Cherry Cinnamon Rolls Filling (Print-Friendly Version)
Fluffy cherry cinnamon rolls with homemade berry filling and silky cream cheese topping.
# Ingredients You’ll Need:
→ 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)
# How to Make It:
01 -
Toss cherries and sugar together in a medium pot. Cook over medium-high heat, constantly stirring until it starts to bubble gently. In a separate small bowl, mix the cold water and cornstarch until fully combined. Pour this mixture into the bubbling cherries and stir until it gets thick. Take it off the heat, let it cool down, then stick it in the fridge.
02 -
Mix warm water, active dry yeast, and a tiny bit of sugar in a small bowl. Wait about 15 minutes until it gets foamy and bubbly.
03 -
Mix milk, sugar, and eggs with your bubbly yeast mixture. Add flour and salt bit by bit while stirring until you get a rough, uneven dough. Work in the butter with your hands or use a stand mixer on low. Keep kneading for about 10 minutes until the dough doesn't stick to the bowl anymore.
04 -
Put your dough in a greased bowl. Cover it with a damp kitchen towel and let it sit at 72°F for an hour or until it's almost twice as big.
05 -
Sprinkle some flour on your counter. Roll out the dough into a 14"x16" rectangle. Spread your cold cherry filling over the dough, but leave a 1-inch space along one edge. Roll it up tightly, wet the edge with water to seal it, and let it rest with the seam facing down.
06 -
Slice the rolled dough into 12 even pieces and place them in an 11"x15" baking pan.
07 -
Get your oven warming up to 350°F. Let the rolls sit in a warm spot for 30 minutes until they look puffy.
08 -
Pop the rolls in the oven for 30-35 minutes until they're slightly brown on top. While they're baking, make your frosting by mixing butter, cream cheese, powdered sugar, vanilla, and milk until smooth and creamy. Wait 15 minutes after the rolls come out before spreading the frosting on top.
# Extra Suggestions:
01 -
Make sure your yeast isn't old or your dough won't rise properly.
02 -
Don't skip chilling the filling completely or you'll have a messy time rolling the dough.
03 -
Dampen your knife before slicing to get clean cuts through the dough.
04 -
Don't try using a smaller pan than 11"x15" as these rolls grow a lot during baking.