Spiced Cherry Sweet Rolls

Big, pillowy rolls filled with a spiced cherry compote and topped with a satisfying sugar crust. These Spiced Cherry Sweet Rolls are a summery yet warm and rich treat.

Prep Time45

Cook Time40

Resting Time1

Total Time2 25

Makes 8 servings

Ingredients

For the dough:

2¼ tsp active dry yeast
4 tbsp brown sugar
1¼ c unsweetened soy milk lukewarm
1 tsp vanilla extract
3 c all-purpose flour
1 tsp salt
¼ c non-dairy butter softened
granulated sugar *for sprinkling on top before baking

For the cherry compote:

2 c sweet cherries
¼ c brown sugar packed
1 cinnamon stick
1 tsp whole cloves
1 tbsp tapioca starch
2 tbsp lemon juice

Instructions

First, make the dough.

Mix the yeast, 1 tbsp of brown sugar, and lukewarm milk in a stand mixer fitted with a dough attachment. Let sit until frothy, about 10 minutes.
Add the remaining 3 tbsp of brown sugar and vanilla to the yeast mixture and mix until combined.
One cup at a time, add in the flour. Wait until all of the flour is combined before adding the next cup. On the final cup of flour, add in the salt. Once all of the flour is incorporated, you should have a smooth and slightly wet dough.
Slowly add the softened butter, I like to do 1 tbsp at a time, and mix until all of the butter is incorporated.
After the butter is incorporated, gently knead the dough in the bowl until you have a uniform ball. Place the dough ball in a lightly oiled bowl and cover with a tea towel or lid to let rest until the dough is doubled in size. I recommend at least 1 hour at room temperature or at most 12 hours in the refrigerator.

While the dough is rising, make the compote:

Add the cherries, brown sugar, cinnamon stick, and whole cloves to a medium saucepan. Cook over medium-low heat until simmering (3-5 minutes), stirring frequently and breaking the cherries into smaller pieces as it cooks.
Meanwhile, in a small bowl, whisk together the tapioca starch and lemon juice. Once the cherry mixture is simmering, add the tapioca and lemon juice mixture to the saucepan.
Stir the compote constantly for 1-2 minutes, or until it becomes jelly-like. Remove from the heat and transfer to a jar or container with a lid to let cool in the refrigerator until ready to use.

Next, assemble and bake.

After the dough has doubled in size, place it on a lightly floured surface and roll into an even rectangle that's about ½-inch thick.
Remove the cinnamon stick and cloves from the compote then spread the compote evenly over the dough. Leave about an inch border all around to prevent the filling from spilling out when rolling.
Slowly roll the dough lengthwise, until the dough is a long tube. Then, working fast, cut the log of dough into 8 even pieces. Place each roll cut-side down in a lightly oiled 13x9-inch baking dish. Cover and let rest another hour.
In the final 15 minutes of rest time, turn your oven to 350℉ (180℃). Then generously sprinkle some granulated sugar over the tops of the rolls.
Bake the rolls for 40-45 minutes, or until the tops are a deep golden brown. Remove from the oven then enjoy!

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