Place room temperature ingredients into pan in the order listed. Have water at 80F. Select DOUGH setting. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information. When cycle is complete, remove dough from pan. Continue with Shaping, Rising and Baking directions below.

Combine yeast, 1+½ cups flour, sugar and salt. Heat water, sour cream and butter to 120-130F. Add to flour mixture; blend on low speed. Add egg; beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.

In a small bowl combine filling ingredients and blend until smooth.

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 2 parts. On lightly floured surface, roll each half to 15 x 12- inch rectangle. Spread with half of FILLING. Starting with longer side, roll dough tightly. Pinch edges to seal. Place roll seam-side down on greased cookie sheet. Loosely coil foil to form a snail shape. Cover; let rise until indentation remains after lightly touching side of loaf. Bake in preheated 350F oven 20 to 25 minutes until golden brown; cool on rack. If desired, sift powdered sugar over top before serving.