Prep 3 hrs 30 mins
Cook 15 mins
A recipe I would like to try - prep time is an estimate and includes rise time for the dough. I found it on the Taste of Home website, from Country Woman. Here is their description: These ruby-colored pastries will be the first to disappear from your brunch table. You can use apple pie filling with equally good results.—Christie Cochran, Canyon, Texas
- 1 (1/4 ounce) package active dry yeast
- 1⁄4 cup warm water (110 to 115 )
- 1 cup warm milk (110 to 115 )
- 3⁄4 cup shortening, divided
- 1⁄3 cup sugar
- 3 eggs
- 1 teaspoon salt
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon lemon extract
- 1⁄4 teaspoon vanilla extract
- 4 -4 1⁄2 cups all-purpose flour
- 1 (21 ounce) can cherry pie filling
- 1 1⁄2 cups confectioners' sugar
- 1⁄2 teaspoon vanilla extract
- 2 -3 tablespoons milk
- 1⁄3 cup chopped almonds
- In a large bowl, dissolve yeast in water.
- Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down.
- On a large floured surface, roll dough out to a 24-in. x 16-in. rectangle.
- Dot half of the dough with 1/4 cup of shortening; fold dough lengthwise.
- Fold the dough three times lengthwise, then two times widthwise, each time dotting with some of the remaining shortening.
- Place dough in a greased bowl; cover and let rise 20 minutes.
- On a floured surface, roll dough into a 16-in. x 15-in. rectangle.
- Cut into 8-in. x 3/4-in. strips, coil into a spiral shape, tucking end underneath the coil.
- Place in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
- Beat remaining egg.
- Make a depression in the center of each roll; brush with egg.
- Fill with 1 tablespoon of pie filling.
- Bake at 375° for 15-18 minutes or until golden brown.
- Cool on a wire rack.
- Combine the first three glaze ingredients; drizzle over rolls.
- Sprinkle with almonds.
Great recipe! We ended up with about 30 rolls but they are disappearing fast! Substituted allspice and cloves for the mace.