Cherry Blossom
Contributed by Diane S.

Cherry Blossoms - A valentines breakfast idea? Prepared the night before,
breakfast rolls have never been easier.

Servings: 12 rolls

2/3 cup sifted confectioners' sugar
1/4 cup milk
1 cup dried tart cherries, divided
1/4 cup coarsely chopped pecans
1 loaf (14 to 16 ounces) frozen white bread dough, thawed
2 tablespoons butter or margarine, melted
1/4 cup brown sugar
1-1/2 teaspoons ground cinnamon

Put confectioners' sugar and milk in a small mixing bowl; mix well. Pour
mixture into a 9-inch deep-dish pie pan. Sprinkle 1/2 cup of the dried
cherries and all of the pecans evenly over sugar mixture. Roll bread dough
into a 12x8-inch rectangle on a lightly floured surface; brush with melted
butter. 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. 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.