Cherry Almond Sweet Rolls

   

These delicious sweet rolls are a serious treat. I thought of about a hundred different ways to use the bag of cherries I bought last week, but decided to go with homemade cherry pie filling. Then came the decision of what to use it in...cheesecake? muffins? cake? Cherry sweet rolls seemed like an unexpected combination and using almond flavoring in the topping sounded like the perfect pairing.

The recipe for the yeast dough uses milk powder and instant mashed potato flakes. Both of them make the dough super soft like a baby's bottom. This dough is definitely a keeper on it's own, and you could easily spread it with butter and cinnamon sugar to make traditional cinnamon rolls as well. Yum!

Cherry Almond Sweet Rolls 
Yield: 16 rolls

INGREDIENTS
For the yeat dough:
1 packet (2 1/2 tsp) active dry yeast or instant yeast
1 cup lukewarm water
3 cups all-purpose flour
6 tbl salted butter, at room temp
3 tbl sugar
1/2 tsp kosher salt
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes

For the filling:
2 cups cherry pie filling

For the glaze:

1 1/2 cups powdered sugar

4 ounces cream cheese, at room temp

1/4 cup milk

1/4 tsp almond extract

1/2 tsp pure vanilla extract 

DIRECTIONS
Make the dough: If using active dry yeast, dissolve the yeast with 2 tablespoons warm water and a pinch of sugar. Let sit 15 minutes, until it's bubbly and swelled in size. If using instant yeast, skip this step.

In the bowl of a stand mixer fitted with the paddle attachment add the water, active dry yeast mixture or instant yeast, flour, butter, sugar, salt, milk powder, and mashed potato flakes. Mix on low speed until combined; the dough should begin coming together and pulling away from the sides of the bowl.

Switch to the dough hook attachment. Knead on low speed for 7 minutes. The dough should completely pull away from the sides of the bowl and be smooth. Drop the dough ball into a deep oiled bowl and let rise, covered in plastic wrap, until doubled in size, 1-2 hours.

Fill the rolls: Lightly flour a large work surface and spread/roll the dough into a 12"x16" rectangle. Spread evenly with the cherry pie filling, concentrating the cherries onto the lower half of the dough. Beginning with the end closest to you, begin rolling the dough towards the center, tucking in any cherries that squeeze out, until you have a log. Slice off the ends and discard. Slice the remaining dough log into 16 portions and arrange in two 9" round cake pans that have been sprayed with cooking spray. Cover and let rise for 1 1/2-2 hours.

Meanwhile, prepare the icing. With an electric hand mixer cream together the powdered sugar, cream cheese, milk, almond extract, and vanilla extract until smooth. Transfer into a squeeze bottle and put in the refrigerator until you're ready to use it.

Preheat the oven to 375 degrees and bake the rolls, uncovered until they're slightly browned around the edges,  10-20 minutes. Remove and let cool slightly before topping with the icing.

SOURCE
yeast dough recipe adapted from King Arthur Flour.