Cherry-Almond Cinnamon Buns

By lapadia
June 24, 2010
22 Comments


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!
lapadia

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

Ingredients

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

  • WET INGREDIENTS
  • 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:
  • DRY INGREDIENTS
  • 2-3/4 cups bread flour
  • 1 teaspoon salt
  • 1 pkg. Rapid Rise yeast

THE FILLING

  • 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.

Directions

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

  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.

THE FILLING

  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.
  6. FROSTING
  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|Make Ahead|Serves a Crowd|Breakfast|Dessert

Reviews (22) Questions (0)

22 Comments

Jann April 14, 2012
Made last night and gone this morning. I used dried cherries and they were fantastic. Thanks for a great recipe!
 
Author Comment
lapadia April 15, 2012
Hi Jann! Thanks for your note, am happy they were enjoyed! Have been meaning to make them with dried cherries, too! :)
 
Author Comment
lapadia November 23, 2011
I'm back...checked out a favorite bread blog and they say no problem, here is the link: <br />http://www.thefreshloaf.com/node/13717/cinnamon-bun-overnight-final-rise <br /> <br />:)
 
everblessed November 23, 2011
Awesome, thank you!!! Happy Thanksgiving to you too!
 
everblessed November 23, 2011
Would this work letting them rise in the fridge overnight and baking in the morning? (Trying to minimize my effort cooking tomorrow, but would like fresh rolls) Thanks! Can't wait to test them out on the kiddos.
 
Author Comment
lapadia November 23, 2011
Hi! I have never tried that, but thinking why not try? Shape them, cover with plastic, and then, myself, I would bring out of the fridg about 2 hours before baking, give time to come back to room temperature and finish rising...well anyway that is my guess and what I would do, if I tried it. Would love to hear how it goes. Happy Thanksgiving!
 
everblessed November 24, 2011
These turned out wonderfully! They rose some in the fridge overnight, but weren't overcrowded...I set them out for a few minutes while the oven preheated and they came out like something you'd expect to buy in a bakery! Light and just a bit flakey on the outer edges. Thank you for this wonderful recipe!
 
Author Comment
lapadia November 24, 2011
Thanks for you feedback, everblessed! Now we all know they will hold up well to rise overnight,I m happy you enjoyed them :) Happy Thanksgiving!
 
BlueKaleRoad November 21, 2011
Don't these look delicious! Very festive and perfect for the holidays. Happy Thanksgiving!
 
Author Comment
lapadia November 22, 2011
Thanks, BKR!!! Happy Thanksgiving back to you, too :)
 
vvvanessa November 19, 2011
when you open up a b&b, i'll be checking in every night!
 
Author Comment
lapadia November 20, 2011
Thanks, 3V, and you would be very welcome at my B & B! :)
 
TheWimpyVegetarian November 18, 2011
Oh yeah!!! And now, I'm just starving for breakfast. I need to go downstairs and put something together - wish I had some of these...
 
Author Comment
lapadia November 18, 2011
Thanks ChezSuzanne! Hope you have time to try these sometime :)
 
There'sAlwaysPie July 6, 2010
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.
 
Author Comment
lapadia July 6, 2010
So happy you liked them and thanks so much for testing them out!
 
Lizthechef June 24, 2010
Another great recipe!
 
Author Comment
lapadia June 24, 2010
Thanks Lizthechef, and I look forward to your recipes too!
 
arielleclementine June 24, 2010
beautiful!
 
Author Comment
lapadia June 24, 2010
Thanks arielleclementine!
 
WinnieAb June 24, 2010
Yum! Those look so good!
 
Author Comment
lapadia June 24, 2010
Thanks WinnieAb, they will satisify a sweet tooth!