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1
Combine sour cream, sugar, butter and salt in a saucepan.
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2
Cook over medium heat until butter melts, stirring occasionally.
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3
Let cool to 105*F to 115*F.
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4
Dissolve yeast in warm water in a large bowl.
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5
Let stand 5 minutes.
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6
Stir in the sour cream mixture and eggs.
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7
Gradually stir in enough flour to make a soft dough.
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8
Dough will be sticky.
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9
Cover tightly and chill 8 hours.
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10
Divide dough into 4 equal portions.
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11
Working with 1 portion at a time, turn dough onto a floured surface, knead 4 or 5 times.
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12
Roll 1 portion of dough into a 12 by 8 inch rectangle.
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13
Spread one fourth of the filling over rectangle, leaving a 1/2 inch margin around edges.
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14
Carefully roll up dough, jellyroll fashion, starting at long side.
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15
Firmly pinch seam to seal.
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16
Cut roll into 1 inch slices, place slices 2 inches apart on a greased baking sheet.
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17
Repeat procedure with remaining dough and filling.
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18
Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour, until doubled in bulk.
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19
Bake 375*F for 15 to 20 minutes, or until lightly browned.
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20
Remove to wire racks, and drizzle with glaze while still warm.
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21
For filling: combine all ingredients in a large bowl and beat at high speed until well blended.
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22
For Glaze: combine all ingredients in a bowl, stirring until smooth.
