Description
Deliciously soft and sweet Cherry Jubilee Rolls topped with creamy mascarpone frosting.
Ingredients
Scale
- 2 tbsp all-purpose flour
- 1/2 cup whole milk
- 3/4 cup whole milk (warmed (100–110°F))
- 2 1/4 tsp active dry yeast (or 1 packet)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter (melted or very soft)
- 2 tsp vanilla bean paste (or extract)
- 2 large eggs (room temperature)
- 1 1/4 tsp salt
- 1/4 cup Dutch-process cocoa powder
- 2 1/4 cups all-purpose flour
- 1 cup bread flour
- 5 tbsp unsalted butter (softened, added after kneading)
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 3 tbsp cocoa powder
- 1 tbsp ground cinnamon
- 1/2 tsp espresso powder (optional but helps the chocolate flavor shine)
- 1 tsp vanilla extract
- 2/3 cup Cherry Jubilee sauce (chopped cherries if whole, more for topping)
- 8 oz mascarpone (cold)
- 2/3 cup heavy cream (cold)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- Dark chocolate shavings
- Cherry sauce
- Fresh cherries
Instructions
- Whisk flour and milk in a small saucepan.
- Cook over medium heat, whisking constantly, until thickened to a paste (2–4 minutes).
- Transfer to a bowl and cool to room temperature.
- Whisk warm milk and 1/2 the sugar; sprinkle yeast over top. Let stand 5 minutes until foamy.
- In a stand mixer with dough hook, combine yeast mixture, tangzhong, melted butter, vanilla, eggs, salt, cocoa powder, and both flours. Mix until a soft dough forms.
- Knead on medium speed 5–8 minutes until smooth and elastic. Add softened butter 1 tbsp at a time until fully incorporated. The dough will be sticky, but chilling it will make handling it easier.
- Transfer dough to a greased bowl, cover, and let rise 1–2 hours until doubled.
- Refrigerate 2–8 hours or overnight for easier shaping.
- Mix all filling ingredients until smooth and spreadable.
- Grease a 9×13-inch baking pan.
- Roll chilled dough into a 16×12-inch rectangle.
- Spread filling in a thin, even layer, leaving a 1/2-inch border. Top it with the Cherry Jubilee sauce.
- Cut into 12 strips and roll each strip into a spiral. Place in the prepared pan.
- Cover and let rise 45–60 minutes until puffy.
- Preheat oven to 325°F and bake 27–30 minutes, until set and centers reach 195–200°F. Tent loosely if browning too quickly.
- Cool 15-20 minutes before frosting.
- Whip mascarpone, powdered sugar, vanilla, and salt until smooth. This shouldn’t take longer than 1-2 minutes. Then add in the whipping cream, and mix again with a rubber spatula until thickened and smooth. Don’t overwork this icing or it will separate.
- Spread over warm rolls (after they cooled down for about 15-20 minutes) and garnish if desired. I used chocolate shavings and more cherry sauce on top.
Notes
- For homemade Cherry Jubilee sauce, combine fresh or frozen cherries with sugar and lemon juice. Simmer until thickened.
- Allow the rolls to rest at room temperature for about 20 minutes before frosting to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg