Heat first 3 ingredients and 1/2 cup sugar in a small saucepan over medium-low heat, stirring occasionally, until butter melts. Cool to 100 to 110°.
Combine yeast, warm water, and remaining 1 tsp. sugar in a large bowl; let stand 5 minutes. Stir in sour cream mixture and eggs; gradually add bread flour, beating at low speed with an electric mixer. (Dough will be soft.) Cover and chill 8 to 24 hours.
Divide dough into 4 portions. Turn out each portion onto a heavily floured surface, and knead 4 or 5 times.
Roll each portion into a 12- x 8-inch rectangle, and spread each rectangle with one-fourth of Cream Cheese Filling, leaving a 1-inch border. Carefully roll up, starting at 1 long side; press seam, and fold ends under to seal. Place 2 loaves, seam side down, on each of 2 parchment paper-lined baking sheets. Make 6 cuts across each loaf; cover with plastic wrap.
Let loaves rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
Preheat oven to 375°. Bake 2 loaves at a time 15 minutes or until golden brown. (Refrigerate remaining loaves while first batch is baking.) Drizzle warm loaves with Powdered Sugar Glaze.
To make ahead, prepare recipe as directed through Step 4. Refrigerate up to 24 hours. Let rise as directed in Step 5, allowing a little extra rising time. Proceed as directed in Step 6.
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