If you've ever been intimidated by cinnamon rolls or sweet rolls, this recipe for 90 minute cherry rolls is for you! Simply sweet, it oozes with cherries! Easy and quick enough to make in the morning or make ahead for an even easier breakfast or brunch treat! Enjoy these rolls with fresh cherries!
Mix together the softened butter with the sugar (see notes below on sugars), set aside.
In a small sauce pan, stir the cherries, sugar, lemon juice and salt and cook for about 3-4 minutes, or until the cherries are soft and bubbly. Lower heat. Whisk together the cornstarch and water, and stir into the cherry, stirring constantly, until it is thick. Remove from the heat, transfer to a bowl and refrigerate for at least 30 minutes to cool completely.
Prepare the dough:
In a small sauce pan, heat the milk over medium-low heat until it begins to bubble and steam. Remove from heat and stir in the butter until it is melted and combined. Set aside the milk mixture to cool.
In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, whisk together 2 1/4 cups of the flour, yeast, sugar and salt. Make a well in the center of the flour mixture and add the water, egg and milk and butter mixture. Stir until well combined, then add the remaining 1 cup of flour in 1/2 cup increments, mixing until the dough has come together.
Place the dough on a lightly floured surface and knead by hand for about 5 minutes, or until the dough is smooth. If you are using an electric mixer, replace the attachment with a dough hook and allow the mixer to knead the dough until smooth, about 3 minutes.
Place the dough in a bowl, cover with a damp cloth and place in a warm spot to rise for about 10 minutes.
Make the rolls:
Roll out the dough into a 9×12 inch rectangle. Spread the butter and sugar mixture on the dough, followed by about 3/4 cup of the cherry filling. Starting with the long side of the dough, roll it up and pinch the seams of the dough. Slice the dough into 12 pieces, about 1 inch wide. Place cut side up in a buttered dish, cover and let it rise in a warm spot for about 30 minutes.
Preheat the oven to 375°F.
When the rolls are ready to bake, whisk together the egg and water and lightly brush on top of the rolls. Bake for about 20 minutes, or until the rolls are golden brown and fluffy.
While the rolls cool, make the glaze. Whisk in the powdered sugar into the milk in 1/2 cup increments until smooth and you achieve your desired consistency, using a little more or less as necessary. Drizzle or spread over the warm (but not too warm!) rolls.
Enjoy while warm.
The type of sugar you use can really change these cherry rolls — granulated sugar is great for a lighter cherry roll, while coconut or brown sugar adds a depth of flavor and almost caramelization to the rolls. They’re all delicious, but it does change the final product, so choose accordingly.
If you would rather not make the cherry filling from scratch, substitute with cherry pie filling (I would chop up the cherries if they are whole) or cherry preserves or jam. Using preserves or jam will result in a darker, jammier cherry roll.
The cherry filling can be made several days in advance and stored in the refrigerator, making this even easier to make once you are ready to bake.