Preparing the dough:

Combine the melted butter, sugar, salt, yogurt, and yeast in the bowl of a stand mixer. Stir with a flexible spatula, then incorporate half the flour. Once smooth, stir in the remaining flour, fit the mixer with a hook attachment, and knead on low until the dough is smooth and elastic, about 10 minutes.

Cover with plastic and let the dough rise in a warm place until puffy and soft, though not visibly doubled, about 45 minutes. Meanwhile, pulse the dried and frozen Montmorency tart cherries with the cinnamon in a food processor until roughly chopped, then process continuously until jammy and thick.

Shaping:

On a lightly floured surface, roll the dough into a 13” square. Spread the cherry filling over the dough with an offset spatula, leaving a 1/2” margin all the way around. Sprinkle with nuts (if using), then tightly roll into a log, tucking it seam-side down.

Cut the soft dough with unflavored dental floss. Tear off an 8” strand and slide it under the dough, down to the middle. Cross the two strands over the top and pull tight. Repeat to cut 12 slices in total. Arrange the rolls in a lightly greased 9” by 13” by 2” aluminum baking pan, or divide between two 8” by 2” cake pans. Cover with foil, and refrigerate overnight (about 8 hours).

Finishing:

With the tinfoil still in place, set the Cinnamon Rolls on a baking sheet and slide into a cold oven, adjusted to the lower-middle position. Preheat to 350° and bake 40 minutes. Remove the foil and continue baking until puffed, lightly browned and firm, about 10 minutes more.

Meanwhile, whisk together the powdered sugar and Montmorency tart cherry juice in a small bowl. If you like, season with a pinch of salt and a drop or two of almond extract.

Invert the Cinnamon Rolls onto a large platter, drizzle with cherry frosting, and serve immediately.

Recipe courtesy of Stella Parks