House hunting is painful, it’s time consuming, it’s emotional and it’s stressful. We’ve only been doing it for a week and I have had enough. Hopefully it will come to an end soon, and I can get back to a normal life. But let’s forget about that for now because I have a treat for you, my friends, because I love you and love to share my delicious recipes with you.
A couple of my favorite treats are cinnamon rolls and cherry pies, so I had this brilliant idea of combining the two together. Well sort of.
I used my favorite recipe for the dough for the rolls and simply filled it with cherry pie filling. That was it!
All I can say these rolls are amazing! They are out of this world. I simply can’t get enough of them. They are perfect for breakfast, perfect for a brunch, and the perfect treat for whenever you need something special to make you feel better.
- 1 (1/4 ounce) package dry yeast
- 1 cup warm milk
- ½ cup granulated sugar
- ⅓ cup margarine (I used butter)
- 1 tsp salt
- 2 eggs
- 4 cups flour
- 1 can (1 lb 5 oz) cherry pie filling
- Dissolve the yeast in the warm milk in a large bowl.
- Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
- Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
- Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide.
- It should be approx ¼ thick.
- Preheat oven to 350 degrees.
- Spread the cherry pie filling evenly over the entire surface of the dough.
- Working carefully, from the long edge, roll the dough down to the bottom edge.
- Cut the dough into 1¾ inch slices, and place in a lightly greased baking pan.
- Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy.