- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm milk (110° to 115°)
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon salt
- 4-1/2 to 5 cups all-purpose flour
- 2 cans (16 ounces each) pitted tart cherries, well drained
- 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 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 for at least 2 hours or overnight.
- 3. 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.
- 4. 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.
- 5. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.
- 6. 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.
1 serving (1 slice) equals 223 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 149 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.
Reviews for Cherry-Go-Round
"love anything with cherry filling. this is a real treat. i would add a bit more cherry filling and pecans."
"My mother started making this over 45 years ago and it's still our favorite for Christmas breakfast. My husband requests this for his birthday dessert. Often I use 2 cans of dark sweet cherries or use 1 can of dark sweet cherries and 1 can of tart cherries combined. Either way it's delicious. I use my bread machine for this recipe now to make the dough--just put liquids in first and then layer dry on top."
"This recipe is from the Fleischmann's yeast package. We've been using this recipe for probably 45 years and it is still a favorite."