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1
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add egg and extract; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
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3
For filling, in a small bowl, beat cream cheese, sugar and extract until smooth. Punch dough down and turn onto a lightly floured surface. Roll into a 14x7-in. rectangle. Spread cream cheese mixture evenly to within 1/2 in. of edges. Sprinkle with cherries and almonds. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
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4
Preheat oven to 375u00b0. Place seam side down on a greased
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5
; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show.
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6
Bake 20-25 minutes or until lightly browned. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm tea ring.
