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!
My 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 Flour
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
1-16 oz. jar Cherry Amaretto preserves
½ cup powdered sugar
1-2 Tbsp. milk (start with one or teaspoons)
A few drops of pure almond or vanilla extract
- In a mixer, add both the flours and yeast.
- 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.
- Pour the heated ingredients over the flour and yeast. Place dough hook onto the mixer and start mixing.
- 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.
- 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.
- Punch dough down and roll out to a rectangle (14 inch x 10 inch).
- 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.
- 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!