Cook first 4 ingredients over medium-low heat, stirring occasionally, 5 minutes or until butter melts. Cool until an instant-read thermometer registers to 105º to 115º (10 minutes).
Combine yeast, warm water, and 2 tsp. sugar in a large bowl; let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour. (Dough will be soft.) Cover and chill 8 to 24 hours.
Turn dough out onto a heavily floured surface, and knead 4 or 5 times. Roll dough into a 24- x 8-inch rectangle; spread with Cream Cheese Filling, leaving a 1-inch border around edges. Roll up dough, jelly-roll fashion, starting at 1 long side; press seam. Place, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form a ring; moisten and pinch edges to seal. Cover; let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
Preheat oven to 375°. Bake 20 to 22 minutes or until browned. Transfer to a serving plate. Drizzle with Vanilla Glaze.