I've baked two versions of the blueberry cream cheese braid bread. The first was very slack and came out great. The second was about perfect as far as dough handling and consisency. It both were all white enriched bread flour, King Arthur or one of those varieties.
The second batch. I wanted less dough to filling ratio but trying to roll out the dough thin was a joke. I'd roll it out and it would bunch up or shrink back about 25% of what I'd gained. I could not get the dough to roll out thin in the time I had to do it.