Cherry Cinnabons. Soft rolls with cherry jam and mascarpone glaze


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 (3 ½-5⅖ oz) powdered sugar - 1 tsp. vanilla extract - 2-3 tbsp. milk or cream (if necessary)

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.

Step 1.

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.

Step 2.

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.

Step 3.

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

Step 4.


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