Cherry Rolls
User Reviews
4.5
52 reviews
Excellent
Cherry Rolls
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Cherry Rolls combine a soft yeast dough filled with sweet cherry pie filling and topped with a smooth cream cheese icing. The dough is made by blooming yeast in warm milk, then mixed with butter, eggs, and flour to create a fluffy texture. This recipe’s attention to yeast activation and proper dough handling yields rolls that are tender and moist with a sweet cherry center and rich cheese frosting finish. They are suited to breakfast or dessert.
Description
The Cherry Rolls recipe involves preparing a yeast dough with butter, sugar, eggs, and milk, which is allowed to rise to create a light, airy texture. After the dough is shaped and filled with canned cherry pie filling, it bakes to golden softness.
The rolls are finished with a cream cheese icing made from butter, powdered sugar, cream cheese, vanilla, and salt, adding sweetness and creamy balance to the fruit filling. Proper yeast blooming in lukewarm milk is emphasized to ensure the dough rises properly.
This recipe requires time for dough rising and gentle handling to prevent tough rolls. They are ideal for a sweet breakfast treat or dessert, offering a balance of soft dough, fruity filling, and rich icing.
Handling dough ingredients at room temperature and avoiding over-rolling preserves the fluffiness. Checking yeast freshness and milk temperature helps achieve successful rises.
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Ingredients
- ¼ ounce active dry yeast (1 package)
- 1 cup milk warm
- ½ cup sugar granulated
- ⅓ cup butter unsalted
- 1 teaspoon salt
- 2 large egg
- 4 cups all-purpose flour
- 21 ounce cherry pie filling (1 can)
Cream Cheese Icing
- 6 tablespoons butter unsalted, softened, or margarine
- 1½ cups powdered sugar also known as icing sugar, or confectioners sugar
- ¼ cup cream cheese at room temperature
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Bloom the yeast. Pour the lukewarm milk into a small bowl and mix in a teaspoon of the sugar from the dough. Then sprinkle the yeast over the milk and let it set for about 20 seconds before gently stirring it once or twice to fully dissolve. Now, leave it alone to sit for about 5 to 10 minutes until it gets foamy and begins to smell yeasty. If your yeast doesn’t foam up, don’t move forward with the recipe. This means that your yeast is dead and you need to buy new yeast.
- Make the dough. Add the remaining sugar, unsalted butter, salt, eggs, and all-purpose flour to the bowl of your stand mixer and then mix until well combined. Now, pour the bloomed yeast milk mixture over the flour mixture and fully incorporate all the ingredients together using the dough hook.
- Let the dough rise. Transfer the dough to an oiled bowl and cover it with plastic wrap or a clean kitchen towel. Then put it in a warm place to let it rise for about 1 hour or until the dough has doubled in size.
- Assemble the rolls. Once the dough has doubled in size, place it on a lightly floured surface and roll it out until it is about 16 inches long by 12 inches wide.
- Spread with pie filling. Then spread your favorite cherry pie filling evenly over the dough making sure to cover the entire surface. Now, working carefully, from the long edge, roll the dough down to the bottom of the other edge. It should look like a long swirled log when you are done rolling. Then cut the rolled dough into 1¾-inch slices and place them on a lightly greased baking pan.
- Let the rolls rise. Cover the rolls on the baking pan with a clean kitchen towel or plastic wrap and leave them to rise for about 30 minutes or until doubled in size.
- Bake the cherry rolls. Bake the rolls in a preheated 350℉ (180°C) oven for 20 minutes or until light golden brown. Baking time can vary, so be sure to check them at 15 minutes and it could take up to 25 minutes. Every oven is different.
- Make the icing. While the cherry rolls are baking in the oven make the cream cheese frosting by adding all the icing ingredients to a large bowl and beating them together with an electric mixer until smooth and fluffy.
- Top the cherry rolls with icing. When the cherry buns are done baking, generously spread them with the prepared icing and enjoy.
Equipments used:
Notes
- Always check that your yeast blooms and foams to ensure it is active; using expired yeast will prevent dough rising.
- Use milk heated between 98°F and 105°F to avoid killing the yeast or insufficient activation.
- Bring butter and eggs to room temperature before mixing to help the dough emulsify for airy rolls.
- Limit rolling of the dough to prevent pushing air out; minimal rolling keeps rolls soft.
Nutrition Information
Show Details
Serving
1roll
Calories
653kcal
(33%)
Carbohydrates
106g
(35%)
Protein
10g
(20%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
99mg
(33%)
Sodium
399mg
(17%)
Potassium
227mg
(5%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
844IU
(17%)
Vitamin C
3mg
(3%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 653kcal | 33% |
| Carbohydrates | 106g | 35% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 399mg | 17% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 844IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
52 reviews
Excellent
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