21 oz. can cherry pie filling (with 10% more cherries, if possible)
1¼ teaspoons almond extract
1 cup powdered sugar
2 tablespoons half & half or milk
How to make the dough
Watch our dough preparation video below, or use the instructions that came with your baking kit for best results.
Preheat oven to 400°F.
Place cherry pie filling in a small bowl and mix in ¾ teaspoons almond extract. Set aside.
Lightly dust a work surface with flour and sprinkle a generous teaspoon of the cinnamon and sugar mixture onto floured surface.
Roll dough turning often and dusting with cinnamon and sugar with each turn until ¼” thick and 18” across. Cut 24, 3½” rounds. The dough can be re-rolled and cut again.
Spray 24 average-sized muffin tins with nonstick spray. Place the dough rounds in prepared tins, pressing the sides up slightly.
Evenly distribute cherry pie filling (3 to 4 cherries) into each dough cup. Do not fill past ¾ full. Pull up sides of dough slightly to “cup” the filling. Sprinkle lightly with cinnamon and sugar mixture.
Bake for 15 minutes or until nicely browned. Cool for 10 minutes in pans and move to a rack to continue cooling.
In a small bowl whisk together 1 cup powdered sugar, ½ teaspoon almond extract and 2 tablespoons half & half (or milk) and drizzle over “Cherry Bombs.”
Serve warm, cold or even re-heated!
Get Our Homemade Baking Mix
Enjoy the great taste and enticing aroma of Auntie Anne's with our easy-to-prepare mix. Pick one up today, and enjoy the fresh-baked, soft-pretzel goodness of Auntie Anne's in your kitchen.