Cherry Cobbler Rolls

Yield: 16-18 large rolls

Author: Kelli Bowman

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Cherry Cobbler Rolls

Prep time: 2 HourCook time: 20 MinInactive time: 10 HourTotal time: 12 H & 20 M

These cherry cobbler rolls are the perfect combination of a soft, fluffy homemade roll and a classic cherry crumble. Filled with sweet homemade cherry jam, topped with a buttery crumble before baking, and finished with a rich vanilla glaze, these rolls are bursting with bright cherry flavor in every bite. They're a beautiful addition to any brunch table, holiday breakfast, or weekend baking day.

Ingredients

Dough

• 4 cups milk of choice
• 1 cup butter
• 1 cup cane sugar
• 1 tablespoon active dry yeast
• 9–10 cups Italian 00 flour (or all-purpose flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon salt

Filling

• 3 cups cherry filling (separate recipe) or cherry jam

Vanilla Glaze

• 4 cups powdered sugar
• 2 tsp vanilla bean paste
• pinch salt
• 3 Tbsp melted butter
• 3-4 Tbsp milk

Crumble Topping

• 1 cup Italian 00 flour
• ½ cup cane sugar
• ½ cup butter, melted
• Pinch of salt

Instructions

Make the Dough

1. In a large stockpot, combine milk, butter, and sugar. Heat until scalding, but do not boil. Remove from heat and allow to cool until warm to the touch.
2. Stir in yeast and let sit for about 10 minutes until activated. Add 7 cups of flour and mix well.
3. Cover and allow the dough to rise for about 1 hour, or until bubbly and doubled in size.
4. Add 1–2 more cups of flour along with the salt, baking powder, and baking soda. Mix until a soft, slightly tacky dough forms. Add additional flour if needed.
5. Use immediately or refrigerate up to 3 days. For best results, chill dough for 12–24 hours before baking.

Assemble the Rolls

1. Lightly flour your countertop and roll dough into a large rectangle about ¼–⅓ inch thick. If needed, divide dough into two batches.
2. Spread cherry filling evenly over the dough, leaving a small border around the edges.
3. Starting at the long edge, gently roll the dough into a log. Pinch the seam closed.
4. Slice rolls about 1½ inches thick and place into generously buttered baking dishes or sheet trays.
5. Cover and let rise for 30 minutes.

Bake & Glaze

1. Preheat oven to 375°F
2. Mix together crumble topping until crumbly. Sprinkle generously over the rolls just before baking.
3. Bake for 20–22 minutes, or until lightly golden on top.
4. While the rolls bake, whisk together all glaze ingredients until smooth.
5. Spread or drizzle glaze generously over warm rolls and enjoy!

Notes

You can prepare the cinnamon rolls all the way through slicing and placing them in the pan. Cover tightly and freeze for up to 2 months. When you’re ready to bake, let them thaw overnight on the counter the night before, then bake at the same temperature as directed.

Recommended Products

Molino Paolo Mariani Manitaly Tipo 0 Flour from 100% Italian Grains

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