Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This Cherry Almond Twist is a sweet twisted bread made with a cherry almond filling and decorated with a creamy almond glaze, giving you an indulgent treat for brunch or dessert! Vegan, Nut-Free Option.
Filled with cherry almond butter, twisted, and baked until soft and fluffy, this Cherry Almond Twist Bread Recipe is impossible to resist. It has buttery soft dough on the outside and a nutty, fruity, and sweet filling on the inside… every bite is more decadent than the last! Perfect for extravagant brunches or a crowd-pleasing dessert.
Table of Contents
What is a Cherry Almond Twist?
This Cherry Almond Twist is essentially a giant cinnamon roll made with a fruity filling! The soft brioche-style dough is filled with a cherry almond filling, then rolled, twisted, and baked in a cast iron pan. A 3-ingredient sweet almond glaze is drizzled over top to take every golden brown, cherry-packed slice over the top.
Cherries are my absolute favorite fruit, so I decided to make this recipe (after being inspired by Red Currant Bakery’s Blackberry Twist) as my birthday treat this year – it requires a bit more time and equipment than some of my other recipes, so I see it as more of a bite for special occasions.
Just like my Pesto Star Bread, this twisted bread recipe is an impressive treat to make for your family and friends. Serve it for dessert or enjoy it as an indulgent brunch!
Ingredients for Cherry Almond Twist
This impressive twisted bread is made with a handful of baking staples, plus a few fresh (and fruity) ingredients. This is what you’ll need:
- Vegan Butter: there’s nothing worse than hard and dry baked goods, which is why I made the bread dough with a lot of vegan butter (added in small increments). The result? Tender, soft, and chewy bread!
- Flour + Almond Flour: using both all-purpose flour and almond flour in the dough gives it structure, a fluffy crumb, and a subtle nutty flavor.
- Instant Yeast: this is my go-to because it doesn’t need to be activated beforehand unlike active dry yeast.
- Cherries: frozen cherries will do! Or, if you’re baking this in the summertime, use fresh in-season cherries instead. (To be honest, I prefer to make this with frozen cherries so I don’t have to pit them)
- Lemon Zest: the dough is perfumed with fresh lemon zest to complement the tart cherries and for a subtle pop of freshness.
- Cherry Almond Butter: similar to cinnamon rolls, the bread dough is rolled flat and filled with homemade cherry almond butter. Made from frozen cherries, almonds, lemons, sugar, and a few other simple ingredients, it comes together very easily in a food processor.
- Almond Glaze: powdered sugar, heavy cream, and almond extract are whisked together, then drizzled over the baked twist bread for a glistening, sweet decoration.
How to Make a Cherry Almond Twist
- Whisk the flour, almond flour, sugar, yeast, and cinnamon together in the bowl of a stand mixer. Sprinkle the salt on top, then add the warmed milk, vanilla, and lemon zest.
- Knead the dough until the flour is mostly absorbed. Mix in 1 tablespoon of butter at a time until the dough is smooth, stretchy, and no longer sticks to the bowl.
- Transfer the dough to a lightly oiled bowl, cover with plastic, and set aside until it doubles in size.
- Meanwhile, simmer the frozen cherries, sugar, lemon juice, vanilla extract, and almond extract in a saucepan until the liquid has reduced. Stir in the cornstarch slurry and continue simmering until the filling has thickened. Set the filling aside to cool.
- Pulse the almonds in a food processor until finely ground, then transfer to a plate. Process the cooled cherry mix and cold butter in the empty food processor, then add the ground almonds and pulse to combine.
- Roll out the dough into a thin rectangle on a lightly floured surface. Spread the cherry almond filling over the dough, leaving a 1-inch border on the long sides.
- Roll the dough into a tight log, then cut it in half lengthwise.
- Place one cut half over the other to form an “x”. Twist the ends together, then roll the twist into a spiral.
- Transfer the twist to a prepared cast iron pan. Cover and set aside until it’s doubled in size.
- Bake the twisted bread until it’s golden brown. Set it aside to cool on a wire rack.
- Meanwhile, whisk the powdered sugar, milk, and almond extract in a small bowl until smooth. Drizzle it over the cooled twist.
- Slice and serve the cherry twist immediately or set it aside to cool completely.
