Description
Delight in these luscious Cherry Cinnamon Rolls featuring a homemade cherry filling, soft bread dough, and a smooth cream cheese frosting. Perfect for breakfast or dessert, these rolls combine sweet cherries with warm cinnamon flavors baked to golden perfection.
Ingredients
Scale
Cherry Filling
- 3 1/2 cups frozen cherries (454g)
- 1/3 cup granulated sugar (67g)
- 1/4 cup cold water (60g)
- 2 tbsp cornstarch (20g)
Dough
- 1/4 cup warm water (60g)
- 1 tsp active dry yeast (6g)
- 3/4 cup whole milk (180g)
- 1/3 cup granulated sugar (67g)
- 2 large eggs
- 4 1/2 cups bread flour (540g)
- 1/2 tsp salt (3g)
- 6 tbsp unsalted butter, room temperature
Frosting
- 4 tbsp unsalted butter, room temperature (57g)
- 3 oz cream cheese, room temperature (85g)
- 2 cups powdered sugar (260g)
- 2 tsp vanilla extract
- 1-3 tbsp whole milk (20-60g)
Instructions
- Make the Cherry Filling: In a saucepan, combine frozen cherries and granulated sugar. In a small bowl, mix cold water with cornstarch until dissolved. Stir this cornstarch mixture into the cherry mixture. Cook over medium heat, stirring constantly, until thickened, about 2-3 minutes. Remove from heat and let cool, then transfer to a bowl and refrigerate while making the dough.
- Activate the Yeast: In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make the Dough: In a mixing bowl, combine the yeast mixture, whole milk, granulated sugar, and eggs. Add sifted bread flour and salt gradually, stirring until a shaggy dough forms. Work in room-temperature butter by hand or with a stand mixer on low speed until combined, about 3 minutes. Knead the dough on medium speed with a dough hook or by hand for about 10 minutes, or until the dough pulls cleanly from the sides of the bowl and is smooth and elastic.
- Assemble the Rolls: Roll out the dough into a rectangle on a lightly floured surface. Spread the cooled cherry filling evenly over the dough, leaving a 1-inch border around the edges. Carefully roll the dough tightly from one long side to the other to form a log. Cut the log into 12 equal pieces to form individual rolls.
- Rise the Rolls: Arrange the rolls evenly in a greased 9×13-inch baking dish. Cover loosely with a clean kitchen towel or plastic wrap and let them rise in a warm place until doubled in size, about 30-45 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through. Remove from oven and allow to cool slightly.
- Make the Cream Cheese Frosting: In a bowl, beat together room-temperature butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and fluffy. Add milk a little at a time to reach your desired consistency.
- Serve: Spread the cream cheese frosting generously over the warm cherry cinnamon rolls and serve immediately for best flavor and texture.
Notes
- Use frozen cherries but thaw them slightly before making the filling for easier cooking.
- Make sure yeast is fresh and proofed properly to ensure good rise.
- For a stronger cinnamon flavor, you can add 1-2 teaspoons of ground cinnamon to the dough or sprinkle over the cherry filling.
- The cream cheese frosting can be made ahead and refrigerated. If refrigerated, allow it to soften before spreading.
- Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat slightly before serving.
