Cherry Cinnamon Rolls
These cherry cinnamon rolls feature a buttery yeasted roll filled with a tangy cherry filling and topped with a creamy glaze, perfect for brunch or dessert.
I grew up baking fruit-filled pastries on slow Sunday mornings, and these cherry cinnamon rolls are the kind of treat that turns an ordinary weekend into a small celebration. They combine a tender, buttery yeasted roll with a slightly tart, glossy cherry filling and a tangy cream cheese glaze — perfect for brunch, holiday breakfasts, or a cozy dessert. If you want a printable version of the method and measurements, you can find the detailed cherry cinnamon rolls with homemade filling recipe page.
Why you’ll love this dish
This recipe marries a classic cinnamon roll texture with a bright fruit filling that’s cooked down until jammy. That homemade cherry filling keeps the rolls from getting soggy, and the cream cheese icing adds the silky balance you expect from a great roll. It’s an excellent choice for a weekend brunch, a holiday morning, or when you want something showy but still straightforward to make for guests.
What makes it especially practical:
- The filling uses frozen cherries, so it’s available year-round.
- Dough is enriched (butter and eggs) so it stays tender and reheats beautifully.
- You can make the filling and dough ahead, then assemble and bake the morning of.
The cooking process explained
Short overview so you know what’s coming: first you cook the cherry filling to thicken it. Then you bloom the yeast and mix a rich dough with milk, eggs, butter, flour and salt. After a first rise you roll the dough out, spread softened butter, scatter the cooled cherry filling, roll and cut into rounds. The rolls proof a second time, bake until golden, then get finished with a cream cheese glaze. Total active hands-on time is about 60–75 minutes; allow for rising (about 1½–2 hours total).
What you’ll need
- 3 1/2 cups frozen cherries (454 g) — no need to thaw fully
- 1/3 cup granulated sugar (67 g) for the filling
- 1/4 cup cold water (60 g) for the cornstarch slurry
- 2 tbsp cornstarch (20 g)
- 1/4 cup warm water (60 g) for the yeast
- 1 tsp active dry yeast (6 g)
- 3/4 cup whole milk (180 g), warmed to 100–110°F (37–43°C)
- 1/3 cup granulated sugar (67 g) for the dough
- 2 large eggs, room temperature
- 4 1/2 cups bread flour (540 g)
- 1/2 tsp salt (3 g)
- 6 tbsp unsalted butter, room temperature (for the dough)
- 4 tbsp unsalted butter, room temperature (for spreading on the rolled dough)
- 3 oz cream cheese, room temperature (85 g)
- 2 cups powdered sugar (260 g) for the frosting
- 2 tsp vanilla extract
- 1–3 tbsp whole milk (20–60 g) to thin the frosting as needed
Notes and substitutions:
- Bread flour gives better chew and structure; you can use all-purpose flour but expect slightly softer rolls.
- For dairy-free versions, swap milk, butter and cream cheese for plant-based alternatives and reduce proof time slightly if colder.
- If cherries are very tart, add an extra tablespoon of sugar to the filling to taste.
Step-by-step instructions
Make the Filling
- In a small saucepan combine 3 1/2 cups frozen cherries and 1/3 cup granulated sugar. Heat over medium until cherries release juices, stirring occasionally (about 5–7 minutes).
- Mix 2 tbsp cornstarch with 1/4 cup cold water to make a slurry. Stir slurry into simmering cherries.
- Simmer gently until thick and glossy, about 2–4 more minutes. Remove from heat and cool to room temperature before using so the dough doesn’t get soggy.
Activate the Yeast 4. In a small bowl, stir 1 tsp active dry yeast into 1/4 cup warm water (about 100–110°F). Let sit 5–8 minutes until foamy. If it doesn’t foam, the yeast may be dead — start over with fresh yeast.
Make the Dough 5. Warm 3/4 cup whole milk to 100–110°F. In the bowl of a stand mixer (or a large mixing bowl), combine warmed milk, the foamy yeast, 1/3 cup granulated sugar, and 2 large eggs; whisk briefly. 6. Add 4 1/2 cups bread flour and 1/2 tsp salt. Mix on low with a dough hook until combined. 7. Add 6 tbsp room-temperature unsalted butter in pieces. Knead on medium speed 4–6 minutes (or 8–10 minutes by hand) until dough is smooth and slightly tacky. It should pass a light windowpane test or feel elastic.
First Rise 8. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1–1½ hours.