Caitlin’s Cooking Tips
- Use the windowpane test for perfect dough: After incorporating all of the butter and kneading the dough, you’ll know it’s perfect when it passes the windowpane test. By stretching the dough to see if it holds its structure and lets light through, you’ll know that it’s been kneaded just the right amount and is ready for proofing.
- Incorporate the butter 1 tablespoon at a time: Don’t add all the butter at once! Fully mixing 1 tablespoon of butter into the dough at a time (it takes 45 to 60 seconds to incorporate each tablespoon) is the secret to baking tender and chewy bread dough that’s as close to real brioche as possible.
- Let it cool before serving: Allowing the bread to cool to room temperature after baking will contribute to a more solid structure, AKA fluffy slices that don’t fall apart (or get compressed when you slice them).
Serving Suggestions
Bake this twisted bread for a special weekend breakfast or brunch to pair with these Baked Blueberry Donuts or this Cheezy Vegan Breakfast Pizza. Or, enjoy it as the perfect ending to a summer meal. It would pair well with this Tomato Galette or this Spicy Peach and Chickpea Salad.
If you’re looking for more decadent vegan baked goods, you’ll also love this Vegan Orange Cake with Olive Oil, this Vegan Strawberry Upside Down Cake, and this Double Chocolate No-Knead Bread!
How to Store Leftover Twist Bread
The leftover bread is best stored at room temperature for 2 days or in the fridge for up to 5 days. Keep any leftovers in an airtight container to prevent them from drying out.
The bread also freezes well for up to 2 months. Slice the loaf and wrap each slice in a layer of plastic wrap before keeping them in a freezer-safe container or sealed freezer bag to prevent freezer burn.
Substitutions and Variations
- Nut-Free Option: Replace the almond flour with an extra 3 tablespoons of all-purpose flour, omit the almond extract, and replace the almonds with pumpkin seeds or omit them altogether.
- Cherry Substitute: Make this twisted bread with equal parts of another fruit. Blueberries, raspberries, or blackberries would all be delicious!
Recipe FAQs
Unfortunately, I haven’t tested this recipe with other flours and am unsure if they would work or not.
Yes, fresh cherries work just as well as frozen cherries. Remember to remove their pits before getting started.
Sure! Make the dough as normal and instead of setting it aside to rise, cover the bowl and store it in the fridge overnight. Allow it to come to room temperature the next day before rolling it into a rectangle.
Pouring heavy cream over baked goods before baking adds moisture to the dough and helps with browning. The baked cinnamon rolls (or twist in this recipe!) get a fluffier and softer texture!
Cherry Almond Twist
Ingredients
For the Dough:
- 1 stick 110g salted vegan butter, softened
- 1 cup + 2 tablespoons soy milk* warmed
- 4 cups all purpose flour
- 1/3 cup almond flour blanched
- 1/2 teaspoon ground cinnamon optional
- 1/4 cup granulated sugar
- 4 teaspoons instant yeast
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/3 cup Optional: dairy-free heavy whipping cream*
- Slivered almonds for garnish (optional)
For the Cherry Almond Butter:
- 12 ounces frozen cherries no need to thaw
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- juice of 1 lemon
- 1/2 teaspoon almond extract
- 4 tablespoons salted vegan butter* cold and cut into 1 tbsp pieces
- 1/2 cup raw unsalted almonds
- 1 teaspoon cornstarch
For the Almond Glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoons heavy cream* or sub milk
- 1/2 teaspoon almond extract optional*
Instructions
Dough Part 1:
- Prep: Cut the butter into tablespoons and set aside to let soften. Warm the milk on the stove or in the microwave until it is lukewarm in temperature (just before it starts to steam). Set aside to let cool slightly.
- Dough: Add the flour, almond flour, sugar, yeast, and cinnamon to the bowl of a stand mixer. Whisk to combine, then sprinkle the salt on top. Add the warmed milk, vanilla, and lemon zest.
- Knead: Use a dough hook to knead the dough together over medium-low speed. Once most of the flour has been absorbed, begin to add the softened butter to the dough in 1 tablespoon increments. Wait until the dough has fully kneaded in the butter before adding the next tablespoon (it should take 45 to 60 seconds for each tbsp). Repeat with the remaining softened butter and continue to knead until the dough is smooth, stretchy, no longer sticks to the bowl, and passes the windowpane test. This step should take around 12 to 15 minutes in total.
