Cherry Bakewell Rolls
- Jul 5
- 2 min read
If you’ve been here for a while you’ll know my obsession with cinnamon rolls and this one swirls together gooey almond brown sugar butter with the perfect sweet tart cherries made into a homemade jam. Wrapped in a pillowy soft almond dough and sealed with an almond cream cheese buttercream these are my Cherry Bakewell Rolls aka the cinnamon roll of the summer.
You won't need any eggs or any dairy, and the best part is they are super simple to make!
Cherry Bakewell Rolls
Here’s Why You’ll Love These Cherry Bakewell Rolls:
Pillowy soft with a sweet buttery almond centre
Simple ingredients and very little equipment needed - you can make these without a stand mixer
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Strong Bread Flour: The trick to keeping the doughnuts soft and fluffy is bread flour as it has a higher protein level to help lighten the cinnamon rolls. The protein helps to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.
Quick rise instant yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster.
Brown Sugar: Light brown sugar in the dough, both for flavour and to feed the yeast.
Dairy Free Butter: You’ll need it for the dough and icing.
Dairy Free Milk: I recommend using milk with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - almond or soya are my favourite!
Cherry Jam - homemade with sweet juicy cherries
Storing tips
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough the night before, cover it tightly, and refrigerate. When ready to use bring it back to room temperature before rolling and shaping.
Q: How long do frosted rolls last after baking?
A: They’re best eaten the same day, but can be stored in the refrigerator for up to 3–4 days. Bring to room temperature before serving.
Recipe
