Cherry Amaretto Sweet Rolls


Mmmmm….Cherry Amaretto Rolls. Besides vanilla bean, I love pretty much anything that has cherry and almond in it! I don’t know why, but my taste buds like it!

I recently purchased some cherry amaretto preserves and then stumbled upon a Fall Baking magazine, which contained a recipe for Cherry Almond Sweet Rolls. They just so happened to contain cherry preserves as the filling for them. This magazine has so many good recipes in it and was worth every penny!

IMG_1412My mom hosted her sister’s weekend this year, so we decided on these cherry amaretto sweet rolls! They turned out really well! My aunts loved them! I made quite a few changes and completely turned the roll into my own creation. Sometimes I just can’t help myself. When I see a recipe, I can’t help but make changes and improve it using ingredients I love, like buttermilk, pure vanilla extract or vanilla bean, or real butter. Sometimes knowing how ingredients work helps me decide what to use instead of another, such as knowing the gluten strength of flours. I have made too many changes sometimes, and it doesn’t quite work out, but more often than not, my changes to recipes work! It makes me so excited, and then I can’t wait for the next recipe.

I had bought a 16 oz. jar of cherry amaretto preserves, but I didn’t use all of it. I used about 3/4 of it. A lot oozed out as I was rolling, so I recommend putting less it or just deal with it like I did. You could try chilling it for a bit too before cutting the rolls. Another thought…you could spread some of the preserves on as you are eating the roll, if you want more cherry flavor. This recipe is nice because another fruit flavor could also be used instead of the cherry preserves for another flavor if you don’t like cherries. As the rolls baked, some of the filling did come out on the bottom of the pan too. But overall, I didn’t mind, I still thought they turned out great. My yield was 10 rolls, but you could make more or less depending on how big you want your rolls to be.


Make sure to proof the dough for an hour or until it’s doubled in size as well as proofing after shaping and the rolls are in the pan. Otherwise you will have very dense rolls.


Don’t they just look so good? Yummmm. I recommend waiting until they are completely cooled before icing them. I decided to add a little almond extract to my flat icing to add more almond flavor. These should be eaten within a couple days otherwise, freeze them so they don’t lose freshness. Also, microwave them right before eating for a little bit, if they are getting on the older side and they will be just like they were the first day!


2 cups Bread FlourIMG_1393

1 ½ cups AP Flour

1 Tbsp. Active Dry Yeast

½ cup milk

½ cup Greek yogurt

6 Tbsp. Unsalted Butter, cut into chunks

1/3 cup sugar

2 tsp. salt

1 egg

1-16 oz. jar Cherry Amaretto preserves


Flat Icing

½ cup powdered sugar

1-2 Tbsp. milk (start with one or teaspoons)

A few drops of pure almond or vanilla extract




  1. In a mixer, add both the flours and yeast.
  2. In a small pot, add the butter. Let it melt and then add the milk, yogurt, sugar, and salt. Heat to about 120 degrees Fahrenheit. (Another test: if your finger can stand the warmth/heat without burning your finger, it’s probably ok to use.) It just needs to be very warm.
  3. Pour the heated ingredients over the flour and yeast. Place dough hook onto the mixer and start mixing.
  4. Add the egg after it has mixed a little. Continue mixing until dough has formed into a ball. The dough should be smooth and spring back when touched.
  5. Take the dough out of the mixer, pan spray the bowl. Put the dough in the greased bowl and turn over so the top of the dough is now greased. Let it proof at room temperature, in a proof box, or on the proof setting in your oven until doubled in size. About 1 hour.
  6. Punch dough down and roll out to a rectangle (14 inch x 10 inch).
  7. Spread a good amount of cherry preserve filling onto the dough or any other filling of choice. Roll up the dough long ways. Cut to desired size. I got 10 rolls out of mine. Place in a greased 9 x 13 pan. You may need a second smaller 8 x 8 or 9 x 9 pan. Place rolls however they fit best in pans. Let rise for 30 minutes on the proof setting on your oven again, at room temperature, or in a proof box.
  8. Bake a t 350 degrees Fahrenheit for about 25-30 minutes or until golden brown. Let cool before making flat icing.


I hope you get to enjoy these with your friends and family with some good coffee!


Vanilla Bean Scones!


Yuuummmm! In case you were wondering, vanilla bean is one of my favorite ingredients to use. There is nothing complex about it. Vanilla is so simple yet so good! This fresh vanilla bean scone is quite amazing! I wanted to try something a little different this time and use half cake flour for this recipe. It worked really well!


As these were baking in the oven, the house smelled of vanilla bean! It was heavenly. I didn’t expect the aroma to be as strong as it was, but trust me it was a good thing!


Make sure you chill these in the freezer for 10 minutes or in the refrigerator for at least 20 minutes. This will help create a flakier scone. I don’t always do this step. It just depends how much time I have to make them.


To help intensify the flavor a little more, I made a vanilla bean glaze. Put on as much or as little as you like. They are quite delicious plain as they are with the glaze. They would be really yummy with a slathering of you’re favorite jam. I personally like cherry or strawberry…whatever we have in the house or what I’m in the mood for. Since Fall is approaching, apple butter would be wonderful on these scones too! I might make some soon!





1 cup AP Flour

1 cup Cake Flour

½ tsp. Baking soda

¼ tsp. Salt

2 Tbsp. Sugar

½ cup Unsalted Butter, cold

2/3 cup Buttermilk

2 tsp. Vanilla Bean Paste



1 cup Powdered sugar

½ tsp. Vanilla bean paste

2 Tbsp. Milk



  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together AP flour, cake flour, baking soda, salt, and sugar.
  3. Measure the buttermilk and add the vanilla bean paste to that. Mix together.
  4. Cut up the cold butter into the bowl of dry ingredients. A cheese grater can also be used for this part.
  5. Use your hands, a fork, or pastry cutter to cut in the butter chunks. Work the butter into the dry ingredients until they’re about pea sized or a little bigger. It should be crumbly.
  6. Add the buttermilk and vanilla bean paste to the dry ingredients with the butter. Mix until combined.
  7. Place the scone dough on a lightly floured counter. Form into a 7-8 inch disc. Cut into 8 scones. Place on the prepared baking sheet. Chill for 10 minutes in the freezer or 20 minutes in the refrigerator, time permitting.
  8. Bake for about 12-15 minutes at 425 degrees Fahrenheit (Convection oven).
  9. Prepare the glaze after the scones have completely cooled. If you decide not to make the glaze, the scones are still delicious on their own. You could even put your favorite jam on them.



I hope you get a chance to enjoy these scones and share them with your friends and family!