Cream Cheese Coffee Cake

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. -----