Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Cherry Nut Breakfast Rolls

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

12 ServingsPrep: 30 min. + rising Bake: 25 min.

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

2 of 2

Cherry Nut Breakfast Rolls (continued)

Directions (continued)

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.

Nutrition 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.