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Title: Cherry Blossoms
Categories: Bread
Yield: 12 Servings
| 2/3 | c | Sifted confectioners' sugar |
| 1/4 | c | Milk |
| 1 | c | Dried tart cherries; divided |
| 1/4 | c | Caoarsely chopped pecans |
| 1 | Loaf (14-16 oz.) frozen white bread dough, thawed | |
| 2 | tb | Butter or margarine; melted |
| 1/4 | c | Brown sugar |
| 1 1/2 | ts | Ground cinnamon |
In small bowl, combine confectioners' sugar and milk; mix well. Pour into 9 inch deep-dish pie pan. Sprinkle 1/2 cup cherries and pecans evenly over sugar mixture.
On lightly floured surface, roll bread dough into 12x8 inch rectangle; brush with melted butter. In small bowl, combine brown sugar and cinnamon; sprinkle over dough. Top with remaining 1/2 cup cherries. Roll up rectangle, jelly roll style, starting from long side; pinch to seal edges. With sharp knife, cut roll into 12 slices.
Place slices on top of mixture in pan. Let rise, covered, in warm place 30 minutes or until nearly double. (Or, cover with waxed paper, then with plastic wrap. Refrigerate 2 to 24 hours. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature. )
Bake, uncovered, in preheated 375 oven 20-25 minutes (25-30 minutes for chilled rolls) or until golden brown. If necessary, cover rolls with foil during last 10 minutes to prevent overbrowning. Let cool in pan 1 to 2 minutes. Invert onto serving platter. Serve warm. Makes 12 rolls.
Posted to MM-Recipes Digest V4 #5
Recipe by: Cherry Marketing Institute, Inc.
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