Cherry blossoms

 
                              Cherry Blossoms
 
 Recipe By     : Cherry Marketing Institute, Inc.
 Serving Size  : 12   Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  cup           sifted confectioners' sugar
      1/4  cup           milk
    1      cup           dried tart cherries -- divided
      1/4  cup           caoarsely chopped pecans
    1      loaf          (14-16 oz.) frozen white bread dough -- thawed
    2      Tablespoons   butter or margarine -- melted
      1/4  cup           brown sugar
    1 1/2  teaspoons     ground cinnamon
 
 In small bowl, combine confectioners' sugar and milk; mix well.  Pour into 9
 inch deep-dish pie pan.  Sprinkle 1/2 cup cherries and pecans evenly over
 sugar mixture.
 
 On lightly floured surface, roll bread dough into 12x8 inch rectangle; brush
 with melted butter.  In small bowl, combine brown sugar and cinnamon;
 sprinkle over dough.  Top with remaining 1/2 cup cherries.  Roll up
 rectangle, jelly roll style, starting from long side; pinch to seal edges.
  With sharp knife, cut roll into 12 slices.
 
 Place slices on top of mixture in pan.  Let rise, covered, in 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 preheated 375 oven 20-25 minutes (25-30 minutes for
 chilled rolls) or until golden brown.  If necessary, cover rolls with foil
 during last 10 minutes to prevent overbrowning.  Let cool in pan 1 to 2
 minutes.  Invert onto serving platter.  Serve warm.  Makes 12 rolls.
 
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