Description
Sweet cherry cinnamon rolls with a tangy cream cheese glaze — the perfect treat for brunch or dessert.
Ingredients
Scale
- 3 1/2 cups frozen cherries (454g)
- 1/3 cup granulated sugar (67g) for the filling
- 1/4 cup cold water (60g)
- 2 tbsp cornstarch (20g)
- 1/4 cup warm water (60g)
- 1 tsp active dry yeast (6g)
- 3/4 cup whole milk (180g)
- 1/3 cup granulated sugar (67g) for the dough
- 2 large eggs
- 4 1/2 cups bread flour (540g)
- 1/2 tsp salt (3g)
- 6 tbsp unsalted butter, room temperature
- 4 tbsp unsalted butter, room temperature (57g) for spreading
- 3 oz cream cheese, room temperature (85g)
- 2 cups powdered sugar (260g)
- 2 tsp vanilla extract
- 1–3 tbsp whole milk (20-60g) to adjust glaze consistency
Instructions
- Make the cherry filling: In a small saucepan, combine 3 1/2 cups frozen cherries and 1/3 cup granulated sugar over medium heat. Bring to a simmer, stirring occasionally until cherries release juice (5–7 minutes). In a bowl, whisk 2 tbsp cornstarch with 1/4 cup cold water until smooth. Pour cornstarch slurry into the simmering cherries, stir until thick and glossy, about 1–2 minutes. Remove from heat and cool completely before using.
- Activate the yeast: Stir 1 tsp active dry yeast into 1/4 cup warm water and let sit 5–10 minutes until foamy.
- Make the dough: In a large bowl or stand mixer, combine 3/4 cup warmed whole milk, 1/3 cup sugar, 2 large eggs, and the yeast mixture. Add 4 1/2 cups bread flour and 1/2 tsp salt. Mix until a shaggy dough forms. Add 6 tbsp room-temperature butter in small pieces and knead (5–8 minutes by mixer, 8–10 by hand) until smooth and elastic.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours.
- Make the rolls: Punch down dough and roll into a roughly 12×18-inch rectangle on a floured surface. Spread 4 tbsp softened butter evenly over the dough, leaving a 1/2-inch border. Spoon cooled cherry filling over the butter in an even layer. Tightly roll the dough from the long side into a log. Pinch seam to seal. Using a sharp knife or floss, cut into 12–15 equal slices and place cut-side up in a buttered 9×13 pan or two round pans.
- Second rise: Cover the rolls lightly and let them puff for 30–45 minutes until nearly doubled.
- Bake and frost: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, until golden and set. While rolls bake, beat 3 oz room-temperature cream cheese with 2 cups powdered sugar, 2 tsp vanilla, and 1-3 tbsp milk until smooth. Remove rolls from oven and immediately spread glaze so it melts into the swirls. Let cool 10–15 minutes before serving.
Notes
Bread flour gives a chewier crumb; you can use all-purpose flour but expect a slightly softer dough. Use light brown sugar for a deeper flavor. For a dairy-free option, substitute margarine and vegan cream cheese, increasing proofing time slightly.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cherry cinnamon rolls, brunch, dessert, sweet rolls, cream cheese glaze