Cherry Almond Sweet Rolls
Total Time
2 hrs 30 mins
Prep Time
2 hrs
Cook Time
30 mins
Rating
4.5 out of 5 stars
(4)
Ingredients
24
- 2 packages active dry yeast (4 ½ teaspoons)
- 1 cup lukewarm water
- 6 tablespoons shortening or butter
- 1 cup granulated sugar
- 9 cups unbleached all-purpose flour
- 2 cups hot water
- 2 large eggs, beaten
- 1 tablespoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups packed brown sugar
- 4 oz almond paste
- 3 cups chopped frozen or fresh cherries, pitted
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 4 tablespoons milk
- 1 teaspoon almond extract
- 1/3 cup sliced almonds
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Preparation
Step 1
Add yeast to 1 cup lukewarm water. Stir and set aside for about 5 minutes.
Step 2
In a stand mixer, add shortening or butter, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm.
Step 3
Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in beaten eggs.
Step 4
Gradually stir in the remaining flour. Use the dough hook for about 2 minutes.
Step 5
Remove dough and knead by hand on a lightly floured counter until satiny and smooth.
Step 6
Place dough in a greased bowl, cover, and let rise for 30 minutes or until doubled in size.
Step 7
Divide dough in half. Roll one half into a rectangle.
Step 8
Spread dough with half of the softened butter, brown sugar, almond paste in small pieces, cherries, and cinnamon.
Step 9
Roll up dough into a long roll. Cut into rolls about two inches thick. Place in a greased 9X13 pan.
Step 10
Repeat with second half of dough.
Step 11
Let rolls rise in a warm spot, covered, until doubled, about an hour.
Step 12
Bake at 350°F for 25-32 minutes until golden brown. Let cool slightly.
Step 13
For frosting, whisk together soft butter, confectioners’ sugar, milk, and almond extract. Spread on rolls and top with sliced almonds.
Step 14
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Chef's notes
Use fresh or frozen pitted cherries depending on season.
Ensure water for yeast is lukewarm, not hot or cold.
Almond paste is not interchangeable with marzipan.
