Maple and Almond Cherry Rolls

These maple and almond cherry rolls are one of the most surprising rolls you can bake. They are super soft, fragrant and delicious – with rich almond cream and cherries in the filling. All wrapped up in a tender danish dough that makes it a great treat for Christmas morning (or any other morning for that matter :)).

Maple and Almond Cherry Rolls

Photo: Natalie Levin

4 from 7 votes

Maple and Almond Cherry Rolls

Servings 25 cherry rolls
Author Natalie


For the dough:

  • 500 grams (3 1/2 cups) all-purpose flour
  • 10 grams (1 tbsp.) active dry yeast
  • 100 grams (1/2 cup) sugar
  • 100 grams (3/4 stick) soft butter
  • 2 large eggs
  • 125 ml. (1/2 cup) milk
  • 1 tsp. vanilla extract
  • Pinch of salt

For almond and maple cream:

  • 100 grams (1 cup) almond meal
  • 75 grams (2/3 stick) cold butter, cut into cubes
  • 50 grams (1/4 cup) dark brown sugar
  • 2 tbsp. maple syrup
  • Pinch of salt
  • 1-2 tbsp. all-purpose flour
  • 1 large egg
  • 1-2 tbsp. milk or amaretto liqueur
  • 150-200 grams frozen cherries
  • Beaten egg for brushing
  • Icing sugar for decoration


  1. Yeast dough: in a bowl of a mixer with a dough hook put flour, yeast, sugar, butter, eggs, milk, vanilla and salt and knead in a low-medium speed for 10-12 minutes until the dough is slightly sticky.
  2. Transfer the dough to a lightly floured work surface, knead for another 1-2 minutes and form a ball shape.
  3. Put the dough in a lightly floured large bowl, cover and let rise in a warm place for about an hour until the dough doubles in volume.
  4. Almond and maple cream: in a food processor with a steel blade blend almond meal, butter, sugar, maple, salt and flour until mixture is crumbly.
  5. Add egg and milk (or amaretto) and continue to process until you get a thick cream.
  6. Make the rolls: divide the dough into 2 parts.
  7. Roll out each part of the dough on floured surface into a rectangle about 1/2 cm thick.
  8. Spread half of the cream in an even layer. Sprinkle with half the cherries and roll tight.
  9. Cut to 2-3 cm thick rolls and put them on an oven pan lined with baking paper.
  10. Repeat with the second part of the dough and the remaining filling and cherries.
  11. Cover the rolls and let rise for about an hour or until they are almost double the volume.
  12. Meanwhile, preheat oven to 170c degrees.
  13. Brush the rolls gently with beaten egg and bake for about 12-18 minutes or until golden brown and set.
  14. Cool slightly at room temperature, sprinkle with powdered sugar and serve warm.

Recipe Notes

  • These cherry rolls are best when freshly baked and warm.
  • Keep the rolls in an airtight container in the freezer for up to 2 weeks. Warm them slightly before serving.
  • Instead of cherries you can use raspberries or blueberries.
  • Instead of almonds you can use any other type of nut you like.
Cherry, Maple and Almond Rolls

Photo: Natalie Levin

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