Nothing compares to a juicy slice of cherry pie—except perhaps a fluffy cherry cinnamon roll. With a rich, yeasted dough, tart cherry pie filling, and a decadent cream cheese frosting, these treats are absolutely delightful. These cherry cinnamon rolls, featuring homemade filling, are bound to become a new favorite!
WHY I LOVE THIS RECIPE
I’m a big fan of sweet roll recipes, so much so that I’ve dedicated an entire category on this blog to my cinnamon roll obsession. And when it comes to cherry pie, I’m just as smitten—so it’s no surprise that these cherry cinnamon rolls are among my favorites.
The homemade cherry filling uses frozen cherries, making it easy to whip up these delightful rolls any time of year.
This recipe features a sweet, eggy dough made with active dry yeast, which means the rolls only need to rise for an hour before you can roll and fill them. It’s a quick and easy recipe that doesn’t skimp on flavor!
HOW TO MAKE CHERRY CINNAMON ROLLS
INGREDIENTS
Cherry Filling
- 3 1/2 cups frozen cherries (454g)
- 1/3 cup granulated sugar (67g)
- 1/4 cup cold water (60g)
- 2 tablespoons cornstarch (20g)
Dough
- 1/4 cup warm water (60g)
- 1 teaspoon active dry yeast (6g)
- 3/4 cup whole milk (180g)
- 1/3 cup granulated sugar (67g)
- 2 large eggs
- 4 1/2 cups bread flour (540g)
- 1/2 teaspoon salt (3g)
- 6 tablespoons unsalted butter, room temperature
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)
DIRECTIONS
Make the Filling
- In a medium-sized pan, combine the frozen cherries and sugar. Stir continuously over medium-high heat until the mixture reaches a gentle boil.
- In a small bowl, mix the cold water and cornstarch until fully dissolved, then gently stir this into the cherry mixture. Continue stirring until the filling thickens.
- Once thickened, remove from heat and let it cool. Transfer the filling to a bowl and refrigerate while you prepare the dough.
Activate the Yeast
- In a small bowl, whisk together the warm water, active dry yeast, and a pinch of sugar. Allow the mixture to sit for about 15 minutes, or until it becomes bubbly and foamy.
Make the Dough
- In a large bowl, add the bloomed yeast, milk, sugar, and eggs. Whisk until well combined.
- Sift in the bread flour and salt, stirring until a shaggy dough forms.
- Incorporate the room temperature butter either by hand or with a stand mixer on low speed, mixing for about 3 minutes.
- Knead the dough by hand or with a dough hook on medium speed for approximately 10 minutes, or until the dough pulls away from the sides of the bowl.
First Rise
- Transfer the dough to a greased bowl and cover it with a damp cloth or kitchen towel. Let it rise in a warm area (around 72°F / 22°C) for about 1 hour, or until it has nearly doubled in size.
Make the Rolls
- Lightly dust your work surface with flour, then gently pat the dough into a rectangle. Roll it out to a 14″ x 16″ rectangle using a floured rolling pin.
- Remove the cherry filling from the fridge and spread it evenly over the dough, leaving a one-inch margin along one edge to help seal the rolls.
- Starting from the opposite edge, roll the dough tightly toward the filled edge, applying gentle pressure. Lightly moisten the margin with water to seal it, then let the roll rest seam side down for a minute.
- Using a non-serrated knife, cut the log into twelve equal pieces and arrange them in an 11″ x 15″ baking pan.
Second Rise
- Preheat your oven to 350°F (177°C).
- Place the pan of rolls in a warm spot in your kitchen and let them rise for about 30 minutes, or until they are noticeably puffed up.
Bake and Frost
- Bake the rolls in the center of the preheated oven for 30-35 minutes, or until the tops are just beginning to brown.
- While the rolls bake, prepare the cream cheese frosting. In a medium bowl, beat together the butter, cream cheese, powdered sugar, vanilla, and milk until smooth and creamy. Adjust the milk quantity to achieve your desired consistency.
- Once the rolls are out of the oven, let them cool for 15 minutes before frosting. Serve and enjoy!
