Cherry-Almond Cinnamon Buns

By • June 24, 2010 30 Comments

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Author Notes: These rolls are a previously posted CP award but I decided that they must resurface for those in the F52 community who have joined since then!

The dough is great to work with; it is a modified sticky bun recipe I found in the Seattle Times – 20 years ago. I experimented with my cherry idea, finally three batches and as many days later I was happy with the end result.

I’ve also used this same dough recipe for my Ridiculous Ham & Cheese Rolls, found site, FYI.

These rolls can be made the day ahead; they are light, tasty and truly a Festive Breakfast High for any occasion!

Food52 Review: Delicious! These were such a treat. They were easy to make and when baked they came out light and airy. I made the dough without the use of a mixer with a dough hook, and didn’t have any problems. Cherries and almonds are one of my favorite flavor combinations, and they were a great addition to a cinnamon bun. The flavor was delicate and not too sweet, perfect with a cup of coffee and they tasted great warmed up the next day. - TheGingerCookThe Editors

Serves 12-15 buns

THE DOUGH: a sweet adaptation of my Ridiculous Ham & Cheese rolls, found on site

  • In a 2 cup measure, combine the wet ingredients and set aside
  • 1/3-cup Powdered Milk
  • 1-cup warm water
  • 2 tablespoons honey – or eyeball & taste for desired sweetness
  • 2 tablespoons melted unsalted butter
  • 1 egg lightly beaten
  • In the work bowl of a mixer fitted with a dough hook, combine the dry ingredients:
  • 2-3/4 cups bread flour
  • 1 teaspoon salt
  • 1 pkg. Rapid Rise yeast
  1. On the lowest speed, add the wet ingredients to the dry. Increase the speed one notch after the dough begins to come together, if needed, stop the machine to scrape the dough off the hook.
  2. Continue to mix until the dough is soft and pulls away from the sides of the bowl, this dough should be soft & pliable, without sticking to your hands - add more flour only if needed.
  3. Turn the dough out onto a lightly floured work surface, knead a few times, form into a round, place back in the work bowl, cover with plastic wrap and let rise until doubled in size – about an hour.


  • Pit and chop Cherries into quarters = 1 cup will be more than needed.
  • Combine 1/3 cup granulated sugar, 1/2 tsp. cinnamon and a pinch of clove.
  • Stir 2 tablespoons softened unsalted butter with 1/4 teaspoon almond extract.
  1. On a lightly floured counter, roll the dough to a rectangle 12 x 15. Smear the almond butter throughout, leaving 1 inch strip around the border - dry. Add the sugar mix over the butter. Sprinkle a line of sliced almonds, length wise, through the middle of the dough. Sprinkle a line of cherries, length wise, on either sides of the almond strip, leaving a couple inches in-between each line.
  2. Starting at the left-hand corner of the edge closest to you; working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go. When you reach the far edge of the dough, moisten the bare edge water and pinch to seal the seam.
  3. With a sharp knife cut 15 even pieces. Line a 12 x15 cookie sheet or baking pan with lightly greased parchment and add the cut rolls. Cover with plastic wrap. Let rise for 1 hour or until doubled.
  4. Bake rolls in preheated 375 degree oven 20 to 25 minutes. With a paring knife test the center most roll for doneness; if it looks sticky and raw cook for 10 more minutes. The rolls should be golden to a dark golden. Note: While baking; if they begin to brown too quickly cover with foil.
  5. Remove and cool 10 minutes. Drizzle or spread frosting over the top, sprinkle some sliced almonds. Optional – add a little more fresh chopped cherries.
  7. 1 cup confectioner’s sugar 1-1/2 tablespoons melted butter 1/4 almond extract 1-1/2 vanilla soy milk – or plain milk
  8. Combine all ingredients into a thick frosting; set aside until needed.

More Great Recipes: Bread, Rolls & Muffins|Breakfast & Brunch|Desserts

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