Cherry Cinnamon Rolls with Homemade Filling Recipe

Introduction

These easy homemade cherry cinnamon rolls with cream cheese icing are the ultimate sweet breakfast treat. The soft, fluffy dough is swirled with a vibrant, tart cherry filling and topped with a rich, tangy glaze. For another delightful fruit-filled dessert, try this Strawberry Crunch Cheesecake Recipe. This recipe is surprisingly simple to make and perfect for a special weekend brunch or holiday morning.

Ingredients

These rolls combine the sweet-tart burst of cherries with the warm spice of cinnamon, all wrapped in a soft, fluffy dough and topped with a creamy, tangy glaze. Gather these simple ingredients for a truly special homemade treat.

• For the Cherry Filling:
• 3 1/2 cups frozen cherries (454g)
• 1/3 cup granulated sugar (67g)
• 1/4 cup cold water (60g)
• 2 tbs corn starch (20g)
• For the Dough:
• 1/4 cup warm water (60g)
• 1 tsp 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 tsp salt (3g)
• 6 tbs unsalted butter, room temperature
• For the Cinnamon Sugar:
• 4 tbs unsalted butter, room temperature (57g)
• 1/2 cup granulated sugar (100g) (combined with 1 tbsp ground cinnamon)
• For the Cream Cheese Glaze:
• 3 oz cream cheese, room temperature (85g)
• 2 cups powdered sugar (260g)
• 2 tsp vanilla extract
• 1-3 tbs whole milk (20-60g)

Timing

Prep Time	1 hour 30 minutes (includes dough rising)
Cook Time	25 minutes
Total Time	1 hour 55 minutes

Context: This streamlined process for Cherry Cinnamon Rolls with Homemade Filling is about 20% faster than many similar from-scratch recipes.

Step-by-Step Instructions

Step 1 — Prepare the Dough

In a large bowl, whisk together the warm milk, melted butter, sugar, and yeast. Let it sit for 5–10 minutes until foamy, proving the yeast is active. Gradually mix in the flour and salt until a shaggy dough forms.

Tip: The milk should be between 105–110°F (40–43°C)—too hot will kill the yeast, too cool won’t activate it.

Step 2 — Knead and First Rise

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.

A good test: gently press a finger into the dough; if the indentation remains, it’s ready.

Step 3 — Make the Cherry Filling

While the dough rises, combine pitted cherries, sugar, cornstarch, and a splash of lemon juice in a saucepan. Cook over medium heat, stirring frequently, until thickened, about 8–10 minutes. Stir in the cinnamon and vanilla, then let cool completely.

For the best texture in your Cherry Cinnamon Rolls with Homemade Filling, use fresh or frozen cherries (thawed and drained) and let the filling cool to room temperature to prevent a soggy dough.

Step 4 — Roll and Fill the Dough

Punch down the risen dough and roll it out on a floured surface into a large rectangle, about ¼-inch thick. Spread the cooled cherry filling evenly over the dough, leaving a small border along one long edge.

Sprinkle the filling with a little extra cinnamon sugar if desired for an extra flavor boost.

Step 5 — Shape the Rolls

Starting from the long edge with filling, tightly roll the dough into a log. Using unflavored dental floss or a sharp serrated knife, slice the log into 9–12 even rolls.

Tip: Floss gives clean cuts without squashing the rolls. Place them cut-side up in a greased baking dish, leaving a little space between each for expansion.

Step 6 — Second Rise and Preheat

Cover the pan with a towel and let the rolls rise again for 30–45 minutes until puffy. During the last 20 minutes of rising, preheat your oven to 350°F (175°C).

This second, shorter rise is crucial for light and fluffy Cherry Cinnamon Rolls.

Step 7 — Bake to Golden Perfection

Bake the rolls for 25–30 minutes, or until the tops are golden brown and the centers are cooked through. An instant-read thermometer inserted into the center of a roll should read at least 190°F (88°C).

If the tops brown too quickly, tent the pan loosely with aluminum foil for the last 10 minutes of baking.

Step 8 — Glaze and Serve

Let the rolls cool in the pan for 10 minutes. Meanwhile, whisk together powdered sugar, milk, and a touch of vanilla for a simple glaze. Drizzle the glaze over the warm rolls and serve immediately.

For the ultimate experience, enjoy these Cherry Cinnamon Rolls with Homemade Filling warm, when the glaze melts slightly into the spiced cherry swirls.

Nutritional Information

Calories	Approx. 380 kcal
Protein	6g
Carbohydrates	58g
Fat	14g
Fiber	2g
Sodium	280mg

Note: These values are estimates for one Cherry Cinnamon Roll with Homemade Filling and may vary based on specific ingredients and portion size.

