Sweetheart Coffee Cake Yield: 1 loaf, about 12 servings
½ batch (20 to 24 oz.) of Basic Sweet Dough or dinner roll dough
1 (12 oz.) can Solo Cherry Cake and Pastry Filling
On a lightly floured board, roll dough out into a rectangle 12” x 14”. Top the dough with the filling, leaving 1 inch of the top edge dry. Roll the dough up jellyroll style. Lightly brush the top edge with a little water, so it will stick to the roll; pinch to seal. Using a sharp knife cut the roll lengthwise, leaving about 2 inches uncut at both ends. Grasp the two sections near the top and rotate them so the interior layers are facing upwards, and pull the top section toward you to form the heart shape (see photos). Place on a baking sheet or jellyroll pan lined with parchment. Cover with a dry towel and let rise until doubled, 30 to 45 minutes. Bake in a preheated 375 degree oven for 20 to 25 minutes or until lightly browned. Remove from baking sheet and cool on rack. Drizzle with almond flavored glaze and sprinkle with toasted sliced almonds.