Cherry Pie candy Rolls

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perfect for warming up cold wintry weather mornings, those ooey-gooey exact treats are a cinch to whip up, way to a handy mix and geared up-to-spread pie filling.

ingredients
1 pkg. (16 ounces.) warm roll mix, consisting of Pillsbury
1 c warm water (120°F-one hundred thirty°F)
1 egg
2 tbsp + ¼ cup butter, at room temp.
three tbsp granulated sugar
1 (21 oz.) can Duncan Hines extra Fruit cherry pie filling, tired, 1/three cup liquid reserved
1/2 c dried cherries, chopped
2 ounces cream cheese, at room temp.
1/4 c confectioners’ sugar
1 tbsp +1 tsp milk
commands

STEP 1
Coat thirteen”x9” baking pan with cooking spray. prepare warm roll blend with warm water, egg, and a couple of tbsp butter according to package instructions, adding granulated sugar to dry components. Knead the dough and allow rest as directed on a bundle. On the gently floured surface, roll dough into 15”x10” rectangle. unfold with ultimate ¼ cup butter, then reserved pie filling liquid. unfold tired pie filling and dried cherries over dough, leaving about 1½” border from 1 (15” long) facet.

STEP 2
starting with opposite 15”-lengthy side, roll up dough jellyroll style; press aspect to the dough to seal. place seam aspect down on the floor; reduce crosswise into 12 slices. arrange slices in pan cut aspects up; cowl with plastic wrap. let upward thrust in a warm location until doubled, 30 min.


STEP 3
heat oven to 375°F. find rolls. Bake 25-30 min. or till baked via and golden brown. Cool slightly. In the bowl, beat cream cheese and confectioners’ sugar till easy; stir in milk. Drizzle over rolls.

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