Cherry Amaretto Sweet Rolls

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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.

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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.

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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!

Ingredients

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

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Directions

  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!

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Fresh Cherry Almond Scones!

One fresh cherry almond scone please!

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These scones are my absolute favorite! I prefer them to be made with fresh cherries but dried can be used. One of the things I really like about these scones is that they are rustic looking because they are not cut into triangles or circles.

This time of year when cherries are in season is the only time I make them. The fresh cherries contribute to making this scone an excellent one.

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Cherry and almond is probably one of the greatest flavor combinations! They’re so moist and so DELICIOUS!

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These past few weeks have been pretty busy and a little crazy so I haven’t gotten to post anything. I had a cake project assignment and my practical for my cake decorating class, which ended up turning out fantastic. For my FIRST cake that I ever stacked and covered in fondant, I was very happy! I know it’s not perfect but the overall look of it was exactly what I envisioned. I made chocolate cake with white chocolate vanilla bean mousse, and vanilla bean Italian buttercream. It’s so yummy!

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Here’s the recipe:

Ingredients

2 ½ cups AP flour

½ cup whole wheat flourIMG_1276

¼ cup plus 2 Tbsp. granulated sugar

1 Tbsp. Baking powder

½ tsp. baking soda

½ tsp. salt

1 stick cold, unsalted butter, cubed

1 ¼ cup buttermilk plus 1-2 Tbsp. for brushing the tops

1 -1 ½ tsp. pure almond extract

1 cup fresh cherries quartered or halved

2 Tbsp. granulated sugar for topping

 

Flat icing:

About ¼-1/2 cup powdered sugar

Add milk or water as needed for desired consistency

Add a few drops of pure almond extract to taste

½ cup sliced almonds, toasted for topping

Directions

  1. Preheat the oven to 400 degrees Fahrenheit. Line 1 to 2 baking sheets with parchment depending on pan size and desired scone size. My scones were a little bigger and yielded 10 scones so I only used one baking sheet.
  2. In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Mix ingredients together.
  3. Cut up the cherries and remove pits with a paring knife. Or if you have a cherry pitter that can be used. Set aside
  4. Measure buttermilk and add almond extract to the buttermilk.
  5. Cut up the butter into small chunks and add to the flour. A pastry cutter, fork, or your hands can but used to cut in the butter. Work the butter into the dry ingredients until the butter is about pea sized or a little bigger. Add the cherries to the large bowl with the dry ingredients and butter. Mix them gently to coat them with flour.
  6. Add the buttermilk and almond extract mixture. Stir carefully so the cherries don’t get smashed. Mix until combined.
  7. A cookie or muffin scoop can be used, but I used my hands and made them about the size of a tennis ball. They were quite large so make them smaller if you want. I got about 10 scones with the size I made them. Brush with extra buttermilk or milk and sprinkle with about 1-2 Tbsp. granulated sugar.
  8. Bake for 18-21 minutes if they are tennis ball size. If they are smaller they will probably bake for 10-15 minutes. There done when they get a little brown on top and the bottoms are lightly browned.
  9. Once the scones are cooled, prepare the flat icing and drizzle it over the tops. Sprinkle the toasted almonds over the top.

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**This recipe has been adapted and changed from other similar recipes.