Breakfast cherry rolls

Breakfast cherry rolls

15 ratings

Marion, teacher and mother


„I love to make these rolls on the weekend for brunch with the family.“

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)
1
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
  • 150 g sour cherries
  • 240 ml milk
  • 7 g active dry yeast
  • 2 tbsp sugar
  • ½ tsp salt
  • 5 tbsp butter (divided)
  • 1  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

Utensils

  • kitchen towel
  • oven
  • baking dish (at least 23 x 34 cm/9 x 13 in.)
  • whisk
  • small saucepan
  • rubber spatula
  • cutting board
  • knife
  • small mixing bowl
  • heatproof bowl
  • rolling pin
  • 2 large mixing bowls

Enjoy with

Champagne, rosé
Delicate bubbles embodying a refined taste of wild berries pairs well with these cherry rolls.

Nutrition per serving

Cal
379
Protein
7g
Fat
15g
Carb
53g

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 sour cherries
  • 240 ml milk
  • 7 active dry yeast
  • 2 tbsp sugar
  • ½ tsp salt
  • 3 tbsp butter (soft)
  • 1 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 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 white chocolate
  • 100 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 cream cheese (divided)
  • 1 tsp vanilla extract
  • 200 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!