• Gather first seven ingredients so that you have everything close at hand on the counter or table.

Make the Dough

• In medium saucepan, heat 1 cup sour cream, 1/2 cup warm water, and 1/2 cup butter to 110-115°F.
• Place butter mixture in a large mixing bowl. Add 1/2 cup granulated sugar and 2 large eggs. Mix well. Gradually add 1 tablespoon instant yeast, 1/2 teaspoon kosher salt, and 4 cups all-purpose flour, mixing well. Do not knead.
• Cover and refrigerate for 6-8 hours.

Prepare the Filling

• When you are ready to assemble the loaves, preheat oven to 350℉.
• In a large mixing bowl, beat 8 oz cream cheese, 1/3 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until smooth. Set aside.

Assemble the Loaves

• Turn cold 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 21 oz cherry pie filling over the cream cheese.
• Fold edges of the dough over the filling. Next, fold the dough lengthwise into thirds. Pinch side seam and ends to seal.
• Carefully roll the loaf over, so it's seam-side 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.
• Bake in preheated 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 1 cup powdered sugar, 1/8 cup whole milk, and 1 teaspoon almond extract. Whisk together until smooth and creamy.
• Drizzle the glaze over warm loaves. Refrigerate until ready to serve. Makes 4 loaves. Each loaf will serve approximately 6 people.