DIRECTIONS

1. Combine all-purpose flour, oats, undissolved yeast, sugar and salt in a large mixer bowl. Heat milk, sour cream and oil until very warm (120° to 130°F). Add to flour mixture with egg and beat 2 minutes on medium speed. Stir in enough whole wheat flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Cover; let dough rest 10 minutes.
2. Roll the dough into a 16 x 12-inch rectangle. Spread softened butter on dough and sprinkle with brown sugar. Dollop cherry preserves over the dough and sprinkle with cherries and almonds. Roll tightly, starting on long side. Seal the edges. Cut into 12 rolls.
3. Place rolls, cut side down, in greased 13 x 9-inch pan. Let rise for 1 hour or until rolls are doubled. Bake in preheated 350°F oven for 25 to 35 minutes. Remove from the oven and let cool 30 minutes.
4. Combine all frosting ingredients in small bowl with electric mixer. Beat until smooth. Spread on rolls.