CHERRY SWEET ROLLS

YOU’LL NEED:

For the Sweet Rolls

1/2 C. hot water (110 – 115 degrees)
3/4 C. warm milk (I used CashewMilk)
1/2 C. unsalted butter (very soft or at room temperature)
1 Large egg (at room temperature)
1/2 C. granulated sugar
4 1/2 C. all-purpose flour
2 Tbsp. instant dry yeast
1 C. cherry preserves

For the Glaze

1 c. powdered sugar
1/4 Tsp. pure vanilla extract
2 To 4 Tablespoons milk

HOW TO MAKE:

1-Place hot water, warm milk, softened butter, egg, and sugar in the pan of your bread machine.
2-Add the salt and flour. Make a well in the center of the flour. Add yeast to center of flour.
3-Place in bread machine and set to “dough” cycle.
4-Remove dough from machine once it has completely risen.
5-Depending on temperatures, it may take longer than the actual cycle.
6-Place dough on a flour covered work surface. Roll dough into a 15″ x 18″ rectangle.
7-Spread cherry preserves over the dough.
8-Starting at the top, roll the dough downward toward you. You will need to lift as you roll, or all of your filling will be pushed out.
9-Make sure your finished roll is still 18-inches long.
10-Slice into twelve 1 1/2″ slices. Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray {with or without parchment paper}.
11-Cover and allow to rise until doubled in size, about an hour.
12-Preheat oven to 350 degrees.
13-Place in oven and bake for 15 – 25 minutes, or until golden brown and cooked thru in the center.
14-Whisk glaze ingredients together in a small bowl.
15-Add additional milk to achieve desired consistency. Drizzle glaze over rolls in the pan, then serve.

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