This recipe requires plenty of time, including chill time in the refrigerator overnight as well as a second rise of 1 hour before baking so make sure to read through the entire recipe before beginning. When the recipe calls for “scalded,” it means to heat an ingredient to the point just before boiling. I love to make this recipe for friends and family.
- Prep Time: 1h 45m
- Cook Time: 20m
- Total Time: 14h 5m
Ingredients
Dough
- 8 oz sour cream, scalded
- 1/2 c granulated sugar
- 1/2 c (1 stick) margarine, at room temperature
- 1 tsp. salt
- 2 (¼-ounce) packages active dry yeast
- 1/2 c warm water (105-115°F)
- 2 large eggs, beaten
- 4 c all-purpose flour
Filling
- 16 oz (2 blocks) cream cheese, softened
- 3/4 c granulated sugar
- 1 large egg, beaten
- 2 tsp. pure vanilla extract
- 1/8 tsp. kosher salt
Glaze
- 2 c confectioners’ sugar
- 1/4 c whole milk
- 2 tsp. pure vanilla extract
Instructions
- Scald the sour cream by placing it in a small saucepan over medium heat. Let the sour cream heat up and start to bubble around the edges. Remove the pan from the heat before the sour cream begins to boil.
- Transfer the scalded sour cream into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar, margarine, and salt. Mix well and let cool slightly.
- In another large mixing bowl, dissolve the yeast in the warm water. Let the yeast sit for 10 minutes, or until foamy.
- Stir the activated yeast mixture into the sour cream mixture. Add in the eggs slowly, mixing well after each addition.
- Gradually add the flour and mix until it comes together (dough will be soft).
- Cover the bowl tightly and chill in the refrigerator overnight.
- After chilling for at least 12 hours and before removing the dough from the fridge, make the filling. Mix the softened cream cheese, sugar, egg, vanilla and salt using an electric mixer. Set aside.
- Line baking sheets with parchment paper and retrieve dough.
- Divide the dough into fourths, using a sharp knife or bench scraper. Turn each portion out on a heavily floured surface and knead 4 or 5 times.
- Roll each piece of dough into a 12x8-inch rectangle.
- Spread a quarter of the filling over each rectangle, leaving a ½-inch margin. Roll the dough up in jelly roll fashion, starting with the long side.
- Pinch the edge and ends together and place on the prepared baking sheets.
- Make 6 “X-cuts” across the top of each roll.
- Cover and let rise in a warm place (70 to 80°F) for about an hour.
- Thirty minutes before baking, preheat the oven to 375°F.
- Bake for 15 to 20 minutes or until the top of the rolls are lightly browned.
- While the braids are baking, prepare the glaze. In a mixing bowl, combine the confectioners’ sugar, milk, and vanilla extract. Whisk until combined and a smooth glaze comes together.
- Remove from the oven and let cool completely on the pan.
- Spread the glaze over each braid. Serve or wrap in plastic wrap and aluminum foil to store in the freezer for future use.