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Cherry Nut Breakfast Rolls Recipe

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Your family will be so excited to wake up to these delicious rolls. I love making them for the holidays.—Darlene Brenden, Salem, Oregon

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Cherry Nut Breakfast Rolls Recipe

Prep: 30 min. + rising Bake: 25 min.

Yield: 12 Servings

30 25 55

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110°-115°)
1/2 cup butter, melted
1/2 cup sugar
3 eggs, beaten
1/2 teaspoon salt
4-1/2 to 5 cups all-purpose flour, divided
FILLING:
3 cups fresh or frozen pitted tart red cherries, chopped
2/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon almond extract
1/3 cups finely chopped almonds
Few drops red food coloring, optional
ICING:
1/2 cup confectioners' sugar
1/2 to 2 teaspoons milk
1/2 teaspoon butter, softened
1/2 teaspoon almond extract

Directions

In a large bowl, dissolve yeast in water. Let stand 5 minutes. Stir in butter, sugar, eggs, salt and 3 cups flour. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and refrigerate 2 hours. Meanwhile, combine all filling ingredients in a saucepan. Bring to boil; reduce heat and cook until thickened, stirring constantly. Cool. Turn dough out onto a lightly floured surface. Roll out to make a 14-in. x 16-in. rectangle. Spread with filling. Roll up, jelly roll-style, beginning with the long end. Cut into 12 slices. Place, cut side down, on a greased 13-in. x 9-in. baking pan. Cover and let rise until almost doubled, for about 25 minutes. Bake at 375° for 25 minutes or until golden brown. Remove from pan; cool slightly. Combine all icing ingredients; drizzle over warm rolls. Serve immediately. Yield: 12 rolls.

Nutritional Facts 1 serving (1 each) equals 403 calories, 11 g fat (5 g saturated fat), 74 mg cholesterol, 196 mg sodium, 68 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Cherry Nut Breakfast Rolls in Country Woman March/April 1992, p31

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