I recommend these rolls as a sweet treat for Christmas or Easter morning, or whenever you have overnight guests. When my son and son-in-law visit, they devour them almost before they hit the table. They're so yummy, gooey and good.
Recommended: 23 Recipes Made in a Bundt Pan
- 6 tablespoons butter, melted, divided
- 1/2 cup sugar
- 3 teaspoons ground cinnamon
- 20 frozen bread dough dinner rolls
- 1/2 cup sliced almonds, toasted
- 1/2 cup candied cherries, halved
- 1/3 cup corn syrup
- Place 3 tablespoons butter in a small bowl. In another bowl, combine the sugar and cinnamon. Dip 10 frozen dough rolls in butter, then roll in cinnamon-sugar. Place in a greased 10-in. fluted tube pan. Sprinkle with half of the almonds and cherries.
- Repeat with remaining rolls, almonds and cherries. Combine corn syrup and remaining butter; pour over cherries. Cover and refrigerate overnight.
- Remove from the refrigerator. Cover and let rise until almost doubled, about 2 hours. Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm. Yield: 20 servings.
Originally published as Cherry Almond Pull-Apart Bread in Country Woman November/December 2004, p33
Reviews for Cherry Almond Pull-Apart Bread
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Reviewed Dec. 12, 2012
"Here, in the deep South we use pecans as a sub for the Almonds, coarsely chopped, at times instead of the Almonds ... Oh yeah!"
Reviewed Jan. 4, 2009
"dried cranberries an dried cherries work well also, especially for diabetic eaters"