Amish Cherry Rolls
Jul 23, 2019 21:17:10 GMT -5
Post by maybetoday on Jul 23, 2019 21:17:10 GMT -5
Amish Cherry Rolls
In under 1 hour, you'll be serving up these Amish Cherry Rolls. Soft, sweet dough pairs perfectly with the tart cherries stuffed inside. The light, almond glaze makes a gorgeous presentation for your breakfast or brunch!
Course: DessertCuisine: American Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes Servings: 12 Calories: 325
Ingredients
1 large egg
3/4 cup sour cream
2 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder
2 tablespoons butter softened
2 cups drained tart cherries*
2 tablespoons sugar
1 teaspoon cinnamon
For the cherry sauce:
1/3 cup brown sugar
1/3 cup white sugar
2 tablespoons cornstarch
1 1/2 cups 100% cherry juice**
1/2 teaspoon almond extract
Red food coloring optional
1 1/2 tablespoons butter
For the almond glaze:
2 cups powdered sugar
2 tablespoons butter melted
1/2 teaspoon almond flavoring
3-4 tablespoons heavy cream
Instructions
In a bowl, beat the egg, then add the sour cream. Add the flour, salt, baking soda and baking powder. Stir well.
Toss the dough onto a slightly floured surface and roll it into a rectangle 1/4 inch thick. Spread it lightly with the butter. Cover it with the cherries, then sprinkle the sugar and cinnamon over the cherries. Roll it up like a jelly roll and cut it into 9-12 pieces, as desired.
Prepare the baking pan, either a large, deep dish pie plate (9 rolls) or a square or rectangle baking pan, by spraying it with cooking spray. Place the rolls, cut side up, close together in the pan.
In a saucepan, combine the sugars, corn starch, juice, extract and coloring. Bring this mixture to a boil and stir constantly over medium heat. Boil until the mixture thickens slightly (about 5-10 minutes).*** Add the butter and mix well.
Pour this mixture over the rolls. Bake them at 375 degrees for 25 minutes or until just lightly browned.
While the rolls are baking, prepare the glaze. In a bowl, combine the powdered sugar, melted butter and flavoring. Add the heavy cream, one tablespoon at a time until the glaze is drizzling consistency.
Drizzle the almond glaze over the cooled rolls.
Notes
I used canned tart red cherries in water. *I used Juicy Juice 100% Cherry Juice. ***If the cherry syrup is not thickening, you may need to add a touch more cornstarch. Take a small cup and mix together 1 tablespoon of cornstarch and 2 tablespoons of water. Mix until smooth. Pour this into the boiling syrup and whisk until combined. It should thicken quickly at that point.
link
In under 1 hour, you'll be serving up these Amish Cherry Rolls. Soft, sweet dough pairs perfectly with the tart cherries stuffed inside. The light, almond glaze makes a gorgeous presentation for your breakfast or brunch!
Course: DessertCuisine: American Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes Servings: 12 Calories: 325
Ingredients
1 large egg
3/4 cup sour cream
2 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder
2 tablespoons butter softened
2 cups drained tart cherries*
2 tablespoons sugar
1 teaspoon cinnamon
For the cherry sauce:
1/3 cup brown sugar
1/3 cup white sugar
2 tablespoons cornstarch
1 1/2 cups 100% cherry juice**
1/2 teaspoon almond extract
Red food coloring optional
1 1/2 tablespoons butter
For the almond glaze:
2 cups powdered sugar
2 tablespoons butter melted
1/2 teaspoon almond flavoring
3-4 tablespoons heavy cream
Instructions
In a bowl, beat the egg, then add the sour cream. Add the flour, salt, baking soda and baking powder. Stir well.
Toss the dough onto a slightly floured surface and roll it into a rectangle 1/4 inch thick. Spread it lightly with the butter. Cover it with the cherries, then sprinkle the sugar and cinnamon over the cherries. Roll it up like a jelly roll and cut it into 9-12 pieces, as desired.
Prepare the baking pan, either a large, deep dish pie plate (9 rolls) or a square or rectangle baking pan, by spraying it with cooking spray. Place the rolls, cut side up, close together in the pan.
In a saucepan, combine the sugars, corn starch, juice, extract and coloring. Bring this mixture to a boil and stir constantly over medium heat. Boil until the mixture thickens slightly (about 5-10 minutes).*** Add the butter and mix well.
Pour this mixture over the rolls. Bake them at 375 degrees for 25 minutes or until just lightly browned.
While the rolls are baking, prepare the glaze. In a bowl, combine the powdered sugar, melted butter and flavoring. Add the heavy cream, one tablespoon at a time until the glaze is drizzling consistency.
Drizzle the almond glaze over the cooled rolls.
Notes
I used canned tart red cherries in water. *I used Juicy Juice 100% Cherry Juice. ***If the cherry syrup is not thickening, you may need to add a touch more cornstarch. Take a small cup and mix together 1 tablespoon of cornstarch and 2 tablespoons of water. Mix until smooth. Pour this into the boiling syrup and whisk until combined. It should thicken quickly at that point.
link
