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Soft Cherry Pie Rolls with Pie Crumb Topping Recipe

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Soft Cherry Pie Rolls with Pie Crumb Topping are delightful, fluffy cinnamon rolls filled with a sweet and tangy cherry pie filling, topped with a crunchy pie crumble and finished with a luscious cream cheese frosting. These rolls combine the comforting flavors of a classic cherry pie and cinnamon rolls into one irresistible treat, perfect for breakfast or dessert.

Ingredients

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

Instructions

  1. Prepare Cherry Pie Brown Sugar Filling: In a small saucepan, combine the frozen cherries, granulated sugar, and lemon juice. Cook over medium heat for 15-20 minutes, mashing frequently until the cherries release juices and the mixture bubbles. Stir in cornstarch slurry (cornstarch mixed with water) and cook for another minute. Spoon out half of the whole cherries into a bowl for topping and continue cooking the rest until thick jam forms. Divide the almond extract between both bowls and mix well.
  2. Make Tangzhong: In a small saucepan, whisk together water and bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a thick paste. Transfer to a bowl and let cool.
  3. Mix Dough Ingredients: In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla bean paste, and prepared tangzhong. Knead on low speed with dough hook for 2 minutes until a rough dough forms.
  4. Incorporate Butter: With mixer running on low, add softened butter one tablespoon at a time, ensuring it fully incorporates before next addition. Continue kneading for 8-10 minutes until dough is smooth and elastic.
  5. First Rise: Remove dough from bowl and shape into a smooth ball. Place seam-side down in mixing bowl, cover with plastic wrap, and let rest for 30 minutes.
  6. Prepare Brown Sugar Filling: In a medium bowl, mix brown sugar, softened butter, and cinnamon until smooth and creamy.
  7. Prepare Baking Pan: Line a 9×13 inch metal baking pan with parchment paper.
  8. Roll Dough and Fill: On a lightly floured surface, roll dough into a 15×21 inch rectangle (long side closest to you). Spread the brown sugar cinnamon filling evenly over the dough, leaving a 1/2-inch border at the top edge clean. Then spread half of the cherry filling on top.
  9. Form Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you tightly, then place the rolls into the prepared baking pan.
  10. Second Rise: Cover the pan with plastic wrap and let rolls rise for 1-2 hours or until doubled in size. Meanwhile, preheat oven to 325°F (162°C).
  11. Make Pie Crumble Topping: In a bowl, mix all-purpose flour, sugar, and cornstarch. Stir in melted butter until crumbly topping forms.
  12. Bake Rolls: Once risen, sprinkle the pie crumble evenly over the rolls. Bake for 30-40 minutes or until internal temperature reaches 185°F (85°C).
  13. Prepare Frosting: While rolls bake, beat together cream cheese and butter until smooth. Add powdered sugar, then whisk in heavy cream, vanilla, and almond extract until creamy and spreadable.
  14. Finish and Serve: After baking, allow rolls to cool slightly. Spread the cream cheese frosting over the warm rolls, then spoon remaining cherry filling on top. Garnish with fresh cherries if desired. Serve warm and enjoy!

Notes

  • Measure your dry ingredients properly by fluffing and spooning flour into measuring cups instead of scooping. Using a kitchen scale is recommended for accuracy.
  • Leftover rolls can be stored in an airtight container at room temperature for up to 4 days.
  • Reheat leftovers in a 350°F oven or microwave in 20-second increments.

Find it online: https://deliciousyum.com/soft-cherry-pie-rolls-with-pie-crumb-topping-recipe/