In a bowl, combine yeast and water; let stand 5 minutes. Stir in sugar, salt and butter. Add sour cream and egg; beat until smooth. Add 1-1/2 cups flour; blend at low speed until moistened. Beat 3 minutes at medium speed, scraping bowl twice. By hand, stir in enough remaining flour to make a soft dough.
Turn out onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine glaze ingredients; spread evenly in a 13x9-in. baking dish; set aside.
Punch dough down. Roll into a 24x9-in. rectangle. Combine filling ingredients; spread over dough. Fold dough lengthwise over filling, forming a 12x9x2-in. pieces. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 25-30 minutes or until golden brown. Invert pan onto a large platter; let set 1 minute before removing. Serve warm or refrigerate overnight.