Directions (continued)

• top. Cover and refrigerate for at least 2 hours or overnight.
• Line two baking sheets with foil and grease well; set aside. Punch
• dough down. Turn onto a lightly floured surface; divide in half.
• Roll each portion into a 14-in. x 7-in. rectangle. Spread cherries
• over dough to within 1/2 in. of edges. Combine the flour, brown
• sugar and pecans; sprinkle over cherries.
• Roll up jelly-roll style, starting with a long side; pinch seams and
• tuck ends under. Place seam side down on prepared baking sheets;
• 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.
• Bake at 350° for 20-25 minutes or until golden brown. Remove from
• pans to wire racks.
• In a small bowl, combine the confectioners' sugar, vanilla and enough
• milk to achieve desired consistency; drizzle over warm coffee cakes.
• Yield: 2 coffee cakes.