Breakfast cherry rolls

Based on 17 ratings

Difficulty

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

Ingredients

Servings:-12+
150 g sour cherries
240 ml milk
7 g active dry yeast
2 tbsp sugar
½ tsp salt
5 tbsp butter (divided)
egg
375 g flour
150 g white chocolate
200 g cream cheese
1 tsp vanilla extract
200 g confectioner´s sugar
heavy cream (optional)
butter for greasing
flour for dusting
Metric
Imperial

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

Cal
379
Protein
7 g
Fat
15 g
Carb
53 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.
    • 150 g sour cherries
    • 240 ml milk
    • 7 g active dry yeast
    • 2 tbsp sugar
    • ½ tsp salt
    • 3 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.
    • 375 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.
    • 150 g white chocolate
    • 100 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!
    • 2 tbsp butter
    • 100 g cream cheese (divided)
    • 1 tsp vanilla extract
    • 200 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!