Cream Cheese Braids

Description
This is a delectable Danish-style bread, very light and tender. The recipe seems more complicated than it really is, and makes four loaves, so there's plenty to share. One of Southern Living's best recipes.
 * Contributed by Catsrecipes Y-Group
 * From Southern Living Dec. 1977
 * Yield: four 12-inch loaves, about 2 cups of filling and about 1 cup of glaze

Ingredients

 * 1 (8-oz) package sour cream, scalded
 * ½ cup sugar
 * ½ cup butter
 * 1 teaspoon salt]]
 * 2 packages dry yeast
 * ½ cup warm water (105°F to 115°F)
 * 2 eggs, beaten
 * 4 cups all-purpose flour
 * filling (recipe follows)
 * glaze (recipe follows)

Filling

 * 2 (8-oz) packages cream cheese, softened
 * ¾ cup sugar
 * 1 egg, beaten
 * ⅛ teaspoon salt
 * 2 teaspoons vanilla extract

Glaze

 * 2 cups sifted powdered sugar
 * ¼ cup milk
 * 2 teaspoons vanilla extract

Directions

 * 1) Combine scalded sour cream, sugar, butter, and salt; mix well, and let cool to lukewarm.
 * 2) Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture and eggs.
 * 3) Gradually stir in flour (dough will be soft).
 * 4) Cover tightly and chill overnight.
 * 5) Divide dough into 4 equal portions.
 * 6) Turn each portion out onto a heavily floured surface, and knead 4 or 5 times.
 * 7) Roll each into a 12 x 8-inch rectangle.
 * 8) Spread one-fourth of filling over each rectangle, leaving a ½-inch margin around edges.
 * 9) Carefully roll up jellyroll fashion, beginning at long side.
 * 10) Firmly pinch edge and ends to seal.
 * 11) Carefully place rolls, seam side down, on greased baking sheets.
 * 12) Make 6 equally spaced x-shaped cuts across top of each loaf.
 * 13) Cover and let rise in a warm place (85°F), free from drafts, for 1 hour or until doubled in bulk.
 * 14) Bake at 375°F for 15 to 20 minutes.
 * 15) Spread loaves with glaze while warm.

Filling

 * 1) Combine all ingredients.
 * 2) Process in food processor or mixer until well blended.

Glaze

 * 1) Combine all ingredients, mixing well.