Cherry Pie Rolls with Crunchy Pie Crumb Topping

1

Make the cherry filling. Cook the cherries with sugar and lemon until they release their juices. Reserve about half the cherries whole for garnish and mash the rest into a thick jam to use inside the rolls. Stir almond extract into both batches for a subtle almond note.

2

Make the tangzhong. This cooked flour paste improves the dough’s softness and shelf life. Whisk the water and bread flour over medium heat until it becomes a paste, then cool and set aside.

3

Combine wet and dry ingredients in the stand mixer. Mix the bread flour, sugar, yeast, and salt, then add the cream, milk, egg, vanilla, and tangzhong. Knead on low until a rough ball forms—it may look shaggy at this point, and that’s fine.

4

Knead in butter slowly. With the mixer running on low, add softened butter one tablespoon at a time, allowing each addition to incorporate before adding more. Continue kneading until the dough is smooth and elastic.

5

Let the dough rest 30 minutes. Allow the dough to relax so rolling and shaping are easier.

6

Roll out the dough and add fillings. Roll into a 15×21-inch rectangle. Spread the brown sugar–butter–cinnamon filling across the surface, leaving a 1/2-inch border at the top. Spread half the cherry jam over the filling.

7

Cut into strips and roll. Use a pizza wheel to cut twelve even 1 3/4-inch strips. Roll each strip away from you and place the rolls seam-side down in a parchment-lined 9×13 pan.

8

Proof until doubled. Cover with plastic wrap and let rise 1–2 hours at room temperature, or until the rolls have doubled and feel light and airy. Preheat the oven to 325°F (162°C) while they rise.

9

Add the pie crumb topping. Sprinkle a generous layer of crumb topping over the risen rolls. The crumbs bake up golden and crisp, giving the rolls a true pie-like finish.

10

Bake, frost, and finish. Bake the rolls until golden and an internal temperature near the center reaches about 185°F. Cool slightly, spread cream cheese frosting over the warm rolls, spoon the reserved glossy cherries on top, and serve warm.

For the Cherry Pie Brown Sugar Filling

• 3 cups frozen cherries
• 3 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon almond extract
• 2/3 cup brown sugar, packed
• 1/2 cup unsalted butter, room temperature
• 1 teaspoon cinnamon

For the Tangzhong

• 2/3 cup water
• 1/4 cup bread flour

For the Cinnamon Roll Dough

• 3 2/3 cups bread flour
• 1/3 cup granulated sugar, packed
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/3 cup heavy cream, room temperature
• 1/3 cup whole milk, room temperature
• 1 large egg, room temperature
• 1 teaspoon vanilla bean paste
• Tangzhong from above
• 6 tablespoons unsalted butter, room temperature

For the Pie Crumble Topping

• 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 3 tablespoons unsalted butter, melted and cooled slightly

For the Cream Cheese Frosting

• 2 ounces cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 cup powdered sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract

• Combine cherries, sugar, and lemon in a saucepan. Cook over medium, mashing frequently, until bubbling and juicy (about 15–20 minutes). Stir in cornstarch slurry and cook 1 minute. Spoon half the whole cherries into a bowl for topping, then continue cooking the remaining cherries into a thick jam. Split almond extract between the two bowls and set aside.
• Make the tangzhong by whisking water and flour in a small saucepan over medium heat for 4–5 minutes until it becomes a paste. Scrape into a bowl and cool.
• In a stand mixer, combine flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla, and tangzhong. Knead on low 2 minutes until a rough ball forms.
• With the mixer running, add softened butter one tablespoon at a time, letting it incorporate. Continue kneading 8–10 minutes until smooth and elastic.
• Shape the dough into a smooth ball, place seam-side down in the bowl, cover, and rest 30 minutes.
• Make the brown sugar filling by mixing brown sugar, butter, and cinnamon until smooth. Line a 9×13 pan with parchment.
• Roll the rested dough into a 15×21-inch rectangle. Spread the brown sugar filling, leaving a 1/2-inch border, then spread half the cherry jam over it. Cut into twelve 1 3/4-inch strips and roll each strip up. Place rolls in the prepared pan.
• Cover and let rise 1–2 hours until doubled. Preheat oven to 325°F (162°C).
• Prepare the pie crumb topping by combining flour, sugar, and cornstarch, then mixing in melted butter until crumbs form.
• Sprinkle crumbs evenly over the rolls and bake 30–40 minutes, or until the center reaches about 185°F. Let cool slightly.
• Make the frosting by combining butter and cream cheese until smooth. Mix in powdered sugar, then whisk in heavy cream, vanilla, and almond extract. Spread frosting over warm rolls, spoon remaining cherry filling on top, and garnish with reserved cherries. Serve warm.

Storage: Store leftover rolls in an airtight container at room temperature for up to 4 days. Reheat in a 350°F oven or in the microwave in short bursts.

Nutrition information is an estimate and not guaranteed to be exact.