Cherry Cheese Loaves

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 cup sour cream
• 1/2 cup butter, cubed
• 1/2 cup sugar
• 2 large eggs
• 4 cups all-purpose flour
• 11 ounces cream cheese, softened
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon almond extract
• 1 can (21 ounces) cherry pie filling
• 2 cups confectioners' sugar
• 1/4 cup whole milk
• 1 teaspoon almond extract

1. In a large bowl, dissolve yeast in warm water. In a small saucepan, heat sour cream and butter to 110u0b0-115u0b0. Add to yeast mixture. Add sugar and eggs; mix well. Gradually add flour; mix well. Do not knead. Cover and refrigerate overnight.
2. For filling, in a small bowl, beat the cream cheese, sugar, egg and extract until smooth; set aside. Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12x8-in. rectangle.
3. 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 lengthwise into thirds; pinch side seam and ends to seal. Place seam side down on greased
4. .
5. With a sharp scissors, make several 1-in. diagonal cuts near the center of loaves. Cover and let rise in a warm place until doubled, about 1 hour.
6. Bake at 375u0b0 for 20-25 minutes or until lightly browned. Combine glaze ingredients until smooth; drizzle over warm loaves. Cool on wire racks. Refrigerate leftovers.

active dry yeast, warm water, sour cream, butter, sugar, eggs, allpurpose, cream cheese, sugar, egg, almond, cherry pie filling, sugar, milk, almond

Taken from www.tasteofhome.com/recipes/cherry-cheese-loaves/ (may not work)