Cherry-Go-Round

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1 large egg
• 1 teaspoon salt
• 4-1/2 to 5 cups all-purpose flour
• 2 cans (16 ounces each) pitted tart cherries, well drained and roughly chopped
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 1 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1 to 2 tablespoons whole milk

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
3. Line 2
4. with parchment; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x7-in. rectangle. Spread cherries over dough to within 1/2 in. of edges. Combine the flour, brown sugar and pecans; sprinkle over cherries.
5. Roll up jelly-roll style, starting with a long side; pinch seams and tuck ends under. Place seam side down on prepared
6. ; pinch ends together to form a ring. With kitchen scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
7. Bake at 350u0b0 until golden brown, 20-25 minutes. Remove from pans to wire racks.
8. In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm coffee cakes.

active dry yeast, warm water, milk, sugar, butter, egg, salt, flour, cherries, allpurpose, brown sugar, pecans, sugar, vanilla, milk

Taken from www.tasteofhome.com/recipes/cherry-go-round/ (may not work)