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In a small bowl, dissolve 1 tablespoon sugar and yeast in warm water. Let sit for 5-10 minutes until foamy.
In a large bowl, combine 3 cups of flour, dry milk powder, and salt. Add milk, melted butter, egg, and yeast mixture; stir until dough forms.
Knead the dough for 10 minutes on a floured surface, or 5 minutes in a stand mixer until smooth, elastic, and slightly sticky, adding flour as needed.
Shape the dough into a ball, place it in a greased bowl, cover, and let rise for 1 to 1 1/4 hours until doubled.
Mix graham cracker crumbs and sugar in a bowl for the filling. Dip each dough ball (1-inch pieces) into melted butter, then coat in graham cracker-sugar mixture.
Layer dough balls in a greased Bundt pan, spoon half of the cherry pie filling, then another layer of dough balls and remaining cherry pie filling. Top with more dough balls.
Cover and let the dough rise for 45 minutes until nearly doubled.
Preheat oven to 350°F. Bake for 40-45 minutes until golden brown and filling is bubbly. Cool for 10 minutes, then invert onto a plate.
Beat together icing ingredients until smooth. Drizzle over the warm bread and enjoy!