Cherry Rolls with Mascarpone Icing
Sweet cherries rolled in a fluffy yeasted dough. They are baked to perfection and topped with a luscious mascarpone icing. A yummy summer dessert.
9x13 Sheet Pan
- 3 cups +7 tbsp flour ap
- 2 tsp instant yeast
- 5 tbsp softened butter unsalted
- 3 tbsp sugar
- ½ tsp salt
- 1 cup milk
- 1 egg
- 2 cups pitted cherries
- 3 tbsp sugar
- 1 tbsp vanilla
- 8 tbsp softened butter
- ⅓ cup light brown sugar
- 2 tbsp sugar
- ½ cup mascarpone
- 3 tbsp butter
- 1-2 tbsp milk
- 1 ½-2 cups powdered sugar
Heat the milk in a sauce pan on low until warm and remove from the heat. Add in the butter, yeast and sugar. Stir to combine.
In a stand mixer, with a dough hook attachment, add in the milk mixture.
With you mixer on low, add your egg and mix until it's incorporated. Then slowly add your flour and salt and mix until a dough forms. About 2-3 minutes. Your dough should not be sticky. if it's still sticky, add another TBSP of flour, until it pulls away from the bowl. Let it rest in a lightly greased bowl, covered for 30-35 minutes.
in a small bowl, mix softened butter, light brown sugar and sugar until a paste forms. I used a fork for this. Leave it in the fridge, until you are ready to roll your dough out.
In another bowl, mix the pitted cherries, sugar and vanilla. Toss for 30-60 seconds to release their juices and place it in the fridge until your ready to roll your dough out.
In a stand mixer with a whisk attachment, whip your mascarpone and butter on medium, until light and fluffy. About 1-2 minutes. Add in the vanilla and milk and mix for another minute. Slowly add the powdered sugar. If the texture is too thick, add more milk and if it's too thin, add more powdered sugar. The texture should be slightly firm and hold its shape. Leave it in the fridge until you are ready to ice the rolls.
Once the dough has risen, punch it down. On a lightly floured surface, roll the dough out into a 14x20 rectangle.
With a spatula, take your brown sugar paste and spread it all over the dough. Add your cherries without the liquid and slightly press them into the dough.
Roll the dough up tightly and cut it into 12 pieces. Place them on a greased sheet pan and allow them to rise for 60 minutes before baking.
In a 375° preheated oven, bake the rolls for 30 minutes.
Allow them to slightly cool before icing them (if you can resist!) Enjoy!
- Allow your brown sugar paste to come back to room temp before spreading.
- If you don't have any cherries, you could also use strawberries, or even raspberries!
- If you don't have any mascarpone cheese, you can definitely use the classic cream cheese in the icing.