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Cream Cheese Roll

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      Title: CREAM CHEESE ROLL
 Categories: Breads, Breakfast
      Yield: 6 Servings
 
      1 c  Sour cream
    1/2 c  Softened margarine or butter
    1/2 c  Sugar
      1 ts Salt
      2 pk 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
  
  Colorado Wheat Administrative Committee Representing Colorado Wheat
  Farmers
 
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