Making the Dough:
Gather first seven ingredients so that you have everything close at hand on the counter or table.
In medium saucepan, heat sour cream, water, and butter to 110-115 degrees.
Place butter mixture in a large mixing bowl. Add granulated sugar and large eggs. Mix well. Gradually add yeast and all-purpose flour, mixing well. Do not knead.
Cover and refrigerate for 3-4 hours.
Prepare the Filling:
In a large mixing bowl, beat softened cream cheese, granulated sugar, large egg and vanilla extract until smooth. Set aside.
Assemble the Loaves:
Turn cooled dough onto lightly floured surface. Divide into four portions. Roll each into a 12″ x 8″ rectangle.
Spread a fourth of the cream cheese mixture down the center of each rectangle. Spoon a fourth of the pie filling over the cream cheese.
Fold dough lengthwise into thirds. Pinch side seam and ends to seal. Place seam down on a baking sheet lined with parchment paper or silicone baking mats. (You will use two baking sheets, with 2 loaves on each pan.)
With a pair of sharp kitchen shears, make several 1-in diagonal cuts near the center of each loaf. Cover and let rise in a warm place until doubled, about 1 hour.
Bake in preheated 375 degree oven for 20-25 minutes or until lightly browned. Remove from oven and cool on wire racks.
Make The Glaze:

While the loaves are baking, prepare the glaze. In a small bowl, combine powdered sugar, whole milk, and almond extract. Whisk together until smooth and creamy.
Drizzle the glaze over warm loaves. Refrigerate until ready to serve.
This recipe will make 4 loaves.
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