Ingredients
For the Sweet Rolls
1/2 cup hot water (110 – 115 degrees)
3/4 cup warm milk (I used CashewMilk)
1/2 cup unsalted butter (very soft or at room temperature)
1 large egg (at room temperature)
1/2 cup granulated sugar
4 1/2 cups all-purpose flour
2 Tablespoons instant dry yeast
1 cup cherry preserves
For the Glaze
1 cup powdered sugar
1/4 teaspoon pure vanilla extract
2 to 4 Tablespoons milk
Instructions
Place hot water, warm milk, softened butter, egg, and sugar in the pan of your bread machine.
Add the salt and flour. Make a well in the center of the flour. Add yeast to center of flour.
Place in bread machine and set to “dough” cycle.
Remove dough from machine once it has completely risen. Depending on temperatures, it may take longer than the actual cycle.
Place dough on a flour covered work surface. Roll dough into a 15″ x 18″ rectangle.
Spread cherry preserves over the dough.
Starting at the top, roll the dough downward toward you. You will need to lift as you roll, or all of your filling will be pushed out. Make sure your finished roll is still 18-inches long.
Slice into twelve 1 1/2″ slices. Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray {with or without parchment paper}.
Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees.
Place in oven and bake for 15 – 25 minutes, or until golden brown and cooked thru in the center.
Whisk glaze ingredients together in a small bowl. Add additional milk to achieve desired consistency. Drizzle glaze over rolls in the pan, then serve.
