BUBBLE BREAD
Breads
Ingredients
Directions
maraschino cherries (halved - no stems) approx. 1/2 small jar
1/2 cup pecan halves
1 cup sugar
1 teaspoon cinnamon
18 - 20 frozen Parker House dinner rolls
Grease a tube or fluted pan with butter. Melt 1/2 stick margarine and 1/2 cup brown sugar. Pour mixture evenly into pan. Layer cherry halves and pecan halves in brown sugar mixture.
Melt 1 stick butter and set aside. Mix sugar and cinnamon in a bowl. Roll each frozen roll in the melted butter, then in sugar mixture. Place rolls in pan till bottom of pan is full.
Let pan set out overnight, covered lightly. Rolls will rise overnight. Bake in the morning at 325° for approximately 30 minutes. Invert rolls onto serving dish - brown sugar glaze will drizzle down over rolls.
The cherries make this a pretty dish. It's delicious for a Sunday morning or Christmas morning breakfast/brunch.
VARIATION: From Betty Sue Hankley:
Use 24 rolls. Substitute sliced fruit for cherries. Bake at 350° for 45 minutes.
1/2 cup pecan halves
1 cup sugar
1 teaspoon cinnamon
18 - 20 frozen Parker House dinner rolls
Grease a tube or fluted pan with butter. Melt 1/2 stick margarine and 1/2 cup brown sugar. Pour mixture evenly into pan. Layer cherry halves and pecan halves in brown sugar mixture.
Melt 1 stick butter and set aside. Mix sugar and cinnamon in a bowl. Roll each frozen roll in the melted butter, then in sugar mixture. Place rolls in pan till bottom of pan is full.
Let pan set out overnight, covered lightly. Rolls will rise overnight. Bake in the morning at 325° for approximately 30 minutes. Invert rolls onto serving dish - brown sugar glaze will drizzle down over rolls.
The cherries make this a pretty dish. It's delicious for a Sunday morning or Christmas morning breakfast/brunch.
VARIATION: From Betty Sue Hankley:
Use 24 rolls. Substitute sliced fruit for cherries. Bake at 350° for 45 minutes.
Source: PDF page 83
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