This recipe is one of my dad's ultimate favorite breafast bread dishes.  We also find ourselves eating this bread for dessert and throughout the day, it's so yummy!  I might have to make this soon, definitely over the holidays!  This just may be what the Johnson's have for breakfast on Christmas morning. 

 

The recipe makes 4 12 inch loaves of this bread, so it's great for making ahead and sharing at pitch-ins or for an office gathering!

 

Cream Cheese Braid

Bread Dough:

8 oz. sour cream
1/2 cup butter
2/3 cup sugar
1 tsp. salt
2 pkgs. yeast
1/2 cup warm water
2 eggs
4 cups flour

 

Filling:

2 (8 ounce) pkgs. cream cheese, softened
2/3 cup sugar
1 egg, beaten
1/8 tsp. salt
2 tsps. vanilla

Combine all ingredients. Mix well. Yield: About 2 cups.

 

Glaze:

2 cups sifted powdered sugar
1/4 cup milk
2 tsps. vanilla

Combine all ingredients, mixing well. Yield: About 1 cup.

 

Scald sour cream; add sugar, butter, salt. Mix well and let cool until lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture and then eggs. Gradually stir in flour (dough will be soft.)
Cover lightly and chill overnight. 

 

Divide dough into four equal portions. Turn each portion out on a heavily floured surface and knead four or five times. Roll each into a 12 x 8" rectangle.

 

Spread 1/4 of filling over each rectangle, leaving a 1/2 inch margin around the edges. Carefully roll up jellyroll-fashion, beginning at long side. Firmly pinch edge and ends to seal. Carefully place rolls, seam
side down, on greased baking sheet. Make six equally spaced X-shapes across the top of each loaf. Cover and let rise in a warm place (85 degrees) free from drafts until doubled in bulk (about four hours).

 

Bake at 375 degrees for 15 to 20 minutes.

 

Spread loaves with glaze while warm.

 

Yield: 4 12-inch loaves.