If there’s one thing you have probably learned by now, I love my cast iron skillets. I’ll use them for anything and everything. Recently I have been testing cast iron desserts/breakfast and these cherry sweet rolls did not disappoint!
I only pick items I love and use, so you can trust that they will not disappoint! I do share affiliate links and we make little income when you buy items, this way I can keep trying new things and sharing them with you!
A couple years ago I came across a great magazine, Cast Iron Desserts. And in typical fashion I tried one thing out, then totally forgot about it in my recipe cupboard. Thank goodness I dug it up because these beauties were begging to be made, and everything tastes better in a cast iron skillet.
Why Cherry?
I know that cherry sweet rolls may seem a little out of left field, but I was in the mood and I knew I had the perfect accompaniment in my pantry, creamed lemon honey from my fave Colorado honey family, to make the glaze. So, I set off to make my sweet roll dough from scratch, found a jar of natural cherry preserves and the rest is delicious history! See for yourself….
It’s a Process, but Worth It!
We’ll start with the sweet roll dough, which is the base for this as well as two other recipes I’ll be sharing with you soon! As with any great bread or roll dough, you need time. It is very simple dough to make, but just be sure you plan accordingly depending on who you want to these cherry sweet rolls for.
I am naturally missing a photo for one important step to this process, which was the heating of the liquid ingredients. But just be sure you use a candy thermometer to get the temp just right.
Sweet Roll Dough
3 1/2 cups all-purpose flour
1 (1/4oz) package active dry yeast
1/2 cup whole milk
1/2 cup sour cream
6 TBS unsalted butter, cubed
1/3 cup sugar
2 tsp kosher salt
1 large egg, lightly beaten
Directions:
In the work bowl of a stand mixer fitted with a paddle attachment, combine flour and yeast.
In a medium saucepan, combine milk, sour cream, butter, sugar and salt. Cook over medium heat, stirring occasionally, until mixture reads 120 degrees on a candy thermometer. With mixer on low, add milk mixture to flour. Add egg. Beat until dough forms. Turn off mixer.
Switch to dough hook attachment. Beat at medium speed until dough is smooth and elastic, approx 5 minutes. (Dough should pull away from sides of bowl, but stick to bottom.)
Spray a large bowl with nonstick cooking spray. Place dough in a prepared bowl, turning to coat top. Cover, and let rise in a warm draft-free place (75 degrees) until dough has doubled in size, approx 1.5 hours.
Okay, that’s the base for any sweet rolls!
Now, get your dough rolled out, I love using my French rolling pin. Then it’s time for the cherry sweet rolls to come together, all you need is a jar of preserves and zest from a lemon.
Smear it all over, try to leave some room at the edges, as you’ll see, I kinda over did it…
Roll ’em up! See what I mean… I over filled them just a little.
Coat your cast iron with softened butter. If your cast iron needs a little restoration, you can follow these easy steps to get it ready for action in less then 30 minutes!
Then cut ’em up and place in the pan, allowing for room for dough to rise again.
Patience grasshopper. We need to cover and let these rise for another 30 minutes before putting them in the oven. They should look like this.
Alrighty, make sure your oven is preheated to 350 and pop them in for 30 minutes. They’ll come out with a beautiful golden brown top.
Time to Glaze!
Like I mentioned before, I knew that lemon would be amazing with these, and I just so happened to have a jar of lemon creamed honey in my pantry dying to be used. So, I whipped up a little glaze using half & half, powdered sugar and the honey. Divine!
Just look at that and tell me your mouth isn’t watering…
Let the cherry sweet rolls cool just a little bit on a wire rack, then give them a healthy topping of glaze!
Invite your girlfriends over and carb load!
Enjoy and let me know how yours turn out!
xo, Tiff
Our top product recommendations for this recipe:
Tiffany Baird, adapted from Cast Iron Desserts Magazine
Yields 8-12
One of the best sweet dough's you'll ever work with. These Cherry Sweet Rolls are a wonderful and fresh break from your traditional cinnamon rolls. Easy and taste amazing made in a cast iron skillet!
2 hr, 30 Prep Time
30 minCook Time
3 hrTotal Time
Ingredients
- - Sweet Roll Dough
- - 1 cup cherry preserves (such as Smucker's Naturals)
- - 1 teaspoon lemon zest
- - 1 1/2 cups confectioners' sugar
- - 1/2 cup heavy whipping cream (or half/half)
- Lemon Creamed Honey for glaze
- - 1 cup powdered sugar
- - 1 TBS half & half
- - 1 TBS creamed lemon honey
- *adjust honey and cream as needed for taste and texture
Instructions
- - Spray a 10"-12" cast iron skillet with nonstick cooking spray.
- - Prepare Sweet Roll Dough, let rise according to recipe directions. Lightly punch down dough. On a lightly floured surface, roll dough into a 14x10" rectangle.
- - Spread preserves evenly over dough; sprinkle with zest.
- Roll the dough into log, pinch the seam closed.
- - Slice into 9-10 rolls. Place rolls in prepared skillet. Cover and let rise in a warm spot until doubled in size, 30-45 minutes.
- - Preheat oven to 350. Bake, uncovered for approx 30 minutes. Let cool in skillet on a wire rack.
- - In a medium bowl, stir together confectioners' sugar and cream ( and honey, if using) until smooth. Drizzle over warm rolls.