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
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.
Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
Line 2 baking sheets 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.
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° until golden brown, 20-25 minutes. Remove from pans to wire racks.
In a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency; drizzle over warm coffee cakes.