Cherry Rolls
A delectable treat that combines the rich sweetness of cherries with a soft, buttery pastry. Perfect for any time of day, these rolls offer a burst of fruity flavor in every bite, making them a delightful addition to your morning routine or afternoon snack.
Recipe - Welcome
Cherry Rolls
Prep Time30 Minutes
Servings8
Cook Time60 Minutes
Ingredients
2 cups all purpose flour, plus more for dusting
1 Tbs baking powder
1 Tbs granulated sugar, plus more for dusting
1 tsp salt
1/4 tsp baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
1/2 batch homemade cherry pie filling (see recipe) or 1 can cherry pie filling
1 egg
1 Tbs water
4 oz cream cheese, room temperature
1 cup powdered sugar, sifted if lumpy
3 tsp heavy cream
Directions
- Heat oven to 350° F. In a large bowl, whisk together the flour, baking powder, granulated sugar, salt and baking soda. Add the oil. Use a spatula to mix until incorporated. Stir in the buttermilk until just blended. Gather the dough into a ball. Knead on a lightly floured surface until smooth, about 1 minute. Roll dough into a 15 x 8 rectangle.
- Gently spread the cherry pie filling evenly over the dough, leaving a 1/4-inch border all around. Starting from one of the long sides, roll the dough into a long tight cylinder. Rotate the roll, so it’s seam-side down. Using a serrated knife, cut the roll in half. Cut each half into 4 equal-sized pieces. Transfer the rolls to prepared pan, spacing them evenly. In a small bowl, stir together the egg and water. Brush the top of the rolls with egg wash. Dust with a generous sprinkle of granulated sugar. Bake for 40 to 45 minutes or until golden. Let cool for 10 minutes before glazing.
- For the glaze, whisk together the cream cheese and powdered sugar until smooth. Add heavy cream. Stir together until the mixture is smooth and will drip off a spoon. Spoon the glaze over the rolls once slightly cooled.
Nutritional Information
Per Serving (1): Calories: 360, Fat: 14 g (5 g Saturated Fat), Cholesterol: 40 mg, Sodium: 420 mg, Carbohydrates: 54 g, Fiber: 2 g, Protein: 6 g.
30 minutes
Prep Time
60 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Gold Medal All Purpose Flour - 5 Pound
$5.48$1.10/lb
Clabber Girl Double Acting Baking Powder - 8.1 Ounce
$3.48$0.43/oz
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.18$1.09/lb
Not Available
Brookshire's Baking Soda - 16 Ounce
$1.18$0.07/oz
Not Available
Brookshire's Lowfat Cultured Buttermilk - 1 Quart
$1.78$1.78/qt
Not Available
Brookshire's Large Eggs - 6 Count
$2.78$0.46 each
Not Available
Philadelphia Cream Cheese Original - 8 Ounce - 2 Count
$5.98 was $6.48$0.37/oz
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.48$1.24/lb
High-Quality Milk Fresh From Our Family Farm In Gustine, Texas. The Pastures Of Luxembourg To Fields We Can Trace Dairy Heritage All Way Back 1890. For Over 30 Years, Have Been Providing Products Local Families. Hope Share Passion And Love With You Your Through Delicious, Farm-Fresh Pay a $2 Bottle Deposit Each Glass Rinse Return Bottles Get Or It Go Towards Next Visit Vollemansdairy.com Learn More - 16 Fluid Ounce
$6.48$0.41/fl oz
Nutritional Information
Per Serving (1): Calories: 360, Fat: 14 g (5 g Saturated Fat), Cholesterol: 40 mg, Sodium: 420 mg, Carbohydrates: 54 g, Fiber: 2 g, Protein: 6 g.
Directions
- Heat oven to 350° F. In a large bowl, whisk together the flour, baking powder, granulated sugar, salt and baking soda. Add the oil. Use a spatula to mix until incorporated. Stir in the buttermilk until just blended. Gather the dough into a ball. Knead on a lightly floured surface until smooth, about 1 minute. Roll dough into a 15 x 8 rectangle.
- Gently spread the cherry pie filling evenly over the dough, leaving a 1/4-inch border all around. Starting from one of the long sides, roll the dough into a long tight cylinder. Rotate the roll, so it’s seam-side down. Using a serrated knife, cut the roll in half. Cut each half into 4 equal-sized pieces. Transfer the rolls to prepared pan, spacing them evenly. In a small bowl, stir together the egg and water. Brush the top of the rolls with egg wash. Dust with a generous sprinkle of granulated sugar. Bake for 40 to 45 minutes or until golden. Let cool for 10 minutes before glazing.
- For the glaze, whisk together the cream cheese and powdered sugar until smooth. Add heavy cream. Stir together until the mixture is smooth and will drip off a spoon. Spoon the glaze over the rolls once slightly cooled.