Candy Cane Coffee Cakes

Directions

1. 1

   In a saucepan, heat sour cream until lukewarm. Set aside. In a large bowl, dissolve yeast in warm water. Add sour cream, softened butter, sugar, salt, eggs and 2 cups flour. With an electric mixer, beat until smooth. Stir in just enough of the remaining flour to form a soft dough.
2. 2

   Turn out onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. 3

   Punch dough down; divide into 3 equal parts. On a lightly floured surface, roll each part into a 15x6-in. rectangle. Place on greased baking sheets. With scissors, make 2-in. cuts at 1/2-in. intervals on the long sides of each rectangle. Combine apricots and cherries; spread one-third of the mixture down the center of each rectangle.
4. 4

   Crisscross strips over filling. Stretch dough to 22 in. and curve to form canes. Let rise until doubled, about 45 minutes.
5. 5

   Preheat oven to 375°. Bake 15-20 minutes. While warm, brush canes with melted butter. Combine icing ingredients and drizzle over tops.