Cherry Cinnamon RollsPfaltzgraff 2011 Calendar
May Featured Recipe
Ingredients for Rolls
- 1-1/4 oz. pkg. active dry yeast
- 1 cup warm milk (105˚ - 110˚ F)
- 1/2 cup sugar
- 1⁄3 cup margarine or butter, melted
- 1 tsp. salt
- 2 eggs
- 4 cups all-purpose flour
Ingredients for Filling
- 1 cup packed brown sugar
- 3 Tbsp. cinnamon
- 1⁄3 cup margarine or butter, softened
Ingredients for Topping
- 1 can (16 oz.) cherry pie filling
Dissolve the yeast in the warm milk in a large bowl. Add sugar, margarine, salt, eggs and flour. Mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about an hour or until the dough has doubled in size.
Preheat oven to 400˚ F.
Roll dough out on lightly floured surface. Roll dough flat to approximately 20" x 15" and 1/4" thick.
Combine the brown sugar and cinnamon in a bowl.Spread softened margarine or butter over surface of rolled dough. Sprinkle sugar mixture over the margarine or butter. Carefully roll the dough from the long side into a long roll.
Cut the roll into 1-1/2" slices and place into a lightly greased baking dish. They will expand to about double the size.
Bake for about 10 minutes or until puffed and golden brown on top.
Remove from oven and top with one can of cherry pie filling. Serve warm.