I bake sweet rolls on slow mornings. They fill the house with a warm smell. I make a batch on Saturdays and we eat one warm with coffee. Leftovers heat well for lunch.
This version has a soft dough and a tart cherry filling. Cherry Cinnamon Rolls with Homemade Filling came into my routine when cherries were cheap in summer. I make the filling first and save time later. The recipe fits a busy day and is easy to split into two sessions.
These cherry cinnamon rolls are a sweet yeasted pastry with a fruit filling and a cream cheese glaze. The dough stays soft and pulls apart in layers. The filling gives a bright, tart contrast to the sweet dough. People usually serve them for breakfast, brunch, or as a snack with coffee. They work well for a small party or a family morning. For another warm roll idea, try a strawberry cinnamon rolls version that uses fresh berries and a similar dough.
Why make this recipe
This recipe fits regular life. It does not need special tools. You can make the filling ahead and keep it in the fridge. The dough rises twice for a tender crumb. The flavor mixes cinnamon spice with tart cherries for a clear contrast. You can scale the batch up or down. If seasonal cherries are not available, you can use frozen fruit and still get good taste. The structure makes it easy to split tasks across two days for a calm morning bake.
How to make this recipe
You will make the cherry filling first, then mix the dough and let it rise. The filling cooks and thickens so it stays inside the rolls. After the first rise you roll the dough, spread the butter and filling, then shape the rolls. Let them rise again to get light, soft centers. Bake until pale brown and set, then frost while warm. If you like filled breakfasts, see a churro stuffed French toast method for a related idea.
Ingredients
- 3 1/2 cups frozen cherries (454g) — tart or sweet cherries work; frozen keeps the flavor year round.
- 1/3 cup granulated sugar (67g) — sweetens the filling a little.
- 1/4 cup cold water (60g) — helps the cherries simmer without thinning too much.
- 2 tbs corn starch (20g) + 1/4 cup warm water (60g) — starch thickens the filling so it does not leak.
- 1 tsp active dry yeast (6g) — gives the dough a light rise.
- 3/4 cup whole milk (180g) — warms the dough and adds fat for softness.
- 1/3 cup granulated sugar (67g) — for the dough sweetness.
- 2 large eggs — add structure and richness.
- 4 1/2 cups bread flour (540g) — bread flour gives chew and shape.
- 1/2 tsp salt (3g) — balances the sweet.
- 6 tbs unsalted butter, room temperature — for the dough richness.
- 4 tbs unsalted butter, room temperature (57g) — for spreading on the rolled dough.
- 3 oz cream cheese, room temperature (85g) — for a tangy glaze base.
- 2 cups powdered sugar (260g) — to sweeten the glaze.
- 2 tsp vanilla extract — adds warm aroma.
- 1-3 tbs whole milk (20-60g) — thin the glaze to the right pourable consistency.
Directions
Make the Filling:
Cook cherries, sugar, and cold water until soft. Mix cornstarch with warm water and add to thicken. Cool before spreading. Thick filling keeps rolls neat.
Activate The Yeast:
Warm milk (not hot) and stir in yeast and a pinch of sugar. Wait until foamy. Foam shows the yeast is alive.
Make The Dough:
Combine flour, sugar, salt, eggs, yeast mix, and butter. Knead until smooth. A good dough holds air and stretches.
First Rise:
Let the dough rise until doubled. A warm, draft-free spot speeds this. Rising builds flavor and structure.
Make The Rolls:
Roll dough into a rectangle. Spread room-temperature butter and then the cooled cherry filling. Roll tight and cut into even pieces. Tight rolls hold shape in baking.
Second Rise:
Place rolls in a pan and let them puff again. This gives a soft center and a light crust.
Bake and Frost:
Bake until light brown and set. Cool slightly then spread cream cheese glaze. Warm rolls take the glaze well and soften the cream cheese.
