Don’t Miss the Goods

Get delicious recipes delivered to your inbox.

Get This & More

Get delicious recipes delivered to your inbox.

Made this Recipe?

We’d love to see your photos and hear about how it turned out!

Join the Conversation 0 Comments

Sour Cherry Buns

March 25, 2022 | By Jeremy Scheck | Leave a Comment

Like cinnamon rolls, but buns…and cherry. The dough recipe is adapted from the cinnamon rolls in Betty Crocker Cookbook, 12th ed.

Sour Cherry Buns


For the dough:

  • 3.5 to 4 cups (455- 520g) all purpose flour
  • 1/3 cup (66g) granulated sugar
  • 1 tsp kosher salt
  • 2 packages rapid rise yeast
  • 1 cup (240 ml) very warm whole milk (between 120-130° F)
  • 1 large egg
  • 4 tablespoons (57g) unsalted butter, softened (total for recipe is 1 stick/113g)
  • 1 teaspoon ground cinnamon
  • zest of 1 lemon (the juice is used below)

For the filling:

  • 2 tablespoons (28g) unsalted butter, softened
  • 1/2 cup (150g) good quality cherry jam (an additional 2 tbsp are used later)
  • 1/2 lemon (the other half is used later)

For the frosting:

  • 4 oz softened cream cheese
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons good quality cherry jam
  • 1 cup powdered sugar
  • 1/2 lemon


  1. Mix together 3.5 cups flour (you might not need any more), the sugar, salt, and yeast. The rapid rise yeast mixes directly in with the dry ingredients.
  2. Add the rest of the dough ingredients and mix with a wooden spoon until it starts to come together. Then dump on the counter and knead 10 minutes, until the dough is smooth and elastic. If it is too sticky, add a bit of flour as needed.
  3. Add some oil to the same bowl so the dough doesn't stick, add the dough back in; cover, and let the dough rise in a warm place 15 minutes. It won't change a ton, but after the 15 minutes, punch it down and roll out into a rectangle, around 10x15".
  4. Use clean hands to spread the 2 tablespoons of softened butter (allocated for filling) around on top of the dough. Then mix the juice of half a lemon with the jam and spread in a thin layer over the butter. Leave about an inch on one short end bare so that you can seal it once you roll them up.
  5. Carefully roll the dough from the short end up, using the bare end on the other side to seal it. Carefully place on a cutting board and cut 9 pieces using a serrated knife.
  6. Arrange in a greased 9x9" baking pan. Cover, and let rise 30-45 minutes in a warm place. Meanwhile, preheat the oven to 350° F.
  7. Bake 40-45 miutes, or until deeply golden brown. While they are in the oven, mix together the frosting ingredients, making sure to get out any lumps. Let the buns cool about 5 minutes before spreading over the frosting on the still-warm buns. Enjoy!
Add a Comment


Share Your Thoughts

Your email address will not be published. Required fields are marked *

@ScheckEats on Instagram
Skip to Recipe