Smooth As S I L K Cream Cheese Danish

• 12 cup butter, melted
• 1 cup sour cream
• 12 cup sugar
• 4 12 teaspoons yeast (2 packets)
• 1 teaspoon sugar
• 12 cup warm water
• 2 eggs, beaten
• 12 teaspoon salt
• 4 cups flour
• 3 (8 ounce) packages cream cheese, softened
• 1 14 cups sugar
• 1 egg
• 3 teaspoons vanilla
• 14 teaspoon salt
• 4 cups powdered sugar
• 6 tablespoons butter, softened
• 4 tablespoons milk
• 1 teaspoon vanilla extract

1. Mix "dough additives" and set aside to cool.
2. Sponge yeast, sugar, water; when foamy, add luke-warm/cool sour cream mixture, blend well, then add remaining dough ingredients, mixing thoroughly.
3. Transfer dough to a large greased bowl; cover and refrigerate several hours or overnight.
4. Mix filling ingredients in a medium bowl, set aside.
5. Prepare two cookie sheet pans (grease or use parchment paper); set aside.
6. Divide dough into four parts; transfer one part to a well-floured surface, pat into a rectangle, then roll into a 14x8 inch rectangle (approx).
7. Spread one-fourth of the filling over the dough rectangle, lightly roll up (start on the long side closest to you).
8. Transfer roll to prepped cookie sheet, seam-side down, curve into a cresent shape.
9. At one-inch intervals, use scissors to snip about 2/3's into the roll (exposing the roll & cream cheese filling).
10. Repeat with remaining dough & filling.
11. Let rise in warm place about 1-2 hours.
12. Bake at 350 for 20 minutes (golden brown).
13. Mix icing ingredients in a small bowl, spread over tops of cooled loaves.

butter, sour cream, sugar, yeast, sugar, water, eggs, salt, flour, cream cheese, sugar, egg, vanilla, salt, powdered sugar, butter, milk, vanilla

Taken from www.food.com/recipe/smooth-as-s-i-l-k-cream-cheese-danish-259157 (may not work)