Big, soft, and fluffy, these Cherry Cinnamon Rolls are filled with a sweet, homemade cherry filling and classic cinnamon sugar butter spread, then topped with a simple icing that ties everything together.
There's no doubt that making homemade cinnamon rolls from scratch is one of my favorite things to bake. I love getting creative with different fillings and toppings. These rolls were inspired the second I saw fresh cherries hit the shelves at my local grocery store.
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As a recipe developer, I've tested several variations over the years, but this one quickly became a new family favorite. If you love fun twists on cinnamon rolls, be sure to check out my Apple Pie Cinnamon Rolls and this decadent Chocolate Cinnamon Rolls recipe.
The Best Cherry Cinnamon Rolls Recipe
Just like all of my cinnamon roll creations, this recipe starts with the same base I use for the best cinnamon rolls. The dough is enriched with butter and eggs, and bakes up soft and fluffy every time.
The cherry filling is simple: fresh cherries, pitted and chopped, gently cooked with sugar, cornstarch, and a splash of water until thick and jammy. I like to add a little almond extract for extra delicious flavor. If you're short on time, you can absolutely swap in a premade cherry pie filling.
Once the dough is proofed it gets a smear of cinnamon sugar butter, like any good cinnamon rolls does. Not too much cinnamon just enough to get the flavor while subtle enough to let the cherry filling shine. If you were wondering if cherry and cinnamon go together, I'm here to tell you, they absolutely do!
Just a simple cinnamon roll icing is all these delicious rolls need. I like to add it 5-10 minutes after they come out of the oven. The icing melts just enough to cover the rolls and seep into all the little nooks and crannies…mmm, so good!
Hope you give these a try, they're such a fun and tasty twist on a classic!
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📖 Recipe
Cherry Cinnamon Rolls
Ingredients
Cherry Filling
- 3 cups dark, sweet cherries pitted and chopped
- ¼ cup granulated sugar
- 1 ½ tablespoons cornstarch
- 3 ½ tablespoons water
- ¼ teaspoon almond extract
Cinnamon Roll Dough
- 2 ¼ teaspoons active dry yeast
- 1 ½ cups milk warm
- ½ teaspoon vanilla extract
- ⅓ cup granulated sugar
- 2 cups bread flour
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 1 large egg
- 6 tablespoons unsalted butter softened
Cinnamon Sugar Butter
- 5 tablespoons unsalted butter softened
- ⅓ cup brown sugar
- 2 teaspoons cinnamon
Cinnamon Roll Icing
- 1 ½ cups powdered sugar
- 7 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Make the Cherry Filling: In a small bowl, stir together the cornstarch and water until smooth. In a small saucepan, combine the chopped cherries, sugar, and cornstarch mixture.
- Bring to a simmer over medium heat, stirring often, until the mixture thickens. Remove from the heat and stir in the almond extract. Set aside to cool until needed.
- Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm milk, vanilla extract, and sugar. Let it sit for 2-5 minutes until the yeast dissolves and starts to activate. Add in 2 cups of the bread flour and mix to combine. Next, add the salt and egg, mixing well to form a shaggy dough.
- Gradually add the remaining flour, one cup at a time, mixing until the dough begins to pull away from the sides of the bowl. Slowly add in the softened butter, one piece at a time, mixing well after each addition. Continue kneading the dough for 8-10 minutes, or until it becomes smooth, elastic, and passes the windowpane test.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot until doubled in size.
- Make the Cinnamon Sugar Butter: While the dough is proofing, stir together the softened butter, brown sugar, and cinnamon in a small bowl until fully combined. Set aside.
- Once the dough has doubled, line a 9x13 baking dish with parchment paper and preheat the oven to 350°F. On a lightly floured surface, roll the dough into a 10×15-inch rectangle. Evenly spread the cinnamon sugar butter over the surface. Dollop the cooled cherry filling over the top and gently spread it out.
- Starting with the long edge, tightly roll the dough into a log. Slice into 12 equal pieces and arrange them in the prepared baking dish. If any of the cherry filling seeps out while rolling, simply spoon it back on top of the rolls once they're in the pan.
- Cover the dish and let the rolls proof for about 30 minutes, or until puffy.
- Bake in the preheated oven for 30-35 minutes, or until golden brown and baked through. Let the rolls cool for about 5 minutes before icing.
- Make the Icing & Finish: In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth. Spread the icing over the warm rolls and serve. Enjoy!
Notes
- Kneading: You will see the dough go through several stages while adding the butter and kneading. This is normal, do not be tempted to add more flour.
- Fresh or Frozen Cherries: Fresh cherries are best, but frozen cherries work well too. If using frozen, there's no need to thaw, just give them a quick chop and proceed with the recipe.
- Cherry Filling: The homemade cherry filling should be thick and jammy. Let it cool before spreading it onto the dough to prevent any issues with rolling.
- Almond Extract: A little almond extract adds delicious depth to the cherry filling. If you don't like almond extract, you can leave it out.
- Proofing Tip: Make sure your dough is properly proofed before baking. It should be puffy and slightly spring back when touched.
- Icing Timing: Add the icing about 5 minutes after baking while the rolls are still hot. This helps it melt just slightly and seep into the rolls.
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