Cherry Almond Pull Aparts

Fresh out of the oven—before and after inverting onto plate

This is a new holiday favorite. While containing less butter and sugar than most of its peers, we try to save this recipe for special occasions because it has more of both than our typical breakfast breads. We’ve had variations of it for Christmas, Easter, Thanksgiving and birthday mornings for more than a year now. Once you try these rolls, you may find yourself fabricating special occasions to justify making them more often!

To prepare this the night before, complete steps 1-7, and then store the pan in the fridge overnight for step 8. Use plastic wrap instead of a tea towel and allow about an hour for the dough to come to room temperature the next morning before baking.

Cherry Almond Pull Aparts

Makes 24-32 rolls (equal to a 2-pound loaf of bread)

1 cup skim milk
3/4 cup dried cherries
2 eggs
1/4 cup unsalted butter
1/4 cup sugar
1 teaspoon salt

1 1/2 cups whole wheat flour
2 1/2 cups bread flour
1 1/2 teaspoons rapid or instant yeast

1/2 cup packed brown sugar
1/4 cup almond meal
1 teaspoon cinnamon

2 tablespoons butter or margarine

  1. Add first 9 ingredients (milk through yeast) to bread machine in manufacturer’s recommended order and run dough cycle.
  2. While dough is still rising, mix brown sugar, almond meal and cinnamon together in a large bowl.
  3. Mist a 9- or 10-inch Bundt or tube cake pan with cooking spray.
  4. Upon completion of dough cycle, remove dough to Silpat mat or lightly floured surface.
  5. Melt butter and transfer to a small bowl.
  6. Using lightly floured hands, divide dough into four equal pieces. Working with one piece at a time, use clean kitchen shears to snip each one into 6-8 smaller pieces. (Roll into balls if you wish. I don’t bother.)
  7. Place 4 or 5 pieces at a time in the sugar mixture and swirl bowl around until the pieces are lightly coated, then dip sugared pieces in melted butter and remove quickly, arranging buttered pieces in prepared pan.
  8. Once all pieces have been “sugared and buttered,” cover pan with a tea towel and allow dough to rise until almost doubled in size, about 30-45 minutes.
  9. Remove cover and bake at 350° F for 25-30 minutes, until golden.
  10. Remove pan to wire rack to cool for a few minutes before inverting onto serving plate.
  11. Serve warm.

Store in a tightly sealed container at room temperature for 2-3 days.

© Liesl K. Bohan  |

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This blog is for sharing home-tested recipes with more whole grains, less fat and fewer calories than similar recipes. If you see something you like, or if you'd like to see more, let me know! - Liesl

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