2 cups milk
1-1/4 cup white sugar
1/2 cup canola or vegetable oil
1 package (2 1/4 tsp) active dry yeast
4-1/2 cups all purpose flour, divided
2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup dried cherries, hydrated overnight in water
3/4 cups butter, melted
4 Tbsp ground cinnamon

Cherry Brandy Glaze:

1 cup sifted powder sugar
4 Tbsp cream cheese, softened
2 Tbsp butter, softened
about 4 Tbsp boiling water
2 Tbsp cherry brandy Or cherry juice


To make the dough:

Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.

To make the glaze:

Sift powdered sugar into bowl; make a well in the center. Place cream cheese and butter in center. Pour boiling water over the cream cheese and butter and stir to mix (add in more water if necessary), until glaze coats the back of the spoon. Stir in cherry brandy or juice. Set aside.

To make the rolls:

Roll out half the dough into a large rectangle. Add cherries. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.

To assemble:

Spray 9-inch cake pan with cooking spray. Pour in half the cherry brandy glaze and then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.
Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat with the other half of dough if desired, or save the dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

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