Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates the yeast is active and ready to go.1 cup warm milk, ¼ cup granulated sugar, 2 ¼ teaspoons active dry yeast
- To the activated yeast mixture, add the softened egg, melted butter, and vanilla extract. Whisk these wet ingredients together until well combined.1 large egg, ⅓ cup unsalted butter, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour and salt.3 ½ cups all-purpose flour, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook on low speed. Continue mixing until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface. Knead for 7-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, knead for 5-7 minutes on medium speed.3 ½ cups all-purpose flour
- Lightly grease a clean large bowl with butter or cooking spray. Place the kneaded dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter and brown sugar until smooth. Stir in the ground cinnamon. If using fresh cherries, ensure they are pitted and finely chopped. If using frozen cherries, drain any excess liquid if they are particularly juicy before chopping.½ cup unsalted butter, ¾ cup packed brown sugar, 2 teaspoons ground cinnamon, 1 ½ cups pitted and chopped fresh or frozen cherries
- Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12x18 inches and ¼ inch thick.3 ½ cups all-purpose flour
- Evenly spread the brown sugar and cinnamon mixture over the surface of the rolled-out dough, leaving a small ½-inch border along one of the long edges. Sprinkle the chopped cherries evenly over the brown sugar mixture.¾ cup packed brown sugar, 2 teaspoons ground cinnamon, 1 ½ cups pitted and chopped fresh or frozen cherries
- Starting from the long edge opposite the clean border, carefully and tightly roll up the dough to form a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls, about 1.5 inches thick.
- Grease a 9x13 inch baking pan with butter or cooking spray. Arrange the cut rolls in the prepared pan, cut-side up, leaving a little space between them as they will expand. Cover the pan loosely with plastic wrap and let the rolls rise for another 30-45 minutes, or until they are puffy.
- Preheat your oven to 375°F (190°C). Remove the plastic wrap from the baking pan. Bake for 20-25 minutes, or until the rolls are golden brown and the filling is bubbly.
- While the rolls are baking, whisk together the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth and creamy. If you desire a pink hue, add a few drops of cherry juice or red food coloring and stir until evenly distributed.1 ½ cups powdered sugar, 2 tablespoons milk or heavy cream, ½ teaspoon vanilla extract, Optional: A few drops of cherry juice or red food coloring
- Once the rolls are out of the oven, let them cool in the pan for a few minutes. Drizzle the prepared glaze generously over the warm rolls. Serve immediately and enjoy these delightful Cherry Cinnamon Rolls!1 ½ cups powdered sugar, 2 tablespoons milk or heavy cream, ½ teaspoon vanilla extract
Notes
To store leftover Cherry Cinnamon Rolls, allow them to cool completely to room temperature. Once cooled, you can place them in an airtight container or wrap them tightly in plastic wrap, ensuring they are well-sealed to prevent them from drying out. Store them at room temperature for up to 2 days. For longer storage, refrigerate the rolls in an airtight container for up to 5 days. To reheat, you can gently warm individual rolls in the microwave for 10-20 seconds, or place several on a baking sheet and warm them in a 300°F (150°C) oven for about 5-8 minutes until heated through. You can also freeze baked and cooled Cherry Cinnamon Rolls. Wrap them individually or place them in a freezer-safe container and freeze for up to 2-3 months. Thaw overnight in the refrigerator and then reheat as directed above.
