Cherry Almond Roll

• Dough:
• 2 to 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 envelope Fleischmann's(R) RapidRise Yeast
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup water
• 1/4 cup butter or margarine
• 1 egg
• Filling:
• 1 can (12 1/2 ounces) almond filling
• 1 jar (10 ounces) maraschino cherries, well drained and chopped (reserve syrup)
• Cherry Glaze:
• 1 cup powdered sugar, sifted
• 2 to 3 tablespoons reserved cherry syrup
• 1/2 teaspoon almond extract
• 1/2 cup sliced almonds, toasted

1. Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat sour cream, water and butter until very warm (120u0b0 to 130u0b0F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at medium speed. Stir in enough remaining flour to make a stiff batter. Cover; let rest 10 minutes.
2. Transfer dough to lightly floured surface. Roll to a 15- x 10-inch rectangle. Spread with almond filling; sprinkle with the cherries. Beginning from long end, roll up tightly as for jelly roll. Pinch seam and end to seal. Place roll on greased baking sheet. Cover; let rise in warm draft-free place until doubled in size, about 1 hour.
3. With sharp knife, make 6 X-shaped cuts across top of loaf. Bake at 375u0b0F for 20 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Cherry Glaze while warm. Sprinkle with almonds.
4. To make Cherry Glaze, combine powdered sugar, cherry syrup and almond extract in a small bowl. Stir until smooth.

flour, sugar, rapidrise, salt, sour cream, water, butter, egg, filling, almond filling, maraschino cherries, powdered sugar, syrup, almond, almonds

Taken from www.myrecipes.com/recipe/cherry-almond-roll (may not work)