2 tablespoons Unsalted Butter, Melted and slightly cooled
1 Egg, Beaten
For the Filling & Coating:
1/2 cup Graham Cracker Crumbs
1/4 cup Granulated Sugar
4 tablespoons Unsalted Butter, Melted
1 21 ounce can Cherry Pie Filling
For the Icing:
8 ounces Cream Cheese, Softened
1 cup Powdered Sugar
1/8 cup Milk
2 tablespoons Bourbon
In the bowl of a stand mixer fitted with a dough hook, whisk together warm water and granulated sugar. Sprinkle yeast over water and allow to stand until foamy, about 5 minutes.
In a large bowl, whisk together 3 cups flour, dry milk powder, and salt. Add milk, melted butter, and egg to yeast mixture. With mixer on medium speed (or by hand) slowly add flour mixture to the yeast mixture and mix until incorporated. Add just enough of the remaining 1 cup flour to form a smooth, elastic dough that’s just slightly sticky to the touch. Knead 10 minutes in mixer or by hand.
Grease a large bowl lightly with oil. Form dough into a ball and place in bowl, turning to coat on all sides. Cover with plastic wrap and rise in a draft-free place at warm room temperature until doubled in size, approximately 1 1/2 hours.
Spray a 10-cup bundt pan with a nonstick baking spray containing flour. Set aside.
In a medium bowl, whisk together graham cracker crumbs and granulated sugar.
Punch down dough and cut into 1-inch pieces. Dip dough pieces in melted butter and roll in graham cracker crumb mixture. Place 1/3 of the dough pieces into prepared bundt pan until bottom is covered. Spoon half the cherry pie filling over dough pieces. Top with half the remaining dough pieces and spoon remaining cherry pie filing over top. Place remaining dough pieces on top. Cover with plastic wrap and rise in a draft-free place at warm room temperature until nearly doubled, about 30-45 minutes.
Preheat oven to 350°F. Uncover pan and bake in preheated oven for 45-55 minutes until golden, bubbly, and cooked through. Cool in pan on wire rack for 15 minutes. Invert onto a serving plate. Set aside.
In a medium bowl, beat cream cheese until light and fluffy. Add powdered sugar, milk, and bourbon. Beat until fully incorporated, adding more milk if too thick or adding more powdered sugar if too thin, sn until desired consistency is achieved.