In a 4-quart mixer, dissolve yeast in water until bubbles arise. Add ingredients in order given – egg, Smith's eggnog, Smith's milk, Smith's cottage cheese, Smith's sour cream, oil, vanilla, sugar, salt and 3 cups flour.
Stir thoroughly, then mix on speed 4 for 3 minutes.
Reduce speed to stir, add rest of flour, 1/4 cup at a time.
When all added, knead on speed 2 for 10 minutes or until it forms a smooth ball. Cover and set in a warm place, let rise 1 hour.
Pour dough on floured surface. With rolling pin, roll out to 1/2" thick
Spread on cream cheese mixture, then raspberry filling.
Roll up. Cut 1" thick slices. Put in greased baking pan.
Let rise 30 minutes, then bake at 350 F for 15 to 20 minutes.