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Cherry Almond Rolls


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  • Rolls
  • .
  • 1 package yeast
  • 1 Tablespoon sugar
  • 1/2 cup warm water
  • 1 egg, beaten
  • 1 teaspoon almond extract
  • 1/2 cup oil
  • 2 cups warm water
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 6 to 8 cups flour (altitude can affect how much you need)
  • .
  • Cherry Filling
  • .
  • 1/2 cup butter, softened
  • 1/2 cup almond paste
  • 1/2 cup chopped, pitted cherries well drained of excess juice
  • 1/2 cup sugar
  • .
  • Glaze
  • .
  • 3 cups powdered sugar
  • 3/4 cup whipping cream
  • 1 teaspoon almond extract



Step 1

Combine yeast, sugar and warm water and let dissolve and yeast proof.
After yeast has proofed, add beaten egg, almond extract, oil, warm water, salt, sugar and flour. Start with 6 cups and add more up to 8 as needed. Knead until smooth and bread dough consistency.
Let rise about an hour and then work down.
Preheat oven to 375 degrees F.
Dump out on a lightly floured board and divide in half. Roll dough into a 14" by 19" rectangle.

In a small bowl, combine butter and almond paste. Spread butter and almond paste mixture over dough.
Sprinkle cherries and sugar over the top of butter and almond mixture.
Roll the dough lengthwise and cut into 1 inch thick roll slices.
Place rolls on a greased cookie sheet.
Let rise again for 30 minutes.
Bake 15 to 18 minutes or until golden brown.
Combine and beat ingredients together in a medium bowl until smooth. Add more heavy cream or powdered sugar as necessary until desired consistency is reached.
Spread glaze over cooled rolls.
Sprinkle tops of rolls with sliced almonds.

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