- First Rise: Transfer the dough to a lightly oiled bowl (I like to use the wrapper from the butter). Cover with plastic wrap or a clean kitchen towel and let rest for 1 to 2 hours in a warm place, until the dough has doubled in size. You can also cover the dough and store it in the fridge overnight. Work on the filling during this first rise.
Filling:
- Simmer: Add the frozen cherries, sugar, lemon juice, vanilla extract, and almond extract to a medium sauté pan over medium heat. Bring to a simmer, then reduce the heat to low simmer for 10 minutes, stirring occasionally, until the liquid has reduced and the cherries have softened. Dissolve the cornstarch in 1 teaspoon of cold water and add to the cherries; simmer for an additional 1 to 2 minutes, until thickened. Transfer the cherry mixture to a large shallow dish and place it in the fridge to cool for at least 20 minutes.
- Combine: Add the whole almonds to a food processor and pulse until finely ground, then transfer the almonds to a plate. Add the cooled cherry mix to the food processor along with the cold butter; process for 3 to 5 minutes, until the butter is whipped and the cherries have broken down. The butter will not fully emulsify with the cherries, but should be in very small specks throughout the jam. Return the almonds to the food processor and pulse to combine. Set aside.
Dough Part 2:
- Prep: Grease a cast iron pan (or 10” springform pan) with butter or cooking spray.
- Roll the Dough: Dust a large, clean work surface with flour. Punch the dough down to knock the extra air out and transfer to the floured surface. Sprinkle the dough with flour, then roll the dough out into a thin rectangle that’s about 12×24” (30×60 cm). Use extra flour as needed on the dough and rolling pin to prevent sticking.
- Filling: Use an offset spatula to spread the cherry almond filling over the dough, leaving a 1” border on one of the long sides of the dough.
- Roll & Cut: Starting with the long side with filling, roll the dough tightly into roll. Pinch the ends of the dough and the filling-free end of the dough together to form a tight log. Rotate the dough so it is pinched-side down, then use a sharp knife to cut it in half lengthwise (see photos for more help).
- Shape: Turn the two halves cut-side up, then place one side over the other to form a “x” shape (it will be a little messy, but don’t worry!). Continue to twist the ends together on either side of the x, pinching the ends together. Starting from one in, roll the twist in on itself to form a spiral.
- Transfer: Carefully transfer the twist to the prepared cast iron pan – a quick hand and a bench scraper is helpful here! Cover with plastic wrap and let the dough rise one final until doubled, about 45 minutes. *Preheat the oven to 350F during this time
- Prep: Remove the plastic wrap from the dough. Optional: Drizzle the heavy cream evenly over the risen twist before baking in the oven – this will make the dough a little softer and more gooey (if you prefer more bread-like rolls, skip this step).
- Bake: Bake in the center rack of the oven for 25 minutes. Rotate the pan 180 degrees and gently tent it with foil to prevent burning; bake for an additional 15 to 20 minutes, until the dough is golden, but before the cherry filling starts to burn.
- Chill: Remove from the oven and place the pan on a wire rack; let cool at least 15 minutes.
- Almond Glaze: While the twist is resting, whisk the powdered sugar, milk or cream, and almond extract (if using) together in a small bowl until smooth and runny. Add more liquid in 1 tsp increments if necessary. Drizzle the glaze over the cooked twist and use a pastry brush to spread it evenly across the top of the twist.
- Serve & Store: Slice and enjoy immediately, or let cool completely before serving for a better dough structure. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also pre-slice any leftovers and store them in the freezer for up to 2 months.
Recipe Notes
- Heavy Cream: I used the Trader Joe’s Vegan Heavy Whipping Cream Alternative, but you could also use the Country Crock or Califia Farms Plant-Based Alternatives as well. If you can’t find vegan heavy cream near you, replace it with full fat coconut milk.
- Flour Substitutions: I have not tested this recipe with any flour substitutions at this time and would not recommend any.
- Nut-Free: Omit the almond extract and swap the almonds for pumpkin seeds (or omit altogether)
- Other Fruit: You can replace the cherries with equal parts of another fruit – blueberries, raspberries, or blackberries would all be delicious! This recipe was inspired by Red Currant Bakery’s Blackberry Twist, with tweaks made to make the dough more of a tender brioche-style (but vegan!) and my preferred fruity filling 🙂
