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Giant Cherry Bakewell Cinnamon Rolls

These are my gooey Cherry Bakewell Cinnamon Rolls. Made using my easy vegan 7 ingredient cinnamon roll dough, they are filled with a sweet almond cherry filling and covered in a vanilla glaze for that perfect glazed crispy top. 

Completely vegan and so easy to make!

Giant Cherry Bakewell Cinnamon Rolls

We start by activating the yeast in a warm milk and butter mixture for perfectly risen dough. This is mixed in with our dry ingredients and left to rise to create that sweet pillowy soft texture. For that much loved cherry Bakewell filling, we are adding almond extract and ground almonds to a buttery cinnamon filling which is then covered in a sweet cherry jam.  This is then rolled and cut into equal sized pieces before before left to rise again. Once baked until golden they are then covered in a sweet crispy glaze. It’s the ultimate dessert for all my cherry Bakewell lovers!  

Served on a plate

How to activate yeast:

To activate the yeast in this recipe you will need warm milk and butter.

Activated yeast

Follow these steps to activate yeast:

In a saucepan, whisk together the milk and melted butter. Heat the mixture to just warm, about 37 degrees C, or similar to a warm bath (100–110 degrees Fahrenheit). If the mixture is too hot, above 40 degrees C, you will kill the yeast and the dough will not rise.

Add the yeast. Sprinkle the packet of yeast over the warm mixture - I gently mix it but you can leave it to sit on top.

Cover this with a towel.

A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy. This can take up to 10 minutes depending on the brand of yeast you are using and the temperature of your room.

Add the yeast to the dry ingredients as indicated by the recipe.


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