Breakfast cherry rolls

Breakfast cherry rolls

Based on 18 ratings
In app
Difficulty
Medium 👍
Preparation
60 min
Baking
25 min
Resting
100 min

Ingredients

2Servings
25 g
sour cherries
40 ml
milk
1⅛ g
active dry yeast
tbsp
sugar
tsp
salt
tbsp
butter (divided)
egg
62½ g
flour
25 g
white chocolate
33⅓ g
cream cheese
tsp
vanilla extract
33⅓ g
confectioner´s sugar
heavy cream (optional)
butter for greasing
flour for dusting
MetricImperial

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Utensils

baking dish, large bowl, small saucepan, cutting board, knife, kitchen towel, rubber spatula, heatproof bowl, oven, rolling pin, whisk, small mixing bowl

Nutrition per serving

Cal379
Fat15 g
Protein7 g
Carb53 g
  • Step 1/ 5

    Grease baking dish. For the filling, wash the fresh cherries, then pit and quarter. If you use cherries from a glass, drain them well and quarter. Set aside. Heat milk over low heat until lukewarm. In a large bowl, mix warm milk with dry yeast and sugar and leave to stand for approx. 5 min. Add salt, some of the butter, and egg and mix until combined.
    • 25 g sour cherries
    • 40 ml milk
    • 1⅛ g active dry yeast
    • tbsp sugar
    • tsp salt
    • ½ tbsp butter (soft)
    • egg
    • butter for greasing
    • baking dish
    • large bowl
    • small saucepan
    • cutting board
    • knife

    Grease baking dish. For the filling, wash the fresh cherries, then pit and quarter. If you use cherries from a glass, drain them well and quarter. Set aside. Heat milk over low heat until lukewarm. In a large bowl, mix warm milk with dry yeast and sugar and leave to stand for approx. 5 min. Add salt, some of the butter, and egg and mix until combined.

  • Step 2/ 5

    Add flour to the mixture and mix until well combined. Knead dough for approx. 5 – 6 min. until smooth and firm, adding a bit more flour if necessary to prevent sticking. The dough should be soft, but not too sticky; add more flour if needed. Place in a lightly greased bowl, cover with kitchen towel, and leave to rise in a warm place for approx. 1 hour.
    • 62½ g flour
    • butter for greasing
    • kitchen towel
    • large bowl

    Add flour to the mixture and mix until well combined. Knead dough for approx. 5 – 6 min. until smooth and firm, adding a bit more flour if necessary to prevent sticking. The dough should be soft, but not too sticky; add more flour if needed. Place in a lightly greased bowl, cover with kitchen towel, and leave to rise in a warm place for approx. 1 hour.

  • Step 3/ 5

    In the meantime, stir white chocolate in a heatproof bowl set over a small saucepan with boiling water until melted, or use a microwave. Set aside for approx. 10 min. until slightly cooled, then mix in some of the cream cheese and stir until combined.
    • 25 g white chocolate
    • 16⅔ g cream cheese
    • small saucepan
    • rubber spatula
    • heatproof bowl

    In the meantime, stir white chocolate in a heatproof bowl set over a small saucepan with boiling water until melted, or use a microwave. Set aside for approx. 10 min. until slightly cooled, then mix in some of the cream cheese and stir until combined.

  • Step 4/ 5

    Roll out the dough on a floured surface to a rectangle of approx. 30 x 45 cm/12 x 18 in. Spread white chocolate and cream cheese mixture onto the dough, leaving a small border all around, and distribute cherries evenly on top. Then, starting at the long end, roll up the dough and cut log into 12 equally sized pieces with a sharp knife. Place the rolls in a greased baking dish, cover, and leave to rise for approx. 30 - 45 min. Preheat oven to 175°C/350°F.
    • butter for greasing
    • flour for dusting
    • oven
    • rubber spatula
    • knife
    • rolling pin

    Roll out the dough on a floured surface to a rectangle of approx. 30 x 45 cm/12 x 18 in. Spread white chocolate and cream cheese mixture onto the dough, leaving a small border all around, and distribute cherries evenly on top. Then, starting at the long end, roll up the dough and cut log into 12 equally sized pieces with a sharp knife. Place the rolls in a greased baking dish, cover, and leave to rise for approx. 30 - 45 min. Preheat oven to 175°C/350°F.

  • Step 5/ 5

    Bake rolls in the oven at 175°C/350°F for approx. 20 – 25 min., or until golden. Remove from the oven and allow to cool slightly. Meanwhile, make the glaze. Melt butter and combine with cream cheese, vanilla extract, and confectioner’s sugar in a mixing bowl. Stir until completely dissolved. If mixture is too thick, add some cream for desired consistency. Pour glaze over cherry rolls and serve. Enjoy!
    • tbsp butter
    • 16⅔ g cream cheese (divided)
    • tsp vanilla extract
    • 33⅓ g confectioner’s sugar
    • heavy cream
    • whisk
    • small mixing bowl

    Bake rolls in the oven at 175°C/350°F for approx. 20 – 25 min., or until golden. Remove from the oven and allow to cool slightly. Meanwhile, make the glaze. Melt butter and combine with cream cheese, vanilla extract, and confectioner’s sugar in a mixing bowl. Stir until completely dissolved. If mixture is too thick, add some cream for desired consistency. Pour glaze over cherry rolls and serve. Enjoy!

  • Enjoy your meal!

    Breakfast cherry rolls

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