Decadent Bourbon Soaked Cherry Cinnamon Buns: A Southern-Inspired Delight
There’s something truly magical about freshly baked cinnamon buns. The aroma alone is enough to transport you to a cozy morning, filled with warmth and the promise of a sweet treat. But what if we told you that classic comfort could get an exciting, sophisticated upgrade? Prepare yourself for the ultimate indulgence: Bourbon Soaked Cherry Cinnamon Buns. These aren’t just any cinnamon buns; they’re a celebration of rich flavors, featuring plump, bourbon-infused cherries nestled within a soft, pillowy dough, all crowned with a luscious bourbon cream cheese frosting. It’s a delightful southern twist on a beloved classic that promises to tantalize your taste buds and impress even the most discerning palate.
I must admit, the idea for these magnificent buns came about serendipitously. This recipe was originally conceived for a blogger collaboration with a Kentucky Derby theme. Naturally, the first ideas that came to mind involved mint juleps or various pies—recipes commonly associated with the Derby. However, I wanted to create something truly unique and memorable, a dish that would capture the spirit of Southern charm and decadence while offering a comforting, familiar experience. It took a bit of brainstorming, but then a spark of inspiration ignited: bourbon-soaked cherries. The moment I envisioned those boozy, plump cherries folded into a classic cinnamon bun, I knew I had found my winner.
The journey to perfecting these Bourbon Soaked Cherry Cinnamon Buns was an enjoyable one. The core idea was to infuse every component with that distinctive Southern character. It all begins with the cherries themselves. I opted for dried pitted tart Montmorency cherries, known for their bright flavor that beautifully complements the warmth of bourbon. These cherries are steeped in a delightful mixture of quality bourbon, a hint of vanilla extract (or even a vanilla bourbon extract for an extra layer of flavor), and a touch of honey. This soaking process isn’t just about adding alcohol; it’s about transforming the cherries, making them intensely flavorful, juicy, and wonderfully aromatic. The longer they soak, the deeper the flavor, so a few hours or even overnight in the fridge is highly recommended.
Crafting the Perfect Sweet Yeast Dough
The foundation of any great cinnamon bun is a soft, tender, and slightly sweet yeast dough. For this recipe, I adapted my favorite sweet dough, similar to the one I use for my beloved babka recipe, but with a subtle tweak: substituting apple juice for orange juice to better harmonize with the cherry and bourbon notes. The process starts by warming milk (or a dairy-free alternative) to activate the active dry yeast, ensuring a fluffy, risen dough. Once the yeast is frothy and alive, you incorporate sugar, eggs, and the apple juice, followed by the flour and a pinch of kosher salt. The key to a tender bun lies in thorough kneading, which develops the gluten. Whether you use a stand mixer with a dough hook or knead by hand, aim for a smooth, elastic dough that springs back when gently pressed. Finally, softened butter (or Earth Balance for a dairy-free option) is mixed in, enriching the dough and making it incredibly pliable. After a good rise in a warm spot, the dough transforms into a light, airy canvas, ready for its flavorful filling.
The Heart of the Bun: Bourbon Cherry Cinnamon Filling
Once your sweet yeast dough has doubled in size, it’s time for the magical transformation. Gently roll out the dough onto a lightly floured surface into a large rectangle, approximately 18”x22”. Don’t worry if it’s not perfectly geometric; the charm of homemade buns often lies in their rustic beauty. For the filling, a classic combination of melted butter, brown sugar, and ground cinnamon forms the sweet, aromatic base. Spread the melted butter evenly over the dough, leaving a small border around the edges. Then, generously sprinkle the brown sugar and cinnamon mixture. This creates that characteristic spiral of flavor in every bite. Now for the star addition: a generous handful of your drained bourbon-soaked cherries. Scatter them evenly over the cinnamon-sugar mixture, ensuring every bite will be bursting with that delightful boozy fruit flavor. Starting from the long side closest to you, carefully roll the dough into a snug log. This takes a bit of patience to keep it even, but the effort is well worth it. Once rolled, slice the log into individual 1-inch thick buns and arrange them in a baking tin, leaving a little space for their final rise.
Baking and the Bourbon Cream Cheese Frosting
After a second, shorter rise, these beautiful buns are ready for the oven. Preheat your oven to 350°F (175°C) and bake until the tops are golden brown and the buns are wonderfully puffed and fragrant, typically around 20-25 minutes. While they’re baking, prepare the crowning glory: the bourbon cream cheese frosting. This isn’t just any frosting; it’s designed to perfectly complement the buns, with a hint of that special bourbon mixture from the cherry soak. Softened cream cheese and butter are whipped together until smooth, then confectioners’ sugar is added for sweetness. The secret ingredient? A tablespoon and a half of the leftover bourbon mixture from soaking the cherries. This imparts an incredible depth of flavor, marrying the sweet, tangy, and boozy notes beautifully. A pinch of salt balances the sweetness. Once the buns have cooled slightly, slather them generously with this irresistible frosting. The warmth of the buns will slightly melt the frosting, allowing it to seep into every crevice, creating an absolutely divine experience.
Tips for Success and Enjoying Your Bourbon Soaked Cherries
These bourbon-soaked cherry cinnamon buns are perfect for a special breakfast, a decadent brunch, or an impressive dessert. For best results, allow the buns to cool slightly before frosting, but they are absolutely glorious when still warm from the oven. If you plan to make these ahead, you can prepare the dough and let it have its first rise overnight in the refrigerator. The next morning, simply roll it out, fill, slice, let rise for 30 minutes, and bake. This makes for a fantastic fresh-baked treat without the early morning rush.
