Skip to Content

Cherry Almond Sweet Rolls for #TwelveLoaves

Cherry Almond Sweet Rolls | Magnolia Days

The dough was rising in a warm spot in the kitchen. Or I thought it was. I went to check on it after 45 minutes and it was exactly the same size as it was after kneading. Everything had been done according to the recipe. Quantities were correct and a thermometer was used to verify liquid temperature. So what had happened? A quick look at the yeast package gave the answer. It was old and I forgot to check the expiration date. Off to the store I went for yeast. Soon a successful rise occurred for these wonderful cherry almond sweet rolls.

Yeast plays such an important role in bread. The failed rise was a great reminder to double check ingredients for quality and freshness. It’s a lesson learned from wasted food, time, and effort. Anyway, I was relieved to punch down the dough of the second batch. Then there was the fun of spreading butter, cherry preserves, brown sugar, and almonds on the dough and rolling it up for the rolls. Seeing the rolls after the second rise was interesting. They had filled every nook and cranny of the pan. The rectangular pan made for some unique shaped rolls.

Cherry Almond Sweet Rolls | Magnolia Days

Cherry Almond Sweet Rolls puffed up nicely while baking. The puffing led to further uniqueness of their shape. It was as if they were fighting with each other for room. The middles slid up or down and so did the edges. It is no matter if they are perfectly round and swirled. What matters is how they taste. They have a light and airy texture, are moderately sweet with touch of cherry flavor plus crunch from almonds. The tops have a glaze reminiscent of caramel that’s made with brown sugar and butter.

Cherry Almond Sweet Rolls | Magnolia Days

Have you had a bread rise failure? I hope it didn’t stop you from trying again. I see my baking failures as a learning experience and challenge to overcome what went wrong. There are also some very talented bakers who inspire me to keep at it. They come together each month for Twelve Loaves. Scroll down to find a list of breads and links to recipes. Cherries are the theme this month. Oh, and check out my Cherry Muffins for Twelve Loaves stone fruit theme last year.

Cherry Almond Sweet Rolls

A recipe for cherry almond sweet rolls. They are filled with cherry preserves and chopped almonds plus have a sticky brown sugar and almond topping.
Course Dessert
Cuisine American
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Author Renee


For the topping:

  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup unsalted butter
  • 2 tablespoons corn syrup
  • 1/2 cup chopped blanched almonds

For the dough:

  • 3 3/4 to 4 1/4 cups all-purpose flour
  • 1 package active dry yeast 1/4 ounce
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 3/4 cup whole milk
  • 1/4 cup water
  • 1/4 cup shortening
  • 1 egg at room temperature
  • 1/2 cup cherry preserves

For the filling:

  • 2 tablespoons unsalted butter at room temperature
  • 3 tablespoons cherry preserves
  • 1/4 cup firmly packed light brown sugar
  • 1/3 cup chopped blanched almonds


For the topping:

  1. Combine brown sugar, butter, and corn syrup in a small saucepan. Heat and stir until blended. Spread in the bottom of an ungreased 13- X 9- X 2-inch baking pan. Sprinkle chopped almonds on top.

For the dough:

  1. Whisk together 1 1/2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer.
  2. Heat milk, water, and shortening in a small saucepan until warm (120 to 130 degrees F). Shortening does not have to melt. Add to flour mixture along with the egg.
  3. Using the flat beater, mix on low speed until moistened. Increase speed to medium and mix for 3 minutes. Add preserves and mix or stir to combine.
  4. Change flat beater to dough hook. Turn mixer on low (setting 1 or 2 as recommended by manufacturer when using dough hook). Gradually add enough remaining flour to make a soft dough. Knead for 3 to 4 minutes.
  5. Turn dough out on a lightly floured surface. Knead a few times and shape into a ball. Place dough in the greased bowl and turn to coat dough. Cover and let rise in a warm draft-free place until double, about 1 hour.
  6. Punch down dough. On a lightly floured surface, roll out dough to an 18- X 9-inch rectangle.

