First of all, I love the name of this beautiful breakfast roll. Secondly, they are a fast version of my favorite fruit-filled Danish pastries. While normally I make all my fruit fillings from scratch, I can’t help loving the convenience of using the ready-made here. You can also use the blueberry filling if you wish, but the cherry are a favorite. This is a bread machine recipe.
Makes 16 rolls
- 3/4 cup milk
- 1/2 cup water
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, room temperature and cut into pieces
- 4 cups unbleached all-purpose flour
- 1/2 cup sugar
- 2 teaspoons salt
- 2 1/2 teaspoons bread machine yeast
One 22-ounce can cherry pie filling
Rose Buttercream Frosting
- 1 cup sifted powdered sugar
- Pinch of salt
- 2 tablespoons warm milk
- 1/2 teaspoon vanilla extract or 1 1/4 teaspoons vanilla powder added to the sugar
- 1/2 teaspoon rose water, optional
- 1 1/2 tablespoons unsalted butter, room temperature
1. Place all the dough ingredients in the pan according to manufacturer’s instructions. Program for the Dough cycle; press Start. (This recipe is not suitable for the Delay cycle.) Dough ball will be soft. At the end of the cycle, remove the dough and shape it into a thick square that will fit into a greased plastic bucket (I spray with butter-flavored cooking spray). Cover with plastic wrap, and refrigerate 2 hours to overnight.
2. Line 2 baking sheets with parchment. Gently press the dough to deflate it and place on a lightly floured work surface. On a lightly floured work surface, roll out the chilled dough into a 12-by-16-by-1/4-inch rectangle. With a sharp knife or pastry wheel, cut lengthwise into 16 1-inch wide strips. Holding your palms on each end of a strip, twist one in the opposite direction from the other at the same time. Wrap the long end around the center to form a coiled pinwheel. Tuck the tail underneath. Place the individual shapes on the baking sheets at least 2 inches apart (8 per pan). Do not crowd. Cover with plastic wrap and set aside to rise at room temperature until double in bulk, 1 to 1 1/2 hours. You can cover these with a double layer of plastic wrap and let rise in the refrigerator overnight, then fill and bake in the morning.
3. Preheat the oven to 400º for 10 minutes. Using your fingertips, gently press to the bottom on the center of each coil to form an indentation for the filling. Place about 2 tablespoons of the cherry pie filling into the center. Be careful not to put too much filling on each to avoid bubbling over during baking. You want filling surrounded by dough.
4. Place a second baking sheet of the same dimensions under the one holding the pastries to double pan and prevent the bottoms from burning. Bake, one pan at a time, in the center of the preheated oven for 13 to 16 minutes, depending on the size. Remove to a wire rack to cool and bake the second pan.
5. In a small bowl with a whisk, combine the powdered sugar, salt, milk, vanilla, rose water (if using), and butter; beat until smooth and thick, yet pourable. Glaze the pastries while still warm and on the baking sheet, drizzling the glaze back and forth with the end of a spoon, a pastry bag fitted with a small plain tip, or the tips of your fingers. The glaze will set as it cools. Let the pastries cool on the racks for 15 minutes before eating.
Excerpted from The Bread Lover’s Bread Machine Cookbook, by Beth Hensperger. (c) 2000, used by permission from the Harvard Common Press.
Recipe and text copyright Beth Hensperger 2016
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.