Cherry Coffee Cake Ring

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.