Cherry Almond Roll

Cherry Almond Roll

Print Recipe

Yield

1 loaf; about 10 servings 1 loaf; about 10 servings

Difficulty

Intermediate Intermediate

Prep Time

0:30 0:30

Bake Time

20 minutes 20 minutes

Rise Time

1 hour 1 hour

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Ingredients

Dough
2 to 2-1/2 cups all purpose flour
1/4 cup sugar
1 envelope (2-1/4 tsp.) Fleischmann’s^® RapidRise^® Instant Yeast
1/2 teaspoon salt
1/2 cup sour cream
1/4 cup water
1/4 cup butter OR margarine
1 egg
Filling
1 can (12-1/2 ounces) almond filling
1 jar (10 ounces) maraschino cherries, well drained and chopped (reserve syrup)
Cherry Glaze
1 cup powdered sugar
2 to 3 tablespoons reserved cherry syrup
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted

Directions

Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat sour cream, water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at medium speed. Stir in enough remaining flour to make a stiff batter. Cover; let rest 10 minutes.
Transfer dough to lightly floured surface. Roll to a 15 x 10-inch rectangle. Spread with almond filling; sprinkle with the cherries. Beginning from long end, roll up tightly as for jelly roll. Pinch seam and end to seal. Place roll on greased baking sheet. Cover; let rise in warm draft-free place until doubled in size, about 1 hour.
With sharp knife, make 6 X-shaped cuts across top of loaf. Bake at 375°F for 20 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Cherry Glaze while warm. Sprinkle with almonds.
To make Cherry Glaze, combine powdered sugar, cherry syrup and almond extract in a small bowl. Stir until smooth.

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