by lapadia
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WET INGREDIENTS Ask a question about this ingredient
In a 2 cup measure, combine the wet ingredients and set aside Ask a question about this ingredient
1/3-cup Powdered Milk Ask a question about this ingredient
1-cup warm water Ask a question about this ingredient
2 tablespoons honey – or eyeball & taste for desired sweetness Ask a question about this ingredient
2 tablespoons melted unsalted butter Ask a question about this ingredient
1 egg lightly beaten Ask a question about this ingredient
In the work bowl of a mixer fitted with a dough hook, combine the dry ingredients: Ask a question about this ingredient
DRY INGREDIENTS Ask a question about this ingredient
2-3/4 cups bread flour Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 pkg. Rapid Rise yeast Ask a question about this ingredient
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.
Ask a question about this stepContinue 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.
Ask a question about this stepTurn 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.
Ask a question about this stepPit and chop Cherries into quarters = 1 cup will be more than needed. Ask a question about this ingredient
Combine 1/3 cup granulated sugar, 1/2 tsp. cinnamon and a pinch of clove. Ask a question about this ingredient
Stir 2 tablespoons softened unsalted butter with 1/4 teaspoon almond extract. Ask a question about this ingredient
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.
Ask a question about this stepStarting 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.
Ask a question about this stepWith 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.
Ask a question about this stepBake 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.
Ask a question about this stepRemove and cool 10 minutes. Drizzle or spread frosting over the top, sprinkle some sliced almonds. Optional – add a little more fresh chopped cherries.
Ask a question about this stepFROSTING
Ask a question about this step1 cup confectioner’s sugar 1-1/2 tablespoons melted butter 1/4 almond extract 1-1/2 vanilla soy milk – or plain milk
Ask a question about this stepCombine all ingredients into a thick frosting; set aside until needed.
Ask a question about this stepHi Jann! Thanks for your note, am happy they were enjoyed! Have been meaning to make them with dried cherries, too! :)
I'm back...checked out a favorite bread blog and they say no problem, here is the link:
http://www.thefreshloaf.com/node/13717/cinnamon-bun-overnight-final-rise
:)
Awesome, thank you!!! Happy Thanksgiving to you too!
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.
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!
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!
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!
Don't these look delicious! Very festive and perfect for the holidays. Happy Thanksgiving!
I made these today and they are so wonderful, soft, fragrant, amazingly delicious. I left out the cherries and almonds because the kids just wanted plain cinnamon rolls. Next time adding the cherries and almonds ( I will definitely be making this again)
Great! I am thrilled they worked out for you and the kids :) Honestly, the reason I made them with cherries was for the cherry contest,, the original recipe uses pecans and orange zest, but the cherries add a little more of a festive effect.
I am making these today, you say one package rapid rise yeast, is that the same as instant yeast? I buy it in a large bag. I know a package of active dry yeast is 2 1/4 tsp. Is the package of rapid rise the same?
I just look it up and it is the same as instant yeast and each packet is 1/4 oz. Will let you know how it goes!!
Yep, it is instant...but you already know. The site was going SO slow for me to get here to answer, I stepped away, until now, and it still took me about a half hour to be able to reply.
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...
I think I want breakfast now, I saved this recipe and plan on making it soon. These rolls are beautiful!
My grand daughter has been bugging me to make cinnamon rolls this will be perfect. Will report back.
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.
So happy you liked them and thanks so much for testing them out!
Another great recipe!
beautiful!
Nozlee is the Assistant Editor of Food52.
Made last night and gone this morning. I used dried cherries and they were fantastic. Thanks for a great recipe!