Cherry Almond Pull-Apart Bread Recipe
I recommend these rolls as a sweet treat for Christmas or Easter morning, or whenever you have overnight guests. When my son and son-in-law visit, they devour them almost before they hit the table. They're so yummy, gooey and good.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 20
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 3 teaspoons ground cinnamon
- 1/2 cup sugar
- 1/2 cup sliced almonds toasted
- 1/3 cup corn syrup
- 6 tablespoons butter melted divided
- 20 frozen bread dough dinner rolls
- 1/2 cup candied cherries halved
- Carbohydrate 8.75438350276807 g
- Cholesterol 9.1509375039243 mg
- Fat 4.68031537648767 g
- Fiber 0.595589990711212 g
- Protein 0.590669125015515 g
- Saturated Fat 2.2796655009376 g
- Serving Size 1 1 serving (21g)
- Sodium 1427.99825402307 mg
- Sugar 8.15879351205686 g
- Trans Fat 0.321137775110845 g
- Calories 76 calories
Directions Place 3 tablespoons butter in a small bowl. In another bowl, combine the sugar and cinnamon. Dip 10 frozen dough rolls in butter, then roll in cinnamon-sugar. Place in a greased 10-in. fluted tube pan. Sprinkle with half of the almonds and cherries. Repeat with remaining rolls, almonds and cherries. Combine corn syrup and remaining butter; pour over cherries. Cover and refrigerate overnight. Remove from the refrigerator. Cover and let rise until almost doubled, about 2 hours. Bake at 350degrees for 30-35 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm. Yield: 20 servings. Originally published as Cherry Almond Pull-Apart Bread in Country Woman November/December 2004, p33
