I had some leftover fresh Northwest Cherries and wanted to make something I don’t ordinarily make. I thought, cherry cinnamon rolls, let’s do it! I used frozen bread dough to simplify things, fresh cherries, and these came out incredible! My husband, who says he doesn’t like cherries (who doesn’t like cherries) loved these, and my kids said, “When are you making them again?” These Fresh Cherry Cinnamon Rolls are the perfect recipe for a summertime brunch or breakfast! My sister is making them for a wedding shower next week. Enjoy them while fresh cherries are at their peak!
Fresh Cherry Cinnamon Rolls
12 to 16 servings
1 cup fresh cherries, pitted and chopped
2 tbsp. granulated sugar
2 (1 lb. each) frozen white yeast bread dough, thawed and divided
2 tbsp. butter, softened
1/4 cup cinnamon sugar, divided
2 tbsp. grated orange zest, divided
1 cup powdered sugar
2 tbsp. fresh orange juice
1 tbsp. skim milk
1. In a medium bowl, combine cherries and sugar; set aside.
2. Lightly grease two 9-inch-round baking pans. Roll 1 bread loaf into 16 x 10-inch rectangle on lightly floured surface. Spread 1 tablespoon softened butter over dough. Sprinkle 2 tablespoons cinnamon sugar mixture evenly over dough leaving 1/2-inch border around sides. Sprinkle 1 tablespoon orange zest and 1/2 cup cherries evenly over cinnamon mixture.
3. Roll up dough tightly, starting at short end; seal edges with water. Cut into 8 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf, butter, sugar mixture, zest and cherries; place in second prepared baking pan. Cover; let rise in warm place 30 minutes to 1 hour or until dough almost fills pans.
4. Preheat oven to 350° F. Bake 20 to 25 minutes or until golden brown. Cool for 15 minutes in pans on wire racks. To make the icing, combine the powdered sugar, orange juice and milk, stirring until smooth. Pour over rolls and serve immediately.