For the filling and finishing:

  1. Spread butter and preserves over rolled-out dough. Sprinkle brown sugar and almonds over dough.
  2. Starting with the longer side, roll up dough tightly. Pinch to seal edge. Cut into 18 slices. Place slices on topping in pan.
  3. Cover and let rise in a warm, draft-free place until double, about 45 minutes.
  4. Preheat the oven to 350 degrees F while the rolls are rising.
  5. Bake for 25 to 30 minutes, until golden brown. Cover pan with aluminum foil and invert on wire rack. Cool for 1 minute then remove pan. Cool rolls completely.

Recipe Notes

A recipe for cherry almond sweet rolls. They are filled with cherry preserves and chopped almonds plus have a sticky brown sugar and almond topping.

Recipe adapted from The Red Star Centennial Bread Sampler cookbook published in 1981 (no longer in print).

Are you ready to bake bread with cherries? Take a look at these recipes by talented Twelve Loaves bakers:

#TwelveLoaves June: Cherries. The month of May was filled with lovely onion breads! We have chosen cherries for our June theme. Choose a recipe including cherries (fresh, dried, canned, jam, or preserves). Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc.) have fun and let’s have a delicious month of bread with cherries. Let’s get baking!

Twelve Loaves Logo

Do you want to add your bread to the collection with the linky tool this month? Here is what you need to do:

  • 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 your bread is inspired by the theme.
  • Please link your post to the linky tool at the bottom of my blog. It must be bread baked to the Twelve Loaves theme.
  • Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014.

Twelve Loaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friend Renee from Magnolia Days and this month the wonderful Liz of That Skinny Chick Can Bake.

Recipe Rating

Felice/All That's Left Are The Crumbs

Saturday 21st of June 2014

Knowing that even experienced bakers like you have a hiccup every now and again makes me feel like I am on the right track, and I can learn so much from all of you. Your rolls look so delicious and I would be happy to have one for breakfast, lunch, or dinner - or maybe all three.


Monday 23rd of June 2014

Even the most experienced learn new things and have hiccups. I also love the group and learn something new each month.

Karen @ Karen's Kitchen Stories

Friday 6th of June 2014

These sound amazing! How frustrating to have to make two batches of dough!


Saturday 7th of June 2014

Frustrating, yes, but all good in the end. Thanks Karen.

Renee - Kudos Kitchen

Wednesday 4th of June 2014

I've had more than my fair share of yeast failures but it's usually because my liquids have been too hot and I've killed the yeast. I don't use a thermometer and just go by feel. Thankfully I've gotten much better over the years with doing this. LOL You and I had very similar thoughts for our cherry challenge this month, Renee. Great minds think alike I suppose. Your rolls look delicious and I love the topping on yours!


Saturday 7th of June 2014

I could not imagine not using a thermometer. I get too easily distracted and I'm sure I would get it too hot. And yes, great minds do think alike.


Wednesday 4th of June 2014

When we first moved overseas as a married couple in 1987, I starting taking a year's supply of yeast with me and I always keep it in the freezer door in a Ziplock bag. Never had a bad batch yet, even when the yeast is well past its expiration date.

I love the magic of the rising when the dough expands to fill the pan! Your rolls are absolutely wonderful, Renee! I especially love that crunchy almond topping.


Saturday 7th of June 2014

Great tip Stacy. I'll have to start storing my yeast in the freezer too.


Wednesday 4th of June 2014

I totally agree with you, every mistake is a lesson learned and failure is very useful, no one should give up after a failure but see it as the chance of improving. Said that, this bread looks simply scrumptious! I adore the almond topping, its a gorgeous blend of soft (dough) and sweet moist topping. Bookmarked, do not want to lose this recipe! Lou


Saturday 7th of June 2014

Thanks so much Lou and I appreciate you bookmarking and saving the recipe.