Cherry Cream Cheese Loaves recipe

2 pkg. active dry yeast
1/2 c. warm water (110* to 115*)
1 c. sour cream
1/2 c. sugar
2 eggs
4 c. flour

Filling
2 pkg. cream cheese, softened (one 8 oz., one 3 oz.)
1/2 c. sugar
1 egg
1 ts. almond extract
1 can cherry pie filling

Glaze
2 c. icing sugar
1/4 c. milk
1 ts. almond extract

In a large mixing bowl, dissolve yeast in warm water.
In a saucepan, heat sour cream and butter to 110*-115*.
Add sugar and eggs; mix well.
Gradually add flour; mix well.
Do NOT knead.
Cover and refrigerate overnight.
In a small mixing bowl, beat cream cheese, sugar, egg and extract until smooth; set aside.
Turn dough onto a lightly floured surface; divide into four portions.
Roll each portion into a 12 x 8 inch rectangle.
Spread a fourth of the cream cheese mixture down the center of each rectangle.
Spoon a fourth of the pie filling over cream cheese.
Fold each piece lengthwise into thirds; pinch side seam and ends to seal.
Place seam side down onto greased baking sheets.
With sharp scissors, make several 1 inch diagonal cuts near center of loaves.
Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 375* for 20-25 minutes or until lightly browned.
Combine glaze ingredients; drizzle over warm loaves.
Cool on wire racks.
Refrigerate leftovers.
Makes 4 loaves.