Cherry Almond Cinnamon Rolls

Ingredients

Dough

    2 to 2 1/2 cups Aunt Jemima® Original Pancake & Waffle Mix, divided
    1/3 cup sugar
    1 packet rapid rise (instant) yeast
    1/2 cup milk
    1/4 cup unsalted butter
    1 egg

Filling

    1/3 cup sugar
    2 teaspoons ground cinnamon
    3 tablespoons unsalted butter, softened
    1/2 cup coarsely chopped dried cherries
    1/2 cup chopped toasted almonds or crumbled almond paste (see note)

Icing

    1 cup confectioners’ sugar
    1 tablespoon unsalted butter
    2 tablespoons cream or milk
    1/2 teaspoon vanilla extract

Directions

1 mix a pair of cups battercake combine, sugar and unmelted yeast in bowl of electrical mixer.

2 In tiny cooking pan, heat milk and butter over medium-low heat till terribly heat (120°F to 130°F), stirring often (butter doesn't got to soften completely). boost mixture in mixer bowl. Add egg. combine on medium speed of electrical mixer for two minutes, scraping bowl often. By hand stir in enough remaining battercake combine to form soft dough. If dough still looks too sticky, add additional battercake combine as required.

3 Place dough on surface dusted with extra battercake combine (or use dough hook of mixer in keeping with manufacturer’s directions) and knead till sleek and elastic, three to five minutes. cowl and let rest ten minutes.

4 meantime, for Filling, mix sugar and cinnamon; put aside.

5 Roll dough out on surface gently dusted with extra battercake combine to Associate in Nursing eight x 12-inch parallelogram. unfold softened butter equally over dough. Sprinkle with cinnamon-sugar mixture, cherries and almonds or almond paste, pressing gently into dough. Roll tightly from one long aspect. locomote twelve equal items.

6 Place items cut-side down in 9-inch spherical or sq. cake pan sprayed with slippy spray. Cover; let rise in heat place half-hour or till nearly doubled in size. whereas rolls area unit rising, heat up kitchen appliance to 350°F.

7 Bake twenty to twenty five minutes till rolls area unit light-weight golden brown.

8 meantime, stir along Icing ingredients. Add extra cream, if necessary for consistency. once rolls area unit baked, cool slightly in pan on wire rack. unfold icing over rolls whereas still heat. Serve warm.