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Cherry Sweet Rolls

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

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.

Cherry Sweet Rolls

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

Sweet Rolls

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  • 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
    Cherry Sweet RollsLet 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.

    kneading the dough

    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.

    dough ready to proof

    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.

    proofing the dough in the Breville

    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.

    patting the dough out

    Then  spread it with the cherry filling, leaving just a bit of  the far  edge of  dough  dry.

    spreading dough with fruit filling

    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.


    rolling up the dough

    pinch the dough seam closed

    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.

    lifting the rolls

    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.

    placing rolls in the baking pan

    From  there, cover the entire pan  and let those proof  another 45  minutes.

    second dough proofing

    After they have risen the second time, bake them for 45 minutes or until light brown, as so.

    bake until browned

    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.

    rolls brushed with cherry glaze

    Then  there will be a final drizzle of white icing and they are ready  to eat.

    pan of cherry rolls

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    Cherry Sweet Rolls

    Prep Time30 mins
    Cook Time45 mins
    Proofing: 135mins Rest 30mins2 hrs 45 mins
    Course: Bread, Breakfast, brunch
    Cuisine: American
    Keyword: Sweet Rolls, Yeast rolls
    Servings: 10
    Author: Sue Lau

    Equipment

    • Electric Mixer

    Ingredients

    Activating yeast:

    • 1/4 cup hot tap water 100F-110F
    • 1 teaspoon granulated sugar
    • 2 teaspoons active dry yeast

    Sweet dough:

    • 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

    Filling:

    • 12 ounce can Solo Cherry Cake and Pastry filling

    Cherry Glaze:

    • 1 cup powdered sugar sifted
    • 1/4 cup cherry preserves
    • 2 tablespoons melted butter

    White Icing:

    • 1/2 cup powdered sugar sifted
    • 1 tablespoon milk

    Instructions

    Activate Yeast:

    • 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.

    Proofing:

    • 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.

    Baking:

    • After the rise is finished, bake the rolls for 45 minutes or until lightly browned.
    • Glazing:
    • 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.

    Notes

    From the kitchen of palatablepastime.com

    Cherry Sweet  Rolls

    Cherry Sweet Rolls

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11 responses

  1. They turned out lovely Sue. Don’t you just love your Breyville? I got mine for Christmas last year and sent one to my son for Christmas this year.

  2. Pingback: Sweet Balsamic Blackberry Crescent Rolls

  3. Pingback: Voisilmäpulla (Finnish Butter Eye Buns) - Tara's Multicultural Table

  4. OMG another reason to get the Smart Oven Air! Dang, I have a perfectly good Breville that is going strong, and then they come up with one with a Proof setting? You are a temptress.

  5. OMG this looks stunning. The last pic is so so tempting, with all that glaze. I am tempted to bake this now.

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