Heat your whole milk in the microwave until it reaches about 120 degrees. Stir in the sugar and vanilla, and then stir in the yeast. Set aside until lightly frothy and bubbled. 

In a large bowl, stir together the eggs and softened butter. The mixture will be lumpy. Add the yeast mixture into the egg mixture and stir until combined. Add in the salt, and then add the bread flour 2 cups at a time, mixing between, until you reach 5 cups.

Place the dough onto a floured surface, and knead for several minutes, or until the dough is smooth. Add more flour if the dough is too sticky at this point. 

Place your dough into a lightly buttered bowl, and cover with plastic wrap. Let the dough rise for about 30 minutes, or until it has risen by about 1/3 in size. 

Once the dough has risen one time, turn the dough out onto a lightly floured surface. Roll into a large rectangle, about 1/2 inch thick. Even spread the cherry preserves all over the top, all the way to the edges. Sprinkle the sugar evenly over the preserves, and then the sliced almonds. 

Roll the dough into a tight log, starting on the longer side of the rectangle. Slice off the ends of the log to create even edges. Cut the dough log in half, then each of those in half, and each remaining section into thirds. This will give you 12 rolls. 

Lightly grease a 9x13 inch cake pan. Place the rolls evenly into the cake pan, and cover with plastic. Preheat your oven to 375 degrees. Let the dough rise for about 20 minutes while your oven preheats- the rolls will have only slightly puffed. 

Bake for 20-22 minutes, or until the rolls are a light golden brown color. While the rolls cool slightly, make the icing. 

In a small bowl, whisk together the powdered sugar, almond extract, and milk until a smooth icing forms. It should be a consistency that will drizzle well, but still hold it's shape slightly. Drizzle the tops of the rolls generously with the icing, and top with more sliced almonds if preferred. Enjoy!