CHRISTMAS TREE COFFEE CAKE

Steps:

• In large mixing bowl throughly mix 2 cups flour, sugar, salt& dry yeast. Set aside.
• In small saucepan combine milk, water and butter.
• Heat to 130ºF (butter does not need to melt).
• Slowly add liquid to the above dry ingredients; beat for 2 minutes with electric mixer, scraping bowl occasionally.
• Add egg and 1 cup flour.
• Beat at high speed additional 2 minutes.
• Stir in enough remaining flour to make stiff dough (approx. 1 cup).
• Cover tightly.
• Refrigerate at least 2 hours or up to 3 days.
• When ready to make rolls, prepare filling.
• In large mixing bowl combine cream cheese, sugar, salt, nutmeg and vanilla.
• Beat just until well blended.
• Stir in drained pineapple.
• Grease 2 large cookie sheets.
• Divide dough in half; keep one half in refrigerator while working with other half.
• On lightly floured surface roll first dough half to an 11" x 10" rectangle.
• Spread with half of the cream cheese pineapple filling.
• Roll up on 11" side- pinch seams to seal.
• Cut into 1" slices and arrange in shape of Christmas tree on cookie sheet.
• Cover lightly with plastic wrap.
• Repeat with remaining dough and filling.
• Let arranged slices rise approximately 1 hour in draft free warm place.
• Preheat oven to 375ºF- Bake 15 minutes; cover with aluminum foil to prevent browning.
• Bake additional 5-10 minutes.
• Remove from oven and allow to cool.
• Place cherries, cut side down in center of each roll.
• Combine powdered sugar with milk and drizzle over the rolls.