Introducing my gooey Cherry Bakewell Cinnamon Rolls. Made with my easy vegan 7-ingredient cinnamon roll dough, these rolls are filled with a sweet almond cherry filling and topped with a vanilla glaze for that perfect crispy top.
We start by activating the yeast in a warm milk and butter mixture for perfectly risen dough. This is mixed with our dry ingredients and left to rise, creating a sweet, pillowy-soft texture. For the beloved cherry Bakewell filling, we add almond extract and ground almonds to a buttery cinnamon mix, then cover it with sweet cherry jam. The dough is rolled, cut into equal-sized pieces, and left to rise again. Once baked until golden, the rolls are covered in a sweet, crispy glaze. It’s the ultimate dessert for all my cherry Bakewell lovers!
These gooey rolls are made using an easy vegan 7-ingredient cinnamon roll dough, filled with a sweet almond cherry filling, and covered in a vanilla glaze for that perfect crispy top.
Giant Cherry Bakewell Cinnamon Rolls (Egg-Free, Dairy-Free)
These Giant Cherry Bakewell Cinnamon Rolls feature a sweet almond cherry filling and a vanilla glaze for a perfect crispy top. Perfect for any cherry Bakewell lover!
Giant Cherry Bakewell Cinnamon Rolls
Ingredients
Dough:
- ¾ cup plant-based milk almond, soy, or oat
- ¼ cup dairy-free butter
- 2¼ tsp active dry yeast 1 packet
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
Filling:
- ½ cup dairy-free butter softened
- ½ cup light brown sugar
- 1 tbsp ground cinnamon
- ½ cup ground almonds
- 1 tsp almond extract
- ½ cup cherry jam
Vanilla Glaze:
- 1 cup powdered sugar
- 1-2 tbsp plant-based milk
- 1 tsp vanilla extract
Instructions
Prepare the Dough:
- In a small saucepan, heat the plant-based milk and dairy-free butter until warm (about 110°F). Remove from heat and sprinkle the yeast over the mixture. Let it sit for 5-10 minutes until foamy.
- In a large bowl, whisk together the flour, granulated sugar, and salt.
- Add the yeast mixture to the dry ingredients, mixing until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Prepare the Filling:
- In a medium bowl, mix the softened dairy-free butter, light brown sugar, ground cinnamon, ground almonds, and almond extract until well combined.
Assemble the Rolls:
- Punch down the risen dough and roll it out on a floured surface into a large rectangle, about ¼-inch thick.
- Spread the almond cinnamon filling evenly over the dough.
- Spread the cherry jam evenly over the filling.
- Starting from the long edge, tightly roll up the dough into a log.
- Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish, cut side up.
- Cover the dish with a damp cloth and let the rolls rise again for about 30-45 minutes, or until puffy.
Bake the Rolls:
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes, or until golden brown.
- Allow the rolls to cool slightly in the pan while you prepare the glaze.
Prepare the Vanilla Glaze:
- In a small bowl, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth.
- Adjust the consistency by adding more powdered sugar (for a thicker glaze) or more plant-based milk (for a thinner glaze).
Serve:
- Drizzle the vanilla glaze over the warm rolls.
- Serve warm and enjoy the gooey, sweet, almond, and cherry-flavored goodness!
Notes
- Plant-Based Milk: Ensure the milk is warm but not hot to activate the yeast properly.
- Cherry Jam: Use your favorite cherry jam for the best flavor.
- Serving: These rolls are best served warm for the ultimate gooey experience.