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Cherry Nut Breakfast Rolls

Your family will be so excited to wake up to these delicious rolls. I love making them for the holidays.—Darlene Brenden, Salem, Oregon
  • Total Time
    Prep: 30 min. + rising Bake: 25 min.
  • Makes
    12 rolls

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110°-115°)
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 3 large eggs, beaten
  • 1/2 teaspoon salt
  • 4-1/2 to 5 cups all-purpose flour, divided
  • FILLING:
  • 3 cups fresh or frozen pitted tart red cherries, chopped
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon almond extract
  • 1/3 cups finely chopped almonds
  • Few drops red food coloring, optional
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1/2 to 2 teaspoons whole milk
  • 1/2 teaspoon butter, softened
  • 1/2 teaspoon almond extract

Directions

  • In a large bowl, dissolve yeast in water. Let stand 5 minutes. Stir in butter, sugar, eggs, salt and 3 cups flour. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and refrigerate 2 hours. Meanwhile, combine all filling ingredients in a saucepan. Bring to boil; reduce heat and cook until thickened, stirring constantly. Cool. Turn dough out onto a lightly floured surface. Roll out to make a 14x16-in. rectangle. Spread with filling. Roll up, jelly roll-style, beginning with the long end. Cut into 12 slices. Place, cut side down, on a greased 13x9-in. baking pan. Cover and let rise until almost doubled, for about 25 minutes. Bake at 375° for 25 minutes or until golden brown. Remove from pan; cool slightly. Combine all icing ingredients; drizzle over warm rolls. Serve immediately.
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