Perfect for a special breakfast or treat, this Chocolate Cherry Roll has a rich, soft dough that is filled with cherries and chocolate chips. Serve up slices as part of a brunch spread or just for a sweet treat.
- 2 to 2 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 envelope Fleischmann’s® RapidRise™ Yeast
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup butter
- 3 egg yolks
- 1 21-ounce can cherry pie filling
- 1/2 cup mini chocolate chips
- 3 tablespoons butter, (softened)
- 1 1/4 cups powdered sugar
- 1/2 teaspoon Vanilla Extract
- pinch of salt
- 2 to 3 tablespoons milk
- In the bowl of a stand mixer, combine 1/2 cup of the flour, the sugar, yeast and salt.
- In a small pot, heat the milk until very warm, 120º to 130ºF.
- Gradually add the warm milk to the flour mixture. Beat at medium speed for 2 minutes, scraping the bowl occasionally. Add the egg yolks and another 1/2 cup of flour and beat for 2 minutes at high speed. Stir in just enough of the remaining flour to make a soft dough. Knead the dough on a lightly floured surface until it is smooth and elastic, about 8 to 10 minutes. Cover the dough with plastic wrap and refrigerate for 30-40 minutes.
- Place the pie filling in a bowl and use a potato masher to roughly chop the cherries. Set aside.
- Remove the dough from the refrigerator and divide into 2 equal pieces. Working with one piece of dough at a time, roll the dough to a 10 x 14-inch rectangle. Spread half of the cherry filling over the dough, leaving a 1-inch border. Sprinkle 2 tablespoons of the chocolate chips over the top. Roll up the dough, starting from the short end. Place the roll on a lightly greased baking sheet. Repeat with the remaining dough, pie filling and chocolate chips.
- Cover the rolls with plastic wrap and let them rise in a warm, draft free place for 1 hour.
- Preheat the oven to 350ºF. Bake the rolls until golden brown, about 23-28 minutes. Cool on a wire rack.
- To make the buttercream, beat the butter and powdered sugar until combined. Add the vanilla, salt, and 2 tablespoons of the milk. Continue to add milk, 1 teaspoon at a time, until the desired consistency is reached.
- Drizzle the frosting over the cherry rolls when cool.
Slightly adapted from the Frosted Cherry Roll on breadworld.com