Cherry/nut breakfast rolls

12 servings

Ingredients

Quantity Ingredient
2 packs Dry yeast -- 1/4 oz each
1 cup Warm water
½ cup Butter or margarine --
Melted
½ cup Sugar
3 cups Tart cherries -- red, pitted fresh or frozen chopped
⅔ cup Sugar
3 tablespoons Cornstarch
½ cup Confectioner's sugar
½ teaspoon Milk -- or 2 teaspoons
½ teaspoon Butter or margarine --
3 eaches Eggs -- beaten
½ teaspoon Salt
4½ cup All-purpose flour -- divided
Or 5
¼ teaspoon Almond extract
⅓ cup Almonds -- finely chopped
1 dash Red food coloring --
Optional
Softened
½ teaspoon Almond extract

Directions

FILLING

ICING

In a large mixing bowl, dissolved yeast in water. Let stand 5 min.

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 to 8 min. 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 x16 inch rectangle. Spread with filling. rollup, jelly roll-style, beginning with the long end. Cut into 12 slices. Place cut side down, on a greased 13x9x2 inch banking pan. Cover and let rise until almost doubled, for about 25 min. Bake 375 deg. for 25 min. or until gold brown. Remove from pan; cool slightly. Combine all icing ingredients; drizzle over warm rolls.

Serve immediately. Yield: 12 rolls.

Recipe By : Country Woman

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