Cinnabons with cherries are a real treat for sweet lovers.
In this recipe, soft, fluffy dough meets juicy, lightly sour cherries to create an unbeatable combination of flavors.
Cinnamon adds warmth and flavor, while vanilla extract enhances the sweetness.
A delicate mascarpone glaze with a slight vanilla flavor completes the picture.
These sinabons are perfect with your morning coffee or as a dessert for family gatherings.
If you want something a little more classic, try my no-knead cinnabon recipe.
⏱ Cooking time — 2 hours and 30 minutes overall + cooling time. Includes 40 minutes of preparation and cooking + 1 hour 50 minutes unattended.
🔪 Ingredients
For 16 buns:
For the test:
- 550 g (1 ⅕ lb / 4.35 cups) all-purpose wheat flour
- 250 ml (1 cup) warm milk
- 75 g (6 ¼ tbsp.) sugar
- 5 g (1 ¼ tbsp.) instant yeast (e.g. Saf Instant)
- 75 g (5 ⅓ tbsp.) unsalted butter (softened)
- 2 eggs
- 1 tsp. salt
For the stuffing:
- 150 g (5⅖ oz) cherries (fresh or frozen)
- 130 g (4 ⅗ oz / 0.65 cups) sugar
- 1½ tbsp. cornstarch
- 1 tsp. vanilla extract
- 8 g (1 tbsp.) ground cinnamon
For the frosting:
- 200 g (7 oz) mascarpone
- 100-150 g (3½-5⅖ oz) powdered sugar
- 1 tsp. vanilla extract
- 2-3 tbsp. milk or cream (if necessary)
🥣 Directions
👉 Jump to Short Version of RecipeDough preparation
Heat 250 ml (1 cup) of the warm milk slightly and set aside.
In a deep bowl, combine 550 g (1 ⅕ lb / 4.35 cups) all purpose wheat flour, 5 g (1 ¼ tbsp.) instant yeast and 1 tsp. salt. Mix well.
Add 75 g (6 ¼ tbsp.) sugar to the warm milk at a temperature of up to 45 °C and stir until dissolved.
Make a depression in the flour, pour in the milk and beat in the 2 eggs. Add 75 g (5 ⅓ tbsp.) unsalted butter and knead the dough.
Kneading
Transfer the dough to a floured work surface and knead with your hands for about 10 minutes.
Shape the elastic dough into a ball, transfer to a bowl, cover with a towel and leave in a warm place for 1 hour.
Preparing the filling and shaping the sinabons
Mix 150 g (5⅖ oz) cherries (fresh or frozen) with 130 g (4 ⅗ oz / 0.65 cups) sugar and 1½ tbsp. cornstarch.
Put the container on a low heat and cook until the cherries give juice. Then beat the mass with a blender. Taste, if necessary – add more sugar to taste, as well as 8 g (1 tbsp.) of ground cinnamon and 1 tsp. of vanilla extract.
Stir until thickened, remove from the heat and cool.
Place the dough on a floured table surface and roll out into a rectangle about 40 cm (15,7 inches) by 60 cm (23,6 inches). If it is not very even, you can trim the edges with a knife or pizza disk.
Spread the cooled cherry and cinnamon filling evenly over the dough in a thin layer.
Roll the dough into a roll and flatten the underside.
Using a dental floss, divide the dough into 16 portions. Place on a parchment-lined baking tray, cover with cling film and leave to rise for 30 minutes.
Baking buns and coating with glaze
Bake in a preheated oven at 180°C (360°F) for about 20 minutes.
Mix 200 g (7 oz) mascarpone with 100-150 g (3 ½-5⅖ oz) powdered sugar, 2 tbsp. milk and 1 tsp. vanilla extract. Beat with a whisk until smooth.
Coat the finished sinabons with the glaze.
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Cherry Cinnabons. Soft rolls with cherry jam and mascarpone glaze
Ingredients
For the test:
- 550 g all-purpose wheat flour
- 250 ml warm milk
- 75 g sugar
- 5 g instant yeast (e.g. Saf Instant)
- 75 g unsalted butter (softened)
- 2 eggs
- 1 tsp. salt
For the stuffing:
- 150 g cherries (fresh or frozen)
- 130 g sugar
- 1.5 tbsp. cornstarch
- 1 tsp. vanilla extract
- 8 g ground cinnamon
For the frosting:
- 200 g mascarpone
- 100-150 g powdered sugar
- 1 tsp. vanilla extract
- 2-3 tbsp. milk or cream (if necessary)
Instructions
- Heat the milk, mix the flour, yeast and salt. Dissolve the sugar in the milk, then mix with the flour, add the eggs and softened butter and knead the dough.
- Knead the dough with your hands for about 10 minutes. Form the dough into a ball, transfer it to a bowl, cover with a towel and put it in a warm place for 1 hour to rise.
- Cook the cherries with the sugar and starch until thickened, add the cinnamon and vanilla extract. Blend with a blender. Chill.Roll out the dough into a rectangle 40 cm by 60 cm, spread the filling, roll into a roll, use a dental floss or a sharp knife to divide the dough into 16 portions, transfer to a deco, cover and leave for 30 minutes.
- Bake for 20 minutes at 180°C (360°F). Then cover with the glaze. Mix the mascarpone with the powdered sugar and vanilla extract. Dilute with milk as required
