Cherry Sweet Rolls Recipe

Cherry Sweet Rolls Recipe

Cherry Sweet Rolls Recipe

Cherry Sweet Rolls Recipe

Cherry Sweet Rolls Recipe

This recipe was certainly fun to try. In fact, I woke up one morning and my sister and I were the only ones home. And we had no chores. I was pretty happy, and I had been looking for a time to make this recipe. So, I figured, what the heck? I just went ahead and made it. I woke her up when it was ready, which was also pretty fun. I thoroughly enjoy waking her up because that means that I can blare music and shake her obnoxiously. Well, I suppose there no way to do that without being obnoxious, but hey. It’s fun. And she doesn’t get mad. :) Anyway, we enjoyed a nice quiet morning and had our rolls. Of course, I cut the recipe in half but it still made way too many rolls for just me and my sister… oh well. The leftovers were good too! In fact, the leftovers were even softer.

And that’s saying something. This recipe yields very soft rolls, and they’re pretty sweet too. The cherries provided a nice bursting flavor and a certain tartness to compliment the sweetness. The glaze was surprisingly delicious as well! I didn’t think that the half and half would make a difference, but it really does change the taste of the glaze and is perfect for this recipe!

Note: Serves 24 large sweet rolls

Try it with homemade filling!

Cherry Sweet Rolls Recipe (adapted from Lemon Sugar):

For the Dough

1 3/4 cups warm water (about 110 degrees F)

1/4 cup + 2 tbsp. white sugar

1/4 cup vegetable oil

3 tablespoons yeast (yes, that much)

1 1/2 tsp. sea salt

1 large egg at room temperature

5 1/2 cups all-purpose flour

For the Filling

1 (15 ounce) cans sweet cherry pie filling

For the Glaze

2 cups powdered sugar

1/4 cup half and half

1/2 teaspoon vanilla extract

1 tablespoons unsalted butter, melted (optional)

For the rolls:
1. Prepare two large cookie sheets (half-sheet size) with parchment paper. Set aside. In a large bowl , combine water, yeast, oil and sugar. Let sit for 10 minutes. Add egg, flour and salt, and mix for 10 minutes (I used the dough hook on my stand mixer).
2. Pour dough onto a floured surface, and knead until dough is soft, smooth and not too sticky. Only add additional flour if it’s unworkable and sticking to the surface and your hands.

3. Roll dough into a large rectangle, approximately 18×26 inches.

For the Filling and Assembly:

4. Evenly spread can of cherry pie filling over dough, leaving the top 1-inch of the dough uncovered. Slowly roll the dough into a log. This will be messy. Cut into 24 1-inch pieces. Place rolls on to prepared cookie sheets. Cover them with clean towels and set aside to rise for 20 minutes in a warm, draft-free spot.

5. Meanwhile, preheat oven to 400 degrees. Bake for 10-15 minutes or until golden brown.

For the Glaze

6. Combine all ingredients (sugar, half and half, vanilla, butter) in a medium sized bowl. Stir or whisk until smooth. Pour glaze over rolls as soon as they come out of the oven.

7. Enjoy!


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