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Receta Cherry Blossoms

by Global Cookbook

Ingredientes

2/3 c. sifted confectioners' sugar 1/4 c. lowfat milk 1 c. dry tart cherries divided 1/4 c. coarsely-minced pecans

1 loaf (16 ounce) frzn white bread dough thawed 2 Tbsp. butter or possibly margarine melted 1/4 c. brown sugar 1 1/2 tsp grnd cinnamon

Direcciones

1. In a small mixing bowl, combine confectioners' sugar and lowfat milk; mix well. Pour mix into a 9-inch deep-dish pie pan. Sprinkle 1/2 c. of the cherries and pecans proportionately over sugar mix.
2. On a lightly floured surface, roll bread dough into a 12- by 8-inch rectangle; brush with melted butter. In a small mixing bowl, combine brown sugar and cinnamon; sprinkle over dough. Top with remaining 1/2 c. cherries. Roll up rectangle, jelly-roll style, starting from a long side; healthy pinch to seal edges. With a sharp knife, cut roll into 12 slices.
3. Place slices, cut-side down, on top of mix in pan. Let rise, covered, in a hot place 30 min, or possibly till nearly double. (Or possibly, cover with waxed paper, then with plastic wrap. Chill 2 to 24 hrs. Before baking, let chilled rolls stand, covered, 20 min at room temperature.)
4. Bake, uncovered, in a preheated 375 degree oven 20 to 25 min for unchilled rolls and 25 to 30 min for chilled rolls, or possibly till golden. If necessary, cover rolls with foil the last 10 min to prevent overbrowning. Let cold in pan 1 to 2 min. Invert onto a serving platter. Serve hot.
5. This recipe yields 12 rolls.
6. Description: "Prepared the night before, breakfast rolls have never been easier."

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