I wanted to spice things up for summer! I'll be the first to admit that these are not my most beautiful cinnamon rolls to date, but they sure are tasty. They taste best warmed up, people -- don't forget that.
A few months ago, I looked at my most pinned recipes and saw that my first batch of fall cinnamon rolls was a hit. I wanted to come up with a unique, summery spin on that recipe; and this Cherry & Mango Cinnamon Rolls recipe was born.
This recipe is the summer version of my Boozy Apple Butter Cinnamon Rolls from the fall. You will love both versions!
These are so ooey-gooey delicious, plus they have no butter in them - so there's less guilt!
On a side note, if you follow me on Instagram, you'll see that I found THREE bread machines at Goodwill, each for less than $10! Owning a bread machine is within your reach -- just clean it well ;-)
Cherry & Mango Cinnamon Rolls
3/4 c. almond milk, or other type of non-dairy milk
1/4 c. cardamon-infused bourbon (learn more about infusing your own liquor!)
3 T. coconut oil, softened
1 T. organic cane sugar
1/4 tsp. sea salt
1 1/2 c. bread flour
1 1/2 c. organic whole wheat pastry flour
2 1/2 tsp. yeast
For the Filling
1 c. cherries, pitted
1 mango, diced
1/4 c. pure maple syrup
1 T. cinnamon
1 T. vanilla
pinch of sea salt
Load your bread machine as directed by the manufacturer. (For mine, I’m supposed to load it with the liquid ingredients first, then dry, followed by the flour and yeast last. I listed the ingredients in the order that I would put them in.)
Once it’s loaded, plug it in and set it to the “dough” setting.
In the mean time, let's create the filling: add the measured fruit and syrup into a medium-sized pot over medium heat. Once it starts cooking and bubbling, add in the cinnamon, vanilla, and salt. Cook the mixture down until all the fruit is soft and broken down.
I encourage you to puree this mix in the food processor or blender. It helps to fill the rolls! Set this filling aside until the bread is done.
Preheat the oven to 350°. Grease a 8x8 pan with coconut oil.
Sprinkle some flour on a flat surface. Once the bread machine is through its cycle, take the dough out and pat it down so the dough is covered in flour. Roll it out to about 1/2 inch in thickness.
Spread the puree out evenly across the dough; start with a cup of it and add more if you need it. (If you can't tell, I'm confident that I over-filled mine!) Roll it out into a log and slice; I sliced mine into 8 rolls. Place the rolls in the pan and cover the pan with plastic wrap.
Let the rolls rise in a warm place for 20-30 minutes. After, remove the plastic and bake for 25-30 minutes.
You can mix some powdered sugar and a bit of almond milk to make a glaze. Drizzle it over the rolls.
Enjoy these rolls that taste decadent, but aren't filled with fat and butter!