These Cherry Cinnamon Rolls are a delightful twist on the classic favorite, blending soft, fluffy dough with a rich cherry filling and a creamy frosting. Perfect for breakfast, brunch, or a sweet treat any time of day, this recipe balances the tartness of cherries with the sweetness of cream cheese frosting.
Why You’ll Love This Recipe
- A fruity take on a traditional cinnamon roll.
- Fluffy, buttery dough paired with a vibrant cherry filling.
- Perfect for gatherings, holidays, or a weekend indulgence.
- Can be prepped in advance for stress-free baking.
Ingredients
For the Cherry Filling
- 3½ cups frozen cherries (454g)
- ⅓ cup granulated sugar (67g)
- ¼ cup cold water (60g)
- 2 tablespoons cornstarch (20g)
For the Dough
- ¼ cup warm water (60g)
- 1 teaspoon active dry yeast (6g)
- ¾ cup whole milk (180g)
- ⅓ cup granulated sugar (67g)
- 2 large eggs
- 4½ cups bread flour (540g)
- ½ teaspoon salt (3g)
- 6 tablespoons unsalted butter, room temperature
For the Cream Cheese Frosting
- 4 tablespoons unsalted butter, room temperature (57g)
- 3 ounces cream cheese, room temperature (85g)
- 2 cups powdered sugar (260g)
- 2 teaspoons vanilla extract
- 1–3 tablespoons whole milk (20–60g)
Step-by-Step Instructions
Make the Cherry Filling
- Combine the cherries and granulated sugar in a medium saucepan.
- Cook over medium-high heat until the mixture begins to gently boil.
- In a small bowl, mix the cold water and cornstarch until dissolved. Stir this slurry into the cherry mixture.
- Continue stirring until the filling thickens, about 2–3 minutes.
- Remove from heat, cool to room temperature, and then refrigerate while preparing the dough.
Activate the Yeast
- In a small bowl, mix the warm water, yeast, and a pinch of sugar.
- Let sit for about 15 minutes, or until the yeast is foamy and activated.
Make the Dough
- In a large mixing bowl or stand mixer, combine the milk, granulated sugar, eggs, and the activated yeast mixture.
- Gradually sift in the bread flour and salt, stirring until a shaggy dough forms.
- Add the butter, one tablespoon at a time, incorporating fully before adding more.
- Knead the dough by hand or with a dough hook for about 8–10 minutes, or until smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 1–1½ hours.
Form the Rolls
- Punch down the risen dough and roll it out on a floured surface into a rectangle, about 16×12 inches.
- Spread the cooled cherry filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from the long side into a log. Pinch the seam to seal.
- Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish or two smaller dishes.
- Cover loosely and let rise again for 30–45 minutes, or until puffy.
Bake the Rolls
- Preheat your oven to 350°F (177°C).
- Bake the rolls for 30–35 minutes, or until golden brown on top and baked through.
- Let the rolls cool slightly in the pan while you prepare the frosting.
Make the Cream Cheese Frosting
- In a medium bowl, beat the butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar and mix until combined.
- Stir in the vanilla extract and add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Frost and Serve
- Spread the cream cheese frosting over the slightly cooled rolls, allowing it to melt into the warm rolls.
- Serve immediately and enjoy!
Kitchen Equipment Needed
- Medium saucepan
- Mixing bowls
- Stand mixer or hand mixer
- Rolling pin
- 9×13-inch baking dish
- Spatula
Serving and Storage Tips
- Serving: These rolls are best served warm, fresh from the oven. Pair with coffee or tea for a perfect breakfast treat.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Reheating: Warm individual rolls in the microwave for 15–20 seconds to enjoy them soft and gooey.
Variations
- Nutty Addition: Sprinkle chopped pecans or walnuts over the cherry filling for extra texture and flavor.
- Glaze Alternative: Swap the cream cheese frosting for a simple powdered sugar glaze with a touch of almond extract.
- Berry Twist: Use a mix of frozen berries (blueberries, raspberries, and blackberries) in place of cherries.
Helpful Notes
- Make sure your cherries are frozen when starting the filling to prevent them from overcooking.
- Knead the dough until it’s smooth and slightly tacky but not sticky to ensure soft, fluffy rolls.
- Allowing the dough to rise fully both times is key to achieving light, pillowy rolls.
Frequently Asked Questions
1. Can I use fresh cherries instead of frozen?
Yes! If using fresh cherries, pit them and adjust the cooking time slightly since fresh cherries cook faster.
2. Can I make these rolls ahead of time?
Yes, you can prepare the rolls up to the second rise and refrigerate them overnight. Bring them to room temperature before baking.
3. What can I use if I don’t have bread flour?
All-purpose flour works as a substitute, but bread flour gives the rolls a chewier texture.
4. Can I freeze the rolls?
Yes, freeze baked and unfrosted rolls. Reheat in the oven, then add frosting before serving.
5. How do I prevent the filling from leaking out?
Roll the dough tightly and seal the edges well. Chill the filling before spreading it to minimize runniness.
These Cherry Cinnamon Rolls are a sweet, fruity delight that will make any morning special. Try them out for your next brunch or holiday gathering!