Making the Dough

1. Prepare the Yeast: In a small bowl, combine the warm milk (about 110°F) with the yeast and a tablespoon of sugar. Let it sit for about 5-10 minutes until frothy. This step ensures your yeast is active and ready to work its magic!
2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, remaining sugar, and salt. Stir until well mixed. This combination is essential for creating the structure of your rolls.
3. Combine Wet Ingredients: Once the yeast mixture is frothy, add it to the flour mixture along with the melted butter and egg. Mix until a dough begins to form.
4. Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour as needed. Kneading develops the gluten, giving your rolls that perfect fluffy texture.
5. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size. This is the perfect time to clean up the kitchen and prepare your cherry filling!

Preparing the Cherry Filling

6. Make the Filling: In a medium saucepan over medium heat, combine the chopped cherries, brown sugar, cornstarch, vanilla extract, and cinnamon. Cook for about 5-7 minutes until the cherries start to break down and release their juices, stirring frequently. The mixture should thicken slightly.
7. Cool the Filling: Once the filling is ready, remove it from heat and let it cool while the dough continues to rise. You want the filling to be warm but not hot when you spread it onto the dough.

Assembling the Rolls

8. Roll Out the Dough: Once the dough has risen, punch it down to release the air. On a floured surface, roll it out into a large rectangle, about 1/4 inch thick. Make sure to keep the thickness consistent for even baking.
9. Spread the Cherry Filling: Spread the cooled cherry filling evenly over the rolled-out dough, leaving a small border around the edges.
10. Roll It Up: Starting from one long side, carefully roll the dough into a tight log. Pinch the seam to seal it, and try to keep the filling from spilling out. This step is crucial for keeping your rolls intact!
11. Slice the Rolls: Using a sharp knife or dental floss (yes, it works wonders!), slice the log into 12 equal pieces. Place the rolls in a greased baking dish, making sure to leave some space between them for rising.
12. Second Rise: Cover the rolls with a kitchen towel and let them rise again for about 30 minutes, or until they’ve puffed up. While they rise, preheat your oven to 350°F (175°C).

Baking the Rolls

13. Bake: Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they’re golden brown and cooked through. You’ll know they’re ready when the kitchen fills with that heavenly aroma!
14. Cool: After baking, let the rolls cool in the pan for about 10 minutes before icing them. This waiting period helps them set and makes them easier to handle.

Making the Icing

15. Prepare the Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If you want a thicker icing, add more powdered sugar; for a thinner consistency, add more milk.

Drizzling the Icing

16. Icing the Rolls: Drizzle the icing over the warm rolls, allowing it to soak into all those lovely crevices. This final touch adds sweetness and makes these rolls irresistible.