Cherry Blossoms
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Cherry Blossoms
Last updated 6/12/2012 1:13:15 AM. Recipe ID 41580. Report a problem with this recipe.
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      Title: Cherry blossoms
 Categories: Desserts, Pies, Holiday's
      Yield: 12 Servings
    2/3 c  Sifted Confectioners' Sugar
    1/4 c  Mik
      1 c  Dried Tart Cherries; Divided
    1/4 c  Coarsely Chopped Pecans
      1    Loaf Frozen White Bread
           -Dough (14 To 16 Ounces);
      2 tb Butter Or Margarine; Melted
    1/4 c  Brown Sugar
  1 1/2 ts Ground Cinnamon
  In a small mixing bowl, combine confectioners' sugar and milk; mix
  well. Pour mixture into a 9-inch deep dish pie pan. Sprinkle 1/2 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 1/2 cup cherries.
  Roll up rectangle, jelly-roll style, starting from a long side; pinch
  to seal edges. With a sharp knife, cut roll into 12 slices. Place
  slices, cut-side 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.

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Recipe ID 41580 (Apr 03, 2005)

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