Cherry-Almond Cinnamon Buns

• THE DOUGH: a sweet adaptation of my Ridiculous Ham & Cheese rolls, found on site
• WET INGREDIENTS
• In a 2 cup measure, combine the wet ingredients and set aside
• 1/3-cup Powdered Milk
• 1-cup warm water
• 2 tablespoons honey - or eyeball & taste for desired sweetness
• 2 tablespoons melted unsalted butter
• 1 egg lightly beaten
• In the work bowl of a mixer fitted with a dough hook, combine the dry ingredients:
• DRY INGREDIENTS
• 2-3/4 cups bread flour
• 1 teaspoon salt
• 1 pkg. Rapid Rise yeast
• THE FILLING
• Pit and chop Cherries into quarters = 1 cup will be more than needed.
• Combine 1/3 cup granulated sugar, 1/2 tsp. cinnamon and a pinch of clove.
• Stir 2 tablespoons softened unsalted butter with 1/4 teaspoon almond extract.

1. On the lowest speed, add the wet ingredients to the dry. Increase the speed one notch after the dough begins to come together, if needed, stop the machine to scrape the dough off the hook.
2. Continue to mix until the dough is soft and pulls away from the sides of the bowl, this dough should be soft & pliable, without sticking to your hands - add more flour only if needed.
3. Turn the dough out onto a lightly floured work surface, knead a few times, form into a round, place back in the work bowl, cover with plastic wrap and let rise until doubled in size - about an hour.
4. On a lightly floured counter, roll the dough to a rectangle 12 x 15.rnSmear the almond butter throughout, leaving 1 inch strip around the border - dry.rnAdd the sugar mix over the butter.rnSprinkle a line of sliced almonds, length wise, through the middle of the dough.rnSprinkle a line of cherries, length wise, on either sides of the almond strip, leaving a couple inches in-between each line.
5. Starting at the left-hand corner of the edge closest to you; working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go. When you reach the far edge of the dough, moisten the bare edge water and pinch to seal the seam.
6. With a sharp knife cut 15 even pieces. Line a 12 x15 cookie sheet or baking pan with lightly greased parchment and add the cut rolls.rnCover with plastic wrap. Let rise for 1 hour or until doubled.
7. Bake rolls in preheated 375 degree oven 20 to 25 minutes. With a paring knife test the center most roll for doneness; if it looks sticky and raw cook for 10 more minutes. The rolls should be golden to a dark golden. Note: While baking; if they begin to brown too quickly cover with foil.
8. Remove and cool 10 minutes. Drizzle or spread frosting over the top, sprinkle some sliced almonds. Optional - add a little more fresh chopped cherries.
9. FROSTING
10. 1 cup confectioner's sugarrn1-1/2 tablespoons melted butterrn1/4 almond extractrn1-1/2 vanilla soy milk - or plain milk
11. Combine all ingredients into a thick frosting; set aside until needed.

adaptation, wet ingredients, milk, water, honey, butter, egg, ingredients, bread flour, salt, yeast, filling, chop cherries, combine, butter

Taken from food52.com/recipes/5298-cherry-almond-cinnamon-buns (may not work)