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Cherry Cinnamon Rolls with Creamy Icing Recipe

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4.3 from 10 reviews

These Cherry Cinnamon Rolls combine tender, buttery dough swirled with a flavorful cinnamon sugar butter and a luscious cherry filling made from fresh dark, sweet cherries. Soft, fluffy, and freshly baked, these rolls are topped with a smooth vanilla cream icing, making them an irresistible breakfast treat or dessert.

  • Total Time: 3 hours
  • Yield: 12 servings

Ingredients

Cherry Filling

  • 3 cups dark, sweet cherries, pitted and chopped
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 3 1/2 tablespoons water

Dough

  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups warm milk
  • 1/2 teaspoon vanilla bean paste
  • 1/3 cup granulated sugar
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 large egg
  • 6 tablespoons unsalted butter, softened

Cinnamon Sugar Butter

  • 5 tablespoons unsalted butter, softened
  • 1/3 cup brown sugar
  • 2 teaspoons cinnamon

Icing

  • 1 1/2 cups powdered sugar
  • 7 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste

Instructions

  1. Make the Cherry Filling: In a small bowl, stir together the cornstarch and water until smooth. In a small saucepan, combine the chopped cherries, sugar, and the cornstarch mixture. Bring to a simmer over medium heat, stirring often, until the mixture thickens. Remove from the heat and set aside to cool until needed.
  2. Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm milk, vanilla bean paste, and sugar. Let it sit for 2-5 minutes until the yeast dissolves and begins to activate. Add 2 cups of the bread flour and mix to combine. Next, add the salt and egg, mixing well to form a shaggy dough. Gradually add the remaining flour one cup at a time, mixing until the dough begins to pull away from the sides of the bowl. Slowly add the softened butter one piece at a time, mixing well after each addition. Continue kneading the dough for 8-10 minutes until smooth, elastic, and passing the windowpane test.
  3. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  4. Make the Cinnamon Sugar Butter: While the dough is proofing, stir together the softened butter, brown sugar, and cinnamon in a small bowl until fully combined. Set aside.
  5. Shape the Rolls: Once the dough has doubled, line a 9×13 baking dish with parchment paper and preheat the oven to 350°F (175°C). On a lightly floured surface, roll the dough into a 10×15-inch rectangle. Evenly spread the cinnamon sugar butter over the surface. Dollop the cooled cherry filling over the top and gently spread it out.
  6. Roll and Cut: Starting with the long edge, tightly roll the dough into a log. Slice into 12 equal pieces and arrange them in the prepared baking dish. If any cherry filling seeps out while rolling, spoon it back on top of the rolls once they’re in the pan.
  7. Second Rise: Cover the dish and let the rolls proof for about 30 minutes, or until puffy.
  8. Bake: Bake in the preheated oven for 30-35 minutes, or until golden brown and baked through. Let the rolls cool for about 5 minutes before icing.
  9. Make the Icing & Finish: In a small bowl, whisk together powdered sugar, heavy cream, and vanilla bean paste until smooth. Spread the icing over the warm rolls and serve immediately. Enjoy!

Notes

  • Ensure cherries are pitted and chopped evenly for consistent filling texture.
  • Use bread flour for a chewier and sturdier dough texture.
  • Softened butter should be at room temperature for easy mixing into dough and cinnamon sugar butter.
  • The windowpane test helps check the dough’s gluten development for proper elasticity.
  • Let rolls cool slightly before icing to prevent the glaze from melting too much.
  • Store leftover rolls in an airtight container at room temperature for 2 days or refrigerate for up to a week.
  • These rolls can be gently reheated in a microwave or oven before serving.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/cherry-cinnamon-rolls-with-creamy-icing-recipe/