One of the best parts of this recipe is that you’ll likely have some of those delicious bourbon-soaked cherries left over. Good news: they keep exceptionally well in the fridge for 2-3 months! Don’t let them go to waste. These boozy cherries are incredibly versatile. You can add them to oatmeal, yogurt, ice cream, or other baked goods like muffins or cakes. And for a truly sophisticated touch, take a cue from the Kentucky Derby inspiration and use them in cocktails! Imagine a Bourbon Cherry Old Fashioned or a unique twist on a Manhattan. So go ahead, don your fanciest hat, grab a drink, and savor these incredible Bourbon Soaked Cherry Cinnamon Buns. They’re a taste of Southern comfort and celebration in every single bite!
Bourbon Soaked Cherry Cinnamon Buns
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Ingredients
- For the Bourbon-Soaked Cherries:
- 1 8 oz bag dried pitted tart Montmorency cherries
- 1 cup bourbon
- 1 teaspoon vanilla extract, Trader Joe’s also makes a vanilla bourbon extract for an enhanced flavor!
- 2 tablespoons honey
- For the Cinnamon Bun Dough:
- 8 oz. milk or milk alternative, warmed to about 105-115°F (40-46°C), but not boiling
- 2 packets of Active Dry Yeast, ¼ oz each or about 4½ teaspoons
- ½ cup granulated sugar
- 3 large eggs
- 2 tablespoons apple juice
- 5-5½ cups all-purpose flour, plus more for dusting
- ½ teaspoon kosher salt
- ½ cup butter or Earth Balance, at room temperature
- For the Cinnamon Cherry Filling:
- ⅓ cup butter or Earth Balance, melted
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- Handful or more of the soaked cherries, drained
- For the Bourbon Cream Cheese Frosting:
- ½ cup cream cheese, softened
- ¼ cup butter, softened
- 2.5 cups confectioners sugar
- 1.5 tablespoons bourbon mixture, reserved from the cherry soaking
- Pinch of salt
Instructions
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Prepare the Bourbon-Soaked Cherries:
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In a 16oz. Mason jar or airtight container, combine the dried cherries, bourbon, vanilla extract, and honey.
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Shake well to combine all ingredients, then place in the refrigerator for a minimum of 3 hours, or ideally overnight for the best flavor infusion.
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Begin the Cinnamon Bun Dough:
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In a large microwaveable bowl (or a measuring cup if using a stand mixer), heat the milk in 30-second intervals until warmed to 105-115°F (40-46°C). Do not boil. Pour the warm milk into your mixing bowl. Add in the yeast and let it sit for 10 minutes until it becomes frothy, indicating the yeast is active.
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Stir in the granulated sugar, eggs, and apple juice until gently combined. Gradually add the all-purpose flour, one cup at a time, mixing after each addition. The dough should start to come together. You may stop adding flour after 5 cups if the dough feels right, or add the extra half cup if it’s still too sticky.
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Incorporate the kosher salt with the last cup of flour and continue mixing or kneading until it is fully integrated into the dough.
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Add the softened butter (or Earth Balance) to the dough and mix or knead again until the butter is evenly incorporated and the dough is smooth.
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Continue mixing or kneading for 5-6 minutes. You might need to sprinkle a little flour on your work surface or the dough to prevent sticking. The dough is ready when it no longer sticks and has a smooth, uniform texture.
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Place the dough back into the mixing bowl. Drizzle 1 teaspoon of oil around the dough, turning it once to coat. Cover the bowl with a clean tea towel and let it rise in a warm spot for at least 1 hour, or until doubled in size. Alternatively, you can place it in the fridge overnight for a slow, flavorful rise.
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Assemble the Cinnamon Buns: When the dough has doubled, transfer it to a lightly floured surface and roll it out into an approximately 18”x22” rectangle.
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Melt the butter for the filling and brush it evenly over the rolled-out dough, leaving a 1” border along one long edge.
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Evenly sprinkle the brown sugar, ground cinnamon, and as many of the drained bourbon-soaked cherries as you desire over the buttered dough.
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Starting from the long side closest to you, carefully roll the dough tightly into a log, rolling all the way up to the opposite border.
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Slice the log into 1” thick pieces and arrange them in a greased 9×13 inch baking tin or an oven-safe dish.
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Cover the tin and let the buns rise again for another 30 minutes in a warm spot.
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Bake the Buns: Preheat your oven to 350°F (175°C). Bake the cinnamon buns for 20-25 minutes, or until their tops are beautifully golden brown and the buns are cooked through.
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Prepare the Bourbon Cream Cheese Frosting:
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In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the softened cream cheese and butter. Beat on low-medium speed for 1 minute until smooth and creamy.
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Gradually add the confectioners’ sugar, the reserved bourbon mixture from the cherries, and a pinch of salt. Mix again until all ingredients are evenly incorporated and the frosting is light and fluffy.
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Once the cinnamon buns have cooled slightly (they can still be warm!), generously spread the bourbon cream cheese frosting over them. Serve immediately and enjoy every decadent bite!
Notes
The leftover bourbon-soaked cherries can be stored in the refrigerator for up to 2-3 months and are fantastic additions to cocktails, ice cream, yogurt, or other baked goods!
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