What cinnamon rolls are in fall, these cherry rolls are in summer: juicy filled, rolled up and fresh from the oven, they're a special treat. The somewhat higher effort pays off here.

Ingredients (approx. 12 pieces)

For the dough:

  • 400 g all-purpose flour
  • 200 ml lukewarm milk
  • 60 g soft butter
  • 60 g sugar
  • 1 egg (room temperature)
  • 1 packet dry yeast (7 g)
  • 1 tsp vanilla extract
  • 1 pinch of salt

For the filling:

  • 350 g sour cherries (jarred, drained weight)
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tsp cinnamon

For the walnut crust:

  • 120 g walnuts, coarsely chopped
  • 60 g brown sugar
  • 40 g butter, melted
  • 1 pinch of cinnamon

Cooking utensils: Mixing bowl, hand mixer with dough hooks, small pot, rolling pin, cutting board, sharp knife, baking sheet (30 × 40 cm), parchment paper, pastry brush, strainer, kitchen towel

Preparation (approx. 140 minutes, incl. rising and cooling time)

  1. First, prepare the centerpiece: Stir the lukewarm milk with the yeast and sugar until everything has dissolved. Add flour, soft butter, egg, vanilla extract and salt and knead everything with the dough hooks into a smooth, shiny dough. Cover and let rise in a warm place for about 45 minutes until the volume has doubled.
  2. Meanwhile, place the sour cherries in a strainer and catch the juice. Put the drained cherries with the sugar and cinnamon in a pot and gently warm. Stir the cornstarch smooth with a little cherry juice, fold in and bring the mixture to a brief boil while stirring until a thick mass forms. Let cool completely.
  3. Roll out the risen dough on a floured surface into a rectangle of about 30 × 40 cm. Spread the cooled cherry filling evenly on it, leaving a finger-width edge free on one long side. Roll up the dough from the long side into a roll and carefully press the seam so the roll stays closed during baking.
  4. Place the roll seam-side down on the baking sheet lined with parchment paper. For the crust, mix the chopped walnuts with the brown sugar, melted butter and a pinch of cinnamon and spread the mixture over the roll.
  5. Let the roll rest for about 15 minutes, then bake in a preheated oven at 180 °C (350 °F) conventional heat for 30-35 minutes. If the crust browns too quickly, loosely cover the roll with aluminum foil.
  6. Let the baked roll cool on the sheet for about 15 minutes. Then cut the roll with a sharp knife into slices about 3 cm wide.

Serving Tips

Carefully place the slices on plates. They develop their full aroma when lukewarm. A dollop of whipped cream or a scoop of vanilla ice cream rounds off the dessert.

Beverage Recommendation

  • A fruity Ruby Port with its intense berry aromas and delicate cherry notes complements the juicy filling.
  • A currant spritzer refreshes and provides a tart contrast to the rolls.

Recipe Variations

  • Instead of jarred sour cherries, fresh pitted cherries work well in season - increase the sugar in the filling slightly to taste.
  • For a more festive version, fold a tablespoon of chopped marzipan into the filling or swap the walnuts for pecans for a more buttery flavor.