Spirals of cheesecake-filled dough flecked with deep red cherries arranged in a round. The perfect breakfast bread, snack or dessert.
Spray cookie sheet with vegetable pan spray.
In medium bowl, combine flour and yeast from hot roll mix, 3 tablespoons of the sugar, water, butter and egg; stir until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, knead dough for 5 minutes until smooth. Cover dough with large bowl; let rest 5 minutes.
Meanwhile, in large bowl, combine cream cheese, remaining 3 tablespoons sugar, almonds and almond extract; stir until smooth. Roll out dough on lightly floured surface to 20x10-in. rectangle. Spread cream cheese mixture evenly over dough; spoon cherries from pie filling over cream cheese (try to leave as much cherry syrup in the can). Roll up, starting from one of the long sides; pinch seam to seal. Carefully place, seam side down, on prepared cookie sheet forming a circle; pinch ends together to seal. With sharp knife, cut slits 2/3 of the way from the outside of the circle towards the center, at 1-in. intervals. Turn each section on its side to show filling. Cover; let rise in warm place 20-30 minutes or until double in size.
Preheat oven to 375°F. Remove cover from ring. Bake 22-27 minutes or until golden brown. Cool completely on wire cooling grid.
Makes about 16 servings.
Note: Coffee Cake Ring dough can be made using the electric mixer. Use the dough hook to mix ingredients together and knead the dough.