Cream Cheese Coffee Cake

Directions

In a saucepan, combine sour cream, sugar, butter and salt.

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.

Gradually stir in flour.

(Dough will be very soft.)

Cover and refrigerate overnight.

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 rectangle.

Spread ¼ 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.

Cover and let rise until nearly doubled, about 1 hour.

Bake at 375 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.