Cherry Cream Cheese Roll, the perfect sweet treat for Valentine’s Day!

If you are looking for a different “sweet treat” for your loved one for Valentine’s Day, you might consider this Cherry Cream Cheese Roll. The sweet braided roll has a cream cheese filling that is topped with cherry pie filling. Scrumptious!

Cherry Cream Cheese Roll--cover

Cherry Cream Cheese Roll for Valentine’s Day . . . Perfect!

I always think of cherry desserts for Valentine’s Day . . . Chocolate Covered Cherries (my favorite!!!), Jeri’s Chocolate Cherry Cake (Daddy’s favorite!), and Cherry Cream Cheese Pie (my son, Jason’s, favorite!). And, this year I am adding a new one to my list . . . this Cherry Cream Cheese Roll. These delicious cherry filled braided sweet breads were, and are, extremely popular in my hometown and surrounding areas. I had not had one in YEARS. But last Thanksgiving, my friend, Patti Rye, sent me her recipe and told me I should make them. So, I did! And, I can tell you, they are scrumptious!!!

Cherry Cream Cheese Roll, slices

Making the Cherry Cream Cheese Roll . . .

The Cherry Cream Cheese Roll starts with a sweet yeast dough and a cream cheese filling. Both are made the day before and refrigerated overnight. But, while these rolls do take two days to complete, the process is relatively easy, and the result is a delicious braided “cherry and cream cheese-filled” sweet bread that literally melts in your mouth.

Making the Yeast Sweet Bread Dough:

I made the sweet bread dough in my KitchenAid stand mixer. If you are into making bread, this is the only way to make it now, in my humble opinion. The mixer mixes and kneads the dough for you. And, once the dough is made, cover with plastic wrap and refrigerate overnight.

Making the Cream Cheese Filling:

Once the sweet bread dough is made, I wash my mixing bowl and make the cream cheese filling in my stand mixer. One note of caution: The cream cheese HAS to be room temperature or close to it. If it is at all cold, the filling will be lumpy and won’t be good. I made that mistake . . . thankfully, my cousin, LaNan, a caterer, gave me the solution. She saved my filling!!!

Putting it all together!

This recipe makes enough dough for 4 rolls, and enough filling for 5. So, if you make it, divide the filling and put the fifth amount in a covered freezer-proof container for another day.

Then the process begins:

  • Divide the dough into four balls
  • Roll each out into a rectangle
  • Spread the filling down the center
  • Top with cherry pie filling cherries

Cherry Cream Cheese Roll, filling

The last step is to braid the rolls. I watched a YouTube video several times to get the technic down, and am still learning. You have to “tuck” the braid ends under the next braid, continuing from the top to the bottom.

Cherry Cream Cheese Roll, raw

Oncde baked, the roll has to cool before cutting. We generally cut into 2-inch slices to serve. This Cherry Cream Cheese Roll is delicious with a hot cup of coffee, as a sweet treat for breakfast, or just as a snack. If you serve it to guests, I promise you they will want seconds . . . or thirds! And, if you make it for a Valentine sweet treat for your Sweetie, think about a romantic breakfast with this Cream Cheese Roll taking the place of a danish roll. Serve with hot coffee, maybe orange juice and a fruit cup. And, don’t forget the rose and the card!

What would you serve with this Cherry Cream Cheese Roll?

Cherry Cream Cheese Roll, slices

Shared on Meal Plan Monday, Tasty Tuesdays

Cherry Cream Cheese Roll Recipe

This scrumptious Cherry Cream Cheese Roll will literally melt in your mouth. The braided sweet bread dough is filled with a cream cheese filling that is topped with cherry pie filling. It is a perfect choice for the Christmas holidays and Valentine's Day.

Course: Bread
Cuisine: American
Servings: 4 rolls
Author: Maribeth
Sweet Bread Dough Ingredients:
  • 1 (8-ounce) sour cream
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 cup butter (1 stick), melted
  • 2 packages active dry yeast
  • 1/2 cup warm water (100-110 degrees)
  • 2 eggs, beaten
  • 4 cups flour
Cream Cheese Filling Ingredients:
  • 3 (8-ounce) cream cheese, room temperature
  • 1 cup sugar
  • 1 egg, beaten
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 can cherry pie filling (I use Lucky Leaf)
Instructions for Dough:
  1. Heat sour cream over low heat.

  2. Add sugar, salt, butter. Stir to combine. Cool to lukewarm.

  3. Sprinkle yeast over warm water in the mixing bowl. Stir until dissolved.

  4. Add the sour cream mixture, eggs, and flour. Mix well.

  5. Place dough in a glass bowl. Cover with plastic wrap and refrigerate overnight.

Instructions for Cream Cheese Filling:
  1. Mix all ingredients together in the mixing bowl. Beat until filling is smooth and creamy.

  2. Pour filling into a glass bowl. Cover with plastic wrap and refrigerate overnight.

Instructions for Day 2:
  1. Divide the dough into 4 parts. Roll each out on a floured surface into a 12x8-inch rectangle.

  2. Spread 1/5 of the Cream Cheese Filling down the center of each rectangle (the center 1/3 of the dough).

  3. Spoon some of the cherries and a little of the filling down the center of the cream cheese filling. (See the picture)

  4. Go down 1-inch from the top of the rectangle, and cut 8 (1-inch) slices in the dough on both sides. Be careful to line the two sides cuts up. NOTE: I would highly recomment watching a YouTube video on how to braid a cream cheese or fruit filled braided bread.

  5. Fold the top 1-inch down over the filling. Then begin braiding from one side to the other. Be careful to "tuck" the end of the strip under the next one. And, try to not leave an "opening" between the strips, if possible.

  6. When you get at the bottom, pull the bottom 1-inch up over the bottom of the filling, the cross over the last two strips.

  7. Place rolls on parchment paper on baking sheets. Let rise 30 minutes before baking.

  8. Bake at 375 for about 20-22 minutes. Remove from oven and let cool 30 minutes to 1 hour before slicing.

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