It dawned on me as I was sprinkling the dried cherries over the sugar, cinnamon, cocoa layer of this lovely soft bread dough, redolent with orange zest and nutmeg, that I could make cinnamon rolls out of them instead of the bread. Skimming through Dorie’s “Baking From My Home to Yours”, I found two recipes that could qualify for a proper cinnamon roll- Brioche Raisin Snails and Pecan Sticky Buns.
When my girls were in college, quite often I would bake a big batch of cinnamon rolls for them to share with their friends in the dorm or apartment. Needless to say, they loved to see me visit. I haven’t made them in years, so now was the time. While gathering the ingredients for the rolls, I noticed that I had dried cherries in my pantry, but no raisins! I soaked them in a tiny amount of Framboise, a raspberry liqueur, to plump them up, then patted them dry. The unsweetened cocoa marries well with the cherries, along with the cinnamon and sugar, so I would definitely try using the cocoa
Susan of food.baby chose the Raisin Swirl Bread for this weeks TWD pick. You can find the recipe and instructions for making the bread on her blog. I am including the recipe and instructions for making the rolls with the frosting. The dough is easily made in the dough cycle of a bread machine. If you don’t choose to use the bread machine, follow the instructions for making the bread dough here.
Cherry Chocolate Swirled Cinnamon Rolls
1 packet active dry yeast1/4 cup sugar, plus a pinch1 1/4 cups just-warm-to-the-touch whole milk1/2 stick (4 tablespoons or 60g) unsalted butter, at room temperature3/4 teaspoon salt1 large egg1/4 teaspoon pure vanilla extract (optional)Grated zest of 1/2 orange (optional)Pinch of freshly grated nutmeg (optional)3 3/4 to 4 cups all-purpose (plain) flourFor the swirl:1 tablespoon sugar2 teaspoons ground cinnamon2 teaspoons unsweetened cocoa powder, optional, but great with the dried cherries1 cup moist, dried cherries, soaked in a little Framboise (if desired), drained and patted dry, 3 tablespoons (45 grams) unsalted butter, softened to a spreadable consistency
For the frosting: Double if you want a thicker layer of frosting.
1-1/2 cups confectioners’ sugar
1 teaspoon milk
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract.
To prepare the dough:
Butter a baking sheet or 9 x 13-inch baking pan.
According to manufacturer’s instructions for the dough cycle, prepare the bread dough. When the dough cycle has completed, remove dough to a lightly floured surface. Whisk together the sugar, cinnamon and cocoa Roll the dough into a rectangle about 12-18 inches. Smear two tablespoons of the butter over the surface of the dough. Using your fingers to spread the butter works well. Sprinkle over the sugar, cinnamon and chocolate mixture. Beginning from the short side of the dough, roll the dough up snugly jelly roll fashion. Pinch to seal seams. With a sharp knife, cut into 12 slices about 1-inch wide. Place cut side up on prepared pan. Let rise , loosely covered, in a warm, draft free space until nearly doubled, about 30 minutes.Bake in a preheated 350° F. oven for 15-20 minutes. Ovens vary, so check after 15 minutes. When rolls have baked, remove them from the oven.Spread with frosting while warm. For the frosting, combine confectioners’ sugar, milk and the 4 tablespoons of butter. Stir well, incorporating butter smoothly in the frosting. Add vanilla.