How To Make Chocolate Chip Cherry Sweet Rolls
These cherry sweet rolls are extra sweet treats that are soft and fluffy and filled with sugary goodness from chocolate chips and cherries.
For the Dough:
- ⅔cupgranulated sugar
- 1½tbspactive dry yeast,2 stardard size packets
- ½cupunsalted butter,(1 stick) softened to room temperature
- 2large eggs
- 4½cupsall-purpose flour,spoon & leveled, plus more for dusting/rolling
For the Filling:
- 12ozfrozen cherries,(1 package) not thawed and not fresh
- ¼cupgranulated sugar,plus 2 tablespoons
- ⅔cupmini chocolate chips,plus more for sprinkling on top
For the Glaze:
- 1cupconfectioners’ sugar
- 3tbspheavy cream,or half-and-half or milk
In a small saucepan, warm the milk over low heat until lukewarm. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast.
Cover with a towel and let stand until the yeast is foamy for about 5 to 10 minutes. Add the softened butter, eggs, and salt.
Scrape down the sides and manually stir as needed. Gradually add the flour and beat at medium speed until a soft dough forms.
Increase speed to medium-high and beat until the dough is soft and supple for about 10 minutes longer. Slowly add the flour and knead the dough by hand.
Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes.
Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size for 1 to 2 hours.
Line the bottom of a 9×13-inch baking dish with parchment paper, gently sprayed with non-stick spray, leaving room on the sides. Turn the dough out onto a lightly floured work surface.
Using a rolling pin, roll the dough into a 10×24-inch rectangle. Make sure the dough is smooth and evenly thick even at the corners.
In a medium bowl, toss the frozen cherries with the sugar and cornstarch. Gently mash the cherries so there are no whole cherries left. Spread the cold sugared or mashed cherries evenly over the dough.
Sprinkle with ⅔ cup of mini chocolate chips. Tightly roll up the dough to form a 24-inch long log. Cut into 15 even rolls about 1½ inches in width each. Arrange them in the prepared baking pan, cut sides up.
Cover the rolls and let them rise in a warm place until they are puffy for about 2 hours.
Preheat the oven to 400 degrees F (204 degrees C). Cover the rolls with aluminum foil and bake for about 25 minutes until they are golden and the chocolate chips are melted.
Transfer the pan to a rack to cool for about 15 minutes.
In a small bowl, whisk the confectioner’s sugar and heavy cream until smooth. Add more sugar or cream depending on how thick you want the glaze.
Pour glaze over the rolls and sprinkle with more chocolate chips, if desired. Serve warm.
- Calories: 367.82kcal
- Fat: 11.24g
- Saturated Fat: 6.61g
- Trans Fat: 0.27g
- Monounsaturated Fat: 2.38g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 60.83g
- Fiber: 2.08g
- Sugar: 30.19g
- Protein: 6.55g
- Cholesterol: 48.30mg
- Sodium: 104.38mg
- Calcium: 46.62mg
- Potassium: 137.10mg
- Iron: 2.11mg
- Vitamin A: 82.92µg
- Vitamin C: 1.67mg
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