Make the Rolls 9. Turn the risen dough out onto a lightly floured surface. Roll into a roughly 16×12-inch rectangle. 10. Spread 4 tbsp softened unsalted butter evenly over the dough, leaving a 1/2-inch border on one long edge. 11. Spread the cooled cherry filling evenly over the butter layer, keeping it a little loose so it doesn’t overflow when baking. 12. Starting at the long edge, roll the dough tightly into a log. Pinch the seam to seal. 13. Using a sharp knife or dental floss, cut the log into 12 equal rolls (about 1 to 1¼-inch thick).
Second Rise 14. Arrange rolls in a greased 9×13-inch baking pan, leaving a little space between each. Cover loosely and let rise until puffy, about 30–45 minutes.
Bake and Frost 15. Preheat oven to 350°F (175°C). Bake rolls 20–25 minutes until golden brown and set in the center. 16. While rolls bake, beat together 3 oz cream cheese and 4 tbsp unsalted butter until smooth. Add 2 cups powdered sugar, 2 tsp vanilla extract, and 1–3 tbsp milk to reach a spreadable consistency. 17. Remove rolls from oven and let cool 5–10 minutes, then spread frosting over warm rolls so it melts into the layers.
If you prefer a quicker crisp-top finish, place the pan under the broiler for 20–30 seconds at the end — watch carefully to avoid burning.
01Ingredients
For the Cherry Filling
For the Dough
For the Cream Cheese Frosting
02Method
- Make the Filling
- Activate the Yeast
- Make the Dough
- First Rise
- Make the Rolls
- Second Rise
- Bake and Frost
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0 OF 17 DONE03Recipe notes
- 01For dairy-free versions, swap milk, butter, and cream cheese for plant-based alternatives. If cherries are very tart, add an extra tablespoon of sugar.
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Best ways to enjoy it
Serve these rolls warm for the softest texture and most fragrant experience. They’re fantastic with:
- A pot of strong coffee or a warming herbal tea.
- A simple side of yogurt or a citrus fruit salad to cut the richness.
- As a dessert, plate with a scoop of vanilla ice cream and a drizzle of reserved warm cherry sauce.
For a portable treat, wrap a cooled roll in parchment and reheat briefly before serving.
Storage and reheating tips
Room temperature: Keep leftover rolls in an airtight container for up to 24 hours.
Refrigerator: Store covered for up to 4 days. Reheat individual rolls in a microwave for 15–25 seconds or warm in a 300°F (150°C) oven for 8–10 minutes.
Freezer: Freeze unbaked rolls (on a tray until firm) then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge, then allow a second rise before baking. Baked rolls freeze well too; thaw and reheat as above.
Food safety: Because these contain eggs and dairy, refrigerate any rolls that won’t be eaten within a day. Reheat to steaming-hot before serving if previously refrigerated.
Creative twists
- Blueberry or mixed-berry swap: Replace cherries with an equal amount of frozen berries; reduce sugar slightly if berries are sweet.
- Almond-cherry: Add 1/2 tsp almond extract to the frosting and sprinkle sliced almonds on top.
- Streusel top: After the second rise, sprinkle a cinnamon-sugar-streusel before baking for crunch.
- Make-ahead: Prepare rolls through the second rise, cover tightly and refrigerate overnight; bake in the morning for fresh rolls with minimal morning prep.
- Vegan: Use plant-based butter, a flax egg, non-dairy cream cheese, and plant milk to adapt the recipe.
Your questions answered
How long does this whole recipe take from start to finish?
Hands-on time is about 60–75 minutes. Including two rises, plan 2–3 hours. If you chill for a slow overnight rise, add about 8–12 hours for that method.
Can I use fresh cherries instead of frozen?
Yes. Pit and halve fresh cherries and reduce the initial sugar slightly if they’re very sweet. You’ll still need to simmer them with the cornstarch slurry until thick.
Can I assemble the rolls the night before?
Absolutely. Prepare through step 13 (cut rolls), place them in the pan, cover tightly and refrigerate. Take them out in the morning to come to room temperature and complete the second rise, then bake.
What if my yeast doesn’t foam?
If the yeast fails to foam within 8–10 minutes, it’s likely inactive. Discard and try again with fresh yeast and water at the right warm temperature (100–110°F).
How many rolls does this make?
This amount should yield about 12 large rolls, depending on how thinly you slice.
Conclusion
For another homeowner-tested version with photos and step-by-step notes, check the Cherry Cinnamon Rolls with Homemade Filling – Made in Motherhood post. Looking for more? Try my Homemade Cinnamon Roll Cake.
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