Soft Cherry Almond Rolls

Instructions for dough: In a large bowl combine 1 cup of milk, 2 2/3 cups bread flour, 1 teaspoon salt, 2 tablespoons granulated sugar, 2 teaspoons instant yeast and 4 tablespoons softened unsalted butter. Mix by hand or with a stand mixer with a dough hook or a bread machine set on raw dough cycle. Knead dough by hand for 15 minutes, stand mixer for 10 minutes on medium low speed, or the length of time the bread machine takes to finish its dough cycle.

Lightly oil a large bowl with vegetable oi and place dough ball in it. Cover the bowl with plastic wrap and allow dough to rise in a warm place for an hour to an hour and a half.

Dough should be puffy but does not necessarily have to be doubled in size. Prep your baking pan with nonstick cooking spray.

Lightly flour work surface and roll dough out to a 10 inch by 12 inch rectangle and about 1/2 inch thick.

Spread preserves or jam all over dough.

Then sprinkle 1/8th cup of toasted sliced almonds on top of the jam.

Begin rolling the dough log as tightly as you can and end with seam side down.

Using a piece of unflavored dental floss, slide the floss under the roll to the very center and make a cut. See photo.

Make the rest of the cuts and place all 8 rolls in prepared baking pan. Cover with plastic wrap and allow to rise for 30-60 minutes in a warm area.

About 20 minutes before you bake them preheat the oven to 375 degrees.

Bake for about 18-20 minutes.

Allow to cool for 12-15 minutes before you frost them.

While rolls are cooling make icing. Combine 3 tablespoons of softened butter, 1 ounce cream cheese softened, 1/2 teaspoon of vanilla extract and 1/4 teaspoon of almond extract, 1 1/2 cups confectioners sugar and 2 tablespoons heavy cream. Mix with an electric mixer until smooth and creamy.

Frost cherry almond rolls while warm and sprinkle with remaining 1/8th cup of toasted sliced almonds on top. Enjoy!

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