Cherry Cinnamon Rolls

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This Cherry Cinnamon Roll recipe is for a delicious enriched dough that is filled with a homemade cherry jam, rolled up and baked, and then covered in a cream cheese frosting.

Prep Time2 45

Cook Time25

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 393kcal

Author: Cat Spiller

Equipment

1x rectangular baking dish 32x25x7cm (12x10x3 inch)

Ingredients

Cherry Jam

300 g fresh cherries pitted and halved
30 g castor sugar
1 tablespoon lemon juice

Cherry Rolls

2½ teaspoon dried yeast
300 ml whole milk
60 g unsalted butter
2 tablespoon white sugar
2 extra-large eggs beaten
570 g bread flour
2 teaspoon salt

Cream Cheese Frosting

120 g powdered sugar
60 g unsalted butter
220 g cream cheese
½ teaspoon vanilla extract
½ teaspoon almond extract

Instructions

Cherry Jam

Add the pitted and halved cherries, castor sugar, and lemon juice to a medium-sized saucepan set over medium heat. Allow the cherries to soften and release all of their water for about 15 minutes, use a potato masher to break up the cherries a little. Once the jam has thickened remove the cherry jam from the stove and then transfer it to a glass jar and allow it to cool.

Cherry Rolls

Add 100ml of the milk to a small bowl and sprinkle yeast over the milk, allow this to sit for a few minutes before stirring to combine.
To a medium saucepan set over medium heat, add the remaining milk, sugar, and butter. Allow the butter to melt and the sugar to dissolve, then remove this from the heat and allow it to cool until just warm.
Add the beaten eggs to the butter and milk mixture and stir to combine.
Sift together the bread flour and the salt, and set aside.
Add the activated yeast and milk mixture to a bowl of a stand mixer fitted with a paddle attachment. Add half of the dry ingredients and mix briefly, then add the warm milk mixture and mix until a loose dough forms.
Change the mixer’s attachment to a dough hook and with the mixer’s motor running add the remaining flour mixture one large spoonful at a time until a soft dough forms.
Once all the flour has been added, increase the speed of the mixer to medium-high and leave the dough to knead for about 10 minutes. The dough is ready when it is smooth and springs back gradually when pressed. The dough should be soft but not too sticky, if it’s very sticky add 1 tablespoon of flour to the mixture and mix, if the dough is too hard add 1 tablespoon of milk. Check the consistency from there.
Transfer the dough to a large glass bowl brushed with melted butter, cover the bowl with a tea towel, and allow the dough to rise for about an hour to an hour and a half, or until it has doubled in size.
Once the dough has risen, remove it from the buttered bowl and place it onto a lightly floured surface. Roll out the dough using a rolling pin into a large rectangle 35x22cm (14x9 inch). Spread the cooled cherry jam over the surface of the dough, leaving a border of about 1cm plain.
Working from the long edge, roll the dough as tightly as you can into a sausage shape being careful to not let the filling squeeze out. Use a serrated knife to slice the roll into 12 portions, trimming off the edges.
Place rolls into a rectangular buttered dish 32x25x7cm (12x10x3 inch) and cover the dish with a tea towel, allow the cinnamon rolls to rise for about 30 minutes. Preheat the oven to 180°C (350°F).
Bake the cinnamon rolls in a preheated oven for 25 minutes or until a light golden brown.

Cream Cheese Frosting

To a bowl of a stand mixer fitted with a paddle attachment, add the butter and powdered sugar. Beat until combined, about 3 minutes.
Add the cubed cream cheese, vanilla, and almond extract to the frosting mixture and beat until the frosting is light and fluffy.
Spread the frosting over the cinnamon rolls as soon as they come out of the oven. Spoon over the remaining cherry jam and swirl this through using a knife. Pull apart, serve, and enjoy!

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