Cream Cheese Roll
Source: Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
(6 servings)

1 c Sour cream
1/2 c Softened margarine or butter
1/2 c Sugar
1 tsp Salt
2 pkg Active dry yeast
1/2 c Warm water (110 degrees)
2 Eggs, beaten
4 1/2 To 4 3/4 cups all-purpose or bread flour

Heat sour cream and margarine on low heat until margarine starts to melt. Stir in sugar and salt. In large bowl, sprinkle yeast in warm water, stirring until yeast dissolves. Add sour cream mixture, eggs and 4 cups flour. Stir, adding additional flour until dough is not sticky. Knead for 3-4 minutes on lightly floured surface until dough is smooth. This is a very soft dough. Place in greased bowl, turning once. (Dough may be refrigerated overnight and made into rolls the next day.) Let rise 30 minutes.

FILLING:
3/4 cups sugar
2 packages (8-oz) cream cheese, room temperature
1 egg, beaten
1/8 tsp salt
2 tsp vanilla

Prepare filling by creaming sugar with cream cheese; add egg, salt and vanilla. Divide dough into 8 equal parts. Roll each on floured surface into 8 x 6 inch rectangle. Spread 1/8 of cream cheese filling on each. Roll up beginning with long side. Pinch edges and fold ends under slightly. Place rolls seam side down on bakng sheet coated with non-stick spray. With kitchen shears, cut each roll diagonally at 2 inch intervals, 2/3 of the way through roll to resemble braid. Cover; let rise in warm place until double the size, approximately one hour. Bake at 375 degrees for 15-20 minutes or until golden brown.

While warm, may be spread with a glaze of:
1 cup powdered sugar
1 tsp vanilla
1 1/2 to 2 Tbsp milk