Bourbon Cherry Cinnamon Rolls
Bourbon cherry jam is the filling for these delightful cinnamon rolls with almond icing.
- 2 1/4 teaspoons of dry yeast (one packet)
- 1/2 cup warm water
- 1/4 cup sugar
- 1/2 cup scalded milk
- 1/3 cup butter or shortening
- 1 teaspoon salt
- 1 egg
- 3 1/2 – 4 cups flour
- 8 ounces of Bourbon Cherry jam (or your choice)
- 1/4 cup dried cranberries (or other depending on jam)
- 2 tablespoon cinnamon
- 1 cup confectioners sugar
- 1 teaspoon almond extract
- 1 – 2 tablespoons of water
- 1/4 cup sliced almonds
Preparation time 30mins
Cooking time 240mins
Adapted from jamesandeverett.com
In a small bowl or measuring cup, dissolve yeast in warm water and set aside to bloom.
In a large bowl mix scalded milk, sugar, melted butter, salt and eggs. Add two cups of flour and mix until smooth. Add yeast mixture and stir.
Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 8 to 10 minutes.
Place in well-greased bowl, in a warm location out of drafts and cover with a tea towel. Let rise until doubled, about 1 1/2 hours.
When doubled, punch down dough. Roll out on flour surface into a 15×9 inch rectangle. Spread the dough with the jam stopping several inches away from one of the long edges in order to seal the roll. Evenly sprinkle the dried cranberries and cinnamon over the jam.
Roll the dough into a log and pinch to seal. Spray a 13″ x 9″ baking dish with non-stick spray. Cut the log in to 1½ slices and evenly space them in the baking dish. Cover and allow to rise for another hour or until doubled in size.
While the rolls are rising, heat your oven to 350° F. Bake the rolls for 25 to 30 minutes or until slightly golden. Remove from oven and place pan on a wire rack to cool.
To ice, place the powdered sugar in a small bowl, add the almond extract and only enough water to make a thin icing. Drizzle over the rolls with a spoon or piping bag, sprinkle with slivered almonds, and enjoy!