I am a member of a group for entrepreneurial women in St. Louis. Our meetings have nothing to do with recipes and everything to do with supporting each other to help our businesses grow. However, my secret goal at the last meeting was to observe what my group thought of the skillet full of cherry-glazed chocolate almond cinnamon rolls that I casually placed on the conference room table. As we shared stories of brand-building, connection-making, and pitching, cinnamon rolls quickly disappeared from the skillet. I saw blissful smiles sneak across faces during decidedly non-blissful topics, group members reaching for seconds and thirds, and lots of finger licking – sweet success!
I adapted this cinnamon roll recipe from In Jennie’s Kitchen‘s adaptation of Cook’s Illustrated‘s no-yeast cinnamon rolls. It’s such a pleasure to make cinnamon rolls without having to wait for the yeast to rise – and, the recipe yields a perfectly light and fluffy roll. But, it’s the almond paste and chocolate in the filling that give my variation a robust flavor. I never realized that cinnamon rolls were missing something until I tasted these rolls. In fact, if you already have a favorite cinnamon roll recipe, I highly recommend that you experiment using your dough and my filling recipe and taste the difference for yourself.
Then, there’s the glaze. I add a splash of kirschwasser to a cream cheese glaze to give it a tart cherry flavor. Cherry juice would also work if you are concerned about the alcohol; I’m fine serving desserts with this glaze to children as the alcohol content is very minimal, but I understand if you aren’t or don’t want to buy a whole bottle.
This is the second post in a three post series that I’m writing for Solo Foods about almond paste recipes. As much as I love these cinnamon rolls (and I REALLY love them), I like my first recipe, cranberry almond cornmeal bundt cake, even better. Check it out now if you missed it.
Cherry-Glazed Chocolate Almond Cinnamon Rolls
- 8 ounces almond paste
- 2 large eggs
- 2 ounces chocolate chips melted
- 2 teaspoons cinnamon
- 2 tablespoons sugar
- 2 1/2 cups all-purpose flour
- 5 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter melted
- 3 tablespoons unsalted butter melted (for assembly)
- 2 ounces cream cheese room temperature
- 2/3 cup powdered sugar
- 1 tablespoon kirschwasser or cherry juice
- 2 tablespoons whole milk
Beat all ingredients in a small bowl until fully combined. Set aside.
Preheat oven to 425 F.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together buttermilk and melted butter,
Pour wet mixture over dry ingredients.
Mix together with your hands and knead a few times until it becomes a smooth dough.
Divide into two pieces.
Roll each half of the dough on a floured board to an approximately 12" x 8" rectangle.
Spread half of the filling on each rectangle, leaving a 1/4" border on all sides.
Roll up each rectangle, starting on the long side, and pinch the dough tightly to seal.
Cut each roll into eight pieces.
Coat the bottom of a 7 1/2" cast iron skillet or any baking pan or skillet of roughly the same size with 1 tablespoon of melted butter.
Arrange the cinnamon roll slices in the skillet and press down on them to flatten them slightly.
Brush the tops of the rolls with the remaining two tablespoons of butter.
Bake for 20 minutes or until dough is golden brown.
In a small bowl, mix cream cheese and powdered sugar until smooth.
Mix in kirschwasser and milk.
Drizzle over rolls.