Cherry Nut Breakfast Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0-115u0b0)
• 1/2 cup butter, melted
• 1/2 cup sugar
• 3 large eggs, beaten
• 1/2 teaspoon salt
• 4-1/2 to 5 cups all-purpose flour, divided
• 3 cups fresh or frozen pitted tart red cherries, chopped
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon almond extract
• 1/3 cups finely chopped almonds
• Few drops red food coloring, optional
• 1/2 cup confectioners' sugar
• 1/2 to 2 teaspoons whole milk
• 1/2 teaspoon butter, softened
• 1/2 teaspoon almond extract

1. In a large bowl, dissolve yeast in water. Let stand 5 minutes. Stir in butter, sugar, eggs, salt and 3 cups flour. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and refrigerate 2 hours. Meanwhile, combine all filling ingredients in a saucepan. Bring to boil; reduce heat and cook until thickened, stirring constantly. Cool. Turn dough out onto a lightly floured surface. Roll out to make a 14x16-in. rectangle. Spread with filling. Roll up, jelly roll-style, beginning with the long end. Cut into 12 slices. Place, cut side down, on a greased
2. . Cover and let rise until almost doubled, for about 25 minutes. Bake at 375u0b0 for 25 minutes or until golden brown. Remove from pan; cool slightly. Combine all icing ingredients; drizzle over warm rolls. Serve immediately.

active dry yeast, warm water, butter, sugar, eggs, salt, flour, red cherries, sugar, cornstarch, almond extract, almonds, drops red food coloring, sugar, milk, butter, almond

Taken from www.tasteofhome.com/recipes/cherry-nut-breakfast-rolls/ (may not work)