Start with a Pillsbury® refrigerated dough sheet layered with white baking chips, dried cherries and almonds, then slice and bake for easy breakfast rolls that taste like they're from a pastry shop!
Bake-Off® Contest 44, 2010
JoAnne Rademacher
Berthold, North Dakota
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1/4
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cup unsalted or salted butter, softened
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1
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tablespoon almond paste
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1
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egg
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1/8
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teaspoon ground nutmeg
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1
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tablespoon Pillsbury BEST® All Purpose Flour
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1
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can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
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1/2
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cup dried tart cherries
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1/3
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cup white baking chips
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-
Grated peel of 1 large orange (about 1 tablespoon)
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1/4
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cup plus 1 tablespoon sliced almonds
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1/2
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cup powdered sugar
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2
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tablespoons whipping cream
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1/8
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teaspoon pure almond extract
Steps
-
1
In small bowl, beat butter, almond paste and egg with electric hand mixer until mixture is smooth. Beat in nutmeg and flour.
-
2
On work surface, unroll dough sheet; press into 14x8-inch rectangle. Spread butter mixture over dough, leaving 1/2 inch of 1 short end uncovered. Sprinkle cherries, baking chips, 2 teaspoons of the orange peel and 1/4 cup almonds over butter mixture to edges of dough; press in lightly.
-
3
Starting at short end covered with butter mixture, roll up dough. Pinch and press uncovered end into roll to seal. Reshape roll with hands. Wrap roll in waxed paper; refrigerate 30 minutes.
-
4
Heat oven to 375°F. Lightly spray cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Using serrated knife, cut roll into 8 slices; place cut sides up and 3 inches apart on cookie sheet. Bake 13 to 17 minutes or until golden brown.
-
5
Meanwhile, in small bowl, mix powdered sugar, cream and almond extract with spoon until smooth; spoon and spread over hot rolls on cookie sheet. Sprinkle with remaining 1 tablespoon almonds and 1 teaspoon orange peel. Remove from cookie sheet to cooling rack. Serve warm or cool.
-
1
In small bowl, beat butter, almond paste and egg with electric hand mixer until mixture is smooth. Beat in nutmeg and flour.
-
2
On work surface, unroll dough sheet; press into 14x8-inch rectangle. Spread butter mixture over dough, leaving 1/2 inch of 1 short end uncovered. Sprinkle cherries, baking chips, 2 teaspoons of the orange peel and 1/4 cup almonds over butter mixture to edges of dough; press in lightly.
-
3
Starting at short end covered with butter mixture, roll up dough. Pinch and press uncovered end into roll to seal. Reshape roll with hands. Wrap roll in waxed paper; refrigerate 30 minutes.
-
4
Heat oven to 375°F. Lightly spray cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Using serrated knife, cut roll into 8 slices; place cut sides up and 3 inches apart on cookie sheet. Bake 13 to 17 minutes or until golden brown.
-
5
Meanwhile, in small bowl, mix powdered sugar, cream and almond extract with spoon until smooth; spoon and spread over hot rolls on cookie sheet. Sprinkle with remaining 1 tablespoon almonds and 1 teaspoon orange peel. Remove from cookie sheet to cooling rack. Serve warm or cool.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Roll
- Calories
- 300
- Calories from Fat
- 150
% Daily Value
- Total Fat
- 16g
- 25%
-
- Saturated Fat
- 8g
- 39%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 14%
- Sodium
- 240mg
- 10%
- Total Carbohydrate
- 35g
- 12%
-
- Dietary Fiber
- 1g
- 4%
- Sugars
- 22g
- Protein
- 4g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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