Soft Cherry Almond Rolls

To make the dough, combine 1 cup warm milk, 2 2/3 cups bread flour, 1 teaspoon salt, 2 tablespoons granulated sugar, 2 teaspoons instant yeast, and 4 tablespoons unsalted, room-temperature butter in a large bowl. Mix everything together by hand or with a stand mixer using a dough hook, or with a bread machine set to the raw dough cycle. Knead the dough by hand for 15 minutes, with a stand mixer on medium-low speed for 10–12 minutes, or in a bread machine until the dough cycle completes.

Lightly grease a bowl with vegetable oil, place the dough inside, cover it with plastic wrap, and let it rise in a warm spot for 1 to 1½ hours.

The dough should be puffy and almost doubled in size.

Lightly sprinkle flour over your work surface and set the dough on top. Dust the surface of the dough and the rolling pin with a bit more flour.

Lightly dust your work surface with flour to prevent sticking, then place the risen dough onto it. Using a rolling pin, gently roll the dough into a rectangle measuring about 10 by 12 inches, keeping the thickness around half an inch.

Spread half a heaping cup of cherry preserves evenly over the dough using an offset spatula, butter knife, or the back of a spoon.

Next, sprinkle about 1/8 cup of toasted sliced almonds evenly over the jam to add a delicate crunch and nutty flavor.

Begin rolling the dough from one of the longer edges, keeping the roll tight as you roll to ensure the filling stays evenly distributed. Continue rolling until you reach the opposite edge, then position the log so that the seam rests on the bottom, seam-side down.

Using a piece of unflavored dental floss, gently slide it underneath the rolled dough until you reach the center. Cross the ends of the floss over the top and pull them in opposite directions to slice cleanly through the dough. This method prevents the spiral from being squashed, giving you neat, even cuts without compressing the layers. After cutting the log in half, continue using the floss to divide each section into smaller rolls of equal size, ensuring uniform baking and beautiful swirls in every piece. You should end up with 8 rolls.

Cover the rolls with plastic wrap and let them rise for 30 to 60 minutes in a warm area.

Preheat the oven to 375 degrees about 20 minutes before baking, and bake for 18 to 20 minutes.

Let them cool for 12 to 15 minutes before frosting.

While the rolls cool, make the icing by mixing together 3 tablespoons of softened butter, 1 ounce of softened cream cheese, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1 1/2 cups confectioners’ sugar, and 2 tablespoons heavy cream. Blend with an electric mixer until smooth and creamy.

While the cherry almond rolls are still warm, frost them and sprinkle the remaining 1/8 cup of toasted sliced almonds on top.

Enjoy!

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