Cherry Cinnamon Rolls with Homemade Filling

Why You’ll Love This Recipe

These rolls bring together the soft, pillowy texture of homemade cinnamon rolls and the tart-sweet flavor of fresh cherries cooked into a jammy, spiced filling. The homemade cherry filling adds a rich depth that you just can’t get from canned versions. Whether you enjoy them warm from the oven or reheated the next day, these rolls are indulgent, flavorful, and totally worth the effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Granulated sugar
• Instant yeast
• Salt
• Whole milk
• Unsalted butter
• Eggs

For the cherry filling:

• Fresh or frozen cherries, pitted and halved
• Granulated sugar
• Cornstarch
• Lemon juice
• Ground cinnamon
• Vanilla extract

For the glaze (optional):

• Powdered sugar
• Milk or cream
• Vanilla extract

Directions

1. Make the dough:
   • Warm the milk and butter together until the butter is melted but not hot.
   • In a large mixing bowl, combine flour, sugar, yeast, and salt.
   • Add the milk mixture and eggs, mixing until a soft dough forms.
   • Knead the dough for 6–8 minutes by hand or with a dough hook until smooth and elastic.
   • Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
2. Prepare the cherry filling:
   • In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, and cinnamon.
   • Cook, stirring often, until the mixture thickens and becomes jam-like (about 10–12 minutes).
   • Remove from heat, stir in vanilla extract, and let cool completely.
3. Assemble the rolls:
   • Punch down the risen dough and roll it out into a rectangle (roughly 16×12 inches) on a floured surface.
   • Spread the cooled cherry filling evenly over the dough.
   • Roll up tightly from the long side and slice into 12 equal rolls.
   • Place the rolls into a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes.
4. Bake:
   • Preheat your oven to 350°F (175°C).
   • Bake the rolls for 25–30 minutes, or until golden brown and the centers are cooked through.
   • Let cool slightly before glazing.
5. Make the glaze (optional):
   • Whisk together powdered sugar, milk, and vanilla extract until smooth.
   • Drizzle over warm rolls and serve.

Servings and timing

This recipe makes 12 rolls. Prep time is about 30 minutes, rising time is 1 hour 30 minutes, and baking time is 25–30 minutes. Total time: approximately 2 hours and 30 minutes.

Variations

• Cherry-Almond Rolls: Add almond extract to the filling and sprinkle with sliced almonds before baking.
• Chocolate Cherry Rolls: Sprinkle chocolate chips over the cherry filling before rolling up.
• Cream Cheese Frosting: Swap the glaze for a rich cream cheese frosting for an even more decadent finish.
• Vegan Version: Use plant-based butter, almond milk, and a flax egg substitute for a dairy- and egg-free option.
• Gluten-Free: Use a 1:1 gluten-free flour blend, but note texture may vary slightly.

Storage/Reheating

Store rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the microwave for 20–30 seconds or in a 300°F oven for 5–7 minutes. Rolls can also be frozen before or after baking—thaw overnight in the fridge and warm before serving.

FAQs

Can I use canned cherry pie filling?

Yes, but homemade filling gives the best texture and flavor. If using canned, reduce added sugar in the recipe.

How do I prevent the filling from leaking out?

Spread the filling evenly and avoid overfilling. Roll the dough tightly and place seam-side down.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before rolling out.

What type of cherries work best?

Sweet cherries like Bing are great, but tart cherries also work if you adjust the sugar to balance flavor.

Can I freeze the rolls before baking?

Yes, slice and freeze on a tray, then transfer to a bag. Let thaw and rise before baking.

Do I have to use a glaze?

No, they’re delicious plain or topped with powdered sugar, but glaze adds extra sweetness and appeal.

Can I make these without a stand mixer?

Yes, knead the dough by hand for about 8–10 minutes until smooth and elastic.

Why are my rolls too dense?

The dough may not have risen enough, or the flour measurement may be too heavy. Use spoon-and-level method when measuring.

How do I get evenly sized rolls?

Use a sharp knife or unflavored dental floss to slice the rolled dough cleanly and evenly.

Can I add nuts to the filling?

Absolutely—chopped pecans, walnuts, or almonds add great texture and flavor.

Conclusion

Cherry Cinnamon Rolls with Homemade Filling are a cozy, comforting twist on a beloved classic. With their soft dough, spiced cherry center, and sweet glaze, they’re a beautiful and flavorful addition to any breakfast or dessert spread. Once you try them, they’re bound to become a favorite for weekends, holidays, and special mornings.

Cherry Cinnamon Rolls with Homemade Filling

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Cherry Cinnamon Rolls with Homemade Filling are soft, fluffy rolls filled with a spiced cherry compote and topped with a sweet glaze. This fruity twist on classic cinnamon rolls is perfect for breakfast, brunch, or dessert.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the dough:
• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 tsp instant yeast (1 packet)
• 1/2 tsp salt
• 3/4 cup whole milk
• 1/4 cup unsalted butter
• 2 large eggs
• For the cherry filling:
• 2 cups fresh or frozen cherries, pitted and halved
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• For the glaze (optional):
• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• 1/2 tsp vanilla extract

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Instructions

1. Make the dough: Warm milk and butter until butter melts. Let cool to lukewarm. In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk mixture and eggs. Mix to form a soft dough, then knead for 6–8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
2. Prepare the cherry filling: In a saucepan, combine cherries, sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat for 10–12 minutes until thick and jammy. Stir in vanilla and let cool completely.
3. Assemble: Punch down dough and roll into a 16×12-inch rectangle. Spread cooled cherry filling over the dough. Roll tightly from the long edge and slice into 12 rolls.
4. Place rolls in a greased 9×13-inch baking dish. Cover and let rise 30–45 minutes.
5. Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden and cooked through. Let cool slightly.
6. Make glaze (optional): Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and serve.

Notes

• Use sweet cherries or adjust sugar for tart cherries.
• Let filling cool completely to prevent soggy dough.
• Roll tightly and slice with dental floss for even pieces.
• Store leftovers in the fridge or freeze for later enjoyment.

Nutrition

• Serving Size: 1 roll
• Calories: 320
• Sugar: 22g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 55mg