Cherry Rolls

4.78 from 9 votes

In under 1 hour, you'll be serving up these Amish Cherry Rolls. Soft, sweet dough pairs perfectly with the tart cherries stuffed inside. The light, almond glaze makes a gorgeous presentation for your breakfast or brunch!

Prep Time25

Cook Time25

Total Time50

Course: Dessert

Cuisine: American

Keyword: brunch recipe, easy sweet rolls

Servings:

Calories: 325kcal

Author: Julie Clark

Ingredients

1 large egg
3/4 cup sour cream 180 grams
2 cups all-purpose flour 260 grams
3/4 teaspoon salt 4 grams
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder 12 grams
2 tablespoons salted butter softened, 28 grams
2 cups drained tart cherries*
2 tablespoons granulated sugar 24 grams
1 teaspoon cinnamon 3 grams

For the cherry sauce:

1/3 cup brown sugar 70 grams
1/3 cup white sugar 67 grams
2 tablespoons cornstarch 20 grams
1 1/2 cups 100% cherry juice** 12 ounces
1/2 teaspoon almond extract
red food coloring optional
1 1/2 tablespoons salted butter 21 grams

For the almond glaze:

2 cups powdered sugar 260 grams
2 tablespoons salted butter melted, 28 grams
1/2 teaspoon almond flavoring
2-3 tablespoons heavy cream 30-45 grams

Instructions

In a large bowl, beat the egg with a whisk, then add the sour cream and mix well. Add the flour, salt, baking soda and baking powder. Stir well with a rubber spatula just until combined. 1 large egg, 3/4 cup sour cream, 2 cups all-purpose flour, 3/4 teaspoon salt, 1/4 teaspoon baking soda, 2 1/2 teaspoons baking powder
Turn the dough onto a slightly floured surface and roll it into a rectangle 1/4 inch thick. Spread it lightly with the butter. Cover it with the cherries, then sprinkle the sugar and cinnamon over the cherries. Roll it up like a jelly roll and use a sharp knife to cut it into 9-12 pieces, as desired. 2 tablespoons salted butter, 2 cups drained tart cherries*, 2 tablespoons granulated sugar, 1 teaspoon cinnamon
Prepare the baking pan, either a large, deep dish pie plate (9 rolls) or a square 9x9" or 9x13" baking dish, by spraying it with cooking spray. Place the rolls, cut side up, close together in the pan. Set aside.
Preheat the oven to 375ºF.
In a saucepan, combine the sugars, corn starch, juice, extract and coloring. Bring this mixture to a boil and stir constantly over medium heat. Boil until the mixture thickens slightly (about 5-10 minutes).*** Add the butter and mix well. 1/3 cup brown sugar, 1/3 cup white sugar, 2 tablespoons cornstarch, 1 1/2 cups 100% cherry juice**, 1/2 teaspoon almond extract, red food coloring, 1 1/2 tablespoons salted butter
Pour this mixture over the rolls. Bake them for 25 minutes or until just lightly browned. *Bake these with a cookie sheet underneath to catch any potential overflow of cherry juice.
In a bowl, combine the powdered sugar, melted butter and flavoring. Add the heavy cream, one tablespoon at a time until the glaze is drizzling consistency. 2 cups powdered sugar, 2 tablespoons salted butter, 1/2 teaspoon almond flavoring, 2-3 tablespoons heavy cream
Drizzle the almond glaze over the cooled rolls.

Notes

*I used canned tart red cherries in water.
**I used Juicy Juice 100% Cherry Juice.
***If the cherry syrup is not thickening, you may need to add a touch more cornstarch. Take a small cup and mix together 1 tablespoon of cornstarch and 2 tablespoons of water. Mix until smooth. Pour this into the boiling syrup and whisk until combined. It should thicken quickly at that point.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 sweet roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition