Like cinnamon rolls, but buns…and cherry. The dough recipe is adapted from the cinnamon rolls in Betty Crocker Cookbook, 12th ed.
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
- 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.
- 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.
- 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".
- 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.
- 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.
- 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.
- 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!
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.