-In the bowl of a stand mixer using the dough hook or a large bowl with a wooden spoon, mix all the dough ingredients until the dough comes together into a smooth, elastic ball. *Note -this should take approximately 7 minutes on medium speed if using a stand mixer and longer if kneading by hand.

-Turn the dough out onto a lightly floured surface and knead by hand for an additional few minutes.

-Place the dough into an oiled bowl, cover with plastic wrap and allow to rise in a warm draft-free place until doubled (about 1 ½ to 2 hours).

-While the dough is rising, stir together the cherries, sugar, and almond extract. Refrigerate until ready to use.

-After the dough had doubled in size, punch down to deflate and turn it out onto a lightly floured surface.

-Using a rolling pin, roll the dough out into an approximate 10"x 14" rectangle.

-Using an offset spatula, spread the softened butter evenly over the dough.

-Drain the cherries and spread them evenly over the buttered dough.

-Roll the dough, starting with the long side, to form a cylinder.

-Slice both ends of the cylinder off to create even ends. Discard the ends.

-Slice the cylinder of dough into 12 equal size portions.

-Place the cut dough into a 9" x 13" pan that has been sprayed with baking spray. *Note - You may need to reform them slightly with your hands after they've been sliced, so they resemble their original circular shape.

-Loosley cover the pan with plastic wrap and allow the rolls to rise again until doubled (approximately 1 ½ - 2 hours)

-Place the sweet cherry rolls into the preheated oven and bake for 30-35 minutes, until golden brown.

-Remove to a wire rack and cool completely.

-To make the glaze, whisk together the cream cheese, butter, sugar, and almond extract in a medium-sized bowl.

-Use an offset spatula to generously spread the glaze on top of the sweet cherry rolls, and serve.