How To make Cream Cheese Coffee Cake

1 c Sour cream
1/2 c Sugar
1/2 c Butter or margarine
1 ts Salt
2 pk Active dry yeast
1/2 c Warm water; 110 to 115
2 Eggs; beaten
4 c Flour
***filling*** 2 pk Cream cheese; softened, 8 oz
3/4 c Sugar
1 Egg; beaten
2 ts Vanilla
1/8 ts Salt
***glaze*** 2 1/2 c Confectioner's sugar
1/4 c Milk
1 ts Vanilla
Sliced almonds; toasted, opt Recipe by: Sue Klapper In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly for 5 to 10 minutes or until well blended. Cool to room temperature. In a mixing bowl, dissolve yeast in water. Add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough will be very soft.) Cover and refrigerate overnight. Next day, combine filling ingredients in a mixing bowl until well blended. Turn dough onto a floured board; knead 5 to 6 times. Divide into four equal portions. Roll each portion into a 12 x 8 rectangle. Spread 1/4 of the filling on each to within 1 inch of edges. Roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet. Cut six x's on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 for 20 to 25 minutes or until golden brown. Cool on wire racks. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Store in refrigerator. Source: Taste of Home; Feb./March 1995. -----