1. Stir together 1 C flour and yeast in large bowl. 2. In a saucepan, heat& stir sour cream, 1/4 C sugar, water, butter and salt till just warm and butter almost melts. 3. Add sour cream to dry mixture along with the egg. 4. Beat with electric mixer on low to med. 5. 30 seconds, then on high for 3 minutes, scraping sides of bowl often. 6. Using a wooden spoon, stir in as much of the remaining flour as you can. 7. Turn dough onto floured surface and knead in enough of remaining flour to make a moderately soft dough that's smooth and elastic. 8. Shape into a ball and place in lightly greased bowl, turning to grease surface. 9. Cover and let rise till doubled, about 1 hour. 10. Punch down dough and turn out onto floured surface. 11. Cover and let rest 10 minutes. 12. For filling: Stir cream cheese, 1/3 C sugar and vanilla together in small bowl and set aside. 13. Lightly grease a baking sheet. 14. Roll dough on floured surface into a 14"x10" rectangle. 15. Spread filling over dough to 1/2" from edges. 16. Roll up, jelly roll style, starting from a long side. 17. Seal seam and place seam side down on prepared sheet. 18. Make 1/4 inch cuts across top of loaf at 2" intervals. 19. Cover and let rise 30 minutes. 20. Bake at 350 degrees for 30 to 35 minutes or till golden. 21. Cover with foil for last 15 minutes of baking if it seems to be getting too brown. 22. Cool slightly on wire rack. 23. Mix powdered sugar, 1 T milk and vanilla for icing till smooth. 24. Drizzle this over the loaf. 25. Nice served warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
