5.0 from 1 reviews
Cherry-Almond Sweet Rolls
Twisted and swirled with a concentrated cherry-almond filling, these sweet rolls get their luxurious texture from Platinum Yeast.
Yield: 16 rolls
Ingredients
  • 1¼ cups (360 grams) cherry spreadable fruit
  • 2 tablespoons (26 grams) finely chopped dried tart cherries
  • 1¼ teaspoons (4 grams) tapioca flour
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon (1 gram) almond extract
  • 4 cups plus 2 tablespoons (516 grams) all-purpose flour, divided
  • ⅓ cup (67 grams) granulated sugar
  • 1 package (1/4oz, 7g) Platinum Yeast
  • 2 teaspoons (6 grams) kosher salt
  • 1 cup (240 grams) whole milk
  • ⅓ cup (76 grams) unsalted butter, softened
  • ¼ cup (60 grams) sour cream, room temperature
  • 2 large eggs (100 grams), divided
  • 2 teaspoons (3 grams) packed lemon zest
  • 1 teaspoon (6 grams) vanilla bean paste
  • 2 tablespoons (14 grams) lightly toasted sliced almonds, finely chopped
  • Raw sliced almonds, for sprinkling
Instructions
  1. Step 1. In a small saucepan, stir together spreadable fruit, dried cherries, tapioca flour, cinnamon, and nutmeg; cook over medium heat, stirring frequently, until mixture just starts to bubble, about 5 minutes. Immediately remove from heat; stir in almond extract. Transfer cherry mixture to a small bowl, and let cool completely; refrigerate until ready to use.

  2. Step 2. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) all-purpose flour, sugar, Platinum Yeast, and salt at medium-low speed until well combined.

  3. Step 3. In a medium saucepan, heat milk and butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add milk mixture to flour mixture; beat at medium speed for 2 minutes. Add sour cream, 1 egg (50 grams), lemon zest, and vanilla bean paste; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add remaining 3 cups plus 2 tablespoons (391 grams) all-purpose flour, beating just until combined and stopping to scrape sides of bowl.

  4. Step 4. Switch to the dough hook attachment. Beat at medium speed until a soft, tacky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.)

  5. Step 5. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.

  6. Step 6. Preheat oven to 375°F (190°C). Line 2 rimmed baking sheets with parchment paper.

  7. Step 7. Lightly punch down dough; cover and let stand for 5 minutes. Turn out dough onto a very lightly floured surface, and roll into a 20x16-inch rectangle. Using a small offset spatula, spread cherry mixture onto dough, leaving a ½-inch border on short sides; sprinkle evenly with chopped almonds. In a small bowl, whisk remaining 1 egg (50 grams). Brush one border with egg wash. Fold dough in half crosswise, trimming if needed, to create a 16x10-inch rectangle. Gently roll over dough to ensure filling is even. Cut dough into 16 (1-inch-wide) strips. Twist each strip 3 to 4 times; starting from one end, coil twisted dough strip into a spiral shape, tucking end under. Place rolls 1 to 1½ inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 minutes to 1 hour.

  8. Step 8. Brush rolls with remaining egg wash; sprinkle with sliced almonds.

  9. Step 9. Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 12 to 14 minutes, rotating pans halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool on pans for 10 minutes. Serve warm.

  10. Recipe featured in May/June issue of Bake From Scratch magazine.
Notes
Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready; beat for 1 minute, and test again.
 

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3 Comments
  1. Can the tapioca flour be eliminated? If not, where do you find it?

    • Hi Maureen,
      Check the baking aisle, and also gluten-free section of the grocery store. You can substitute all-purpose flour for the tapioca flour.
      Happy baking!
      Carol

  2. Made these sweet rolls for the first time this week. They were amazing! Shaping the rolls was easy and the flavors were delicious. I’m already planning to make more with different flavors, maybe a tropical one next time.

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