-
1
In a small mixing bowl, combine confectioners' sugar and milk; mix well.
-
2
Pour mixture into a 9-inch deep-dish pie pan.
-
3
Sprinkle 1/2 cup cherries and pecans evenly over sugar mixture.
-
4
On a lightly floured surface, roll bread dough into a 12x8-inch rectangle; brush with melted butter.
-
5
In a small mixing bowl, combine brown sugar and cinnamon; sprinkle over dough.
-
6
Top with remaining 1/2 cup cherries.
-
7
Roll up rectangle, jelly-roll style, starting from a long side; pinch to seal edges.
-
8
With a sharp knife, cut roll into 12 slices.
-
9
Place slices, cut-side down, on top of mixture in pan.
-
10
Let rise, covered in a warm place 30 minutes, or until nearly double.
-
11
(Or, cover with waxed paper, then with plastic wrap.
-
12
Refrigerate 2 to 24 hours.
-
13
Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.
-
14
).
-
15
Bake, uncovered, in a preheated 375 degree F. oven 20 to 25 minutes for unchilled rolls and 25 to 30 minutes for chilled rolls, or until golden brown.
-
16
If necessary, cover rolls with foil the last 10 minutes to prevent overbrowning.
-
17
Let cool in pan 1 to 2 minutes.
-
18
Invert onto a serving platter.
-
19
Serve warm.
