Raspberry Cheesecake Bread

This recipe is the result of having the need to bake one day . . . A little pittering in the kitchen . . . scouting things out and whipping something up . . . that becomes a favorite!
I baked this bread into one large loaf on a cookie sheet, but it can easily be divided into 2 or three loaves and baked in loaf pans. I liked the rustic look and shape of the bread though. When making breakfast in bed for me (!!!) my hubby pulled a few slices out of the freezer and made a thin icing to dip the bread in. It was great!
Know that yes it is going to be messy to roll the bread up but I just spread whatever filling oozed out over the top and it made an awesome crust! (Just watch it in the oven to prevent over browning!)
Sweet Dough Recipe

1/2 cup Warm Water
1 1/2 Tbsp Yeast
2 Eggs
1/2 cup Butter, melted
2 cups Milk
1/2 cup Sugar
2 tsp Salt
6-7 cups Flour

Dissolve yeast in warm water. Mix milk, sugar and salt in a sauce pan and scald. After the milk mixture is cool add the eggs, melted butter and yeast mixture. Add enough flour to make a soft dough. Cover and let rise until doubled in size. Roll out the dough and spread with raspberry cream cheese filling then sprinkle with brown sugar. Foll up dough and place on a baking sheet, or divide dough and bake in loaf pans. Spread any filling that has leaked out on top of loaf and then sprinkle lightly with brown sugar. Allow bread to rise for 45 minutes and then bake in a preheated 375 degree oven for 25-35 minutes until golden brown on top. (If baking in loaf pans the time will be less.) Cover the top with aluminum foil while baking if bread begins to brown too quickly. Allow to cool to room temperature before slicing. You can also drizzle with a thin icing if desired.

Raspberry Cream Cheese Filling

8 oz Cream Cheese, room temperature
2 Tbsp Sugar
1/3 cup Raspberry jam or preserves (I used seedless)
3 Tbsp Brown Sugar