Cherry-Go-Round

Directions

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, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
3. Line 2 baking sheets with parchment; set aside. Punch down dough. 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.
4. Roll up each rectangle jelly-roll style, starting with a long side; pinch seams and tuck ends under. Place each seam side down on a prepared baking sheet; pinch ends together to form a ring. With a 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° until golden brown, 20-25 minutes. Remove from pans to wire racks.
6. For icing, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency; drizzle over warm coffee cakes.