Heat sour cream on low heat; stir in sugar, salt, butter; cool to lukewarm.

Sprinkle yeast in warm water, stirring until yeast dissolves.

Mix yeast mixture in sour cream mixture. Add eggs and flour. Knead on lightly floured surface. Place in greased bowl, turning once. Cover; refrigerate overnight. 

Next day, divide dough into 4 equal parts. Roll each on floured surface into 12×8-inch rectangles. Spread 1/4 of the cream cheese filling on each. Roll up beginning with long side. Pinch edges and fold ends under slightly. Place roll seam side down on greased sheets. Slit each roll at 2″ intervals, 2/3 of the way through dough to resemble braid. Cover; let rise in warm place until double in size.

Bake at 375°F for 20 min. or until golden brown. Spread with glaze while warm.

Cream Cheese Filling:

Combine cream cheese and sugar. Add egg, salt and vanilla. Mix well.

Glaze:

Combine 2 cups powdered sugar with 4 tablespoons milk and 2 teaspoons vanilla.