Cherry Cheese Loaves

This takes a lot of time and there are a lot of steps but it was yummy!!!! I will cut the holes bigger and I may put more cherry filling in next time...

2 packages yeast
1/2 cup warm water (110-115 degrees)
1 cup sour cream
1/2 cup butter cubed
1/2 cup sugar
2 eggs
4 cups all-purpose flour
11 ounces cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon almond extract
1 can cherry pie filling
2 cups confectioners' sugar
1/4 cup milk
1 teaspoon almond extract

In a large mixing bowl, dissolve yeast in warm water. In a saucepan, heat sour cream and butter to 110-115 degrees. Add to yeast mixture. Add sugar and eggs; mix well. Gradually add flour; mix well but 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 into a 12x8 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 lengthwise into thirds; pinch side seam and ends to seal. Place seam side down on greased baking sheets.
With a sharp scissors, make several 1-inch diagonal cuts near the center of loaves. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm loaves. Cool on wire racks. Refrigerate leftovers.

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