Description
Delicious sweet white chocolate rolls with cherries.
Ingredients
Scale
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!