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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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The cream cheese makes this sooo moist and tasty. You can add berries if you like. It takes planning to make this, but it's worth it. Ingredients:
1 cup sour cream |
1/2 cup sugar |
1/2 cup butter or margarine |
1 teaspoon salt |
2 packages active dry yeast |
1/2 cup warm water |
2 eggs, beaten |
4 cups flour |
filling |
2 packages cream cheese - softened, (8 ounces) |
3/4 cup splenda |
1 egg - beaten |
2 teaspoons vanilla |
1/8 teaspoon salt |
glaze |
2 1/2 cups confectioner's sugar |
1/4 cup milk |
1 teaspoon vanilla |
sliced almonds, toasted |
Directions:
1. In a saucepan, combine sour cream, sugar, butter and salt.
2. 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.
3. Gradually stir in flour. (Dough will be very soft.) Cover and refrigerate overnight.
4. 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- inch rectangle.
5. 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.
6. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 degrees Fahrenheit 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.
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