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