You’ll want a second helping of these decadent Cherry Sweet Rolls.
Cherry Sweet Rolls
- 3½ to 3¾ cups all-purpose flour
- 1 (0.25-ounce) package active dry yeast
- ½ cup plus 4 tablespoons whole milk, divided
- ½ cup sour cream
- 6 tablespoons unsalted butter, cubed
- ⅓ cup granulated sugar
- 2 teaspoons kosher salt
- 1 large egg, lightly beaten
- ½ cup cherry preserves
- 1 teaspoon lemon zest
- 2 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- In the work bowl of a stand mixer fitted with the paddle attachment, combine flour and yeast.
- In a medium saucepan, combine ½ cup milk, sour cream, butter, granulated sugar, and salt. Cook over medium heat, stirring occasionally, until a candy thermometer registers 120° to 130°.
- With mixer on low speed, add milk mixture to flour mixture. Add egg; beat until dough forms. Turn off mixer. Switch to dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 5 minutes. (Dough should pull away from sides of bowl but stick to bottom.)
- Spray a large bowl with cooking spray. Place dough in prepared bowl, turning to coat top. Cover, and let rise in a warm, draft-free place (75°) until dough has doubled in size, about 1 hour and 30 minutes.
- Line a 9-inch square baking pan with parchment paper and spray with cooking spray. Set aside.
- Lightly punch down dough. On a lightly floured surface, roll dough into a 14×10-inch rectangle.
- Combine preserves and lemon zest. Spread preserves mixture evenly over dough. Starting with one long side, roll dough into a log; pinch seam to seal. Using a serrated knife, slice into 10 rolls. Place rolls in prepared pan. Cover, and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
- Preheat oven to 350°. Bake, uncovered, until golden brown, about 30 minutes. Let cool in pan on a wire rack 30 minutes.
- In a medium bowl, whisk together confectioners’ sugar, remaining 4 tablespoons milk, and vanilla, whisking until smooth. Spread over warm rolls.
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