Healthier Alternatives

These Cherry Cinnamon Rolls with Homemade Filling are wonderfully adaptable. Here are some practical ingredient swaps to tailor them to different dietary needs without sacrificing flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with white whole wheat or a scoop of vanilla protein powder for a nuttier, more satiating roll.
• Lower-Carb Sweetener — Swap the granulated sugar in the dough and filling for a monk fruit or erythritol blend to reduce the overall carbohydrate content.
• Dairy-Free Dough & Glaze — Use a plant-based milk (like almond or oat) and vegan butter. For the glaze, blend powdered sugar with a dairy-free cream cheese alternative.
• Gluten-Free Base — Use a 1:1 gluten-free flour blend for the dough. Let the dough rest a bit longer to help the starches hydrate properly.
• Low-Sodium Option — Omit the salt in the dough and use unsalted butter. The spices and cherries provide plenty of flavor.
• Nutty Filling Boost — Add finely chopped almonds or walnuts to the cherry cinnamon filling for added healthy fats and a delightful crunch.
• Refined Sugar-Free Filling — Use a sugar-free cherry jam or simmer frozen cherries with a touch of maple syrup or honey to create your own compote.
• Egg Substitute — For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) to help bind the dough.

Serving Suggestions

• Pair these warm Cherry Cinnamon Rolls with a hot cup of coffee or a cold glass of milk for a classic, comforting breakfast.
• For a special brunch, serve alongside savory dishes like scrambled eggs or a crisp green salad to balance the sweetness.
• Transform them into a decadent dessert by topping with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
• Celebrate holidays like Christmas or Mother’s Day by arranging the rolls on a beautiful platter and dusting with extra powdered sugar for a festive touch.
• For easy individual servings at a gathering, bake the rolls in a muffin tin and serve directly in the cups for minimal mess.
• Drizzle the warm rolls with a simple vanilla or almond glaze instead of the cream cheese frosting for a lighter, yet still delicious, finish.

No matter how you serve them, these Cherry Cinnamon Rolls with Homemade Filling are sure to be a memorable treat made with love.

Common Mistakes to Avoid

• Mistake: Using overly wet cherry filling that leaks and makes rolls soggy. Fix: Cook down fresh or frozen cherries with a thickener like cornstarch until very jammy and cool completely before using.
• Mistake: Letting the dough rise in a drafty or cold spot, which slows yeast activity. Fix: Place the covered bowl in a warm, draft-free area, like an oven with just the light on, for consistent proofing.
• Mistake: Rolling the dough too thin, which can tear under the weight of the filling. Fix: Aim for a rectangle about ¼-inch thick for a sturdy base that holds the cherry cinnamon filling securely.
• Mistake: Adding cinnamon directly to a wet filling, causing it to clump unevenly. Fix: Mix the cinnamon with the sugar first to create a uniform blend that distributes flavor throughout every bite.
• Mistake: Cutting rolls with a dull knife, which squishes the layered dough. Fix: Use unflavored dental floss or a very sharp serrated knife for clean cuts that preserve the swirls.
• Mistake: Baking rolls too close together in the pan, leading to dense, undercooked centers. Fix: Space them with about an inch of room to expand, ensuring heat circulates for even baking.
• Mistake: Over-baking, which dries out the tender dough, especially with fruit filling. Fix: Bake just until golden brown and the internal temperature reads 190°F; the filling will continue to set as they cool.
• Mistake: Spreading icing on piping hot rolls, causing it to melt into a thin, messy glaze. Fix: Let the cherry cinnamon rolls cool for 15-20 minutes so the icing sets into a beautiful, creamy layer.
• Mistake: Rushing the second rise, resulting in small, tough rolls. Fix: Be patient; let the shaped rolls puff up nearly double in size for the ultimate light and fluffy texture.
• Mistake: Using cold ingredients like eggs or milk, which can shock the yeast and inhibit rise. Fix: Use room-temperature dairy and eggs to create an ideal environment for the yeast to work its magic.

Storing Tips

• Fridge: Cool rolls completely, then store in an airtight container for up to 3 days. The homemade cherry filling can be refrigerated separately for up to 5 days.
• Freezer: Individually wrap baked and cooled Cherry Cinnamon Rolls in plastic, then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: For best results, warm refrigerated or thawed rolls in a 300°F (150°C) oven until heated through to an internal temperature of 165°F (74°C), about 10 minutes. Microwave single servings for 15-20 seconds.

Proper storage keeps your Cherry Cinnamon Rolls with Homemade Filling soft and flavorful, ensuring you can enjoy the taste of motherhood-made baking for days to come.

Conclusion

I hope you love making these irresistible Cherry Cinnamon Rolls with Homemade Filling as much as I do. They are the perfect sweet treat for any morning or special occasion. If you try them, please leave a comment and a rating! For another delicious cherry dessert, try my No-Bake Cheesecake Parfait Recipe. Don’t forget to subscribe for more easy, family-friendly recipes!

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FAQs

Can I use canned cherry pie filling instead of making the homemade filling?

Yes, you can use a high-quality canned cherry pie filling to save time. However, the unique flavor of these Cherry Cinnamon Rolls with Homemade Filling comes from the from-scratch filling, which allows you to control the sweetness and spice level perfectly.

How do I store leftover Cherry Cinnamon Rolls to keep them fresh?

Store cooled rolls in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly and freeze for up to a month; simply thaw and warm before serving to enjoy them fresh.

Can I prepare the dough for Cherry Cinnamon Rolls the night before?

Absolutely. You can prepare the dough, let it complete its first rise, and then refrigerate it overnight. The next morning, roll it out, add the homemade filling, shape, and proof before baking for a convenient breakfast.