Ingredients

The following ingredients have 4 Servings
  • 2 1⁄4 tsp active dry yeast (1 packet)
  • 1⁄4 cup warm water
  • 3⁄4 cup lukewarm milk (scalded, then cooled)
  • 1⁄4 cup sugar
  • 1⁄4 cup butter, softened
  • 1 egg
  • 1⁄2 tsp ground cardamom
  • 1⁄2 tsp salt
  • 3 1⁄4 to 3 1⁄2 cups all-purpose flour
  • Almond Cherry Filling:
  • 1⁄2 cup almond paste (8oz)
  • 10 oz. Maraschino cherries (1/8 cup reserved)
  • 1⁄4 cup packed brown sugar
  • 1⁄4 cup butter, softened
  • Butter Cream Frosting:
  • 1 cup powdered sugar
  • 4 tbsp butter, softened
  • 1⁄2 tsp almond extract
  • 2-3 tsp milk
  • 1/8 cup reserved maraschino cherries
  • 1⁄4 cup sliced almonds

Instruction

  • In large bowl, dissolve yeast in warm water. Stir in cooled milk, sugar, butter, egg, cardamom, salt, and 2 cups flour.
  • Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
  • Knead dough until smooth and elastic (about 5 minutes). Place in greased bowl; cover, let rise until double (1 to 1 1⁄2 hours).
  • In a small bowl, break up almond paste and combine with brown sugar and butter. Mix thoroughly. Set aside.
  • In a small bowl prepare butter cream frosting by combining powdered sugar, butter, almond extract, and milk until smooth. Chop 1/8 cup maraschino cherries and set aside with almond slices and frosting for topping rolls after baking. Place frosting in refrigerator until ready to use.
  • Punch down dough. Roll into rectangle 15x9 inches.
  • Spread filling on dough rectangle by dropping small pieces all over dough. Chop cherries andspread them over filling. Roll dough lengthwise and slice evenly approximately 1-1/2”.
  • Heat oven to 350. Place rolls on baking sheet and bake 25-30 minutes. Allow to cool completelyon wire rack.
  • Spread butter cream frosting over rolls and garnish with remaining chopped maraschino cherries and almond slices.
  • Store in covered container until ready to serve. • Enjoy!