Think Pink Breakfast Bread

A winning state fair recipe.

Think Pink Breakfast Bread


12 Servings



Prep Time


Bake Time

40 to 45 minutes

Rise Time

1 hr and 20 minutes

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  • Dough
  • 1-1/4 cup warm milk (100° to 110°F)
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon butter, softened
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 3-1/2 to 4 cups all-purpose flour
  • Filling
  • 1 cup roughly chopped dried cranberries, apricots
  • 2 tablespoons amaretto liqueur
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1/2 cup almond slices
  • Icing
  • 2 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon amaretto liquor
  • 1 to drops red food coloring (optional)
  • 1/4 cup sliced almonds


  1. Pour warm milk into large mixing bowl. Add sugar, salt, egg, butter and yeast; mix well. Let rest 5 minutes. Mix in flour 1 cup at a time, forming a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 3 to 5 minutes. Place dough in a greased bowl, turning once to grease surface. Cover and let rise about 40 minutes, until double in size.
  2. While dough is rising, combine dried fruit with amaretto. Allow to soak while dough rises.
  3. After dough has risen, punch down and roll into a 12x18-inch rectangle. Spread with 2 tablespoons butter, sprinkle with 1/2 cup sugar and top with 1/2 cup almonds and amaretto soaked fruit. Roll up jelly roll fashion. Place on greased baking sheet; curve the loaf to form a crescent shape. Let rise until doubled, about 30 to 40 minutes. Bake at 350°F for 35 to 45 minutes until browned. Remove to rack and cool at least 15 minutes.
  4. Beat cream cheese, butter, powdered sugar, amaretto and red food coloring (if desired) until well blended. Drizzle over bread and sprinkle 1/4 cup almonds on top.

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