Directions

Cherry Rolls

In a large bowl mix together flour, sugar, yeast and salt. Set aside.

In a separate medium, microwavable dish combine water, milk and butter. Heat in microwave a little bit at a time until butter is melted and mixture is warm.

Stir the butter mixture into the flour mixture till combined. Stir in the egg. Add additional flour as required to make a soft dough about a 1/3 to 1/2 cup. You will know when it starts to pull away from the bowl and is elastic in consistency.

Knead the dough on a lightly floured surface for 3-4 minutes. Place in a lightly greased bowl then wrap in saran. Allow to rest for 10 minutes.

Roll out the dough on a lightly floured surface till it is a 8" x 14" rectangle. Pour cherry filling over the top. Then roll along the longer side length side. Cut log into 12 even pieces.

Place in a lightly greased 9" x 9" square or circular dish. Loosely cover the rolls in aluminum foil and allow to rise for 1 - 2 hours till buns double in size. Make sure the room is warm and draft free. One way to allow your buns to rise is by preheating your oven to 200 degrees Fahrenheit then turning your oven off and allowing them to rise in the warm oven.

Put them in the oven for 25 - 30 minutes until lightly browned. I put a pan underneath the buns to stop accidental drips of the cherry filling. In order to stop browning too much you can put the tin foil back on after 15 minutes of baking.

Frosting

Cream butter and cream cheese together. Add vanilla and cocoa. Then gradually add the powdered sugar till combined.

Frost buns when you have allowed to cool for 5 minutes.