Recipe - Cherry Blossoms

2/3 cup Sifted Confectioners' Sugar
One fourth cup Mik
1 cup Dried Tart Cherries; Divided
One fourth cup Coarsely Chopped Pecans
1 Loaf Frozen White Bread
Dough (14 To 16 Ounces);
Thawed
2 tablespoon Butter Or Margarine; Melted
One fourth cup Brown Sugar
1 One half teaspoon Ground Cinnamon

In a small mixing bowl, combine confectioners' sugar and milk; mix well.
Pour mixture into a 9inch deep dish pie pan. Sprinkle One half cup of the
cherries and pecans evenly over sugar mixture. On a lightly floured
surface, roll bread dough into a 12x8 inch rectangle; brush with melted
butter. In a small mixing bowl, combine brown sugar and cinnamon; sprinkle
over dough. Top with remaining One half cup cherries. Roll up rectangle,
jellyroll style, starting from a long side; pinch to seal edges. With a
sharp knife, cut roll into 12 slices. Place slices, cutside down, on top
of mixture in pan. Let rise, covered, in a warm place 30 minutes, or until
nearly double. (Or, cover with waxed paper, then with plastic wrap.
Refrigerate 2 to 24 hours. Before baking, let chilled rolls stand, covered,
20 minutes at room temperature.) Bake, uncovered, in a preheated 375 degree
oven 20 to 25 minutes for unchilled rolls and 25 to 30 minutes for chilled
rolls, or until golden brown. If necessary, cover rolls with foil the last
10 minutes to prevent overbrowning. Let cool in pan 1 to 2 minutes. Invert
onto a serving platter. Serve warm. Makes 12 rolls. Prepared the night
before, breakfast rolls have never been easier.

Serving Ideas : Valentines Day

Recipe by: http://cherrymkt.org/recichmo.html

Posted to recipeludigest Volume 01 Number 621 by PLK1028 PLK1028@aol.com
on Jan 28, 1998