Cherry Roll Wreath Recipe (2024)

5 from 2 votes

Buns

• ▢ 2 ½ - 3 cups (315-375g) all-purpose plain flour, or bread flour (start with less flour and add more if needed)
• ▢ ¾ cup (165g) dairy-free milk, warm
• ▢ ½ cup (115g) vegan butter, room temperature
• ▢ 3 tablespoons (40g) granulated sugar, or coconut sugar
• ▢ 1 tablespoon (9g) instant dry yeast
• ▢ 1 teaspoon ground cinnamon
• ▢ Pinch of salt, if you're not using salted butter

Jam filling

• ▢ 1 ½ cups (110g) fresh or frozen cherries, pitted
• ▢ ½ cup (40g) fresh or frozen raspberries, or sub with more cherries
• ▢ Sweetener if desired, (my fruit was already very sweet but feel free to add a few spoons of cane sugar to taste)
• ▢ 2 tbsp cornstarch / corn flour

To decorate (optional)

• ▢ 1 tablespoon (20g) cherry or berry jam
• ▢ 1 cup (100g) powdered sugar / icing sugar
• ▢ 1 tablespoon (15g) dairy-free milk
• ▢ Beetroot powder, raspberry or strawberry powder, optional for colour

To make the buns:

• Combine all the dough ingredients in a large bowl or stand mixer and mix until it comes together. Knead the mixture until it forms a smooth and stretchy dough. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl.

• Cover the bowl with a damp tea towel. Set it aside in a warm spot for at least 1 hour or until the dough has doubled in size. If it doesn't double, place the dough in a WARMER spot until it does.

To prepare the jam filling:

• Add all the ingredients to a small saucepan over low heat. Mash the fruit with a fork and simmer until the fruit has broken down and the mixture is very thick and jammy. Puree with a stick blender. Set aside to cool.

To assemble the buns:

• Dust a clean surface with flour. Scoop the dough onto the surface and roll it out into a large rectangular shape.**

• Spread all the jam on two-thirds of the dough (see the blog post for pictures). Fold the outer two-thirds of the dough over. Use your rolling pin to flatten the layered dough into a large rectangle again.

• Use a sharp knife or pizza cutter to cut around 8 long strips out of the dough. Roll each strip into a bun shape.

• Place a round cookie cutter (10 cm or 4 inches) in the middle of a lined baking tray or cake tin. Arrange the buns around the cookie cutter to form a wreath or as desired. Place a tea towel over the wreath and set aside to rise for at least 1 hour or until the wreath is puffy. The wreath should increase in size by around 20%.

Baking the wreath:

• When you're ready to bake the wreath, preheat the oven to 180°C (350°F).

• Bake the wreath for around 20 minutes or until the outside is slightly golden brown. The baking time will depend on the thickness of your wreath. If you insert a skewer into the wreath, there should be no wet dough on it. Allow the wreath to cool on the baking tray.

• While the wreath is still hot, brush some jam on the surface.

Making the glaze (optional):

• Add all ingredients to a bowl and mix until smooth. Add more sugar if the frosting is too thin and more milk if the frosting is too thick. It should be a thick drizzlable consistency. If you'd like your glaze to be richer in colour, add a little beetroot powder and mix until combined

• Drizzle the glaze on the wreath. If desired, set aside for the glaze to dry (or enjoy immediately haha).

• The wreath are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days. Warm up the individual before you enjoy them.

* Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.

** If your dough is too soft to be rolled, chill it in the fridge for at least 10 minutes.