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Easy Cherry Filled Coffee Cake

1 loafBridgford Frozen Ready-Dough®, thawed
1 (21 oz) cancherry pie filling
¼ cupmelted butter or margarine
½ cupsugar
Glaze (recipe below)

Grease an 8 or 9-inch round cake pan or fluted tart pan. Evenly divide loaf into 8 pieces. Roll each piece into a ball. Dip each ball in melted butter then roll in sugar. Place balls of dough evenly spaced in prepared pan. Let the rolls rise until doubled in size or until balls of dough fill up the pan. With a spoon, gently press down the center of each roll. Fill each roll with approximately 2 tablespoons pie filling. Bake at 375° for 15-20 minutes or until golden brown. Remove from oven. Fill rolls with additional pie filling (some of the filling may have cooked down). When cool, drizzle with glaze.

2 cups powdered sugar, 1/2 teaspoon vanilla extract, 2 tablespoons milk or water. Mix until smooth.

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