CHERRY CHEESE COFFEE CAKE (YEAST)

2 pkgs. (l/4 oz. each) dry yeast
l/2 cup warm water (ll0 to ll5)
l cup sour cream
l/2 cup butter cubed
l/2 cup sugar
2 eggs
4 cups flour
Filling: 2 pkgs. (one 8 oz. and one 3 oz.) cream cheese, softened
l/2 cup sugar
l egg
l tsp. vanilla extract
l can (21 ozs.) cherry pie filling
Glaze:
2 cups confect. sugar
l/4 cup milk
l tsp. vanilla extract
In large mixing bowl dissolve yeast in warm water. In saucepan, heat sour cream and butter to ll0-ll5. Add to yeast mix. Add sugar and eggs: mix well. Gradually add flour; mix well. Do not knead. Cover and refrigerate overnight. (make sure egg is at room temp). In small mixing bowl beat cream cheese, sugar, egg and vanilla until smooth; set aside. Turn dough onto lightly floured surface, divide into four portions. Roll each into a l”x8″ rectangle. Spread a fourth of cream cheeese down the center of each rectangle. Spoon a fourth of the pie filling over cream cheese. Fold lengthwise into thirds: pinch side seam and ends to seal. Place seam side down on greased baking sheets. With a sharp scissors, make several l” diagnonal cuts near the center of loaves. Cover and let rise in warm place until double about l hr. Bake at 375 for 20 mins. or untillightly browned. Combine glaze ingredients; drizzle over warm ooaves. Cool on wire racks. Refrigerate left overs.
Yield 4 loaves. You can use any other filling (pineapple, etc.). Make very sure the seams are sealed completely otherwise the filling leaks out. These turned out OK but there was a little leakage because of the unsealed parts here and there.