Step 1

Preheat the oven to 350 degrees F.

Step 2

Split the rolls horizontally, keeping the tops intact.

Step 3

Place the preserves, frozen cherries, almond extract and 2 tablespoons butter in a small sauce pot over medium heat until heated through. Remove from the stove and set aside.

Step 4

Place the bottom half of the rolls on a quarter-sheet pan. Spoon the cherry mixture over the bottom half of the rolls and place the tops on. Brush the tops with 3 tablespoons butter and sprinkle over the coarse sugar. Cover with foil and bake for 10 minutes.

Step 5

Meanwhile, add the almonds and coconut flakes to a second quarter-sheet pan.

Step 6

Uncover the rolls and return to the oven, along with the almonds and coconut flakes. Bake until the rolls are golden and the almonds and coconut are toasted, 10 to 12 minutes. Remove both pans and allow to cool.

Step 7

Make the glaze by adding the cream cheese, powdered sugar, vanilla, remaining tablespoon butter and 1 tablespoon milk to a large bowl. With a hand mixer, beat the mixture until smooth and pourable. Thin, if needed, with the remaining tablespoon milk.

Step 8

Drizzle the glaze over the rolls in a crosshatch pattern. Sprinkle over the almonds and coconut flakes.

Step 9

Serve, or, if making ahead, let cool completely before cutting and storing in an airtight container in the fridge. Before serving, remove from the fridge and let the rolls come to room temperature.