Contest-Winning Raspberry Coffee Cake

• 1 tablespoon active dry yeast
• 1/3 cup warm water (110u0b0 to 115u0b0)
• 2-1/4 to 2-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1 large egg
• 1 package (8 ounces) cream cheese, softened
• 1 large egg
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup raspberry jam
• 1-1/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons 2% milk

1. In a large bowl, dissolve yeast in warm water. Combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream and butter to 120u0b0-130u0b0; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. In a small bowl, beat the cream cheese, egg, sugar, vanilla and salt until smooth; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half.
4. Roll each piece into a 12x8-in. rectangle. Spread filling to within 1/2 in. of edges. Spoon jam lengthwise over half of the filling. Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under.
5. Place loaves seam side down on a greased
6. . With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 minutes.
7. Bake at 375u0b0 for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm coffee cakes.

active dry yeast, warm water, flour, sugar, salt, sour cream, butter, egg, cream cheese, egg, sugar, vanilla, salt, raspberry jam, sugar, vanilla, milk

Taken from www.tasteofhome.com/recipes/contest-winning-raspberry-coffee-cake/ (may not work)