Tasty Cherry Cinnamon Rolls Delight

These homemade cherry cinnamon rolls turn an ordinary breakfast into something truly special. Tangy cherries mixed with warm cinnamon all wrapped in soft, fluffy dough makes for a weekend treat you'll crave again and again. The cream cheese topping perfectly balances the fruit's natural tartness with just enough sweetness.

I came up with this idea last summer when my trip to the farmers market left me with way too many cherries to eat. The first batch was gone so fast that now my family begs for these rolls whenever we're celebrating anything with breakfast.

Ingredients

• Frozen cherries: They work all year long and cut down on prep work. Their tanginess works beautifully with the sweet dough
• Cornstarch: Helps make the perfect thick filling that won't run out when you're rolling the dough
• Bread flour: Gives you that wonderful chewy bite and holds up nicely with the heavy filling
• Active dry yeast: Makes sure your dough rises properly. Always double-check it hasn't expired
• Room temperature butter: Mixes into the dough much better than cold butter would
• Cream cheese: Adds a lovely tang to the frosting that goes perfectly with the cherry flavor

Step-by-Step Instructions

Prepare the Cherry Filling:

Mix your frozen cherries and sugar in a medium pot over medium high heat. Keep stirring so nothing burns as everything starts to bubble gently. The sugar will melt away and the cherries will start to break down, making a bright red mixture.

Create the Thickener:

In a small bowl, stir together cold water and cornstarch until it's totally smooth. Pour this mix into your bubbling cherries while constantly stirring. Keep cooking for 2 3 minutes until it gets nice and thick and sticks to your spoon.

Bloom the Yeast:

In a small bowl, mix warm water around 110°F with your active dry yeast and a tiny bit of sugar. Let it sit for 15 minutes until it gets foamy and smells yeasty. This tells you your yeast is good to go and will make your dough rise nicely.

Form the Dough:

Add your bubbly yeast mixture to a big bowl along with milk, eggs and sugar. Stir everything until well combined. Add in your bread flour and salt, then mix until you get a rough, messy dough. Drop in small chunks of room temperature butter while kneading until it's all mixed in.

Knead to Perfection:

Work the dough by hand on a floured counter or use a stand mixer for about 10 minutes. Your dough should become smooth, stretchy and stop sticking to the bowl. When it's ready, it'll bounce back if you poke it gently with your finger.

First Rise:

Put your dough in a lightly oiled bowl, flip it once to coat it, then cover with a damp towel. Let it sit somewhere warm with no drafts for about an hour until it's almost twice its size. It should look puffy and feel light to the touch.

Roll and Fill:

On a lightly floured surface, roll out the dough into a 14×16 inch rectangle, keeping it even all over. Spread your cooled cherry filling across the dough but leave a one inch strip clean along one of the long edges. The cold filling keeps the dough from getting too soft while you work.

Form and Cut Rolls:

Start at the filled long edge and roll the dough toward the clean edge, applying light pressure as you go. Wet the clean edge slightly to help it stick. Let the roll rest seam-side down for a minute, then cut it into twelve even pieces using a sharp knife.

Second Rise and Bake:

Place your rolls in a greased baking dish with some space between them. Cover and let them rise for 30 minutes until they look puffy. Bake in a 350°F oven for 30 35 minutes until they're golden on top and reach 190°F inside.

What really makes these rolls stand out is the homemade cherry filling. After trying lots of different fruits, I found cherries give the perfect mix of sweet and tart flavors. Their natural thickening power also creates that amazing jammy texture that store-bought fillings just can't match.

Storing Your Cherry Rolls

These cherry treats stay good at room temperature in a sealed container for up to 2 days. The moisture from the fruit helps keep them softer longer than regular cinnamon rolls. If you need more time, you can keep them in the fridge for up to 5 days, though they might get a bit denser.

If you want to plan ahead, you can freeze the baked rolls without frosting for up to 3 months. Just let them thaw in the fridge overnight, then warm them in a 300°F oven for 10 15 minutes before adding frosting. You can also make the cream cheese frosting up to a week ahead and store it separately in the fridge.

Seasonal Variations

While frozen cherries work great all year, you might want to try fresh sweet cherries in the summer. Just pit and cut about 4 cups of fresh cherries instead of using frozen ones. They might take a bit longer to cook since fresh cherries release juice more slowly than frozen ones do.

For a Christmas twist, try adding a quarter teaspoon of almond extract to the filling and sprinkle sliced almonds on top of the frosted rolls. Cherry and almond flavors go really well together and make these rolls perfect with coffee or hot chocolate during the cold months.

Troubleshooting Tips

If your filling is too runny, you probably didn't cook the cornstarch mixture long enough. It should be as thick as jam before you let it cool, or it'll leak while baking. If it seems too thin, just cook it a few minutes more.

When your dough won't rise, it usually means your yeast is dead or your room is too cold. Try to keep your kitchen around 75°F for best results and always check that your yeast hasn't expired. A good trick is putting your dough in the oven with just the light on to create a warm spot for rising.

Common Questions About This Recipe

→ How can I ensure the dough rises properly?

Always check that your yeast isn't expired and let the dough sit in a cozy spot around 72°F or 22°C while rising. Put a damp towel over the bowl so the top doesn't dry out.

→ Why is it important to chill the cherry filling?

Cold filling makes the dough stay firm and easier to roll up. If your filling's too warm, the dough gets really soft and turns into a mess when you handle it.

→ Can I use fresh cherries instead of frozen cherries?

Absolutely, but you'll need to remove all the pits first. After that, just follow the same steps for making your filling.

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

Grab a sharp knife without serrations and dip it in water between cuts so the dough won't stick. Move fast to get nice even slices.

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

Go for a 11" x 15" rectangular cake pan as it gives the rolls room to grow while baking and helps them cook evenly throughout.