Valentine Coffee Cake

• 4-1/2 to 5 cups all-purpose flour, divided
• 1/2 cup sugar
• 1-1/2 teaspoons salt
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup milk
• 1/2 cup water
• 6 tablespoons butter, divided
• 2 eggs
• 3/4 cup packed dark brown sugar
• 1/2 cup chopped blanched almonds, toasted
• 1/3 cup chopped maraschino cherries
• 1 tablespoon all-purpose flour
• 2 teaspoons almond extract
• 1-1/2 cups confectioners' sugar
• 2 tablespoons butter, softened
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract

1. In a bowl, combine 1-1/2 cups flour, sugar, salt and yeast. Heat milk, water and 4 tablespoons butter to 120u0b0-130u0b0. Gradually add to dry ingredients; beat on medium for 2 minutes. Add eggs and 1/2 cup flour; beat on high for 2 minutes. By hand, add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide in half. Roll each half into a 26-in. x 8-in. rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over butter. Roll up jelly-roll style form long end; pinch to seal. Place seam side down on greased nonstick
4. or
5. lined with parchment paper. Shape each roll into heart; seal ends. Cut from outer edge two-thirds through cake every 1 in. and turn each section out. Cover and let rise until doubled, about 1 hour.
6. Bake at 350u0b0 for 15-20 minutes or until golden. Remove immediately from
7. to wire racks. Cool completely; remove parchment paper if used. For glaze, cream sugar and butter. Stir in milk and vanilla until smooth. Drizzle over hearts.

flour, sugar, salt, active dry yeast, milk, water, butter, eggs, brown sugar, blanched almonds, maraschino cherries, flour, almond, sugar, butter, milk, vanilla

Taken from www.tasteofhome.com/recipes/valentine-coffee-cake/ (may not work)