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Friday, July 20, 2018

Cherry Sweet Rolls

Every year my tart cherry tree produces an embarrassment of riches.

I have tons and tons of cherries and being a "waste not, want not" type of girl, I'm always looking for new ways to use them.









I've made wine... and finally threw it out two years later.


I've got tons of jam.                      

Made several pies.

I've bartered them for veggies.

I've made vinegar.



So then what? 

Then the idea struck me. If they can make cinnamon rolls, why not roll up some cherries in there. Maybe put a cheesecake like filling to make it sweet and wah-la, sweet cherry rolls.







I found a no bake cheesecake filling but found that it probably would be too liquid to go inside like a frosting like I wanted so I did some major renovating. I used the sweet roll recipe from a bread company cookbook and here are the results.


Cherry Sweet Rolls


Dough (From Fleischman's bread book I believe)


5-5 1/2 c all purpose flour
1 1/2 c sugar
2 Tbsp dry yeast
1 tsp salt
1/2 c water
1/2 cup milk
3/4 cup butter or margarine
2 eggs

In a bowl, mix 3 cups flour, 1/2 c sugar, undissolved yeast and salt.  In a separate saucepan,
heat milk, water and 1/2 c butter until warm (120 degrees), butter does not need to melt.Stir into dry ingredients. Stir in eggs, and enough flour to make a soft dough. Knead on light floured surface until smooth and elastic about 4-6 mins. Cover and let rest 10 mins.


Cream Cheese Base 

This started its life as a no-bake cheesecake filling but changed radically when I realized the receipe I initially was going to use was a pour and set filling. As I wanted this more of a frosting like consistency, I improvised.

2 bars cream cheese-room temp is best
7 oz sweetened condensed milk
1 small lime
1 tsp almond extract
1/8 c sugar
1/8 c whipped honey (or more sugar to taste)

Mix all to a frosting like consistency.  

Frozen or fresh pitted cherries.
(If using cherry pie filling, drain all the syrup off, it will make the rolls mushy.)






Assembly: 

Roll out the dough to a rectangle shape about 1/4" thick. Frost with the cream cheese frosting.



On top of cream cheese spread a layer of cherries (not sweetened). 






Roll out jellyroll style and cut.

This looks like a crime scene!



 If freezing for later use (think of this as a back to school treat!) put in cake pan container with directions on how to bake and stash in freezer. 




 If not, bake at 375 for 30-45 mins. (Trick is to test the middle roll for doneness.) Once finished, serve as is or make a drizzle of powdered sugar and milk and drizzle over the top.

 Delish!


2 comments:

  1. This sounds wonderful, and I know my family would love these. Thanks for sharing at To Grandma's House We Go!

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  2. Your Cherry Sweet Rolls look delicious! Thanks so much for sharing with us at Full Plate Thursday and sure hope you have a great week!
    Miz Helen

    ReplyDelete