Add warm milk to the bowl of an electric mixer and sprinkle yeast on top. You’ll know your yeast has activated if it begins to foam after a few minutes. If it hasn’t, then start over; your milk was either too hot or too cold.

Once yeast begins to foam, add in sugar, egg, egg yolk and butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

Place dough hook on mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)

Transfer dough ball to a well oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

In a small bowl, mix together brown sugar, cinnamon, and orange zest. Use your hands to sprinkle mixture over the buttered dough, then gently rub in into the butter a little and sprinkle cherries and almonds evenly over top. Tightly roll dough up, starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 2 inch sections with a sharp knife. You should get 9 large pieces.

Place cinnamon rolls in a greased oval All-Clad baking pan Cover with plastic wrap and a warm towel and let rise again for 30 minutes.

Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until golden brown and soft in the middle. Allow them to cool for a 5 minutes before glazing. Makes 9 cinnamon rolls.

To make the glaze: Mix everything in a bowl using a whisk or fork and spread evenly over the morning buns. Garnish with powdered sugar and more dried cherries and chopped almonds