Cherry morning rolls are a type of pastry that is made from a yeast dough that is wrapped around a cherry filling. The dough is then rolled up and sliced into individual pieces.
Cherry morning rolls are typically eaten for breakfast or as an afternoon snack. They are also popular at holiday celebrations, especially Christmas. The dough for the cherry morning rolls needs to be made the night before, so it can rise overnight. It is then rolled out and cut into shapes before being baked in the oven until golden brown. The filling should be made ahead of time as well, so it can also cool overnight.
So I keep calling these cherry cinnamon rolls. But there is no cinnamon in them, so they are ‘morning’ rolls now. Cinnamon rolls are just a broad category to me, with wide varieties, but if there is no cinnamon, they pretty much are ‘cinnamon rolls’; what are they called. Oh well, morning rolls it is; I think it sounds nice.
So I made these just a few hours ago, for my Mother, on this special day, and now I have to run off to work until 8:30 pm. So I will write more during my lunch break about these delicious little rolls.
So I knew I wanted to make something special for my mom for mothers day. I would normally make a dessert, but having to work all day, I knew breakfast was my only doable option. So after looking at my different recipes and not finding anything that I fought would be perfect, I thought of cinnamon rolls.
But a variation of them. Cinnamon rolls at my house are an item that my dad makes every Christmas morning and usually never anytime else. So I thought of doing a new take on them; that would be nice for spring.
So after much mind wondering, I remembered I had read about Bonne Maman preserves and how amazing they were. So I saw the cherry jar and knew that was it. Cherry ‘cinnamon’ rolls. It was something that would resemble what we all already loved but something special for mothers day.
I think these rolls turned out very well. I was a bit worried when I cut the log into pieces because it seemed like a lot of juice was running out, but it turned out to be only a little, and I could easily just spoon it back in.
So hopefully everyone has a relaxing Mother’s Day, and I will have to celebrate it, and my Mother’s birthday which is tomorrow but I have to work all day, on Wednesday when I can make her a proper feast for the two special occasions which always fall too close together.
Side note, all of these photos were taken with artificial light. And I am shocked by how well it worked out and by how much I kinda love the photos. By artificial light, I don’t mean some fancy, proper studio lighting.
It’s just lit by my old ceiling lights in the kitchen, which I just diffused a bit. And the reason for the artificial lighting, which I normally steer clear of, is that I started the recipe at 9:30 pm! I had just gotten home from work, and it was the only time to do it.
I knew o had to do the photos because I could already picture what photos I could do from this recipe. So I tried to kitchen lights, and I worked! I’m glad I did because I always feel like I’m totally missing an opportunity when I don’t photograph a recipe, even if I do finish making it at nearly 1 am and start it up again at 6 am.
Cherry Morning Rolls
- 4 egg yolks
- 1 whole egg
- 1/4 cup (50g) sugar
- 6 tbsp (85g) butter, melted
- 3/4 cup (177ml) buttermilk
- 4 cups (500g) flour
- 2 1/4 tsp yeast
- 1 1/4 tsp salt
- 3 tbsp (42g) butter, softened
- 3/4 cup halved frozen cherries, thawed
- 13 oz cherry preserves
- 1/2 cup slivered almonds
- 1/4 cup cream cheese, softened
- 3 tbsp milk
- 2 cups (250g) powdered sugar
- 1 1/2 tsp vanilla bean paste
The night before.
In a stand mixer with the whisk attachment, combine yolks, egg, sugar, butter & buttermilk. Add 2 cups flour, yeast & salt. The switch to dough hook & add 1 1/4 cups flour. Knead for 5 minutes & add more flour if necessary; the dough should be soft & moist but not sticky. Knead on low for 5 more minutes. Then knead by hand on a lightly floured surface for 30 seconds. Place in a lightly oiled bowl, cover, and let double for 2-2 1/2 hours. Butter a 9×13 pan.
On a lightly floured surface, roll out the dough into an 18×12 inch rectangle. Spread butter, then preserves on the dough, leaving a 3/4 inch border at the top. Sprinkle with cherry halves & almonds. Roll into a log & cut into 12 equal pieces. Evenly place in pan, cover with plastic wrap & let sit in the fridge overnight.
The next morning.
With the oven off, fill a shallow pan 2/3 full with boiling water on the bottom rack & place the rolls, with the plastic wrap off, on the middle rack. Let sit in the oven, with the door closed, for 30 minutes. Take out both pans.
Oven 350, bake for 30 minutes until golden brown. Then combine all frosting ingredients & drizzle over the rolls once they have slightly cooled.