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Source: America's Favorite Food Associations

Cherry Blossoms
Easy breakfast rolls prepared the night before.
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Serves: 12
Prep Time: 60 minutes
Cook Time: 20-25
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2/3 cup confectioners' sugar, sifted
1/4 cup milk
1 cup dried tart cherries, divided
1/4 cup pecans, coarsely chopped
1 loaf (14-16 ounces) frozen white bread dough, thawed
2 tablespoons butter or margarine, melted
1/4 cup brown sugar
1 1/2 teaspoons 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.






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