Ingredients

The following ingredients have 12 Servings
  • 1 large egg
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons butter (softened)
  • 2 cups drained tart cherries*
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups 100% cherry juice**
  • 1/2 teaspoon almond extract
  • Red food coloring (optional)
  • 1 1/2 tablespoons butter
  • 2 cups powdered sugar
  • 2 tablespoons butter (melted)
  • 1/2 teaspoon almond flavoring
  • 3-4 tablespoons heavy cream

Instruction

  • In a bowl, beat the egg, then add the sour cream. Add the flour, salt, baking soda and baking powder. Stir well.
  • Toss the dough onto a slightly floured surface and roll it into a rectangle 1/4 inch thick. Spread it lightly with the butter. Cover it with the cherries, then sprinkle the sugar and cinnamon over the cherries. Roll it up like a jelly roll and cut it into 9-12 pieces, as desired.
  • Prepare the baking pan, either a large, deep dish pie plate (9 rolls) or a square or rectangle baking pan, by spraying it with cooking spray. Place the rolls, cut side up, close together in the pan.
  • In a saucepan, combine the sugars, corn starch, juice, extract and coloring. Bring this mixture to a boil and stir constantly over medium heat. Boil until the mixture thickens slightly (about 5-10 minutes).*** Add the butter and mix well.
  • Pour this mixture over the rolls. Bake them at 375 degrees for 25 minutes or until just lightly browned.
  • While the rolls are baking, prepare the glaze. In a bowl, combine the powdered sugar, melted butter and flavoring. Add the heavy cream, one tablespoon at a time until the glaze is drizzling consistency.
  • Drizzle the almond glaze over the cooled rolls.