Breakfast cherry rolls

Breakfast cherry rolls

Based on 18 ratings

Difficulty

Medium 👍
60
min.
Preparation
25
min.
Baking
100
min.
Resting

Ingredients

Servings2
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

Utensils

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

How-To Videos

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How to Prepare a Cake Pan

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Homemade vanilla extract

why-kneading-is-so-important

How to knead dough

Nutrition per serving

Cal379
Protein7 g
Fat15 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!

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