Description
Delight in these homemade Cherry Cinnamon Rolls with a luscious cherry filling and creamy vanilla frosting. Featuring a soft, buttery dough filled with sweet cherry compote and finished with a smooth cream cheese glaze, these rolls are perfect for breakfast or dessert.
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)
- 1/4 cup warm water (60g)
Dough
- 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
- Prepare the Cherry Filling: In a saucepan, combine the frozen cherries and 1/3 cup granulated sugar over medium heat. Cook until cherries release their juices and begin to soften, about 5-7 minutes.
- Thicken the Cherry Mixture: In a small bowl, mix the cold water and cornstarch until dissolved. Stir this slurry into the cherry mixture and cook for 2-3 minutes, until thickened.
- Cool the Filling: Remove from heat, allow the cherry filling to cool, then transfer to a bowl and refrigerate while preparing the dough.
- Activate the Yeast: In a small bowl, combine warm water and active dry yeast. Let it sit for 5-10 minutes until frothy.
- Mix Wet Ingredients: In a large mixing bowl, whisk together warm milk, granulated sugar, and eggs.
- Combine Dry Ingredients: Sift in the bread flour and salt into the wet ingredients, stirring until a shaggy dough forms.
- Add Butter: Work in the room-temperature butter by hand or with a stand mixer on low speed for about 3 minutes until well incorporated.
- Knead the Dough: Knead the dough on medium speed with a dough hook or by hand for about 10 minutes, until it is smooth and pulls cleanly from the sides of the bowl.
- First Rise: Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise until doubled in size, approximately 1 to 1.5 hours.
- Roll Out the Dough: On a floured surface, roll the dough into a rectangle approximately 16×12 inches.
- Spread Cherry Filling: Evenly spread the chilled cherry filling over the dough, leaving a 1-inch border around the edges.
- Form the Rolls: Starting from one long edge, tightly roll the dough into a log. Cut the log into 12 equal rolls.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise for 30-45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown and cooked through.
- Prepare the Frosting: In a mixing bowl, beat together the unsalted butter and cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fluffy.
- Adjust Frosting Consistency: Gradually add 1 to 3 tablespoons of whole milk until the frosting reaches your desired consistency for spreading.
- Frost the Rolls: Once the rolls have cooled slightly, generously spread the frosting over the top before serving.
Notes
- Ensure the cherry filling is completely cooled before spreading it on the dough to prevent the dough from becoming soggy.
- You can substitute frozen cherries with fresh if in season, adjusting cooking time as needed.
- For a slightly tangier frosting, increase cream cheese to 4 oz and reduce butter to 3 tbsp.
- These rolls are best enjoyed fresh but can be reheated gently in the microwave or oven.
- Store leftover rolls covered at room temperature for up to 2 days or refrigerate for up to 5 days.
