Cherry Nut Breakfast Rolls |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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 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 king arthur unbleached 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:
1. 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.
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