**Cherry Sweet Rolls**
Ok, let me break this down for you.
One-hour sweet roll dough. Sweet cherry filling. Easy-peasy powdered sugar glaze. Start to finish, cherry sweet rolls, in about an hour. Boom.
This is what Sunday afternoons are made for.
Know why? Because tomorrow I get to have a cherry sweet roll with my morning coffee. It’s funny because every single time I make this recipe, I think, “Why in the world did I not halve the recipe? Why do I need 30 sweet rolls?”
Let me tell you why.
Because these will be gone in no time flat, especially around the likes of my family. I took one tray to my parent’s house for Sunday dinner, and they were pretty much gone.
Good thing I have another tray at home!
It’s also a good thing I have a treadmill and an elliptical machine in my basement.
These rolls use the same basic recipe as my One Hour Cinnamon Rolls. Instead of filling them with cinnamon and butter, you fill them with cherry pie filling. How easy is that? Now, I will tell you that these make kind of a mess. The cherry pie filling will try to ooze out when you’re rolling it up, but stick with it and even if they look like a mess when you put them on the pan to rise, they’ll still turn out great.
That reminds me – my favorite tip for making bread is to turn your oven up to about 160 degrees, and then turn it off. Let your dough rise in the warm oven with the door closed, which will prevent drafts and help it rise more effectively. Just be sure to gently take them out of the oven before you preheat it for baking.
The only thing I might change about this recipe next time is to maybe make a thicker glaze – more like a light buttercream or something. This glaze did a great job of melding with the rolls and making them extra “gooey” but the flavor of the glaze was a bit lost against the cherries. A cream cheese frosting would be great with these too, kind of like a cherry-cheese danish.
Just do keep in mind that this makes a LOT of rolls, so you might want to cut the whole recipe in half.
INGREDIENTS
Dough:
3 and 1/2 cups warm water (about 115 degrees F)
3/4 cup sugar
1/2 cup vegetable oil
6 Tablespoons (yes, Tablespoons per original recipe!!) rapid rise/quick yeast
1 Tablespoon salt
3 eggs at room temperature
11 cups all-purpose flour
Filling:
2 (15 ounce) cans sweet cherry pie filling
Glaze:
4 cups powdered/confectioners sugar
1/2 cup half and half
1 teaspoon vanilla extract
2 Tablespoons unsalted butter, melted (optional)
INSTRUCTIONS
- Prepare two large cookie sheets (half-sheet size) with parchment paper or silpat mats. Set aside.
- In a large bowl (I used my 6qt stand mixer), combine water, yeast, oil and sugar. Let sit for 10 minutes.
- Add eggs, flour and salt, and mix for 10 minutes. I used the dough hook on my stand mixer. You can also do this by hand, with a wooden spoon until it all comes together, and then a kneading motion for the rest of the time.
- Pour dough onto a floured surface, and knead until dough is soft, smooth and not too sticky. Only add additional flour if it's unworkable and sticking to the surface and your hands.
- Roll dough into a large rectangle, approximately 18x26 inches.
- Filling and Assembly:
- Evenly spread 2 cans of cherry pie filling over dough, leaving the top 1-inch of the dough uncovered.
- Slowly roll the dough into a log. This will be messy. Cut into 24 1-inch pieces.
- Place rolls on to prepared cookie sheets. Cover them with clean towels and set aside to rise for 20 minutes in a warm, draft-free spot.
- Meanwhile, preheat oven to 400 degrees (F).
- Bake for 12-20 minutes or until golden brown. {The original recipe called for just 10-12 minutes, but I had to bake mine for 20 minutes and they were perfect.}
- For glaze:
- Combine all ingredients (sugar, half and half, vanilla, butter) in a medium sized bowl. Stir or whisk until smooth.
- Pour glaze over rolls as soon as they come out of the oven.
- Enjoy!
For rolls:
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