Dark Sweet Cherry Sweet Rolls

Dark Sweet Cherry Sweet Rolls

Recipe and photo by Whitney Barnes for Bob’s Red Mill


For the Bob's Red Mill Brioche Dough:
  • ¾ cup Milk, warmed to 110-120°F (185 mL)
  • 2 tablespoon Honey (42 g)
  • 2 ¼ teaspoon Active Dry Yeast (7 g)
  • 3 ½ cups Organic Unbleached White All-Purpose Flour (475 g)
  • ½ teaspoon Kosher Salt
  • 2 large Eggs (100 g)
  • 2 teaspoons Vanilla Extract
  • 6 tablespoons Unsalted Butter, room temperature (85 g)
For the Oregon Fruit Dark Sweet Cherry filling:
For the frosting:
  • 4 ounces Cream Cheese, room temperature (113 g)
  • 2 tablespoons reserved Cherry Syrup from the can (30 mL)
  • ¼ teaspoon Vanilla Extract
  • 1 cup Powdered Sugar (120 g)


  1. In a small bowl, mix together warm milk, honey and yeast. Let sit for 5 minutes.
  2. In the bowl of a stand mixer fitted with a dough hook, add flour and salt. Stir briefly to combine.
  3. To the flour, add in yeast mixture, eggs and vanilla. Mix on low until the flour is incorporated. Increase speed and add the butter, one tablespoon at a time, until fully incorporated. Knead for 5 minutes on medium-low. Transfer the dough into a greased bowl, cover, and let rise in a warm place for 45 minutes.
  4. Drain the cherries, reserving about ¼ cup of the juice for the frosting. Finely chop the cherries.
  5. Butter or spray a 9 x 13-inch baking pan.
  6. On a lightly floured surface, roll the risen dough into an 18 x 14-inch rectangle, with the long edge facing you. Brush with melted butter, then sprinkle with white sugar, brown sugar and chopped cherries. Roll the dough into an 18” log and slice into twelve 1 ½ inch spiral rolls. Arrange the rolls in the prepared pan, cover, and let rise again for 30 minutes
  7. During this final rise, preheat the oven to 350°F. Once risen, bake the rolls for 25-30 minutes, until lightly golden.
  8. Whisk together the frosting ingredients and spread over the still warm rolls, if using.


Makes 12 rolls

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