These yummy Cherry Biscuit Sweet Rolls begin with a sweet dough made from baking mix. They are filled with a chunky cherry jam and almonds. Surprisingly easy to make, these are a welcome treat on holidays and weekends.
Variations are up to your own imagination with different chunky jams and extracts.
Cherry Biscuit Sweet Rolls Recipe
1/2 cup whole milk
1 Tablespoon white vinegar
4 cups baking mix (such as Bisquick)
1/3 cup granulated white sugar
1/2 teaspoon salt
1 large egg, beaten
1 teaspoon almond extract
1/4 cup (4 Tablespoons or 1/2 stick) butter, melted and at room temperature
Additional all-purpose flour to work with the dough (about 1/2 cup)
1 cup sour cherry preserves or chunky jam, at room temperature
1/2 cup sliced almonds, lightly crushed (divided use)
1/4 cup melted butter
2 Tablespoons confectioners’ powdered sugar or optional glaze
1 cup confectioners’ sugar
1 to 2 Tablespoons heavy cream or milk
1/8 teaspoon almond extract
Preheat oven to 375 F. Liberally spray a 9- x 13-inch baking pan with butter-flavored vegetable oil or grease with butter.
Combine milk and vinegar. Let sit 5 minutes until it looks curdled.
In a large bowl, whisk together baking mix, sugar, and salt. Whisk beaten egg into the milk, along with the almond extract. By hand, stir milk mixture and butter into the dry ingredient using a large dinner fork. Stir just until combined. (Some small lumps will remain and dough will be soft.)
Generously sprinkle a large Silpat baking sheet or flat working surface with all-purpose flour. Place the biscuit dough onto the floured surface, generously sprinkle with flour, and pat lightly with floured fingers into a 1/2-inch thick rectangle about 14 inches long.
Stir the jam with a fork to loosen it up so it is spreadable. Using a flexible silicone spatula, spread the biscuit dough with the cherry preserves and sprinkle with half of the sliced almonds.
Beginning from the long side, loosen the dough from the working surface with a bench scraper and roll into a log. Lightly press the seam to seal. Use the bench scraper, unflavored dental floss, or a thin, sharp knife to cut the roll into 1-1/2-inch thick slices. You should have about 12 slices.
Place the slices cut-side down into the greased baking pan. Brush with melted butter and sprinkle with remaining crushed sliced almonds.
Bake 25 to 30 minutes, until lightly golden. Sift powdered sugar over the tops of the sweet rolls or drizzle with the optional glaze.
Optional Glaze: Combine the confectioners’ sugar, vanilla, and enough of the cream or milk to make a drip-able glaze. Place the glaze into a zip-top baggie, squeeze out all the air, and seal. Snip a tiny bit from the corner and drizzle with the glaze.
Yield: 12 servings
• Feel free to substitute your favorite homemade or store-bought fruit preserves.
• Canned pie filling may also be substituted for the jam.
• Almond extract goes best with cherries and stone fruits. If you use other fruit preserves, consider using vanilla extract or another complementary extract.
• The almonds may be omitted or substitute your favorite nuts.
Cherry Biscuit Sweet Rolls Recipe Photo ©2019 Peggy Filippone