Ashlie's Apricot-Cream Cheese Braid

Dough:
1/2 c. granulated sugar
1/3 c. butter
1/2 tsp. salt
1 8oz carton low-fat sour cream
4 1/2 tsp. dry yeast
1/2 c. warm water
2 large eggs, lightly beaten
4 c. flour
Filling:
2/3 c. peach or apricot preserves
1/4 c. granulated sugar
1 tsp. vanilla
2 (8-oz) blocks 1/3-less-fat cream cheese, softened
1 large egg, lightly beaten
Cooking spray
Glaze: 1 1/2 c. powdered sugar
2 T. fat-free milk
1 tsp. vanilla

1. To prepare dough, combine the first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat, and cool. Dissolve the yeast in warm water in a large bowl, and let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups and level with a knife. Gradually stir four into sour cream mixture (dough will be soft and sticky). Cover dough and chill overnight.
2. To prepare filling, combine preserves and next 4 ingredients in a medium bowl, beat with a mixer at medium speed until mixture is well blended.
3. Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll each portion into a 12 x 18 inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2 inch border. Starting at a long side, carefully roll up each portion jelly-roll fashion, and pinch seam and ends to seal.
4. Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 "X"s in top of each loaf with scissors. Cover and let rise in a warm place, free from drafts, 25 minutes or until doubled in size.
5. Preheat oven to 375 degrees.
6. Place 1 baking sheet in oven. Bake at 375 for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.
7. To prepare glaze, combine powdered sugar, milk, and 1 tsp vanilla, stirring with a whisk. Drizzle warm loaves with glaze. Yield: 4 loaves, 10 slices per loaf.