Cherry Cinnamon Rolls
Soft, buttery Cherry Cinnamon Rolls filled with homemade cherry filling and topped with rich cream cheese frosting.
Ingredients
Ingredients
- 3 1/2 cups frozen cherries 454 g
- 1/3 cup granulated sugar divided (67 g)
- 1/4 cup cold water 60 g
- 2 tbsp cornstarch 20 g
- 1/4 cup warm water about 110°F (60 g)
- 1 tsp active dry yeast 6 g
- 3/4 cup whole milk room temperature (180 g)
- 2 large eggs room temperature
- 4 1/2 cups bread flour 540 g
- 1/2 tsp salt 3 g
- 6 tbsp unsalted butter room temperature, for dough (84 g)
- 4 tbsp unsalted butter room temperature, for frosting (57 g)
- 3 oz cream cheese room temperature (85 g)
- 2 cups powdered sugar 260 g
- 2 tsp vanilla bean paste
- 2 tbsp whole milk plus more as needed (about 30 g)
Instructions
- Add the frozen cherries and 1/4 cup of the granulated sugar to a medium saucepan and place over medium heat.
- Cook, stirring often, until the cherries release their juices and the mixture begins to bubble.
- In a small bowl, whisk the cornstarch into the cold water until smooth, then slowly pour it into the bubbling cherry mixture while stirring constantly.
- Continue to cook, stirring, until the filling thickens and looks glossy and like a loose jam, then remove from the heat.
- Transfer the cherry filling to a shallow dish and refrigerate until completely chilled.
- In a small bowl, combine the warm water, yeast, and a pinch of the remaining sugar, then whisk to dissolve.
- Let the yeast mixture rest for 10 to 15 minutes until it looks foamy and bubbly on top.
- In a large mixing bowl, whisk together the milk, remaining granulated sugar, and eggs until well combined.
- Stir the foamy yeast mixture into the milk mixture until blended.
- Add the bread flour and salt to the bowl and mix with a spoon or dough hook until a shaggy dough forms.
- Add the 6 tablespoons of softened butter to the dough and knead by hand or mixer until fully incorporated.
- Continue kneading for 8 to 10 minutes by hand, or 5 to 6 minutes in a mixer, until the dough is smooth, elastic, and slightly tacky.
- Lightly grease a large bowl, place the dough inside, and turn it once to coat it with a thin layer of oil.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1 hour, until doubled in size.
- Lightly flour a work surface and gently turn the risen dough out onto it.
- Use a rolling pin to roll the dough into a 14 by 16 inch rectangle with the long side facing you.
- Spread the chilled cherry filling evenly over the dough, leaving about a 1 inch border along the long edge farthest from you.
- Starting from the long edge closest to you, roll the dough up tightly into a log, keeping the roll even and snug.
- Pinch the seam along the log to seal the roll and position it seam side down.
- Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls.
- Grease an 11 by 15 inch baking pan and arrange the rolls inside with a little space between them.
- Cover the pan loosely with plastic wrap or a towel and let the rolls rise for about 30 minutes, until puffy.
- While the rolls rise, preheat the oven to 350°F.
- Once risen, place the pan in the oven and bake the rolls for 30 to 35 minutes, until the tops are golden brown and the centers are set.
- Remove the pan from the oven and place it on a wire rack to cool for about 15 minutes.
- While the rolls cool slightly, place the 4 tablespoons softened butter and the cream cheese in a mixing bowl.
- Beat the butter and cream cheese together until smooth and creamy.
- Add the powdered sugar and vanilla bean paste and mix on low speed until combined.
- Add about 2 tablespoons of milk and beat until the frosting is smooth and spreadable, adding a few more drops of milk if needed.
- Spread the cream cheese frosting over the warm rolls, letting it melt slightly into the spirals, then serve.
Notes
- Make the cherry filling first so it has plenty of time to chill before you roll the dough.
- For overnight preparation, assemble the sliced rolls in the pan, cover tightly, refrigerate up to 16 hours, then bring to room temperature and let rise before baking.
- For overnight preparation, assemble the sliced rolls in the pan, cover tightly, refrigerate up to 16 hours, then bring to room temperature and let rise before baking.