Cherry Cinnamon Rolls with Homemade Filling

🛒 Ingredients (Check Off As You Measure)

• 4 cups (500g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 3/4 cup (180ml) warm milk (110°F)
• 1/4 cup (60ml) warm water (110°F)
• 1/4 cup (60g) unsalted butter, melted
• 1 large egg, at room temperature
• For the filling: 1 1/2 cups (240g) fresh or frozen cherries, pitted and chopped
• 1/4 cup (50g) granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 tsp ground cinnamon
• For the glaze: 1 cup (120g) powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

🍳 Step-by-Step Instructions

1. In a small bowl, dissolve yeast in warm water with a pinch of sugar; let sit 5 minutes until frothy. In a large bowl, mix flour, sugar, and salt. Add yeast mixture, warm milk, melted butter, and egg; stir until a soft dough forms.
2. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
3. Meanwhile, make the filling: in a saucepan, combine cherries, sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat for 5-7 minutes until thickened. Let cool completely.
4. Punch down the dough and roll it into a 12x18-inch rectangle. Spread the cooled cherry filling evenly over the dough. Roll tightly from the long side, then slice into 12 equal pieces. Place rolls in a greased 9x13-inch baking dish.
5. Cover and let rise again for 30 minutes. Preheat oven to 375°F. Bake for 22-25 minutes until golden brown. Whisk glaze ingredients and drizzle over warm rolls before serving.