Cherry Cinnamon Rolls Delight

This homemade cherry cinnamon roll recipe transforms ordinary breakfast into something extraordinary. The combination of tart cherries and warm cinnamon wrapped in pillowy soft dough creates a weekend treat that's worth every minute of preparation. The cream cheese frosting adds just the right amount of sweetness to balance the fruit's natural tartness.

I developed this recipe during cherry season last summer when my farmers market haul was too generous to eat fresh. The first batch disappeared so quickly that my family now requests these rolls for every special occasion breakfast.

Ingredients

• Frozen cherries: Provide consistent results year round and save prep time. Their natural tartness balances perfectly with the sweet dough
• Cornstarch: Creates the perfect thick filling consistency that stays put during rolling
• Bread flour: Delivers a perfect chewy texture with enough structure to support the filling
• Active dry yeast: Ensures a reliable rise. Always check expiration dates for best results
• Room temperature butter: Incorporates more evenly into the dough than cold butter would
• Cream cheese: In the frosting adds a subtle tanginess that complements the cherries perfectly

Step-by-Step Instructions

Prepare the Cherry Filling:

Combine frozen cherries and sugar in a medium saucepan over medium high heat. Stir constantly to prevent scorching as the mixture comes to a gentle boil. The sugar will dissolve and the cherries will start releasing their juices creating a vibrant red mixture.

Create the Thickener:

Mix cold water and cornstarch in a small bowl until completely smooth with no lumps. Pour this slurry into the boiling cherry mixture while stirring constantly. Continue cooking for 2 3 minutes until the filling thickens significantly and coats the back of a spoon.

Bloom the Yeast:

Combine warm water around 110°F with active dry yeast and a pinch of sugar in a small bowl. Let this mixture rest for 15 minutes until it becomes foamy and fragrant. This step ensures your yeast is alive and ready to make your dough rise properly.

Form the Dough:

Pour the activated yeast mixture into a large bowl and add milk eggs and sugar. Whisk until completely combined. Sift in bread flour and salt then stir until a shaggy loose dough forms. Add room temperature butter in small pieces kneading it in until fully incorporated.

Knead to Perfection:

Knead the dough by hand on a floured surface or with a stand mixer for 10 minutes. The dough should become smooth elastic and pull away cleanly from the sides of the bowl. Properly kneaded dough will spring back when lightly pressed with a fingertip.

First Rise:

Place the dough in a lightly greased bowl turning once to coat both sides. Cover with a damp kitchen towel and let rise in a warm draft free spot for about an hour until nearly doubled in size. The dough should look puffy and feel light when touched.

Roll and Fill:

Roll the dough into a 14×16 inch rectangle on a lightly floured surface keeping the thickness even throughout. Spread the chilled cherry filling over the dough leaving a one inch margin along one long edge. The cold filling prevents the dough from becoming too soft during assembly.

Form and Cut Rolls:

Starting with the filled long edge roll the dough tightly toward the clean margin applying gentle even pressure as you go. Lightly dampen the clean edge with water to seal the roll. Let the log rest seam side down briefly before cutting into twelve equal portions using a sharp knife.

Second Rise and Bake:

Arrange rolls in a greased baking pan allowing space between each for expansion. Cover and let rise for 30 minutes until visibly puffy. Bake in a preheated 350°F oven for 30 35 minutes until the tops begin to turn golden brown and the internal temperature reaches 190°F.

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The homemade cherry filling is what truly sets these rolls apart. After testing various fruits I discovered cherries offer the perfect balance of sweetness and acidity. Their natural pectin also helps create that perfect jammy consistency that commercial fillings try but fail to replicate.

Storing Your Cherry Rolls

These cherry rolls stay fresh at room temperature in an airtight container for up to 2 days. The moisture from the fruit filling helps keep the dough tender longer than traditional cinnamon rolls. For longer storage refrigerate for up to 5 days though the texture may become slightly more dense.

For make ahead convenience you can freeze unfrosted baked rolls for up to 3 months. Thaw overnight in the refrigerator then warm in a 300°F oven for 10 15 minutes before frosting. The cream cheese frosting can also be made ahead and refrigerated separately for up to a week.

Seasonal Variations

While frozen cherries work perfectly year round consider using fresh sweet cherries during summer months. Simply pit and halve about 4 cups of fresh cherries instead of using frozen. The cooking time might increase slightly as fresh cherries release juice more slowly than their frozen counterparts.

For a winter holiday version try adding a quarter teaspoon of almond extract to the filling and topping the frosted rolls with sliced almonds. The cherry almond combination creates a festive flavor that pairs beautifully with morning coffee or hot chocolate during the holiday season.

Troubleshooting Tips

Runny filling usually means the cornstarch mixture needed more cooking time. The filling should be the consistency of thick jam before cooling to prevent leakage during baking. If your filling seems thin simmer it a few minutes longer.

Dough not rising properly typically indicates either inactive yeast or improper temperature. Make sure your kitchen is warm enough around 75°F is ideal and that your yeast hasn't expired. A warm oven with just the light turned on creates a perfect environment for rising dough.

Frequently Asked Questions

→ How can I ensure the dough rises properly?

Make sure to use fresh yeast within its expiration date and keep the dough in a warm place (around 72°F or 22°C) during rising. Cover the bowl with a damp cloth to prevent the surface from drying out.

→ Why is it important to chill the cherry filling?

Chilled filling helps keep the dough firm and easy to roll. Warm filling can cause the dough to become overly soft and difficult to handle.

→ Can I use fresh cherries instead of frozen cherries?

Yes, fresh cherries can be used, but you'll need to pit them first. Otherwise, the recipe steps remain the same for preparing the filling.

→ What is the best way to cut the rolled dough into pieces?

Use a non-serrated, sharp knife and wet it slightly between cuts to prevent the dough from sticking. Work quickly for clean and even slices.

→ What type of pan works best for baking these rolls?

A rectangular 11" x 15" cake pan is ideal for these rolls, providing enough space for expansion during baking and ensuring even heat distribution.