Cherry Bakewell Cinnamon Rolls

Cherry Bakewell Cinnamon Rolls

Makes: 12

Food Sweet
Sign in to add to favourites


In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
In a small saucepan, heat the milk until warm (38c)
Add the milk mixture and egg to the dry ingredients and mix until a soft dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Star adding the butter a cube at a time, adding another once the last is integrated. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 180°C and line a 20cm x 30cm baking tin with parchment paper.
Roll the dough into a large rectangle, about the same size as the tin.
Spread the filling over the dough, topped with the jam, leaving a 1 inch border around the edges. Fold the rectangle into thirds and place into the fridge to cool for another 30 minutes.
Roll the dough out again until you have a rectangle about 30cm x 40cm.
Starting from the long side, roll the dough up tightly and cut into 12 even slices.
Place the rolls in the prepared baking pan and let them rise for another 30 minutes.
Bake for 25-30 minutes or until golden brown.
While the rolls are baking, prepare the glaze by whisking together the icing sugar, milk, and almond extract in a small bowl.
Drizzle the glaze over the warm rolls and decorate each with an Opies Cocktail Cherry.


For the dough:
500g strong bread flour
60g caster sugar
7g active dry yeast (1 packet)
1/2 tsp salt
1 tsp ground cinnamon
200ml whole milk
100g unsalted butter, cubed
1 large egg
For the filling:
100g butter, softened
50g soft brown sugar
50g ground almonds
2 tsp almond extract
1 tsp ground cinnamon
200g cherry jam
For the glaze:
150g icing sugar
60ml milk
1/2 tsp almond extract
12 Opies Cocktail Cherries

Food Sweet