Cherry Cinnamon Rolls Filling (Print Version)
# Ingredients:
→ The Cherry Filling
01 -
3 1/2 cups frozen cherries (454g)
02 -
1/3 cup granulated sugar (67g)
03 -
1/4 cup cold water (60g)
04 -
2 tablespoons cornstarch (20g)
→ The Dough
05 -
1/4 cup warm water (60g)
06 -
1 teaspoon active dry yeast (6g)
07 -
3/4 cup whole milk (180g)
08 -
1/3 cup granulated sugar (67g)
09 -
2 large eggs
10 -
4 1/2 cups bread flour (540g)
11 -
1/2 teaspoon salt (3g)
12 -
6 tablespoons unsalted butter, room temperature
→ Cream Cheese Frosting
13 -
4 tablespoons unsalted butter, room temperature (57g)
14 -
3 ounces cream cheese, room temperature (85g)
15 -
2 cups powdered sugar (260g)
16 -
2 teaspoons vanilla extract
17 -
1-3 tablespoons whole milk (20-60g)
# Instructions:
01 -
In a medium-sized pan, combine cherries and sugar. Heat over medium-high, stirring continuously until gently boiling. Mix cold water and cornstarch in a small bowl until dissolved. Stir into the cherry mixture and cook until thickened. Remove from heat, cool, and refrigerate.
02 -
In a small bowl, whisk warm water, active dry yeast, and a pinch of sugar. Let sit for 15 minutes until bubbly and activated.
03 -
Whisk milk, sugar, and eggs with the activated yeast. Gradually sift flour and salt into the mixture and stir until a shaggy dough forms. Incorporate butter by hand or with a stand mixer on low speed. Knead for approximately 10 minutes until the dough pulls cleanly from the mixing bowl.
04 -
Place the dough in a greased bowl. Cover with a damp cloth and let rise at 22°C (72°F) for 1 hour or until nearly doubled in size.
05 -
Lightly flour your surface. Roll the dough into a 14"x16" rectangle. Spread chilled filling over the dough, leaving a 1-inch border along one edge. Roll dough tightly, seal the edge with water, and let rest seam-side-down.
06 -
Cut the log into 12 equal-sized portions and arrange in an 11"x15" pan.
07 -
Preheat oven to 177°C (350°F). Let the rolls rise in a warm spot for 30 minutes until visibly puffed.
08 -
Bake rolls for 30-35 minutes or until tops are lightly browned. Meanwhile, prepare frosting by beating butter, cream cheese, powdered sugar, vanilla, and milk until creamy. Frost rolls after they cool for 15 minutes.
# Notes:
01 -
Ensure yeast is fresh to prevent unsuccessful rising.
02 -
Fully chill the filling to avoid making the dough difficult to roll.
03 -
Wet your knife before cutting rolls to ensure clean slices.
04 -
Use an 11"x15" cake pan as these rolls expand significantly when baking.