This tasty recipe (and photo!) is courtesy of Brandy Case Haub. Brandy’s the distribution coordinator at the Iowa Food Coop, and she used our Tart Cherry Jam in place of the usual cinnamon roll filling, plus a handful of other topnotch local products. Whip up a batch of these rolls and enjoy!
1 c. warm milk, 100-110 degree F (organic milk from Radiance Dairy)
3 TBSP melted butter (from WW Homestead Dairy)
1/3 cup white sugar, divided
2 1/4 tsp yeast
3 3/4 c. flour, divided (from Early Morning Harvest)
1 egg (from DJs Farmjoyables)
1/4 tsp. salt
Will’s Family Tart Cherry Jam
To make the rolls, stir warm milk, melted butter, 1 TBSP sugar, and yeast in bottom of large bowl and let stand 5 min. Add egg and rest of sugar to bowl. Stir in 1 c. flour. Let stand 10 min. Add remaining 2 3/4 c. flour and the salt, knead using dough hook of a stand mixer for 5 min. Place dough in greased bowl and cover, let sit in warm area for 35 min. Punch dough down, and let sit to rise another 35 min.
Roll dough out into an 18×11 rectangle. Open up a jar of Wills Family Tart Cherry Jam (or another jam flavor of your choice), and spread jam across the dough. If you like more filling, spoon more out of a 2nd jar 🙂 From the short side of dough, gently roll dough into giant roll. Cut into 12 equal pieces and place on greased cookie sheet.
Bake at 350 degrees F for 25-28 min. Top with favorite icing. We used the following recipe:
Browned Butter Icing:
3 TBSP butter
2 TBSP heavy cream (from Hansen’s Dairy)
1 tsp. vanilla, maple, or coffee extract for flavor
1 c. powdered sugar
Simmer butter in saucepan over medium heat until it begins to brown. Remove from heat and cool. Once cooled, add cream, extract, and powdered sugar, and stir. Drizzle over warm rolls.
Thank you so much for sharing, Brandy!