Cream Cheese Coffee Cake

This is so delicious!  I made it as Christmas gifts one year.  It seriously tastes like it came from a fancy bakery.

1 cup (8 oz) sour cream
1/2 cup sugar
1/2 cup butter
1/2 tsp salt
2 Tbl yeast
1/2 cup warm water (110 to 115 degrees F)
2 eggs, beaten
4 cups flour

Filling:
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
1 egg, beaten
2 tsp vanilla
1/8 tsp salt

Glaze:
1 1/2 cups confectioner's sugar
1/4 cup milk
1 tsp vanilla

Toasted sliced almonds

In a saucepan, mix and heat sour cream, sugar, butter, and salt.  Cook over low heat 5-10 minutes, until well blended.  Cool to room temperature.  In a bowl, mix water and yeast.  Add sour cream mixture and eggs.  Mix well.  Add flour gradually.  Dough will be very soft.  Refrigerate overnight.
Next day: combine filling ingredients.  Divide dough into 4 pieces.  Roll out each piece into a 12x8 inch rectangle.  Spread 1/4 of filling onto each rectangle, to within 1 inch of edge.  Roll up from long side, jelly-roll style.  Pinch sides and ends to seal.  Place seam-side down on greased baking sheets.  Cut 6 X into top of each.  Cover and let raise 1 hour.  Bake at 375 for 20-25 minutes or until golden brown.  Cool on baking sheets.
Combine first 3 glaze ingredients and drizzle over loaves.  Sprinkle with almonds.  Store in the refrigerator.