-Heat first 4 ingredients in saucepan, stirring occasionally, until butter melts. Cool to 105 to 115.
-Combine yeast and warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft). Cover and chill at least 8 hours.
-Divide dough into fourths. Turn out each portion onto a heavily floured surface, and knead 4 to 5 times.
-Roll each portion into a 12x8 inch rectangle, and spread with ¼ of cream cheese filling, leaving a 1-inch border around the edges. Carefully roll up, starting at a ling side; press seam, and fold ends under to seal. Place seam side down on lightly greased baking sheets. Cut 6 equally spaced Xs across the top of each loaf; cover and let rise in a warm place (85) free from drafts, about 1 hour or until double in bulk.
-Bake at 375 for 15 to 20 minutes or until browned. Drizzle warm loaves with Powdered Sugar Glaze.
Cream Cheese Filling:
2 (8-oz) packages cream cheese, softened
¾ cup sugar
1 large egg
2 tsp vanilla extract
Beat all ingredients at medium speed with and electric mixer until smooth.
Yield: about 2 ½ cups
Powdered Sugar Glaze:
2 ½ cups sifted powdered sugar
¼ cup milk
2 tsp. vanilla extract
Stir together all ingredients.