Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 1/2 cup warm 2% milk (110 to 115 )

  3. 6 cups all-purpose flour

  4. 1/3 cup sugar

  5. 2 teaspoons salt

  6. 1 cup cold butter, cubed

  7. 1-1/2 cups warm half-and-half cream (110 to 115 )

  8. 6 egg yolks, lightly beaten

  9. 1 can (21 ounces) cherry pie filling

  10. ICING:

  11. 2 tablespoons butter, softened

  12. 3 cups confectioners' sugar

  13. 1/4 teaspoon vanilla extract

  14. Dash salt

  15. 4 to 5 tablespoons half-and-half cream

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Cover and refrigerate overnight.

  2. Punch down dough; divide into quarters. Roll each portion into an 18-in. x 4-in. rectangle; cut into 1-in. x 4-in. strips.

  3. Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.

  4. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each roll. Fill each with about 1 tablespoon pie filling.

  5. Bake at 350° for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.

  6. For icing, in a large bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, vanilla, salt and enough cream to achieve a drizzling consistency. Drizzle over warm rolls. Yield: 3 dozen.


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