Cherry Almond Rolls
I have had an obsession with cherry and almond as of late. If you haven’t tried this flavor combo, then you are definitely missing out!
Cinnamon Rolls are one of my weaknesses. If I can even smell one near by, I am in trouble. There is nothing better than an ooey gooey roll smothered in frosting. I decided to do a spin off from my traditional favorite cinnamon rolls and try to involve this cherry-almond flavor. Oh. My. Gosh. This recipe is ridiculous. In the best way possible.
The filling is perfection. Not over bearing, but just the right amount of almond and the right amount of cherry. Be forewarned… once you take a bite of one- soon half the pan will disappear. I wish I was joking about that. Self control was thrown out the window as I devoured this warm ooey gooey rolls. The almond glaze is the perfect finishing touch.
- 1 package yeast
- 1 Tablespoon sugar
- ½ cup warm water
- 1 egg, beaten
- 1 teaspoon almond extract
- ½ cup oil
- 2 cups warm water
- 1 teaspoon salt
- ¼ cup sugar
- 6 to 8 cups flour (altitude can affect how much you need)
- ½ cup butter, softened
- ½ cup almond paste
- ½ cup chopped, pitted cherries well drained of excess juice
- ½ cup sugar
- 3 cups powdered sugar
- ¾ cup whipping cream
- 1 teaspoon almond extract
- Combine yeast, sugar and warm water and let dissolve and yeast proof.
- After yeast has proofed, add beaten egg, almond extract, oil, warm water, salt, sugar and flour. Start with 6 cups and add more up to 8 as needed. Knead until smooth and bread dough consistency.
- Let rise about an hour and then work down.
- Preheat oven to 375 degrees F.
- Dump out on a lightly floured board and divide in half. Roll dough into a 14" by 19" rectangle.
- In a small bowl, combine butter and almond paste. Spread butter and almond paste mixture over dough.
- Sprinkle cherries and sugar over the top of butter and almond mixture.
- Roll the dough lengthwise and cut into 1 inch thick roll slices.
- Place rolls on a greased cookie sheet.
- Let rise again for 30 minutes.
- Bake 15 to 18 minutes or until golden brown.
- Combine and beat ingredients together in a medium bowl until smooth. Add more heavy cream or powdered sugar as necessary until desired consistency is reached.
- Spread glaze over cooled rolls.
- Sprinkle tops of rolls with sliced almonds.
I absolutely love anything with almond. These look amazing. Pinned!
I wish I had a bite right now. I wish I was your neighbor when these things are coming out of the oven.
Averie @ Averie Cooks
I just made a recipe with almond extract yesterday and thought of you because I know you love it as much as I do and now that I see these, I totally want these, too! They look awesome and great job on the scratch rolls! Pinned! :)
This looks just fabulous, and I can't wait to try! Two questions - why do you divide the dough on half, what do you do with the other half or am I being dim?! And can you use the fast acting yeast? Thanks, and keep up the good bake, love your posts :-)
Chef in Training
you repeat the same process for the second half to make the rolls. Its just easiest to roll out smaller sections that one big section. Does that make sense?
After you prepare the first half, take out the second half. Roll it out, etc. You have enough dough to basically prepare two "batches" of the rolls. Rolling all of the dough at one time would make it too big too handle.
I found that part confusing as well, and I am 61 years old, have been cooking my entire life, and even wrote my own cookbook! So, if you are diving the dough in half, I am assuming you are also cutting the filling in half as well? Using half the dough and half the filling, then repeating? Is there enough filling for both halves of the dough, or will I need to make double filling? This part is very unclear.
Which yeast should I use... regular or quick-rising.. and what would be the difference in method for each (if any)? Also, should I set the 2nd half of the dough in the fridge while putting the 1st half together or will the little bit of extra rising time not hurt the 2nd batch of rolls? I really want to try these rolls, but it's been a lot of years since I made my last sweet rolls from scratch so it will kind of be like starting anew. Any extra advice helpful!
Chef in Training
active dry yeast
I want to make these Cherry Almond Rolls, they look fabulous.
What kind of cherries do you use, I've never baked with cherries.
Thanks so much,
I read your recipe and the rolls sound really good but Im wondering about the amount of yeast called for. I checked to be sure on the Red Star Yeast website that one packet of yeast is used for up to 4 cups of flour and 2 packets for 4-8. The amount of flour in the recipe is alot for one packet of yeast to raise.
Made these for a neighborhood coffee and dessert evening, and they were positively RAVED over. I had to make copies of your recipe to distribute afterward. They have a wonderful old world flavor, clearly homemade, and just luscious. About to make my second batch, this time as keepers. Thank you!
I would like to try tart cherries for this recipe.
I made this yesterday and was very disappointed. There isn't near enough filling for both halfs of the rolled out dough. I don't claim to be a baker, but this looked pretty easy, so I thought I'd give it a shot. Bummer!
Thank you for posting this recipe. Yummy! I made these for Christmas gifts.
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