Cherry Rolls (Printable Version)
# What You'll Need:
01 -
¼ ounce active dry yeast
02 -
1 cup warm milk
03 -
½ cup granulated sugar
04 -
⅓ cup unsalted butter
05 -
1 teaspoon salt
06 -
2 large eggs
07 -
4 cups all-purpose flour
08 -
21 ounces cherry pie filling
→ Cream Cheese Icing
09 -
6 tablespoons unsalted butter, softened
10 -
1½ cups powdered sugar
11 -
¼ cup cream cheese, at room temperature
12 -
½ teaspoon vanilla extract
13 -
⅛ teaspoon salt
# Step-by-Step Directions:
01 -
Mix lukewarm milk with 1 teaspoon of the sugar in a small bowl, sprinkle yeast over the top, and let sit for 5–10 minutes until foamy. Stir gently to dissolve. If it does not foam, replace the yeast.
02 -
Combine remaining sugar, butter, salt, eggs, and flour in a stand mixer bowl. Add the yeast mixture and mix with a dough hook until incorporated.
03 -
Transfer dough to a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
04 -
Place the risen dough on a floured surface and roll into a 16x12-inch rectangle.
05 -
Evenly spread cherry pie filling over the dough. Roll tightly from one long edge to the other, forming a log. Cut into 1¾-inch slices.
06 -
Place slices on a greased baking pan, cover with a clean towel or plastic wrap, and let rise for 30 minutes until doubled in size.
07 -
Preheat oven to 350°F (180°C). Bake rolls for 20 minutes, checking at 15 minutes and baking up to 25 minutes if needed, until golden brown.
08 -
Beat butter, powdered sugar, cream cheese, vanilla extract, and salt in a bowl with an electric mixer until smooth.
09 -
Spread icing over warm rolls and serve immediately.
# Helpful Notes:
01 -
Ensure yeast is active by checking it foams during blooming.
02 -
Use lukewarm milk, between 98–105°F (36.5–40.5°C), to activate yeast.
03 -
Use room temperature butter and eggs for better dough incorporation.
04 -
Avoid overworking dough to maintain a light texture.