Giant Cherry Bakewell Cinnamon Rolls

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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

Course Dessert

Ingredients
  

Dough:

  • ¾ cup plant-based milk almond, soy, or oat
  • ¼ cup dairy-free butter
  • 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.

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