Description
Delicious cherry sweet rolls made with a rich dough and filled with sweet cherry filling.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1 teaspoon salt
- 1 cup milk, warmed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 cups cherries, pitted and chopped
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5 minutes.
- In a large mixing bowl, whisk together flour, granulated sugar, and salt.
- Add melted butter, eggs, and the yeast mixture to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth.
- Place the dough in a greased bowl. Cover and let it rise in a warm place for 1 hour or until doubled in size.
- While the dough rises, prepare the cherry filling. In a saucepan, combine cherries, brown sugar, cornstarch, and vanilla. Cook over medium heat until thickened, about 5-7 minutes. Let cool.
- Once risen, roll out the dough on a floured surface into a rectangle.
- Spread the cherry filling evenly over the dough.
- Roll the dough tightly into a log and slice into 12 equal pieces.
- Place the rolls in a greased baking dish and cover. Let rise for 30 minutes.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until golden brown.
- Remove from oven and let cool slightly before serving.
Notes
- For a richer flavor, use almond extract instead of vanilla.
- Experiment with different fruits like blueberries or raspberries.
- Consider adding a cream cheese frosting for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cherry sweet rolls, sweet rolls, cherry dessert, baking