Black Cherry Cinnamon Buns

Happy weekend everyone!

Have I ever mentioned that I love cinnamon buns?! Well, there is just something about it, I can’t help it. In Switzerland we make cinnamon buns with a hazelnut filling, which is amazingly good;) Checking online you can find cinnamon buns with all kinds of fillings and crazy toppings! It is certainly a treat to be indulged once in a while only-wright?

My husband and I have some trouble digesting wheat products. I personally had to cut back on eating bread (sniff) and pasta. We seem to have less problems mixing white or whole wheat flour with a greater amount of spelt flour, especially for breads and quiches.

Summer is such a great time for many reasons but also for all the berries that are growing. We have strawberries, raspberries, red currants, black currants, gooseberries, cherries, plums and apples in our garden. For now everything is growing great, except the black currants, plums and cherries, (well, there is one cherry growing! LOL) because of frost.

These cherry cinnamon buns were so good. It definitely makes it easier and quicker using frozen pitted cherries. Soft dough and sweet fruity cherry filling-yum!

 

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You can find the sweet yeast dough recipe here: Almond Croissants I just changed the flour ingredients to 100g spelt flour and 200g unbleached all-purpose flour.

 

Black Cherry Cinnamon Buns

Yields: about 8

Sweet yeast dough:

Almond Croissants

 

Black Cherry Filling:

  • 300 g frozen black cherries
  • 2 tbsp honey
  • 1 tbsp cornstarch

-In a small saucepan mix all ingredients together and cook over medium heat, stirring constantly until thickened.

-Remove from heat. Let cool completely.

 

-Preheat oven to 350F/180C. Grease a baking dish or line a baking sheet with parchment paper.

-On a floured surface roll out dough into a rectangle. Spread cherry filling evenly, leaving a 2 cm space from the outside. Roll up gently, this might get a bit messy, and cut into even rolls. Carefully place onto prepared dish or sheet. Cover and let rise again.

-Bake for about 30 minutes or golden brown.

-I glazed the still warm buns with a mix of honey and milk. You could use icing sugar mixed with milk. Use a traditional cinnamon bun icing if desired.

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Recipe by: a little Swiss, a little Canadian

 

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

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