Frosted Cherry Roll

Serve one roll and send the other home with your brunch guest.


Details

Difficulty

Moderate

Yield

2 cherry rolls

Prep Time

40 minutes

Rise Time

1 hour, 30 minutes

Bake Time

23 to 28 minutes

Ingredients


  • Dough
  • 2 to 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup butter
  • 3 egg yolks
  • Cherry Filling
  • 1 can (21 ounces) cherry pie filling (about 2 cups)
  • Buttercream Frosting
  • 3 tablespoons butter, softened
  • 1-1/4 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 to 3 tablespoons milk

Directions


Combine 1/2 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; chill in refrigerator for 30 to 40 minutes.

Divide dough in half. Working with one portion of dough at a time (leaving the other portion in refrigerator), roll dough to a 10 x 14-inch rectangle. Spread half of the cherry pie filling (about 1 cup) over dough leaving 1-inch border of dough around edge. Roll up dough, starting from short end. Repeat with remaining dough and pie filling. Place rolls on a lightly greased baking sheet. Cover; let rise 1 hour in warm draft-free place.

Bake in preheated 350°F oven for 23 to 28 minutes or until golden brown. Cool on wire rack.

For Buttercream Frosting: Beat butter, powdered sugar, salt, vanilla and 2 tablespoons milk in a medium bowl, adding milk 1 teaspoon at a time, until desired consistency is reached. Drizzle frosting in a decorative design on cherry rolls when cool.