Cherry Breakfast Rolls

• 1/2 c. margarine, melted
• 1 c. water
• 3/4 c. milk
• 1/2 c. sugar
• 1 1/2 tsp. salt
• 1 pkg. dry yeast
• 3 1/2 to 4 1/2 c. flour
• 1 (1 lb.) can cherry pie filling
• 1 c. powdered sugar
• 1 tsp. vanilla
• 1 Tbsp. milk

1. Add margarine, water and milk that have been heated until just warm.
2. Stir in sugar, salt and dry yeast.
3. Slowly add flour to make a soft dough, saving 1/2 cup flour to add during kneading.
4. Knead on floured board.
5. Place dough in greased bowl, turning once. Cover; refrigerate overnight.
6. Divide into 20 pieces.
7. Roll each piece into 15-inch strands.
8. Wind into a coil.
9. Allow to rise for 2 hours on baking sheet.
10. Indent center and add about 4 cherries. Bake 12 to 14 minutes at 400u0b0.
11. Cool.
12. Combine powdered sugar, vanilla and milk.
13. Drizzle over cake.

margarine, water, milk, sugar, salt, yeast, flour, cherry pie filling, powdered sugar, vanilla, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187568 (may not work)