The Humpherys Family

Cherry Almond Cheesecake Twists

Source  Barbara Bakes
Recipe Added:  9/8/2014
2 cups cold milk
1 3-oz pkg cheesecake instant pudding mix
2 Tbsp sugar, divided
2 (1/4 oz pkg active dry yeast
1/2 cup warm water (100-110 )
4 oz cream cheese, softened
1 tsp salt
2 large eggs, room temperature
1 tsp vanilla
1 tsp butter extract
2 1/2 tsp almond extract
lemon zest of 1 lemon
7-7 1/2 cups bread flour
2 cups dried cherries or Craisins
 Filling
2 1/2 cups graham cracker crumbs
1/2 cup + 2 Tbsp sugar
12 Tbsp butter, melted
1 cup finely chopped almonds

Glaze
2 cups powdered sugar
1/2 tsp vanilla
1/4 tsp almond extract
2-4 Tbsp milk
For dough, combine cold milk and pudding mix in a medium bowl. Whisk for 2-5 minutes until pudding is smooth and slightly thickened, then set aside. Measure 2 Tbsp sugar into a small bowl. Remove 1 tsp of it and add it with yeast, to warm water. Stir, then set mixture aside to allow yeast to dissolve, about 3-5 minutes.

In a large mixing bowl of an electric mixer, beat cream cheese, remaining sugar and salt until smooth. Beat in eggs, vanilla, butter extract, cream cheese emulsion, almond extract, lemon zest, yeast and 2 cups flour. Beat 2 minutes. Add pudding and 1 cup of flour. Beat until smooth. Stir in just enough of remaining flour to make a soft dough. It will still be somewhat sticky.

Turn dough onto floured surface and knead, using some of remaining flour, until smooth and elastic, about 6-8 minutes. Knead in dried cherries until evenly dispersed in dough. Place dough in a large greased bowl. Turn to grease top. Cover and let dough rise in a warm place until doubled, 1 1 1/2 hours.

Filling  Combine graham cracker crumbs and sugar in a medium bowl. Stir in melted butter and almonds until well mixed. Set filling aside.

Spray 3-4 baking sheets with cooking spray; set aside. Punch dough down and divide in half. If possible, weigh dough on digital scale so each half is same size. On a lightly floured surface, roll one half into an 18x14-inch rectangle. Spritz dough with water. Spread half of filling evenly over dough, then press mixture lightly to help adhere to dough.

Fold dough in half to make an 18x7-inch rectangle. With a sharp knife, cut into (12) 1 1/2" strips. Twist each strip 2-3 times and place on prepared pans. Repeat with remaining dough and filling. Lightly cover each pan and let rise in a warm place until doubled, about 30-45 minutes. Preheat oven to 350. Uncover rolls and bake 13-15 minutes until light golden brown and cooked through. Remove from pans and place on wire racks to cool completely.

Glaze  Combine powdered sugar, vanilla, and almond extract in a small bowl. Stir in 2 Tbsp milk, add additional milk until mixture is smooth and desired consistency. Drizzle glaze over each roll. Allow glaze to set before storing.
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