A twisted version of a cinnamon roll, Cherry Almond Cinnamon Twists use dried cherries so you can make these any time of the year!
Cherry Almond Cinnamon Twists
This month’s Twelve Loaves theme was cherries so I made Cherry Almond Cinnamon Twists with dried cherries. You know I love making bread and I’m the happiest when there’s a bit of a challenge, but I had total baker’s block this month. Cherries are kind of pesky with their dreadful pits and sweet (or tart) flesh that clings to said pit, irritating me to no end.
Cherries are not in abundance where I am and they’re a bit on the tart side this year, even the sweet ones.
One of my fellow bakers suggested dried cherries and I was kicking myself. Well duh, Dionne, why didn’t you think of that! I guess cherries had me rattled.
Then I had to think what to do with them. No idea. So I started thinking of berries and my favorite berry flavored breads and my mind wandered to a memory of raspberry twists that I used to order way back in my coffee house working days. Then I imagined cherries in place of the raspberries and I couldn’t help but smile. I made a beeline for my kitchen.
I am very happy with these cherry almond cinnamon twists! Fluffy, sweet rolls with orange zest and filled with dried cherries. To keep the cherries company I added chopped almonds, butter and brown sugar.
These twists are a version of pull apart bread with 6 servings per loaf. 🙂 I love the sweet caramelized sugar that bakes onto the bottom of these cherry almond twists!
Perfect for brunch or a late afternoon snack, these rolls are ideal as is. For a dessert, a glaze atop these twists would be the bees knees! And do you know what I am going to say next? Yes, these go very well with a hot cup of coffee. 🙂
Each and every month my fellow bakers and I share a bread with you that fits with each month’s theme. I really enjoy bread making and the monthly themes encourage me to use my creativity a bit. The other Twelve Loaves members always inspire me with their bread and one month I fully intend to try every single recipe. Their breads always look so beautiful! How cool would it be to actually try each one, oooo’ing and aaaah’ing over every single recipe?
Let’s see what they’ve baked for us this month:
- Buns with Cherries and Beetroot wrapped in Bacon from Luisa of Rise of the Sourdough Preacher
- Cherry-Almond Focaccia from Lora of Cake Duchess
- Cherry Almond Sweet Rolls from Renee of Magnolia Days
- Cherry Almond Twists from Dionne of Try Anything Once Culinary
- Cherry English Muffins from Karen of Karen’s Kitchen Stories
- Cherry Chocolate Hazelnut Muffins from Alice of Hip Foodie Mom
- Cherry Cream Cheese Danish from Heather of girlichef
- Cherry Oatmeal Muffins from Kathya of Basic N Delicious
- Cherry Quick Bread from Holly of A Baker’s House
- Cherry Sweet Bread Twist from Stacy of Food Lust People Love
- Cherry Swirl Overnight Sweet Rolls from Donna of Cookistry
- Double Cherry Muffins from Liz of That Skinny Chick Can Bake
- Gluten Free Cherry Almond Muffins with Streusel Topping from Sherron of Simply Gourmet
- Dried Cherry and Mahlab Scones from Felice of All That’s Left Are the Crumbs
- Sweet Cherry Rolls with Almond Cream Cheese Glaze from Renee of Kudos Kitchen by Reneé
#TwelveLoaves June: Cherries
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.
#TwelveLoaves runs smoothly with the help of our friends. Thanks to the wonderful Renee Dobbs and Liz Berg for their help this month!
- 3½ cups of unbleached all purpose flour
- ½ tsp. salt
- ¼ cup granulated sugar
- 1 packet of Red Star's Platinum yeast
- 1 cup of milk, lukewarm
- 2 tbsp. + 1 tbsp. butter at room temp for the dough and rubbing on the dough
- zest of one large orange
- ½ cup butter melted for the filling
- ¾ cup of chopped almonds
- 1 cup packed brown sugar
- 3 tsp. ground cinnamon
- 1 cup of dried cherries
- 1 egg white
- 1 tbsp. water
- 2 tsp. granulated sugar
- 4 oz room temperature cream cheese
- 2 tbsp. butter, room temp
- 2 cup powdered sugar
- 1 tsp. lemon juice
- 2 tbsp. + 1 tsp. milk
- Prepare two baking sheets with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer combine flour, salt, sugar and yeast.
- Pour in milk, 2 tbsp. room temp butter and orange zest.
- Mix with dough hook attachment for about 1½- 2 minutes or until a dough comes together.
- Continue to knead for 7-8 minutes.
- Dough should be smooth and you should be able to form it into a ball.
- Rub 1 tbsp. Butter all over the dough ball.
- Let dough rise for 30 minutes in a warm place.
- While your dough is rising, mix ½ cup melted butter for the filling with the brown sugar and cinnamon.
- Preheat your oven to 350 degrees.
- Whisk together egg white and water.
- Divide dough in half and roll one half into a rectangle.
- Lay rectangle horizontally in front of you.
- Spread half of the melted butter mixture onto the dough.
- Cut the dough in half vertically using a pizza cutter. This will be our fold line.
- Sprinkle almonds on both halves of the rectangle on top of the butter mixture.
- Now arrange dried cherries on half of the rectangle.
- Lift the opposite side of the dough rectangle and fold over, placing sides with butter mixture together.
- Prepare to cut 6 long strips by making a mark lightly in the dough.
- You can cut off the rounded (uncut) side of the dough and set aside. Bake this piece to dip into leftover frosting!
- Cut your strips, twist them and tuck the ends under.
- Place on prepared baking sheet.
- Press down on the twists as if you are trying to flatten them a little and make sure the ends are still tucked.
- Brush egg white on top of the twists and sprinkle with granulated sugar.
- Bake for 12 minutes.
- Roll second half of the dough into a rectangle and repeat.
- Combine the cream cheese and butter on medium speed.
- Add powdered sugar, lemon juice and milk.
- Mix again until smooth.
- Drizzle (or drop) over warm twists.