Bloom the yeast. Pour warm milk 110°F/37°C into a small bowl, along with 1 teaspoon of the sugar from the ½ cup of sugar noted for the dough. Sprinkle the yeast into the milk/sugar liquid, give it a gentle stir so yeast can begin dissolving. Let rest for 5 minutes until it becomes foamy. If your yeast does not foam up, do not move forward with the recipe. This means that your yeast is old and no longer good, you will need to purchase new yeast.

Mixing the dough. Add the remaining sugar, butter, salt, eggs, and unbleached AP flour to the bowl of your stand mixer and then mix until well combined. Add the bloomed yeast milk mixture to the bowl and begin incorporating all the ingredients together using the dough hook on slow for about 5 minutes.

Rise the dough. Transfer the dough to an oiled bowl and cover it with plastic wrap or a clean kitchen towel. Then put it in a warm place to let it rise for about 1 hour or until the dough has doubled in size. If you have a proof setting on your oven of 100°F you can use this now.

Assembling the rolls. Once the dough has doubled in size, place it on a lightly floured surface and carefully roll it out into a 12” x 16” inch rectangle, being careful not to deflate all the air created in the rise of the dough.

Spread with cherry filling. Then spread 18-19 ounces of cherry sauce evenly over the dough covering 80% of the surface. Leaving the long edge clean to pinch closed after rolling.

Rolling the dough. Working carefully, on the long edge, roll the dough from edge to edge into a long log. Then cut the rolled dough into 8 or 12 equal slices and place, evenly spaced into a lightly greased baking pan.

Let the rolls rise. Cover the rolls on the baking pan with a clean kitchen towel or plastic wrap and leave them to rise for about 30 minutes or until doubled in size.

Baking the rolls - Bake the rolls in a preheated 350℉ (180°C) oven for 20 minutes or until light golden brown. All ovens vary, as well as altitudes. Bake time can vary from 15-25 minutes.

While the cherry rolls are baking in the oven make the cream cheese frosting by adding all the icing ingredients to a medium bowl and beating together with a hand mixer until smooth and fluffy.

When the cherry rolls are done baking, there are two ways to spread the icing:

Ice freshly baked rolls while warm (not hot) and allow the icing to melt into the rolls for a glaze effect.

Allow rolls to cool 20 minutes, then dallop generous scoops onto each roll and spread with the back of a spoon for more of a frosting effect.