INGREDIENTS
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1 (8 ounce) package cream cheese
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2 cups all-purpose flour
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6 tablespoons sugar, divided
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4 teaspoons baking powder
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1/3 cup shortening
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2/3 cup milk
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1/2 teaspoon ground cinnamon
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5 tablespoons butter or margarine, melted, divided
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1/3 cup chopped pecans
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1/3 cup chopped red candied cherries
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GLAZE:
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1/4 cup light corn syrup
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2 tablespoons brown sugar
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2 tablespoons butter or margarine
DIRECTIONS
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Cut cream cheese into 20 pieces. Roll each into a ball; cover and refrigerate. In a bowl, combine the flour, 2 tablespoons sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface and knead 8-10 times. Roll out into a 15-in. x 12-in. rectangle. In a small bowl, combine cinnamon and remaining sugar; mix well. Sprinkle 5 teaspoons cinnamon-sugar over dough; set remaining mixture aside. cut dough into twenty 3-in. squares. Place one cream cheese ball in center of each. Fold dough around ball; pinch seams to seal. Roll in 2 tablespoons melted butter. Combine pecans, cherries and remaining butter; spoon half into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the remaining cinnamon-sugar. Place 10 balls, seam side up, over topping. Repeat layers. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving platter.
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Meanwhile, in a saucepan, combine glaze ingredients. bring to a boil; cook and stir until sugar is dissolved. Pour over bread. Serve warm. Refrigerate leftovers.
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