Cherry Sweet Rolls with Almond Cream Cheese Icing

The baked Cherry Sweet Rolls on a wooden board next to a bowl of cherries and almond cream cheese icing.

Cherry Sweet Rolls with Almond Cream Cheese Icing

Course: Breakfast, Brunch, Dessert

Cuisine: European, North American

Keyword: breads, cherries, sweet rolls

Prep Time: 28

Cook Time: 35

Inactive Prep (Proofing and Rising): 1 45

Total Time: 2 48

Servings: servings

Calories: 820kcal

Author: Marta Rivera

Cherry Sweet Rolls have dark, sweet cherries studded between flaky layers of enriched bread dough and a spiced sugar filling. These sweet rolls are baked until golden brown before glazed with a rich almond cream cheese icing.

Prep Time includes fermenting the dough and rising time for the sweet rolls.

Print Recipe

Equipment

stand mixer
rolling pin
cherry pitter optional
electric hand mixer

Ingredients

For the Sweet Dough

1 cup (240 milliliters) whole milk warmed to 110°F (40°C)
2 1/4 teaspoons (7 grams) active-dry yeast
1/2 cup (100 grams) granulated sugar separated
1/2 cup (1 stick or 113 grams) unsalted butter at room temperature
1 teaspoon (6 grams) kosher salt
2 large eggs at room temperature
4 1/2 cups (585 grams) all-purpose flour plus more for rolling out the dough

Butter and Spiced Sugar Schmear

1/2 cup (1 stick or 113 grams) unsalted butter at room temperature
1/2 cup (115 grams), firmly packed brown sugar
1 teaspoon (2 grams) ground cinnamon
3/4 teaspoon (1 gram) ground ginger
1 1/4 pounds (570 grams) sweet cherries

For the Almond Cream Cheese Icing

8 ounce package (226 grams) cream cheese at room temperature
2 cups (245 grams) powdered sugar
1/2 large lemon juiced (1/2 tablespoon or 7 milliliters)
1 teaspoon (5 milliliters) almond extract

Instructions

Hydrate the Yeast

Add the warm milk to a small bowl. Stir the active-dry yeast and 1 teaspoon (4 grams) of the sugar into the milk.
Allow the milk and yeast mixture to bloom for 10 minutes. If you don't see any movement (foaming, little brown spots moving around), the yeast is likely dead and you need to start again with a new packet.

Mix the Sweet Dough

While the yeast is blooming, cream the butter, the remaining sugar, and kosher salt together in the bowl of a stand mixer using the paddle attachment.
Once these ingredients come together evenly, stop the mixer and scrape down the sides of the bowl and the paddle.
Increase the mixing speed to medium (#4 on a Kitchen Aid) and whip the butter mixture for 8 minutes.
Stop and scrape down the bowl and beater halfway through this mixing time.
Add the eggs, one at a time, to the bowl with the mixer running on low speed. After the second egg is added, the mixture will appear curdled.
Stop the mixer and scrape down the bowl and paddle.
Replace the paddle with the dough hook and add the flour to the bowl.
Knead the dough for 10 minutes on 2nd speed (medium-low) once the flour is incorporated.
As the dough kneads, friction from the hook and bowl meeting may heat the dough up. This heat will cause the dough to pool at the bottom of the bowl. As long as the dough is cleaning up the side of the bowl and lifting from the bottom frequently, it's fine.
If the dough appears to be sticky and the sides of the bowl aren't clean, you should add a 1/2 cup (60 grams) more all-purpose flour to the dough.

Allow the Dough to Ferment and Rise

Remove the dough from the bowl after kneading it for 10 minutes.
The dough will be tacky to the touch but shouldn't be overly sticky.
Lightly grease the bowl with melted butter or a neutral-tasting cooking spray and return the ball of dough to the bowl.
Flip the dough ball over so the oiled surface faces up.
Cover the bowl with a clean tea towel or plastic wrap and allow the dough to ferment and rise for 1 hour in a draft-free area of your kitchen.

Pit, Then Cut Cherries While the Dough Rises

Use a cherry pitter or a paring knife to remove the pits from the cherries.
After you pit the cherries, cut them into eighths.

Mix the Butter-Sugar Schmear

Punch down the dough to dispel the gases developed during fermentation.
Remove the ball of dough from the mixer to the countertop and invert the bowl over it to cover it up.
Allow it to rest for 15 minutes while you prep the filling.
Add the butter, brown sugar, ground cinnamon, and ground ginger to a small bowl.
Use an electric hand mixer to whip the ingredients together for 5 minutes on medium-high speed.
Scrape down the bowl once during this mixing time. You're ready to fill your dough once the butter-sugar mixture is light and fluffy.

