Ingredients
— The Dough —
3/4 cup warm milk (about 110°F)
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and slightly cooled
1 large egg, room temperature
3 cups all-purpose flour (plus more for dusting)
1/2 teaspoon salt
— The Cherry Filling —
1 cup cherry pie filling (canned or homemade)
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, melted (for brushing dough)
— The Glaze —
1 cup powdered sugar
2 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional, but recommended with cherries)
Instructions
1. **Activate Yeast:** In the bowl of a stand mixer (or a large bowl), combine the warm milk and 1 teaspoon of the sugar. Sprinkle the yeast over the top and stir gently. Let it sit for 5–10 minutes until foamy.
2. **Mix Dough:** Add the remaining sugar, melted butter, egg, salt, and 2 cups of the flour to the yeast mixture. Mix on low speed until combined.
3. **Knead:** Gradually add the remaining 1 cup of flour until the dough forms a ball and pulls away from the sides of the bowl. Switch to the dough hook and knead for 5–7 minutes (or 10 minutes by hand) until the dough is smooth and elastic. It should be tacky but not sticky.
4. **First Rise:** Lightly grease a large bowl with oil or cooking spray. Place the dough inside, turning it once to coat. Cover with a warm, damp cloth or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. **Roll:** Punch down the risen dough to release air. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×15 inches.
6. **Fill:** Brush the dough rectangle with the 1 tablespoon of melted butter. In a small bowl, mix the brown sugar and cinnamon; sprinkle this evenly over the buttered dough. Spoon the cherry pie filling over the dough and spread it gently, leaving a thin border at the edges. (Tip: Chop any large cherries into smaller pieces for easier rolling).
7. **Shape:** Starting from the long edge, tightly roll the dough up into a log. Pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls.
8. **Second Rise:** Arrange the rolls in a greased 9×13 inch baking dish. Cover and let them rise again for 30–45 minutes until they look puffy and fill the pan.
9. **Bake:** Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they are light golden brown on top.
10. **Glaze:** While the rolls bake, whisk together the powdered sugar, milk, vanilla, and almond extract until smooth. Drizzle the glaze generously over the warm rolls right out of the oven.
11. **Serve:** Serve warm.
Notes
**Shortcut Version:** If you are short on time, you can use a tube of refrigerated crescent dough sheet. Roll it out, add the filling, roll up, and bake according to the package directions.
**Cutting Tip:** Using unflavored dental floss to cut the rolls prevents them from getting squished, which keeps the cherry filling inside better than using a knife.
**Almond Extract:** Cherries and almonds are a classic flavor pairing. Even a tiny drop of almond extract in the icing makes these taste professionally made.
**Storage:** Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat in the microwave for 15 seconds to soften them up.
- Prep Time: 30
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian