Delicious cherry sweet rolls provide a welcome respite from the usual cinnamon rolls with a light soft dough, fruity filling and sweet cherry glaze.
Cherry Sweet Rolls
By Sue Lau | Palatable Pastime
My recipe of the day is for Cherry Sweet Rolls with my blogging group Baking Bloggers. We had a vote and decided we should all bake sweet rolls this month.
I am truly sorry if y’all are on a diet- but if you are, just tuck this one away as a reward. Because it is chock full of “Sweet Baby Jesus” they are so good.
Easy to make and nice and soft and bigger than Godzilla in the pan.
And while these do take some time and planning to prepare, they are beyond anything you can buy in a box and are easily made ahead for something like a special weekend brunch.
Baking Bloggers January 2020
- Apple Bread Rolls from Sneha’s Recipes
- Cherry Sweet Rolls from Palatable Pastime (You are Here!)
- Cottage Country Style Chelsea Buns from Making Miracles
- Fastelavnsboller + Some Danish Culinary History from Culinary Adventures with Camilla
- Hawaiian Sweet Rolls from A Day in the Life on the Farm
- Orange Sweet Rolls from Cookaholic Wife
- Overnight Apple Cinnamon Breakfast Rolls from Cook with Renu
- Pan de Mallorca from Caroline’s Cooking
- Portuguese-Style Sweet Potato Rolls from Karen’s Kitchen Stories
- Sticky Buns from Sid’s Sea Palm Cooking
- Sweet Balsamic Blackberry Crescent Rolls from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Voisilmäpulla (Finnish Butter Eye Buns) from Tara’s Multicultural Table
Let me tell you how all of this went.
I started by mixing up the dough, which I adapted from a recipe in Bake from Scratch- the dough comes out pretty much the same except I use a mixer for mine and after that, depart quite a lot.
I am not into making many vids so this is just a clip to show you what the dough should look like in the mixer.
You can see it is not too wet, but does come away from the sides, and will stick a little to the bottom. During the five minutes with the hook, you will want to scrape that up once or twice with a spatula to make sure it kneads evenly, but no biggie.
Spray a bowl with some nonstick and pop it in. Don’t worry about shaping it or anything like that. Just cover it with plastic.
Since I bought the Breville Smart Oven Air I will use that as a proofer. You will set it to 85F and let it rise for 90 minutes.
Before I bought that, I would leave my dough in my KitchenAid mixer bowl, cover the top, and put a heating pad around the bottom of the bowl. Trusting my kitchen’s ambient temp has always been risky for me, even in summer (maybe I just go nuts with the a/c).
You can try other methods, like boiling water in a microwave, then putting the bowl in and closing the door. Or turning the oven on, then shutting it off and leaving the bowl in there. These never worked for me, but you can try it if you need to.
Bottom line is the dough needs to be warm, with no drafts of air. However you work that out.
I recommend the Breville, not just as a proofer, but for everything it does. It is amazeballs. Maybe pricy, but worth every cent. If you are going to grab one, use my link and Amazon will know I sent you and send me a few pennies to pay the light bill on the blog. Or anything else while you are there- I get a commission for any sale made when you are in there. But it doesn’t cost a dime to just look. It’s how affiliate works and is a great way to support your favorite bloggers.
After it proofed, I just patted it out on a silpat to 10×14 which is pretty much the inner area outlined on the mat. It didn’t need a rolling pin or flour or anything like that.
Then spread it with the cherry filling, leaving just a bit of the far edge of dough dry.
Then roll it up and pinch it closed in a long roll. From there I use a bench cutter to cut it in half, then in five, for a total of ten. Need a bench cutter? It is also great for scraping up dried dough off your dough board.
Once it is sliced with the bench cutter, use it to scoop up the slice and lift to the pan, where you can just tip the roll sideways to get set up without mishap.
Don’t worry if they don’t look absolutely perfect- they will be just fine. Trust me. You’ll even notice I managed to cut my first one slightly small, but it was fine.
From there, cover the entire pan and let those proof another 45 minutes.
After they have risen the second time, bake them for 45 minutes or until light brown, as so.
There is a sweet cherry glaze that is made, you will brush that onto the rolls while they are hot, and let them rest for half an hour. To absorb the buttery sweet goodness and all that.
Then there will be a final drizzle of white icing and they are ready to eat.
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Cherry Sweet Rolls
- Electric Mixer
- 1/4 cup hot tap water 100F-110F
- 1 teaspoon granulated sugar
- 2 teaspoons active dry yeast
- 1/2 cup cooled melted butter
- 2 teaspoons salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup warm milk
- 1 tablespoon lemon juice
- 4-1/2 cups bread flour
- 12 ounce can Solo Cherry Cake and Pastry filling
- 1 cup powdered sugar sifted
- 1/4 cup cherry preserves
- 2 tablespoons melted butter
- 1/2 cup powdered sugar sifted
- 1 tablespoon milk
- Stir together the yeast, sugar and water in a measuring cup and let rest five-ten minutes to get bubbling away.
- Add the activated yeast plus the rest of the dough ingredients to a kitchen aid mixer, at first mixing with a paddle to combine.
- Then use the dough hook and knead for five minutes.
- Turn the dough out into an oiled metal bowl and cover with plastic.
- Proof dough at 80 degrees F. for 90 minutes.
- Turn dough out onto a lightly floured silpat and pat out with your fingers to a 10x13-inch rectangle.
- Spread the dough with the cherry filling, leaving a little bit of the long edge dry.
- Roll up the dough and pinch the seam closed.
- Use a bench cutter or sharp knife to cut the dough into ten sections.
- Lift dough slices with the bench cutter and flip into a 10x13 baking pan (which has been sprayed with nonstick spray or lightly greased), gently nudging the dough into a round shape if needed.
- Cover the pan with plastic and proof/ give a second rise for 45 minutes.
- About 15-20 minutes into the last rise, start preheating your oven to 350F.
- After the rise is finished, bake the rolls for 45 minutes or until lightly browned.
- Five to ten minutes before they come out of the oven, stir together the cherry glaze.
- Brush this over the tops of the hot rolls and let them absorb that for thirty minutes.
- Stir together the white icing and drizzle over the top- no more waiting needed.
NotesFrom the kitchen of palatablepastime.com
Cherry Sweet Rolls