Double Berry Coffeecake Swirl

Bread:

 4 C. flour

 1/2 C. sugar

 1 package Fleischmann’s yeast

1 t. salt

1/4 C. water

1/4 C. butter or margarine

3/4 C. cream (room temperature)

2 eggs

Filling:

11/2 C. cranberries

1/2 C. sugar

1 C.  raspberry jam

1 single serving container cream cheese fruit dip

In a large bowl mix: 2 cups flour, sugar, dry yeast and salt. Heat water and butter until boiling; stir in cream. Add gradually to dry ingredients and beat well (5 minutes on high). Add 1 cup flour and the eggs. Beat until mixture is too stiff to beat anymore. Stir in remaining cup flour. Knead for 2 minutes. Cover and let sit for 1 hour in a warm place.

For the filling, mix cranberries, sugar and jam in a microwave-safe bowl. Microwave on high for 5 minutes, or until cranberries pop and mixture thickens.

Roll out dough to a 12 x 16-inch rectangle. Spread fruit dip over dough. Top with cranberry mixture. Roll up lengthwise. Cut dough into 2-inch thick slices and place in a large greased cake pan (12 inches), or place in circle on a greased cookie sheet. Let rise for 35 minutes. Preheat oven to 400°F. Bake ring for 20-30 minutes or until done.

Makes 16 servings.