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
Scale
- 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