Cherry Pie Cinnamon Rolls

Ingredients

• 1 cup (240g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/3 cup (67g) sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/3 cup (76g) melted unsalted butter (for the dough)
• 3 1/2-4 cups (420-480g) flour (start low & only add more if needed) (for the dough)
• 1 tsp salt (for the dough)
• + 1/3 cup (80g) warm heavy cream to pour over rolls right before baking (for the dough)
• 1 lb (16oz) frozen cherries (for the cherry filling)
• 1/3 cup (67g) sugar (for the cherry filling)
• 1 tsp lemon juice (for the cherry filling)
• 1 1/2 tbsp cornstarch (for the cherry filling)
• 2 tbsp cold water (for the cherry filling)
• 1/4 tsp vanilla extract (for the cherry filling)
• 1/8 tsp almond extract (for the cherry filling)
• 6 tbsp (85g) softened unsalted butter (for the filling)
• 2/3 cup (133g) brown sugar (for the filling)
• 1 1/2 tsp cinnamon (for the filling)
• 2/3 cup (80g) flour (for the crumble)
• 2 tbsp (25g) sugar (for the crumble)
• 2 tbsp (25g) brown sugar (for the crumble)
• 1/4 cup (57g) softened unsalted butter (for the crumble)
• Little bit of cinnamon (optional) (for the crumble)
• 6 oz (170g) cream cheese, room temp (for the icing)
• 1/4 cup (57g) unsalted butter, room temp (for the icing)
• 1 1/2 cups (180g) powdered sugar (for the icing)
• 3/4 tsp vanilla (for the icing)
• Pinch salt (for the icing)

Instructions

1. Combine warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
2. Add egg, egg yolk, and melted butter, mix.
3. Stir in salt and flour. Mix until a soft dough forms.
4. Knead dough for 8-10 min.
5. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs/until doubled.
6. Heat cherries, sugar, and lemon juice in a saucepan over medium heat until juicy and simmering.
7. In a bowl combine cornstarch and water to create a slurry.
8. Slowly stir the slurry into the cherry mixture.
9. Cook until thickened/more jammy.
10. Pour half the mixture into a heat-safe bowl. Continue cooking the other half, mashing the remaining cherries.
11. Transfer to another bowl. Add half the vanilla and half the almond extract to each bowl and mix.
12. Roll dough into a large rectangle.
13. Spread the filling evenly all over.
14. Spread a thin layer of cherry filling on top (the mashed one).
15. Sprinkle some of the crumble over this, reserving more for later.
16. I like to use a pizza cutter to first slice 12 pieces then roll them each up.
17. (Or you can tightly roll the whole thing then slice)
18. Place in greased 9x13 pan.
19. Cover & let rise ~30 more min.
20. Pour warm heavy cream over the rolls right before baking.
21. Bake at 350°F for 22-28 min until golden.
22. Bake the leftover crumble (same temp) on a parchment lined baking sheet for 10-12 mins until golden.
23. For the icing, beat cream cheese and butter together until smooth.
24. Then, beat in powdered sugar and vanilla until fully combined.
25. Spread over the warm rolls.
26. Add cherry filling on top and sprinkle with the crumble.