Ingredients:

  • 1 cup Whole Milk, Warmed (105-115°F / 40-46°C)
  • 2 ¼ teaspoons Active Dry Yeast
  • ¼ cup Granulated Sugar (for activating yeast and dough)
  • 2 Large Eggs, room temperature, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 4 ½ cups All-Purpose Flour
  • 1 teaspoon Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, softened, cut into cubes
  • 3 cups Pitted Cherries (Fresh or frozen)
  • ½ cup Granulated Sugar (for filling)
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 2 tablespoons Cornstarch (or Plain Flour)
  • ½ teaspoon Almond Extract
  • 2 tablespoons Unsalted Butter, melted (for brushing dough)
  • 4 ounces Cream Cheese, full-fat, softened to room temperature
  • 2 tablespoons Unsalted Butter, softened (for glaze)
  • 1 ½ cups Confectioners’ Sugar (Icing Sugar), sifted
  • 1-2 tablespoons Milk or Heavy Cream (to thin glaze)
  • ½ teaspoon Vanilla Extract (for glaze)

Instructions:

  1. In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5–10 minutes until frothy.
  2. In a stand mixer bowl, whisk the activated yeast mixture, remaining sugar, eggs, and vanilla. Gradually add the flour and salt. Mix until shaggy. Knead on medium-low for 5 minutes. Gradually add the softened butter, one cube at a time, allowing each to incorporate. Knead for a further 8–10 minutes until the dough is smooth and elastic.
  3. Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly and proof in a warm, draught-free spot until doubled in size (60–90 minutes).
  4. In a medium saucepan, combine cherries, sugar, and lemon juice. Bring to a simmer. Whisk cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering cherries, stirring continuously until thickened significantly. Remove from heat and stir in the almond extract. Allow the filling to cool completely.
  5. Punch down the proofed dough and roll it out onto a lightly floured surface into a 14x20 inch rectangle. Brush the melted butter over the entire surface, leaving a ½-inch margin along one long edge. Evenly spread the cooled cherry filling. Starting with the long edge closest to you, roll the dough up tightly into a log.
  6. Use a sharp knife or dental floss to cut the log into 12 equal pieces (about 1 ½ inches thick). Arrange the rolls, cut side up, in a prepared 9x13 inch baking dish. Cover loosely and let proof for 45–60 minutes until visibly puffy.
  7. Preheat oven to 375°F (190°C). Bake the rolls for 22–25 minutes, rotating the pan halfway through, until golden brown.
  8. While rolls cool slightly (about 10 minutes), prepare the glaze: combine softened cream cheese and butter until smooth. Beat in the sifted confectioners’ sugar and vanilla. Add milk/cream until the desired drizzly consistency is reached. Drizzle or spread the glaze generously over the warm rolls and serve immediately.