Very Cherry Coffee Cake

3 1/2-4 cups bread flour, divided 1/4 cup fat-free dry milk powder 1/3 cup sugar1 package active dry yeast1 1/2 teaspoons salt 3/4 cup water (120 degrees to 130 degrees)2 eggs 1/4 cup butter or margarine, softenedFilling8 ounces fat-free cream cheese1 can (21 ounces) cherry pie filling, divided 1/3 cup sugar Heat oven to 350 degrees.In a large bowl, combine 1 1/2 cups flour, powdered milk, 1/3 cup sugar, yeast and salt. Add water, eggs and butter. Beat 3 minutes, and then gradually stir in remaining flour until soft dough is formed. Turn dough onto floured surface; knead until smooth, about 10 minutes.Place dough in a bowl that has been coated with nonstick spray, turning to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down, and divide in two. Roll out half the dough into a 24-by-6-inch rectangle.Combine cream cheese and 1/3 cup sugar; spread half the mixture down the center of dough, leaving a 2 1/2-inch margin on each side. Spoon half of cherry pie filling over top, leaving a 1-inch margin at both ends. Fold one long side of dough over filling; fold opposite side of dough to overlap. Seal edges.Place one end of pastry, seam side down, in the center of a 9-inch round baking pan that's been coated with nonstick spray. Wrap pastry loosely to form a coil; flatten dough slightly. Starting at center of coil, make deep slashes 1 inch apart along top of dough. Sprinkle 2 tablespoons sugar over the dough. Repeat procedure with remaining dough. Cover and let rise in a warm place 1 hour or until doubled. Bake 35-40 minutes or until golden brown. Let cool 15-20 minutes before removing from pan. Serves 24 (12 per cake).Cook's note: Two pounds frozen dough can be substituted for bread dough recipe. Thaw until soft and easy to roll. Nutrition values per serving: 152 calories, 2 g fat (1 g saturated), 28 g carbohydrates, 1 g fiber, 5 g protein, 19 mg cholesterol, 227 mg sodium.Wheat Foods Council