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Cherry Almond Roll

  • Intermediate
  • 1 loaf; about 10 servings
  • 2 hr 40 min
Baking Success Or Baking Mess


2 to 2-1/2 cups all-purpose flour
1/4 cup sugar
1 envelope (2-1/4 tsp.) Fleischmann's® Quick Rise Yeast
1/2 teaspoon salt
1/2 cup sour cream
1/4 cup water
1/4 cup butter OR margarine
1 egg
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
2 to 3 tablespoons reserved cherry syrup
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted


Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat sour cream, water and butter until very warm (120° to 130°F). 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.

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.

With sharp knife, make 6 X-shaped cuts across top of loaf. Bake at 375°F for 20 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Cherry Glaze while warm. Sprinkle with almonds.

To make Cherry Glaze, combine powdered sugar, cherry syrup and almond extract in a small bowl. Stir until smooth.

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