Ingredients

• ¾ cup Milk, warmed to 110-120°F (185 mL)
• 2 Tbsp Honey (42 g)
• 2 ¼ tsp Active Dry Yeast (7 g)
• 3 ½ cups Organic Unbleached White All-Purpose Flour (475 g)
• ½ tsp Kosher Salt
• 2 Eggs (100 g)
• 2 tsp Vanilla Extract
• 6 Tbsp unsalted Butter, room temperature (85 g)

• 15 oz can Oregon Fruit Dark Sweet Cherries, drained and chopped
• 2 Tbsp unsalted Butter, melted (28 g)
• ¼ cup Granulated Sugar (50 g)
• ¼ cup Brown Sugar (55 g)

• 4 oz Cream Cheese, room temperature (113 g)
• 2 Tbsp reserved Cherry Juice (30 mL)
• ¼ tsp Vanilla Extract
• 1 cup Powdered Sugar (120 g)

Instructions

1. In a small bowl, mix together warm milk, honey and yeast. Let sit for 5 minutes.
2. In the bowl of a stand mixer fitted with a dough hook, add flour and salt. Stir briefly to combine.
3. To the flour, add in yeast mixture, eggs and vanilla. Mix on low until the flour is incorporated. Increase speed and add the butter, 1 tablespoon at a time, until fully incorporated. Knead for 5 minutes on medium-low. Transfer the dough into a greased bowl, cover, and let rise in a warm place for 45 minutes.
4. Drain the cherries, reserving about ¼ cup juice for the frosting. Finely chop the cherries.
5. Butter or spray a 9 x 13-inch baking pan.
6. On a lightly floured surface, roll the risen dough into an 18 x 14-inch rectangle, with the long edge facing you. Brush with melted butter, then sprinkle with sugars and chopped cherries. Roll the dough into an 18-inch log and slice into twelve 1 ½ inch spiral rolls. Arrange the rolls in the prepared pan, cover and let rise again for 30 minutes.
7. During this final rise, preheat the oven to 350°F. Once risen, bake the rolls for 25-30 minutes, until lightly golden.
8. Whisk together the frosting ingredients and spread over the warm rolls, if using.