Cherry Cinnamon Rolls

For the dough

Dissolve yeast and 1 teaspoon of the sugar in warm water; set aside. 

In large mixing bowl, combine milk, remainder of the 2/3 cup sugar, butter and eggs. Add yeast mixture and 2 cups of the flour and beat until smooth. Stir in enough of the remaining flour to make a stiff dough.

Turn out onto a floured surface and knead for 8 minutes. Place dough into a large, greased bowl, cover, and allow to rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Punch dough down and allow to rest for 5 minutes. On a lightly floured surface, roll dough out into a 15 x 18 rectangle.

For the filling

Mix together sugar and cinnamon in a small bowl. Spread the melted butter over the dough. Sprinkle the cinnamon sugar evenly over the dough, leaving 1 inch clear along the long side furthest away from you. 

Spread the cherry pie filling, in a 5" x 18" rectangle on the dough edge closest to you. Sprinkle with fresh cherries. Tightly roll up dough away from you and pinch edges together to seal. The cherry filling will squeeze forward into a thinner layer as you roll.

Using unflavored and unwaxed dental floss or a serrated knife, cut the dough into 12 equal slices and place swirl side up on a Reynolds Wrap^® Non-Stick Foil lined baking sheet. Loosely cover with a towel and allow to rise in a warm place for 45 minutes. Bake at 350°F for 25 to 30 minutes until golden.

For the icing 

Stir together powdered sugar, butter and extract. Add water until desired consistency is achieved. Decorate slightly cooled rolls by piping or spreading.

Reynolds Tip 

Save time by using store bought cinnamon roll dough and cherry pie filling.