Peak cherry season is summer although this years season seems to have started a bit later this year…..crazy weather! Late or no cherries are beautiful this year in our area. Cherry Pistachio Sweet Rolls are a twist on the traditional cinnamon sweet roll.
In the world of Social Media, I have gravitated towards Instagram. No drama, or at least that I have encountered, just awesome pictures of what is going on with those you follow. Since I follow others with my interest in food, blogging, and photography, my feed is full of stunning food.
One of those I follow is Tatte Bakery in Boston. Their bakeries are the stuff dreams are made of, and although I have never visited the photos they share are in my mind’s eye what I think bakery would aspire too. I would love to visit one day. There are 13 locations and I under they are expanding on the east coast.
A week or so ago they showed a photo of cherry pistachio rolls. I found it unique that they had put a whole cherry in the center and had the stem sticking out; the visual was amazing. I, along with others, ask for a baked photo and Tatte responded. Although I did find the unbaked version more appealing, it did get my creative juices flowing with the cherry pistachio combo.
Our last post was Dark Chocolate Pistachio Cupcakes I sang the praises of the pistachio paste that came from Jenn at Baked By An Introvert . This stuff is beyond incredible and adding it to frosting, well words escape me…. and that hardly ever happens!!
So, with the picture of the sweet rolls from Tatte Bakery in my mind and the taste of the pistachio fresh in my mouth, I set out to make my version of Cherry Pistachio Sweet Rolls.
I found a recipe for sweet roll dough that does not require mixing, raising, rolling, raising, overnight in the frig…you get the drift. These are ready to bake in about 20 minutes, and they rise in the oven. Super easy!
Mix, rest for 5 minutes, roll, and place in an oven. Preheating the oven to 200 degrees then turning it off when you place the rolls in the oven (covered with plastic or foil) creates a proofer type effect in your oven that lets the rolls rise. Then remove the cover increase the heat, and in about 20 minutes you have delicious homemade sweet rolls.
Using the pistachio paste instead of the traditional butter to spread over the rolled dough utilizes all the nutty goodness of the pistachio paste. In my first attempt at these rolls, I did not use the pistachio paste as a base, and I made the cherries into a pie filling consistency ( it oozed out everywhere). I tried the cherry in the middle as well, and the stems just burned…ugh!!
Take-two….using the pistachio paste, then mixing the cherry halves with brown sugar was perfect (and less work). Instead of putting the cherries in the middle, I used them as decoration.
The frosting was another matter. My first attempt there was using leftover icing from the cupcakes thinned down. For the cupcakes, I added a touch of green food coloring to the frosting. Green did not look good on the Cherry Pistachio Sweet Rolls, so I left it out when I redid the recipe.
My second attempt at these rolls was a huge success. Tim literally licked the plate. As I have said before, since we are just two, we share with our neighbors. Tim took a couple of the rolls to our new neighbor David when he asked how he liked them he said licked the plate. In my world, this is a double success.
Looking for a twist on the typical sweet roll try our Cherry Pistachio Sweet Rolls!Print
2 and ¾ cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 2 and ¼ teaspoons instant yeast (1 packet )
½ cup of water
¼ cup heavy cream
2 tablespoons unsalted butter
1 large egg
1/4 cup pistachio paste
1/2 cup brown sugar
2 cups fresh cherries pitted and halved
½ cup 2 tbsp softened butter
2 tsp heavy cream
1 tsp vanilla paste
1 pinch salt
2 cups confectioners’ sugar
2 tablespoons pistachio paste
1/4 cup pistachios, chopped for garnish
To make the dough:
In a large bowl, mix the flour, the sugar, salt, and yeast. In a small microwavable measuring cup, heat the water, milk, and butter together in the microwave until the butter is melted, about 40 seconds.
Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with a stand mixer for 3-4 minutes or until the dough is no longer sticky. I used my stand mixer with the dough hook attachment, but this can be done by hand. Place dough in a lightly greased bowl and let rest for about 5 minutes.
Toss pitted halved cherries and brown sugar in a medium bowl and set aside.
Preheat the oven to 200 degrees and turn just before placing rolls in the oven.
Spray a nine by a 9-inch baking dish with cooking spray and set aside.
After the dough has rested, roll into a 15×9 inch rectangle. Spread the pistachio paste on top. Spread the brown sugar cherry mixture evenly over the pistachio paste.
Roll up the dough tightly and cut into nine even pieces. (You can cut into 12 small pieces and use a 9×13 pan). Place rolls in a prepared pan and lightly cover with aluminum foil or plastic wrap.
TURN OFF the oven and place the rolls into the oven to rise for 20 minutes. Keep the buns in the oven and turn on the oven to 375F. NOTE: REMOVE THE FOIL OR PLASTIC before increasing the oven temperature.
Bake the cinnamon rolls for 15-20 minutes or until golden brown. Remove from oven and top with frosting. Garnish with cherries and chopped pistachios.
To make the frosting:
Beat the butter in a stand mixer fitted with a paddle attachment or with an electric hand mixer, until smooth.
Add the cream, vanilla, and salt, beat until incorporated.
Add the powdered sugar. Beat on medium-low speed until the sugar is incorporated. Increase speed to medium-high and beat until light and fluffy, scraping down the sides of the bowl as needed.
Stir in the pistachio paste until well combined.
Please note the prep and total time do not include making the pistachio paste or pitting the cherries.
Keywords: fresh cherries, pistachio, sweet roll, easy, quick, bake, breakfast, brunch