Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl. Combine water, milk and butter; heat until very warm (120° to 130°F). Add to bowl with egg and beat for 3 minutes. Gradually add enough remaining flour to form a soft dough. Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Cover dough and let rest 10 minutes.
Beat together filling ingredients until well mixed, set aside. Roll dough into a 16 x 12-inch rectangle. Spread the filling evenly on the dough to within 1/2 inch of the long edges. Roll up tightly lengthwise, sealing edges. Cut roll diagonally into 9 equal pieces. Place 8 slices, cut side up and almost touching, in a circle in the middle of a greased baking sheet. Place one end piece in the center. Cover and let rise in a warm, draft-free place about 1 hour or until doubled.
Bake in a preheated 375°F oven for 15 to 20 minutes, until golden brown. Remove ring from baking sheet and cool on a wire rack for 5 minutes before serving.