Cherry Cinnamon Rolls with Lemon Cream Cheese Icing
Dough Ingredients:
1 tbsp. instant yeast
1 tsp. sugar
1/4 cup lukewarm water
1/4 cup sugar
1/2 tsp. salt
3/4 cup lukewarm milk
1/3 cup butter, melted
1 egg, lightly beaten
3 1/4 cups flour
Filling Ingredients:
3 cups cherry pie filling*
2 tsp. cinnamon
1/2 tsp. sugar
Lemon Cream Cheese Icing:
4 oz. cream cheese, softened
3 tbsp. butter, softened
2 cups icing sugar
2 tsp. lemon juice
1 tbsp. lemon zest
1 tsp. vanilla or almond extract
Whisk together the water, 1 tsp. sugar and yeast in a small bowl. Set aside.
Put milk, butter, egg, salt and sugar into a large mixing bowl. Whisk in 1 cup of flour. Stir in the water and yeast mixture. Gradually add in the rest of the flour; about 1/4 cup at a time, until the dough starts to form and become smooth. Cover and let the dough rise for about 30-60 minutes or until doubled.
On a lightly greased surface, roll the dough into a large rectangle about 1/4 inch thick. Spread pie filling evenly on top of the dough.
In a small bowl mix together the cinnamon and 1/2 tsp. sugar. Sprinkle on top of the pie filling.
Roll dough up into a log and pinch the seams. Cut into about 12 slices, depending on how thick you want your cinnamon rolls. Place into 2 greased 9x13 pans. Cover and let rise for another 30-60 minutes or until doubled in size.
Preheat oven to 350 degrees. Bake for 20-30 minutes or until golden brown on top.
To make the icing:
Beat together the cream cheese, butter and icing sugar until smooth. Add the remaining ingredients and mix until combined. Frost over warm (not hot) cinnamon rolls and enjoy!
* Cherry pie filling can be substituted with strawberry or blueberry as well. So yummy!
