Cherry Cinnamon Rolls with Lemon Cream Cheese Icing

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!