Fill and Roll The Cherry Sweet Rolls

Use a rolling pin to roll the dough into a rectangle roughly 24 x 18 inches. You don't have to be super precise, but you want the dough to be no thicker than 1/4 inch.
Use an offset spatula to spread a thin layer of the butter-sugar schmear over the surface of the dough, leaving a 1-inch margin on one of the long ends for sealing the roll.
Sprinkle the chopped cherries evenly over the butter schmear, remembering to leave the 1-inch margin uncovered.
Beginning with the long end without the uncovered margin, roll the dough into a log, lifting the dough slightly to wrap it around the chunks of cherries.
If the dough begins to tear while you're rolling it, pinch the dough back together and try to roll it more loosely.
Once you reach the uncovered margin, pinch the edge of the dough to the log to seal it.
Roll the log so the seam is down (this ensures it won't unroll).
Use a very sharp knife to cut the log into 12 equal rolls.

Give the Sweet Rolls a Second Rise

Place the rolls in a 9 x 13-inch baking dish, leaving a 1/2-inch between each.
Cover the dish with a kitchen towel and allow the cherry sweet roll to proof (or rise) for 45 minutes in a warm area of the kitchen.
Begin heating your oven to 350° (170°C) after you cover the baking dish.

Bake, Then Cool the Sweet Rolls

After 45 minutes, the sweet rolls will look puffy but will not have doubled in size.
Bake the cherry sweet rolls in a 350°F (175°C) oven for 35-40 minutes or until golden brown.
After baking, remove the sweet rolls from the oven and let them cool inside the baking dish for 15 minutes before icing them.

Prepare the Almond Cream Cheese Icing

In a mixing bowl, blend the cream cheese with an electric hand mixer set at low speed.
Sift the powdered sugar into the bowl and add the salt.
Blend the sugar into the cream cheese completely.
Add the lemon juice and almond extract and blend them at low speed until incorporated.
After incorporating the liquid ingredients, increase the mixer's speed to medium-high and whip the icing until very smooth and airy.
Set the icing aside until the cherry sweet rolls have cooled sufficiently.

Ice the Cherry Sweet Rolls and Enjoy

Use an offset spatula or spoon to drop 2 tablespoons (30 grams) of almond cream cheese icing onto each cherry sweet roll.
Use a wide spatula to separate the sweet rolls from each other (or pull them apart) and serve.

Notes

Swaps and Substitutions:

You can replace the fresh cherries in this sweet roll recipe with frozen ones; thaw and strain the juice before using them.
You can replace the cherries with peaches, nectarines, or apricots. Ensure you pit and cut them no larger than 1/2 inch (12mm).
Replace the cherries with chopped strawberries, blueberries, blackberries, or raspberries.
If you want a thicker layer of butter-sugar schmear, make 1 1/2 times the amount instead of just 1 batch.
You can serve these rolls without the icing if you prefer.

Tips and Techniques:

When shopping for the cherries to use in these sweet rolls, look for plump, firm fruits with a green stem. Once you get them home, don't wash them until you're ready to use them, as they will rot faster. Instead, store the cherries in their bag in the refrigerator until ready to use.
Don't double the butter-sugar schmear recipe because your sweet rolls will leak butter and be too greasy.
Tearing in the dough results from the sweet dough being too warm or the dough being rolled too tight.
You don't want to overproof the sweet rolls (on the 2nd rise); they'll fall flat in the oven and be dense after baking.
It's best to cool the sweet rolls for 15 minutes before icing them to avoid melting the icing.
If you like a glaze on your sweet rolls, spread the icing after 5 minutes of cooling.

Storage Instructions:

After the first rise of the dough, you can lightly oil the entire surface of the ball of dough and wrap it in a layer of plastic wrap. Place it in a gallon-size food storage bag and refrigerate it for 24 hours. Allow the dough to warm at room temperature for 15-20 minutes before working with it.
Store the almond cream cheese icing 3-4 days in an airtight container in the fridge. Mix it again with an electric hand mixer before spreading it onto the sweet rolls.
Store leftover cherry sweet rolls in a covered container at room temperature for 3 days.
If you have a family with a compromised immune system, store them in the refrigerator.
Microwave a cherry sweet roll on high for 20 minutes before eating it to give it a freshly baked taste.

Freezing Instructions:

To Freeze Sweet Roll Dough:
1. After the first rise, lightly oil the entire surface of the ball of dough and wrap it in a layer of plastic wrap.
2. Place it in a gallon-size food storage bag and freeze it for up to 2 months.
3. Allow it to thaw for 24 hours in the fridge before removing it 15-20 minutes before you roll it out.
To Freeze Baked Sweet Rolls:
1. Freeze cherry sweet rolls before icing them.
2. Wrap the entire batch, or as individual servings, in a layer of plastic wrap and pack them into a freezer-safe bag or container.
3. Freeze the sweet rolls for up to 2 months.
4. Thaw frozen sweet rolls in the refrigerator or at room temperature before icing them.

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