Cherry Sweet Rolls (Kirsch Schnecken)

Fluffy sweet rolls, filled with sour cherry jam, and optionally topped with German streusel, these Cherry sweet rolls are the perfect breakfast pastry!

Schnecken are by far one of my favorite German pastries and they are often filled with red currants and topped with streusel – so this cherry version is very similar but a little easier!

Can I use any jam for the filling?

Yes! While I LOVE these with sour cherry jam, you can use any jam you have. I do recommend using something a little more tart to balance out the sweetness of the lemon glaze and streusel.

Can these be made in advance?

Yes! These Cherry Rolls can definitely bake and glaze them the night before and then have them in the morning. But to have them as fresh as possible I recommend making and shaping them the night before. Then, cover them with plastic wrap and place in the fridge overnight and bake in the morning.

Tips for making Cherry Rolls

• As with most yeasted doughs, be sure to knead to dough until it is smooth. For me this took about 15 to 20 minutes on low speed.
• When rolling out the dough, don’t press too hard that you tear the dough – it should be a gentle, even amount of pressure and use a little flour so the dough doesn’t stick.
• In order for the rolls to grow as quickly as possible, make sure the jam is at room temperature or slightly warm.
• Cutting through the roll to create the slices can get a little messy. For best results use a thin sharp knife to saw through the roll and cut the slices. Alternatively, you could roll the dough out, spread the jam over it, and then cut it into the strips first and then roll each strip individually.
• If you choose to add streusel to the cherry rolls, be sure to press it into them so that it doesn’t just fall off.

Additional Pastries to try!

• Krapfen | German Jam filled Donuts
• Lemon Blueberry Streuseltaler
• Himbeer Schnecken | German Raspberry Rolls

Ingredients

• All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
• Sugar: This recipe uses granulated sugar in the dough as well as powdered sugar in the glaze and granulated sugar in the streusel if you choose to add it.
• Milk: The cherry rolls use milk as the liquid in the dough; however, they will also work with non-dairy milks such as almond or light coconut milk.
• Butter: The butter adds moisture to the dough as well as the streusel if you decide to add it!
• Eggs: I use standard large eggs from the store. There is one whole egg in the dough.
• Yeast: In this recipe, instant yeast is used – just be sure it is still active.
• Vanilla Extract: Vanilla extract adds flavor to the dough.
• Tart Cherry Jam: Be sure to use a good quality jam because it is the main source of flavor in these rolls!
• Lemon Juice: Lemon juice is mixed with the powdered sugar to make the glaze.

How to make Kirschschnecken?

Dough

• In the bowl of a stand mixer add in the flour, sugar, and yeast, then whisk to combine.
• Add in the warm milk, butter, egg, lemon zest, and vanilla. Use the dough hook attachment to knead the dough on medium low speed until smooth and the sides of the mixing bowl are clean.
• Shape the dough into a ball and place in a lightly greased bowl (can be the same mixing bowl). Cover the bowl with a lid or plastic and place somewhere warm to rise for 45 minutes.
• Preheat the oven to 350 F and arrange two racks so that they divide the oven into thirds.

Make the Streusel

• The streusel is optional but I think it adds so much to them!
• In a medium bowl whisk together the flour and sugar. Then add in the butter and vanilla.
• Rub the butter into the dry ingredients using a fork until all of the butter has been fully mixed in.

Assemble the Cherry Sweet Rolls

• Line two baking sheets with parchment paper or silicone baking mats.
• Once doubled in size, lightly sprinkle the dough with flour and punch out the air from the dough. I recommend not re-kneading it because this will tighten the gluten making it difficult to roll out but just be sure to smoosh out all of the air.
• Lightly flour your work surface and pat the dough into a skinny rectangle. Gently roll the dough out to approximately 20 cm x 45 cm. I recommend rolling the short end closest to you a little thinner so the center isn’t too thick.
• Spoon the jam over the surface of the rolled out dough and use an offset spatula or a rubber spatula to spread the jam over the whole surface of the dough, all the way to the edges.
• Starting with the short side closest to you, roll the dough up tight but not too tight that all of the jam squeezes out.
• Use a knife and ruler to mark the roll into approximately, 1″ slices.
• Use the same sharp knife to cut the roll into slices. Lay half of the slices onto each lined baking sheet. Tuck about a 1/2″ of the end of the swirl under each roll.
• Gently press down on top of each slice, it will be a little messy, but this helps to give them their characteristic large swirl.
• If you want to add the streusel on top, do so now and crumble it onto each slice. Gently press the streusel into each slice then top the streusel on each roll with a couple of teaspoon dollops of jam.
• Leave the rolls to proof for about 20 minutes, they should look like they have grown slightly and are a little puffy.
• Once proofed, bake the rolls for 10 minutes in the preheated oven. Then, swap the pans and rotate them and bake for another 10-15 minutes until golden brown. *If baking with streusel I recommend baking them a little longer.
• While they bake, prep the lemon glaze.

Lemon Glaze

• Scoop the powdered sugar into a medium mixing bowl and add in the lemon juice. Whisk to combine to a thin glaze that is about the thickness of maple syrup.

Finishing touches

• Once baked a slightly golden brown, take the baking sheets out of the oven and place on to wire cooling racks.
• Immediately brush/drizzle the lemon glaze onto the rolls. Then leave them to cool for at least 5 minutes before serving.