Sweet bread rolls are filled with cherries, chocolate and plenty of cinnamon sugar and then are topped with a crunchy streusel. You can’t go wrong with these Chocolate Cherry Streusel Rolls!
- 3 tablespoons warm water (100º to 110ºF)
- 1 envelope Fleischmann’s® Active Dry Yeast
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg
- 2–1/2 to 3 cups all-purpose flour
- 2 tablespoons butter, softened
- 1/4 cup brown sugar
- 2 teaspoons Spice Islands® Ground Saigon Cinnamon
- 1 cup dried cherries
- 1/2 cup mini chocolate chips
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- 2 tablespoons butter
- Combine the water and the yeast in a small bowl; set aside and let it rest for 5 minutes. Heat the milk and the butter until warm. (Butter does not need to completely melt.)
- Combine the warm milk mixture, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Add in the egg, yeast mixture and 1 cup of the flour. Beat on medium speed for 3 minutes. Gradually add more flour until you have a soft dough. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, 6-8 minutes. Place the dough in a greased bowl, turning once, then cover and let it rise in a warm, draft-free area until doubled, about 1 hour.
- Punch the dough down and let it rest for 10 minutes. Roll the dough into a 12×15-inch rectangle. Spread the butter on top of the dough. In a small bowl, combine the brown sugar, cinnamon, cherries and chocolate chips. Sprinkle the filling evenly over the dough. Roll up jellyroll style. Spray a 12-cup muffin tin with non-stick cooking spray. Cut the dough into 12 equal pieces and place them in the muffin tin.
- In another bowl, combine the flour, sugar and butter. Use 2 forks or a pastry cutter to cut the butter in, forming coarse crumbs. Sprinkle the streusel mixture over the rolls. Cover and let rise for 30 minutes.
- Heat the oven to 350ºF. Bake the rolls for 20 minutes, or until they are golden brown. Let them cool for 2 minutes before removing from the pan to a cooling rack to cool completely.
adapted from breadworld.com