Cherry Cinnamon Rolls
These homemade cherry cinnamon rolls are soft and chewy with a gooey center of cinnamon sugar and homemade cherry filling. The rolls are topped with a cream cheese icing that brings them to the next level! They're the perfect brunch treat to make for a special occasion or to celebrate cherry season.
Equipment
- 1 5-quart stand mixer with the paddle and dough hook attachments
- 1 large baking dish
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Ingredients
Dough
- 235 grams milk
- 2 ¼ teaspoon active dry yeast 1 packet
- 67 grams granulated sugar
- 2 large eggs room temperature
- 113 grams unsalted butter melted
- 480 grams bread flour
- 1 teaspoon salt
Cherry Filling
- 320 grams fresh cherries pitted
- 50 grams granulated sugar
- ¼ teaspoon almond extract
Cinnamon Filling
- 156 grams dark brown sugar
- 1 ½ tablespoon cinnamon
- 113 grams unsalted butter room temperature
Cream Cheese Frosting
- 114 grams cream cheese room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 180 grams powdered sugar
- 2 tablespoon heavy cream
Instructions
Dough
- Microwave the milk in a small bowl for 40-45 until it reaches 110°F/43°C. Sprinkle yeast over the milk and let sit for 10 minutes. It will foam up if the yeast is alive.235 grams milk, 2 ¼ teaspoon active dry yeast
- Add the milk mixture, sugar, eggs, and melted butter to the bowl of a stand mixer fitted with the paddle attachment. Mix until well combined.67 grams granulated sugar, 2 large eggs, 113 grams unsalted butter
- Stir in the flour and salt with a rubber spatula until a sticky dough forms.480 grams bread flour, 1 teaspoon salt
- Switch the paddle out for the dough hook. Knead the dough on medium speed for 7-10 minutes until it forms into a slightly sticky ball that pulls away from the sides of the bowl. If it sticks to the bowl, add 1 tablespoon of flour until it doesn't.
- Place dough in a large greased bowl. Cover and let rise in a warm place for 1-1.5 hours until it doubles in size. As it rises, make the filling.
Cherry Filling
- Slice the pitted cherries in half. Add to a medium bowl and mix in granulated sugar and almond extract. Let sit for 1 hour.320 grams fresh cherries, 50 grams granulated sugar, ¼ teaspoon almond extract
Cinnamon Filling
- Mix the brown sugar and cinnamon together in another medium mixing bowl and set aside.156 grams dark brown sugar, 1 ½ tablespoon cinnamon , 113 grams unsalted butter
- Once the dough rises, roll it out into a large rectangle (roughly 14x9") on a lightly floured surface with a rolling pin. It should be ¼" thick.
- Spread softened butter over the dough, leaving ¼" border. Sprinkle the cinnamon brown sugar on top, then dollop cherry filling on top.
- Tightly roll the dough into a log starting with the short side. Cut into 1 inch sections with unflavored dental floss or a serrated knife.
- Place the rolls in a greased 9x13" baking dish. Cover with a warm towel and let rise again for 30-40 minutes. Preheat the oven to 350°F/180°C.
- Bake for 30-35 minutes or until golden brown. Remove from the oven and let cool for 5-10 minutes before icing.
Cream Cheese Frosting
- Beat softened cream cheese, vanilla, and salt together with an electric mixer on medium-high until smooth.114 grams cream cheese, ½ teaspoon vanilla extract, ¼ teaspoon salt
- Mix in powdered sugar on low speed. Then add heavy cream 1 teaspoon at a time until the desired consistency is reached180 grams powdered sugar, 2 tablespoon heavy cream
- Spread or drizzle glaze on top of the warm cinnamon rolls and serve immediately!
Notes
Measure the flour in grams with a kitchen scale or use the spoon and level method. Too much flour causes dry rolls.
Kneading by hand: Mix the wet ingredients into the dry with a rubber spatula until a shaggy dough forms. Place dough on a floured surface and knead with your hands for 5-8 minutes. To tell if it's done, grab off a piece and gently pull it thinly with your fingers. Hold the dough to the light. If translucent, it's ready.
Storage: Store in an airtight container for up to 5 days in the refrigerator. Reheat them on a plate in the microwave for 20-30 seconds.
Freezing before baking: Assemble and cut the rolls. Wrap each in plastic wrap and transfer to a freezer-safe bag, freezing before they rise. Freeze for up to 2 months.
The night before baking, unwrap the frozen rolls and arrange them in a baking dish. Thaw in the fridge overnight. The next morning, let rise until doubled in size, then bake normally.
Freezing after baking: Freeze for up to 2-3 months in an airtight container. Thaw overnight in the refrigerator and warm in the oven or microwave.
Nutrition
Serving: 1rollCalories: 510.6kcalCarbohydrates: 73.4gProtein: 7.7gFat: 21.6gSaturated Fat: 12.9gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.5gTrans Fat: 0.6gCholesterol: 82.5mgSodium: 297.9mgPotassium: 186.2mgFiber: 2.2gSugar: 42gVitamin A: 727.1IUVitamin C: 1.9mgCalcium: 74.5mgIron: 0.8mg
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