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Cherry Sweetheart Coffee Cake

1 loaf Bridgford Frozen Ready-Dough®, thawed
1 cup cherry (or any other fruit) pie filling or jam
¼ cup sugar
¼ cup brown sugar
2 tbsp melted butter or margarine
2 tbsp flour
2 tbsp sugar
2 tbsp brown sugar
2 tbsp butter
2 cups powdered sugar
2 tbsp milk or cream
½ tbsp vanilla extract

On a lightly floured surface, roll dough into a 16 x 8 inch rectangle. Spread 1/2 cup jam or fruit filling evenly over rectangle. Sprinkle with sugars. Drizzle melted butter over sugars. Starting from long edge, roll up dough jelly-roll-fashion, pulling the dough towards you as you roll up. Pinch dough to seal edges. Coil log of dough seam side down in a greased 9-inch heart shaped cake pan (can use any other shape 9-inch cake pan). Let the dough rise in warm area until doubled and fills the entire pan. While coffee cake is rising, make streusel topping. For streusel topping, mix flour and sugars together. With a pastry blender or two knives, cut butter into the flour-sugar mixture until mixture resembles coarse crumbs. Set aside. With the end of a wooden spoon, make approximately 15 holes in coffee cake after it has fully risen. Fill these holes with additional 1/2 cup fruit filling or jam. Top coffee cake with streusel topping. Place cake pan on a cookie sheet. Bake at 375° for 25-35 minutes. Remove from oven to cool. To make glaze, combine sugar with milk and vanilla. Drizzle over coffee cake. * Fruit cake filling can be purchased at cake decorating supply stores.

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