1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110 to 115°)
1/4 cup sugar
1/3 cup mild
1/4 cup butter or margarine, melted
2 eggs
1/2 teaspoon salt
3 to 3 1/2 cups all-purpose flour

FILLING:
2 packages (one 8-ounce, one 3-ounce) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel

ICING:
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla extract

In a mixing bowl, dissolve yeast in warm water, let stand for 5 minutes.
Add sugar, milk, butter, eggs, salt and 2 cups flour. Beat on low speed
for 3 minutes. Stir in enough of the remaining flour to form a soft dough.

Knead on a floured surface until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. cover and let
rise in a warm place until doubled, about 1 hour.

Meanwhile, beat filling ingredients in a mixing bowl until fluffy. Set aside.
Punch dough down. On a floured surface, roll into a 14-inch x 12-inch
rectangle. Place on a greased baking sheet. Spread filling down the center
third of the rectangle.

On each long side, cut 1-inch wide strips, 3 inches
into the center. Starting at one end, fold alternating strips at an angle across
filling. Seal end. cover and let rise for 30 minutes. Bake at 375° for 25-30
minutes or until golden brown. Cool.

Combine icing ingredients. Drizzle over bread.  Yield: 12-14 servings.