Prepared the night before, breakfast rolls have never been easier. |
2/3 cup sifted confectioners sugar
1/4 cup milk
1 cup dried tart cherries, divided
1/4 cup coarsely chopped pecans
1 loaf frozen bread dough, thawed (14 to 16 ounces)
2 tablespoons butter or margarine, melted
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
In a small mixing bowl combine confectioners sugar and milk and mix well. Pour mixture into a 9-inch deep-dish pie pan. Sprinkle 1/2 cup cherries and pecans evenly over sugar mixture.
On a lightly floured surface, roll bread dough into a 12x8-inch rectangle and brush with melted butter. In a small mixing bowl, combine brown sugar, cinnamon and sprinkle over dough. Top with remaining 1/2 cup cherries. Roll up rectangle, jelly-roll style, starting from a long side and pinch to seal edges. With a sharp knife, cut roll into 12 slices.
Place slices, cut-side down on top of mixture in pan. Let rise, covered in a 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 a preheated 375 degree oven 20 to 25 minutes for unchilled rolls and 25 to 30 minutes for chilled rolls, or until golden brown. If necessary, cover rolls with foil the last 10 minutes to prevent over browning. Let cool in pan 1 to 2 minutes. Invert onto a serving platter and serve warm.
I forget where I got this recipe! Was it you?