Description
Warm cherry-studded sweet rolls emerge golden from the oven, their tender layers melting into a buttery dough. A silky vanilla icing drips across each swirl, balancing tart fruit with sweet glaze.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 cup whole milk warmed
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 large egg room temperature
- 1 cup frozen cherries thawed and chopped
- 2 tablespoons cornstarch
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Warm milk until it is just warm to the touch then stir in yeast and 2 tablespoons granulated sugar and let stand until foamy about 5 minutes
- In a large bowl whisk together flour and salt then add melted butter egg and yeast mixture and stir until a shaggy dough forms
- Turn dough onto a lightly floured surface and knead until smooth and elastic about 5 minutes then place in a greased bowl cover and let rise in a warm place until doubled about 1 hour
- Meanwhile combine cherries cornstarch 3 tablespoons granulated sugar and lemon juice in a small saucepan and cook over medium heat stirring until mixture thickens about 5 minutes then remove from heat and cool
- Preheat oven to 350°F and roll out dough on a floured surface into a 12 by 15 inch rectangle
- Spread softened butter evenly over dough then spoon cooled cherry filling over top leaving a small border along one long edge
- Starting from one long side roll dough tightly into a log and pinch seam to seal then cut into 12 even slices
- Place rolls cut side up in a greased baking dish cover and let rise 20 minutes then bake until golden brown about 20 minutes
- In a bowl whisk together powdered sugar milk and vanilla extract until smooth then drizzle over warm rolls before serving
Notes
- For extra cherry flavor use fresh pitted cherries when in season
- Warm leftover rolls briefly in the oven for a just-baked taste
- Store any uneaten rolls in an airtight container at room temperature up to 2 days
- Adjust icing consistency by adding more milk for a thinner glaze or more sugar for a thicker coating