I wanted to spice things up for summer! I’ll be the first to admit that these Cherry & Mango Cinnamon Rolls 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 Cherry & Mango Cinnamon Rolls 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 😉
Bread Machines! People are always asking me what type of machine I use. I have a middle-of-the-road bread machine, and I always use the “dough” cycle. While I was looking for a desk at Goodwill, I stumbled upon 3 bread machines, each for less than $10! Sanitize it well, and you’re ready to go! #reuse #recycle #upcycled #baking #breadmachine #bread #goodwill #bargain #bargainhunter
A photo posted by Aileen Metcalf (@morselsandmoonshine) on Jun 25, 2015, at 9:25 am PDT.
Cherry & Mango Cinnamon RollsCourse: Uncategorized
Three-fourth cup of almond milk, or other type of non-dairy milk
One-fourth cup of cardamon-infused bourbon (learn more about infusing your own liquor!)
Three tablespoons of softened coconut oil
One tablespoon of organic cane sugar
One-fourth teaspoon of sea salt
One and half cups of bread flour
One and half cups of organic whole wheat pastry flour
Two and half teaspoons of yeast
- For the Filling
One cup of pitted cherries
One diced mango
One-fourth cup of pure maple syrup
One tablespoon of cinnamon
One tablespoon of vanilla
A pinch of sea salt
- Fill your bread machine according to the manufacturer’s instructions. (I’m expected to put the liquid ingredients in first, then the dry, and finally the flour and yeast.) I listed the ingredients in the order in which I will cook them.)
- Plug it in and choose the “dough” setting once it’s ready.
- Meanwhile, make the filling: in a medium-sized pot over medium heat, combine the measured fruit and syrup. Add the cinnamon, vanilla, and salt until it has begun to cook and bubble. Cook until much of the fruit has softened and broken down.
- I recommend pureeing this mixture in a food processor or blender. It aids in the filling of the rolls! Place the filling in a bowl and set it aside until the bread is finished.
- Preheat the oven to 350 degrees. Coconut oil can be used to grease an 8×8 pan.
- On a smooth surface, sprinkle some flour. Take the dough out of the bread machine after it has completed the cycle and pat it down with flour. Roll it out to a thickness of around 1/2 inch.
- Spread the puree thinly over the dough, starting with a cup and adding more as required. (If you can’t say, I’m pretty sure I stuffed mine!) Slice it into 8 rolls after rolling it out into a log. Wrap the pan with a plastic wrap once you place the rolls in it.
- Allow the rolls to rise for 20-30 minutes in a warm spot. Remove the plastic wrap and bake for another 25-30 minutes.
- To produce a glaze, combine powdered sugar with a small amount of almond milk. Drizzle it over the Cherry and Mango Cinnamon Rolls.
Enjoy these Cherry & Mango Cinnamon Rolls that taste decadent, but aren’t filled with fat and butter!