Cherry Cinnamon Rolls
These cherry cinnamon rolls are a delightful weekend treat filled with a tangy cherry filling and topped with cream cheese glaze, perfect for brunch or special occasions.
Ingredients
For the cherry filling
- 3.5 cups 3 1/2 cups frozen cherries Frozen cherries may be used for convenience.
- 1/3 cup 1/3 cup granulated sugar For filling.
- 1/4 cup 1/4 cup cold water For filling.
- 2 tablespoons 2 tbs corn starch
- 1/4 cup 1/4 cup warm water For activating the yeast.
- 1 teaspoon 1 tsp active dry yeast
For the dough
- 3/4 cup 3/4 cup whole milk Warmed slightly to about 110°F.
- 1/3 cup 1/3 cup granulated sugar For dough.
- 2 large 2 large eggs
- 4.5 cups 4 1/2 cups bread flour Bread flour is preferred for texture.
- 1/2 teaspoon 1/2 tsp salt
- 6 tablespoons 6 tbs unsalted butter, room temperature For the dough.
- 4 tablespoons 4 tbs unsalted butter, room temperature For spreading on rolled dough.
For the frosting
- 3 ounces 3 oz cream cheese, room temperature
- 2 cups 2 cups powdered sugar
- 2 teaspoons 2 tsp alcohol-free vanilla extract
- 1–3 tablespoons 1–3 tbs whole milk To achieve desired consistency for frosting.
Instructions
Prepare the cherry filling
- Combine frozen cherries, 1/3 cup granulated sugar, and 1/4 cup cold water in a medium saucepan over medium heat.
- Bring to a gentle simmer, stirring to release juices as the cherries thaw.
- Whisk 2 tbs cornstarch with 1/4 cup warm water until smooth, then slowly whisk the slurry into the simmering cherries.
- Cook until the mixture thickens and becomes glossy, about 2–4 minutes, then remove from heat and let cool completely.
Activate the yeast
- In a small bowl, sprinkle 1 tsp active dry yeast over 1/4 cup warm water. Let bloom for 5–10 minutes until foamy.
Make the dough
- Warm 3/4 cup whole milk to about 110°F and combine with bloomed yeast and 1/3 cup sugar.
- In a large bowl, whisk together 4 1/2 cups bread flour and 1/2 tsp salt, then add the milk-yeast mixture and 2 large eggs.
- Mix on low until a shaggy dough forms, then gradually add 6 tbs room-temperature butter until fully incorporated.
- Knead until the dough is soft and slightly tacky, adjusting with small extra flour if it’s overly sticky.
First rise
- Lightly oil a bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel.
- Let rise in a warm draft-free spot until roughly doubled in size, about 60–90 minutes.
Make the rolls
- On a lightly floured surface, roll the dough into a rectangle about 16x12 inches.
- Spread 4 tbs room-temperature butter evenly over the dough, leaving a 1/2-inch border.
- Spread the cooled cherry filling over the butter in an even layer.
- Starting from the long side, roll the dough tightly into a log and pinch the seam to seal.
- Slice into 12 even rolls.
Second rise
- Arrange the rolls in a buttered 9x13-inch pan, spacing slightly apart for expansion.
- Cover and let rise until puffy and nearly doubled, about 30–45 minutes.
Bake and frost
- Preheat oven to 350°F (175°C) and bake the rolls for 20–25 minutes or until golden on top.
- Meanwhile, beat together cream cheese and 4 tbs room-temperature butter until smooth, then add powdered sugar, vanilla, and milk to desired consistency.
- Remove rolls from oven and let cool for 5–10 minutes before frosting.
Notes
Bread flour ensures better chew and rise. You can substitute brown sugar for some of the white sugar in the dough. For a dairy-free version, use plant-based butter and non-dairy cream cheese.