Cherry Brioche Rolls
This recipe guides you through making rich, buttery brioche dough filled with a sweet cherry mixture. It is suitable for intermediate bakers looking for an impressive sweet roll recipe for brunch or breakfast.
Equipment
- Large mixing bowl
- Stand mixer with dough hook
- Saucepan
- 9×13 inch baking pan
Ingredients
For the Brioche Dough
- 3.5 cups all-purpose flour
- 1/3 cup granulated sugar
- 2.25 teaspoons instant yeast
- 1 teaspoon salt
- 0.5 cup whole milk, warmed
- 4 large eggs, room temperature
- 0.5 cup unsalted butter, softened
For the Cherry Filling
- 2 cups fresh or frozen pitted cherries, chopped
- 1/4 cup sugar for filling
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For Assembly
- 1 egg (for egg wash)
- Pearl sugar for topping (optional)
Instructions
- In a large mixing bowl, combine flour, sugar, yeast, and salt. Add warm milk and eggs, mixing until a shaggy dough forms.
- Knead the dough with a stand mixer fitted with a dough hook on medium speed for 8 to 10 minutes. Gradually add softened butter, one tablespoon at a time, until fully incorporated and the dough is smooth and elastic.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 2 hours until doubled in size.
- While dough rises, prepare the cherry filling by combining chopped cherries, sugar, and cornstarch in a saucepan over medium heat. Cook for 5 to 7 minutes until thickened. Stir in vanilla extract and let cool completely.
- Punch down the risen dough and roll it out on a lightly floured surface into a 12x16-inch rectangle. Spread the cooled cherry filling evenly over the dough, leaving a 1/2-inch border.
- Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal pieces using a sharp knife or dental floss.
- Place rolls in a greased 9x13-inch baking pan, leaving space between each roll. Cover and let rise for 45 to 60 minutes until puffy.
- Preheat oven to 350°F (175°C). Brush rolls with beaten egg and sprinkle with pearl sugar if you are using it.
- Bake for 25 to 30 minutes until golden brown and the internal temperature reaches 190°F.
- Let cool for 10 minutes before serving. You can drizzle with a simple vanilla glaze made from powdered sugar and milk if you wish.
Notes
I first developed this recipe after a spring visit to a cherry orchard left me with pounds of fresh cherries and a craving for something more elegant than a standard cinnamon roll. After several tests to get the cherry-to-dough ratio just right, these rolls emerged as the perfect balance of rich, buttery brioche and bright, jammy cherry filling. They are my go-to recipe when I want to impress brunch guests or treat my family to something special.