Overnight Cherry Breakfast Rolls
2/3 cup sifted confectioners' sugar
1/4 cup milk
1 cup dried tart cherries, divided in half
1/4 cup coarsely chopped pecans
1 loaf (14 to 16 ounces) frozen white bread dough, thawed
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. Mix well. Pour
mixture into a 9-inch deep-dish pie pan. Sprinkle 1/2 cup of the cherries and
pecans evenly over sugar mixture.
On a lightly floured surface, roll bread dough into a 12x8-inch rectangle. Brush
with melted butter.
In a small mixing bowl, combine brown sugar and cinnamon. Sprinkle over dough.
Top with remaining 1/2 cup cherries. Roll up rectangle, jelly-roll style,
starting from a long side. 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.
Preheat oven to 375°F.
Before baking, let chilled rolls stand, covered, 20 minutes at room
temperature.) Bake, uncovered, in a preheated 375°F 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 overbrowning.
Let cool in pan 1 to 2 minutes. Invert onto a serving platter. Serve warm.
Makes 12 rolls.