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Instructions |
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Let dough sit at room temperature for 2 hours or
until it can be rolled out. On a lightly floured
board roll out dough to a rectangle 10x14 inches.
Spread with 2 1/2 tbs butter. Sprinkle with 1/2
cup brown sugar, cinnamon, currents(or rasins).
Roll up from one wide side. Cut into 12 slices.
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In an 8 inch round pan melt 1 tbs butter and
sprinkle in the 1/3 cup brown sugar, nuts and
candied cherries.
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Place rolls in pan, tightly packing them together.
Cover and set in a warm place and let stand for 2
hours or until the rolls have doubled in size.
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Bake, uncovered, at 350 for 40 minutes or until
golden brown.
Remove from oven and let stand to 5 minutes.
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Serving
Suggestions |
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Rip and enjoy
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Originally Submitted
10/20/2012
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