Everybody knows cinnamon rolls. They are quite popular. Delicious and fluffy yeast rolls with a thick cinnamon cream cheese glaze on top. Hmmmm… So good! These ones here are a seasonal version with cherries. Since cherries are all over the place right now, you have to use them for baking, right? ;)

Not too long ago I was asking my Instagram colleagues what to do with a big basket of cherries. I did not have a good idea at that time, so I asked for some help. There were many suggestions what to do… cherry marmalade, cherry cake or pie, cherry liquor and much more ideas. I think I should really keep that liquor on my to-do-list ;) Well – I also asked my friends and one of them said: “Why not making those cherry rolls again you did some time ago?” Yeah – good idea! ;)

So today’s recipe is for fluffy and delicious yeast rolls with a filling made with cherries and white chocolate… I did not mention the chocolate yet, right? Well, there is white chocolate involved. And a killer cream cheese frosting on top. The recipe is easy to prepare – it can easily be adapted to make regular cinnamon rolls or rolls with other kinds of fruits or berries.
INGREDIENTS / ZUTATEN
For the dough:
1 cup (240ml) lukewarm milk
1 tbsp. active dry yeast
2 tbsp. sugar
1/2 tsp. salt
3tbsp. butter, at room temperature
1 large egg
3-3 1/3 cups (360-400g) all-purpose flour
For the filling:
5.3 oz. (150g) cherries (fresh without stones or from a can)
5.3 oz. (150g) white chocolate, melted
3.5 oz. (100g) cream cheese
For the glaze::
2 tbsp. butter, melted
3.5 oz. (100g) cream cheese
1 tsp. vanilla extract
1 1/2 cups (200g) confectioners’ sugar
1-3 tbsp. heavy cream (optional)
Für den Teig:
240ml lauwarme Milch
1 EL Trockenhefe
2 EL Zucker
1/2 TL Salz
3 EL weiche Butter
1 Ei (L)
360-400g Mehl (Type 405)
Für die Füllung:
150g Sauerkirschen (frisch entsteint oder aus dem Glas)
150g weiße Kuvertüre, geschmolzen
100g Frischkäse
Für die Glasur:
2 EL Butter, geschmolzen
100g Frischkäse
1 TL Vanille Extrakt
200g Puderzucker
1-3 EL Sahne (optional)

DIRECTIONS / ZUBEREITUNG
2. For the filling wash the fresh cherries, pit and quarter. If you use canned cherries, let drain and then quarter. Set aside. Melt the white chocolate over a pot with simmering water or melt in the microwave and let cool down a bit. Mix with the cream cheese right before you want to add it on top of the dough.
3. Roll out the dough on a floured surface to a rectangle with the size of about 12×18 inches (30x45cm). Spread the white chocolate cream cheese mixture on top, distribute the cherries evenly on top and then roll up everything from the longer side to a tight roll. Cut into 12 equal slices and place those slices in a greased baking pan (min. 9×13 inches/23x34cm). Cover and let rise again for about 30-45 minutes.
4. Preheat the oven to 350°F (175°C). Bake the cherry rolls in the middle of the oven for about 20-25 minutes. They should get a nice color on top. Take out of the oven and let cool down.
5. Melt the butter for the glaze and mix with the cream cheese, vanilla extract, and confectioners’ sugar until smooth. Add some heavy cream if the mixture is too thick. Pour over the rolls and serve. The rolls are best served still a bit warm!
2. Für die Füllung die frischen Kirschen waschen, entsteinen und dann vierteln. Wer Kirschen aus dem Glas nimmt, gut abtropfen lassen und dann vierteln. Zur Seite stellen. Die weiße Kuvertüre über einem Topf mit köchelndem Wasser oder in der Mikrowelle vorsichtig schmelzen und wieder etwas abkühlen lassen und mit dem Frischkäse glattrühren, kurz bevor er auf den Teig gestrichen werden soll.
3. Den Teig auf einer bemehlten Fläche zu einem Rechteck von etwa 30x45cm (12×18 inches) ausrollen und dann mit der Schokolade-Frischkäse-Masse bestreichen und die Kirschen gleichmäßig darauf verteilen. Von der langen Seite her aufrollen und dann mit einem scharfen Messer in 12 gleichgroße Scheiben schneiden. Die Schnecken mit etwas Abstand in eine gefettete Form (min. 23x34cm/9×13 inches) setzen, abdecken und noch einmal 30-45 Minuten gehen lassen.
4. Den Ofen auf 175°C (350°F) vorheizen. Die Hefeschnecken auf der Mittleren Schiene des Ofens für 20-25 Minuten backen – sie sollten etwas Farbe bekommen haben. Aus dem Ofen nehmen und etwas abkühlen lassen.
5. Für die Glasur die Butter schmelzen und dann mit dem Frischkäse, Vanille Extrakt und Puderzucker verrühren. Sollte die Mixtur zu dickflüssig sein, noch etwas Sahne zugeben und verrühren, bis die Konsistenz passt. Über die Hefeschnecken gießen und dann servieren. Schmecken kurz nach dem Backen noch etwas warm am besten!

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Here is a version of the recipe you can print easily.
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Cherry White Chocolate Rolls
- Prep Time: 35
- Cook Time: 25
- Total Time: 165
- Yield: 12 1x
Description
Delicious sweet white chocolate rolls with cherries.
Ingredients
For the dough
- 1 cup (240ml) lukewarm milk
- 1 tbsp. active dry yeast
- 2 tbsp. sugar
- 1/2 tsp. salt
- 3tbsp. butter, at room temperature
- 1 large egg
- 3–3 1/3 cups (360-400g) all-purpose flour
For the filling
- 5.3 oz. (150g) cherries (fresh without stones or from a can)
- 5.3 oz. (150g) white chocolate, melted
- 3.5 oz. (100g) cream cheese
For the glaze:
- 2 tbsp. butter, melted
- 3.5 oz. (100g) cream cheese
- 1 tsp. vanilla extract
- 1 1/2 cups (200g) confectioners’ sugar
- 1–3 tbsp. heavy cream (optional)
Instructions
- Add the lukewarm milk, yeast, and sugar to a large bowl and mix. Let sit for about 5 minutes until bubbles appear. Add the salt, butter, and egg and mix. Add about 3 cups (360g) of the flour, mix in and knead for about 5-6 minutes until you get a nice smooth dough. The dough will be soft but should not be too sticky – you might need to add some more flour. The dough is fine if it comes off the sides of the bowl easily. Place the dough ball in a greased bowl, cover and let rise in a warm place for about 1 hour.
- For the filling wash the fresh cherries, pit and quarter. If you use canned cherries, let drain and then quarter. Set aside. Melt the white chocolate over a pot with simmering water or melt in the microwave and let cool down a bit. Mix with the cream cheese right before you want to add it on top of the dough.
- Roll out the dough on a floured surface to a rectangle with the size of about 12×18 inches (30x45cm). Spread the white chocolate cream cheese mixture on top, distribute the cherries evenly on top and then roll up everything from the longer side to a tight roll. Cut into 12 equal slices and place those slices in a greased baking pan (min. 9×13 inches/23x34cm). Cover and let rise again for about 30-45 minutes.
- Preheat the oven to 350°F (175°C). Bake the cherry rolls in the middle of the oven for about 20-25 minutes. They should get a nice color on top. Take out of the oven and let cool down.
- Melt the butter for the glaze and mix with the cream cheese, vanilla extract, and confectioners’ sugar until smooth. Add some heavy cream if the mixture is too thick. Pour over the rolls and serve. The rolls are best served still a bit warm!
Notes
- Enjoy baking!