Set aside 1 cup flour from total amount. Mix remaining flour, sugar, undissolved yeast and salt in large bowl. Heat water, milk and butter until hot to touch, 125? to 130?F. Butter does not need to melt. Gradually add to dry ingredients; blend well. Stir in egg and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Prepare Chocolate Filling: Combine sour cream and softened cream cheese in small bowl; blend well. Stir in semi-sweet chocolate morsels, shredded coconut and ground cinnamon.
Divide dough in half. Roll each half to 10 ? 8-inch rectangle. Spread half of Chocolate Filling in a 3-inch strip down center length of dough. Cut 1-inch wide strips along both sides of filling, cutting from filling out to edges of dough. Fold strips at an angle across filling, alternating from side to side. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375?F for 15 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Chocolate Glaze, if desired. +++++++++++++++____
To Make Chocolate Glaze:
Combine 1 cup sifted confectioners' (icing) sugar, 1 teaspoon softened butter or margarine, 1 tablespoon cocoa or 1/2 square (1/2 ounce) unsweetened chocolate (melted) and 1 to 2 tablespoons hot water or milk; blend until smooth.
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