Ingredients
Equipment
Method
- In a small bowl, combine the warm milk, 1 tablespoon of granulated sugar, and the active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes, until it becomes foamy. This indicates your yeast is active and ready to go.0.5 cup warm milk, 1 tablespoon granulated sugar, 2.25 teaspoons active dry yeast
- In a large mixing bowl, combine the remaining ¼ cup granulated sugar, the lightly beaten egg, melted butter, vanilla extract, and salt. Add the foamy yeast mixture and whisk to combine. Gradually add the 3 cups of all-purpose flour, mixing until a shaggy dough forms.0.25 cup granulated sugar, 1 large egg, 0.25 cup unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon salt, 3 cups all-purpose flour
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until it's smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until it's manageable. Alternatively, you can use a stand mixer with a dough hook attachment and mix for about 5-6 minutes.3 cups all-purpose flour
- Lightly grease a clean large bowl with oil or cooking spray. Place the dough in the bowl, turning to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- While the dough is rising, in a medium bowl, combine the pitted and chopped cherries, packed light brown sugar, and ground cinnamon. Stir gently to coat the cherries evenly. Set aside.1.5 cups pitted and roughly chopped fresh or frozen cherries, 0.25 cup packed light brown sugar, 1 teaspoon ground cinnamon
- Once the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches. Spread the cherry filling evenly over the surface of the dough, leaving a small border along one of the longer edges.3 cups all-purpose flour, 1.5 cups pitted and roughly chopped fresh or frozen cherries, 0.25 cup packed light brown sugar, 1 teaspoon ground cinnamon
- Starting from the long edge with the filling, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, slice the log into 12 equal rolls, about 1 ½ inches thick.
- Arrange the sliced rolls in a greased 9x13 inch baking dish, cut-side up. They should be close together but not squashed. Cover the dish loosely with plastic wrap and let them rise again in a warm place for 30-45 minutes, or until puffed up and nearly touching.
- Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
- While the rolls are baking or cooling slightly, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually beat in the powdered sugar until well combined. Add 2 tablespoons of milk and the vanilla extract, and beat until the glaze is smooth and of drizzling consistency. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.4 ounces cream cheese, 0.25 cup unsalted butter, 1.5 cups powdered sugar, 2-3 tablespoons milk, 0.5 teaspoon vanilla extract
- Once the rolls are out of the oven and have cooled for about 10 minutes, generously drizzle the warm cream cheese glaze over the top. Serve warm and enjoy!2-3 tablespoons milk
Notes
Allow for rise times; total time includes rising. Best enjoyed warm.