How to serve this recipe
Serve the rolls warm. A single roll fits well with a cup of coffee or tea. For brunch, place several on a large plate and let people take one or two. You can cut them smaller for a buffet or keep them full size for a family morning. If you made them the day before, warm briefly in the oven before serving. This version works for casual weekend meals or a small celebration where you want a cozy, easy dessert.
How to store this recipe
Cool rolls completely before storing. In the fridge, keep them in an airtight container for 3–4 days. To freeze, wrap individual rolls in plastic and place in a zip bag for up to 2 months. Thaw in the fridge overnight and warm in the oven for 5–10 minutes. Keep the glaze separate if you want a fresher look when you serve later. Reheat gently to avoid drying the dough.
Tips to make this recipe
Work with room temperature butter and cream cheese for smooth glaze. Do not overfill the rolls; too much filling can leak. If the filling is thin, cook a bit longer with starch. Knead until the dough is elastic but not sticky. If dough is sticky, add a little flour, one tablespoon at a time. For a related shaped treat and baking hints, see the cinnamon roll cookies guide.
Variation
Swap cherries for frozen mixed berries or thawed blackberries if you like a different fruit. Use canned cherry pie filling in a pinch, but cook it a bit to reduce liquid. For a spiced variant, add a half teaspoon of ground cardamom to the filling or dough. If you want a simpler sweet, omit the cream cheese glaze and dust with powdered sugar. Some swaps change texture, so adjust cooking time for wetter fillings.
FAQs
Q: Can I use fresh cherries?
A: Yes. Pit and chop them. Cook to soften and thicken.
Q: Can I use instant yeast?
A: Yes. Use half the amount and mix directly with flour.
Q: Do I need bread flour?
A: All-purpose works. Bread flour gives more chew.
Q: Can I make rolls ahead?
A: Yes. Shape, then chill overnight and bake next day.
Q: How do I stop filling from leaking?
A: Thicken well and keep filling cool before rolling.
Conclusion
These cherry cinnamon rolls make a reliable treat for home mornings and small gatherings. They store well and can be split across two days to save time. For more cherry roll ideas, try the Homemade Cherry Cinnamon Rolls Recipe – Honest And Truly! for a similar take. If you want a different family-tested version, see Cherry Cinnamon Rolls with Homemade Filling – Made in Motherhood for another approach. For a shorter, simpler roll idea, check Cherry Rolls – Kitchen Confidante®.
Print
Cherry Cinnamon Rolls with Homemade Filling
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These cherry cinnamon rolls are soft and sweet, filled with a tart cherry filling and topped with a cream cheese glaze, perfect for breakfast or brunch.
Ingredients
- 3 1/2 cups frozen cherries
- 1/3 cup granulated sugar (for filling)
- 1/4 cup cold water
- 2 tbsp corn starch
- 1/4 cup warm water
- 1 tsp active dry yeast
- 3/4 cup whole milk
- 1/3 cup granulated sugar (for dough)
- 2 large eggs
- 4 1/2 cups bread flour
- 1/2 tsp salt
- 6 tbsp unsalted butter (for dough)
- 4 tbsp unsalted butter (for spreading)
- 3 oz cream cheese (for glaze)
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 1–3 tbsp whole milk (for glaze)
Instructions
- Make the filling: Cook cherries, sugar, and cold water until soft. Mix cornstarch with warm water and add to thicken. Cool before spreading.
- Activate the yeast: Warm milk (not hot) and stir in yeast and a pinch of sugar. Wait until foamy.
- Make the dough: Combine flour, sugar, salt, eggs, yeast mix, and butter. Knead until smooth.
- First rise: Let the dough rise until doubled in a warm spot.
- Make the rolls: Roll dough into a rectangle. Spread butter and then the cooled cherry filling. Roll tight and cut into pieces.
- Second rise: Place rolls in a pan and let puff again.
- Bake and frost: Bake until light brown. Cool slightly then spread cream cheese glaze.
Notes
Serve warm; leftovers can be stored in an airtight container for 3–4 days in the fridge or frozen for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 20g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
