The best weekend mornings are the ones that start with the smell of cinnamon floating through the house. Makes getting out of bed so much easier. These Cherry Cinnamon Rolls are filled with cinnamon, cream cheese and cherry pie filling with a creamy icing. Oh my goodness.
Cherry Cream Cheese Rolls
1/2 cup warm water
2 teaspoon instant yeast
1/3 cup sugar
1/2 cup milk
1/3 cup melted butter
1 teaspoon salt
4 ¼ cups flour (more if needed)
8 oz cream cheese, softened to room temperature
3/4 cup powdered sugar
1 cup cherry pie filling
1/3 cup reserved cream cheese mixture
1/2 cup powdered sugar
1-2 teaspoon milk
splash of vanilla
Combine warm water, yeast and sugar in a large mixing bowl. Beat in milk, melted butter, salt, eggs, and 1 cup of the flour. Beat till smooth. Add enough flour to make a soft dough. Knead till smooth. Let dough rest for 5 minutes while you prepare the filling.
Beat cream cheese till soft and fluffy. Add 3/4 cup powdered sugar and beat till smooth. Set aside about a third cup of the cream cheese filling.
Roll out dough on a greased counter to a rectangle about 10” x 15". Spread on the cream cheese mixture, then the pie filling. Roll up and pinch the edge to seal. Cut log into 12 slices and place in a well-greased 9” x 13" pan. Cover tightly with plastic wrap and place in the fridge.
Add the 1/2 cup of powdered sugar, milk, and vanilla to the reserved cream cheese mixture. Beat till smooth, adding enough milk to get a thin glaze. Then place icing in a ziplock bag in the fridge.
Let rolls chill in the refrigerator for 8-10 hours or overnight. Remove rolls and bag of icing from the fridge. Place the rolls in a warm spot and let them rise till doubled (about an hour.)
Bake at 350° for 30-35 minutes, or till done in the middle. You may need to cover them with foil to prevent over-browning.
Cut a corner in the zip lock bag and glaze rolls while still warm.
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