Cherry Rolls – delicious and sinful cherry rolls, you won’t be able to stop at just one, filled with cherry pie filling. Super easy recipe.
House hunting is painful, it’s time consuming, it’s emotional and it’s stressful. We’ve only been doing it for a week and I have had enough. Hopefully it will come to an end soon, and I can get back to a normal life. But let’s forget about that for now because I have a treat for you, my friends, because I love you and love to share my delicious recipes with you.
A couple of my favorite treats are cinnamon rolls and cherry pies, so I had this brilliant idea of combining the two together. Well sort of.
I used my favorite recipe for the dough for the rolls and simply filled it with cherry pie filling. That was it!
All I can say these rolls are amazing! They are out of this world. I simply can’t get enough of them. They are perfect for breakfast, perfect for a brunch, and the perfect treat for whenever you need something special to make you feel better.
Check out the video for cinnabons!!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Cherry Rolls
Ingredients
- 1/4 oz active dry yeast (1 package)
- 1 cup milk warm
- 1/2 cup sugar granulated
- 1/3 cup butter (Margarine would also work)
- 1 tsp salt
- 2 eggs
- 4 cups all-purpose flour
- 21 oz cherry pie filling (1 can)
Instructions
- Dissolve the yeast in the warm milk in a large bowl.
- Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
- Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
- Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide.
- It should be approx 1/4 thick. Spread the cherry pie filling evenly over the entire surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge.
- Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
- Cover the baking pan with a clean tea towel and let them rise for another 30 minutes.
- Preheat oven to 350 degrees.
- Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy.
Recipe Notes
- Prep time does not include time to let the dough rise.
- Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
- Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
- If after dissolving the yeast in the warm milk, the yeast didn't start to froth up, do not continue with the rolls, your dough will not rise.
- You could also use instant or rapid-rise yeast instead of the active dry yeast. If you do, you do not need to dissolve the yeast in the warm milk. It could be mixed right into the dough.
- TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
- You could prepare this the day before up until step 10. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
- To freeze unbaked rolls, complete everything up to and including step 7, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
