2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1-1/2 cups warm half-and-half cream (110° to 115°)
6 egg yolks, lightly beaten
1 can (21 ounces) cherry pie filling
2 tablespoons butter, softened
3 cups confectioners’ sugar
1/4 teaspoon vanilla extract
4 to 5 tablespoons half-and-half cream
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky).
Cover and refrigerate overnight.
Punch down dough; divide into quarters. Roll each portion into an 18-in. x 4-in. rectangle; cut into 1-in. x 4-in. strips.
Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each roll. Fill each with about 1 tablespoon pie filling.
Bake at 350° for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
For icing, in a large bowl, beat butter until fluffy. Gradually beat in the confectioners’ sugar, vanilla, salt and enough cream to achieve a drizzling consistency. Drizzle over warm rolls. Yield: 3 dozen.