Description
Soft and fluffy cherry cinnamon rolls made with enriched dough, homemade cherry filling, and cream cheese frosting. Great for brunch, dessert, or holiday baking.
Ingredients
For the cherry filling
3 1/2 cups frozen cherries
1/3 cup granulated sugar
1/4 cup cold water
2 tablespoons cornstarch
For the dough
1/4 cup warm water
1 teaspoon active dry yeast
Pinch of sugar
3/4 cup whole milk
1/3 cup granulated sugar
2 large eggs
4 1/2 cups bread flour
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
For the cream cheese frosting
4 tablespoons unsalted butter, softened
3 ounces cream cheese, softened
2 cups powdered sugar
2 teaspoons vanilla extract
1 to 3 tablespoons whole milk
Instructions
1. Make the filling first. Cook the cherries and sugar in a saucepan over medium-high heat until the fruit softens and the mixture starts to simmer.
2. Stir the cold water and cornstarch together until smooth. Add it to the cherry mixture and cook until thick.
3. Transfer the filling to a bowl and chill until fully cold.
4. In a mixing bowl, combine the warm water, yeast, and pinch of sugar. Let it sit for 15 minutes until foamy.
5. Whisk in the milk, granulated sugar, and eggs.
6. Add the bread flour and salt. Mix until a rough dough forms.
7. Add the softened butter and knead for about 10 minutes until the dough turns smooth and elastic.
8. Place the dough in a greased bowl, cover it, and let it rise for about 1 hour or until nearly doubled.
9. Roll the dough on a lightly floured surface into a 14 x 16-inch rectangle.
10. Spread the cold cherry filling over the dough, leaving a 1-inch border on one long side.
11. Roll the dough up tightly from the opposite long side and dampen the bare edge to seal.
12. Slice the log into 12 even rolls.
13. Place the rolls in a greased 11 x 15-inch baking pan.
14. Let the rolls rise for 30 minutes while the oven heats to 350°F.
15. Bake on the center rack for 30 to 35 minutes until lightly golden.
16. Cool the rolls for about 15 minutes.
17. For the frosting, beat the butter and cream cheese until smooth.
18. Add the powdered sugar and vanilla extract, then add milk a little at a time until spreadable.
19. Spread the frosting over the warm rolls and serve.
Notes
Chill the cherry filling fully before spreading it on the dough.
Bread flour gives the rolls the softest and fluffiest texture.
Frozen cherries or fresh cherries both work well.
Do not overpack the pan or the rolls may bake unevenly.
Let the rolls cool for about 15 minutes before adding the frosting.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 24g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 58mg