Instructions

For the Dough:

1. Combine the milk and butter in a glass measuring cup.
2. Microwave on high about 1 to 1 1/2 minutes or until butter melts.
3. Pour into a medium mixing bowl.
4. Add 1 cup flour, sugar, egg, yeast and salt.
5. Beat on low 3 minutes, occasionally scraping down the side of the bowl.
6. Add remaining 2 1/2 cups of flour.
7. Beat on low until flour is absorbed and dough is sticky.
8. Add the remaining 3 tablespoons of flour one tablespoon at a time until dough begins to form a ball and pulls away from sides of bowl.
9. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 8 minutes).
10. Form into a ball.
11. Lightly spray a large bowl with non stick cooking spray.
12. Transfer dough to bowl, turning to coat.
13. 
14. Cover with plastic wrap.
15. Let dough rise in a warm draft-free place until doubled in size (about 2 hours).
16. 
17. Punch down dough.
18. Transfer to a lightly floured surface.
19. Roll into a 15x11-inch rectangle.
20. 
21. Using an offset spatula, spread the filling.
22. 
23. Add the cherry pie filling.
24. 
25. Pull up each side and lay on top of the filling towards the center.
26. 
27. Then bring the edges together to the center, pinch edges together and tuck under the ends.
28. Transfer to a baking pan lined with parchment paper.
29. Cut air vents on the top.
30. 
31. Preheat oven to 375 degrees.
32. Cover with a towel and let rise in a warm draft-free area until almost doubled in volume, 40 to 45 minutes.
33. Place on the middle rack and bake 25 to 35 minutes or until golden brown.
34. Let cool completely before adding the glaze (I put mine in the refrigerator).
35. Spread glaze on cooled breakfast loaf and slice into 15 1-inch slices.

For the filling:

1. While dough is rising make the filling.
2. Beat together the cream cheese, sugar and lemon juice until light and fluffy.

For the Glaze:

1. Beat together the cream cheese, butter and vanilla until creamy.
2. Add the confectioners' sugar and completely combine.