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