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Tue, Apr 15 2014 post by Melissa From melissassouthernstylekitchen

Cherry Danish With Cream Cheese Glaze

When Rhodes Bread Company invited me to write a guest post for them, I knew I wanted to try something different using their dough.  A fruit danish was the first thing that came to min...

Enjoy these Cherry Danishes using Rhodes Dinner Rolls

When Rhodes Bread Company invited me to write a guest post for them, I knew I wanted to try something different using their dough.  A fruit danish was the first thing that came to mind.  Sweet rolls and pastries are always a pleasing addition to the breakfast or brunch menu.  They pair equally well with a steamy cup of coffee, hot tea, or a glass of cold milk, if you are so inclined.  I really love making and serving them. 

 

I was looking for a way to simplify breakfast preparation, so, I made these cherry danish using Rhodes frozen dinner roll dough.  The dough was perfectly portioned to divide, roll and twist making a delicious edible basket to hold the cherry pie filling. After rising, they look so incredible and they taste even better.  To finish, drizzle the top with a decadent cream cheese glaze, and they're guaranteed to disappear in a snap. 

 

Ingredients:

12 Rhodes dinner rolls, thawed but still cold

1 Tbsp granulated sugar

1 Tbsp butter, melted

1 cup cherry pie filling

1 large egg, beaten

Glaze:

1/4 cup whipped cream cheese, softened

1 Tbsp butter, softened

1/2 cup powdered sugar

2 Tbsp milk, more as needed to thin

1/4 tsp pure almond extract 

 

Enjoy these Cherry Danishes using Rhodes Dinner Rolls

 

Directions:

Thaw the dinner rolls. 

After thawing, on a non-stick surface, roll each dinner roll into a 10-12 inch rope.  Cut in half.  Lay the dough pieces side by side and then twist the two pieces pinching the ends together.  Form into a circle tucking the pinched ends under.

 Enjoy these Cherry Danishes using Rhodes Dinner Rolls

 

 

Line a standard baking sheet with parchment and place the dough rounds onto the pan.  Brush each with melted butter and sprinkle with granulated sugar.  Cover with plastic wrap and let rise in a draft free place until doubled.

Enjoy these Cherry Danishes using Rhodes Dinner Rolls

 

 

Using a tsp make a deep indention in the center of each dough twist.  Fill with 1 tsp of cherry pie filling.  Brush the edges of the dough with the beaten egg wash.  Bake for 17-20 minutes until the edges are golden. 

Enjoy these Cherry Danishes using Rhodes Dinner Rolls

 

To make the glaze:

Use a hand mixer to whip together the whipped cream cheese, butter, powdered sugar, almond extract and milk.  Use additional milk as needed to thin.  Cool the cherry danish on the pan for 5 minutes then drizzle with the cream cheese glaze.  Serve warm with additional glaze on the side, if desired.  Yield: 12

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Cherry Danish With Cream Cheese Glaze

Servings: 12 | Skills: Beginning | Prep Time: 20 min (not including thaw time) | Bake Time: 12-17 min

Cherry Danish With Cream Cheese Glaze
4.5 / 5  (2 votes, 1 review )

Ingredients

12 Rhodes dinner rolls, thawed but still cold

1 Tablespoon granulated sugar

1 Tablespoon butter, melted

1 cup cherry pie filling

1 large egg, beaten

Glaze:

1/4 cup whipped cream cheese, softened

1 Tablespoon butter, softened

1/2 cup powdered sugar

2 Tablespoons milk, more as needed to thin

1/4 teaspoon pure almond extract

Instructions

Thaw the dinner rolls.
After thawing, on a non-stick surface, roll each dinner roll into a 10-12 inch rope. Cut in half. Lay the dough pieces side by side and then twist the two pieces pinching the ends together. Form into a circle tucking the pinched ends under. Line a standard baking sheet with parchment and place the dough rounds onto the pan. Brush each with melted butter and sprinkle with granulated sugar. Cover with plastic wrap and let rise in a draft free place until doubled. Using a teaspoon make a deep indention in the center of each dough twist. Fill with 1 teaspoon of cherry pie filling. Brush the edges of the dough with the beaten egg wash. Bake for 17-20 minutes until the edges are golden.

To make the glaze:

Use a hand mixer to whip together the whipped cream cheese, butter, powdered sugar, almond extract and milk. Use additional milk as needed to thin. Cool the Cherry Danish on the pan for 5 minutes then drizzle with the cream cheese glaze. Serve warm with additional glaze on the side, if desired.

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