Cherry-Go-Round


Debby DeRousse Recipe

By Debby DeRousse gma07


Rating:
Serves:
24
Prep Time:
Cook Time:
Comments:

For five days, my cousin kept telling me she couldn't wait for Cherry-Go-Round day and her mother-in-law was going to bake it for her and her husband and she bakes it every year for Valentines day! Well, I love cherries and wanted to know what it was,if she was counting down the days, must be really good! I told her to get the recipe for me and she came back and said it was a no go. Mother-in-law didn't want to part with the recipe. It was like pulling teeth to get it from her. So the detective in me searched the internet for it and I found the recipe! So here it is! I got to bake it for my family for Valentines day also!

Ingredients

1 pkg
(1/4) ounce active dry yeast
1/4 c
warm water(110-115 degrees)
1 c
warm milk(110-115 degrees)
1/2 c
sugar
1/2 c
butter, softened
1
egg
1 tsp
salt
4 1/2-5 c
all-purpose flour
FILLING:
2 can(s)
(16 ounces each)pitted tart, cherries
1/2 c
all purpose flour
1/2 c
packed brown sugar
1/2 c
chopped pecans
ICING:
1 c
confectioners sugar
1/4 tsp
vanilla extract
1 -2 Tbsp
milk

Directions Step-By-Step

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 remaining flour to form a soft dough.
2
turn onto lightly floured surface:knead until smooth and elasttic ( used my Kitchenaid mixer with the dough hook)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 dough in half. Roll each portion into a 14in.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 2/3 of the way toward center of ring at 1-inch intervals. Separate strips and slightly twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
5
Bake at 350 degrees for 20-25 mintues or until golden brown. Remove from pans to wire rack.
6
In a small bowl, combine the confectioners sugar, vanilla and enough milk to achieve desired consistency;drizzle over warm coffee cakes.
Yields 2 coffee cakes.
7
nutrition facts:1 serving(1slice) equals 223 calories,6 g fat(3 saturated fat)21 mg cholesterol,149 mg sodium,38 carbohydrate,1 g fiber,4 g protein.

About this Recipe



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13 Comments

user
Di Anna Brown dibrown
Oct 25, 2011
My dad use to make this using cherry, apple or blueberry pie filling also! I have missed this breakfast dessert since he passed away! Thank you sooooooooooo much for sharing!
user
Colleen Sowa colleenlucky7
Mar 31, 2011
I tried this recipe and say it's Family Tested & Approved!
user
Kimi Gaines kimijo
Feb 15, 2011
yES...AND THEY ARE THE BEST!! TRY THEM, YOU WILL NEVER MAKE ANOTHER SUGAR COOKIE AGAIN...
user
Debby DeRousse gma07
Feb 14, 2011
It's not like i'm going to sell the recipe or anything like that but I guess maybe people want you to think it's their own recipe and not someone else's. it was really good and like I said in a post, might make it with cherry pie filling and cream cheese...the more fattening the better. did you poat your sugar cookie recipe...I want to try it.
user
Kimi Gaines kimijo
Feb 14, 2011
Debby, I finally got my MIL sugar cookie recipe after 29yrs of marriage. The funny thing is is she would ask me for recipes and I would give them to her, because yes I was happy she enjoyed the recipe. Anyway, glad you found it and made it. I bet it tastes wonderful.