Get ready to bake the most flavorful Cherry Cinnamon Rolls with Homemade Filling! This recipe guides you through creating swirls of sweet cherry goodness encased in soft, tender dough, perfect for a weekend treat or a special breakfast.
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Key Ingredients for Cherry Cinnamon Rolls with Homemade Filling
- For the Dough:
- 1 cup (240ml) warm milk (105-115°F or 40-46°C)
- 2 ¼ teaspoons (7g) active dry yeast
- ½ cup (100g) granulated sugar
- 1 large egg, at room temperature
- ¼ cup (56g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3 ½ cups (438g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- For the Homemade Cherry Filling:
- 2 cups (300g) fresh or frozen pitted cherries, chopped
- ½ cup (100g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon almond extract (optional, but recommended for depth)
- For the Cinnamon Sugar Swirl:
- ½ cup (100g) packed light brown sugar
- 1 tablespoon ground cinnamon
- For the Cream Cheese Glaze:
- 4 ounces (113g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or heavy cream
How to Make Cherry Cinnamon Rolls with Homemade Filling
These Cherry Cinnamon Rolls with Homemade Filling are surprisingly easy to assemble, promising a delightful burst of fruity, spiced flavor in every bite. The homemade cherry filling adds a distinct sweet-tartness that elevates them beyond your average cinnamon roll. With a prep time of about 30 minutes and over an hour for rising and baking, you’ll be rewarded with incredibly satisfying and beautifully swirled treats.
Step-by-Step Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm milk, yeast, and a pinch of the granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.
- Mix Wet Ingredients: To the foamy yeast mixture, add the remaining granulated sugar, the egg, melted butter, and vanilla extract. Whisk until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. Alternatively, you can use a stand mixer with a dough hook for about 6-8 minutes.
- First Rise: Lightly grease a clean large bowl with oil or cooking spray. Place the kneaded dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Cherry Filling: While the dough is rising, prepare the homemade cherry filling. In a medium saucepan, combine the chopped cherries, ½ cup granulated sugar, cornstarch, lemon juice, ground cinnamon, and almond extract (if using). Stir well to combine.
- Cook the Filling: Cook the cherry mixture over medium heat, stirring constantly, until it thickens and becomes glossy, about 5-8 minutes. It should reach a jam-like consistency. Remove from heat and let it cool completely.
- Assemble the Rolls: Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches.
- Spread the Filling: Evenly spread the completely cooled homemade cherry filling over the dough, leaving a ½-inch border along one of the long edges.
- Add Cinnamon Sugar Swirl: In a small bowl, mix together the packed brown sugar and 1 tablespoon of cinnamon. Sprinkle this mixture evenly over the cherry filling.
- Roll Up the Dough: Starting from the long edge opposite the unfilled border, tightly but gently roll up the dough into a log. Pinch the seam to seal it.
- Slice the Rolls: Using a sharp knife or dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
- Second Rise: Lightly grease a 9×13 inch baking pan or a few round pie pans. Place the cinnamon roll slices into the prepared pan(s), cut-side up, leaving a little space between them. Cover the pan(s) with plastic wrap or a damp kitchen towel and let them rise again for 30-45 minutes, or until they are puffy and slightly touching.
- Preheat Oven: While the rolls are having their second rise, preheat your oven to 375°F (190°C).
- Bake the Rolls: Remove the plastic wrap from the pan(s) and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through.
- Prepare the Glaze: While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the vanilla extract and then gradually add milk or cream, one tablespoon at a time, until the glaze reaches your desired drizzling consistency.
- Glaze and Serve: Once the cinnamon rolls are out of the oven, let them cool for a few minutes in the pan. Drizzle generously with the cream cheese glaze. Serve warm and enjoy your delicious Cherry Cinnamon Rolls with Homemade Filling!
Why You’ll Love This Cherry Cinnamon Rolls with Homemade Filling
You’ll adore these Cherry Cinnamon Rolls with Homemade Filling for their vibrant flavor and comforting textures. The star of this show is the luscious, homemade cherry filling, which offers a delightful balance of sweet and tart that will make you forget all about basic cinnamon swirls. Plus, making these from scratch means you’re saving money compared to store-bought pastries, all while indulging in a superior, fresher taste.
This recipe is perfect for anyone looking to elevate their breakfast or dessert game. The combination of soft, yielding dough, bursting cherry pockets, and that irresistible cream cheese glaze creates a truly memorable dessert experience. So, ditch the pre-made dough and give these amazing Cherry Cinnamon Rolls with Homemade Filling a try – your taste buds will thank you!
Storing and Reheating Tips
To keep your delicious Cherry Cinnamon Rolls with Homemade Filling fresh for later enjoyment, proper storage is key.
- Room Temperature: If you plan to consume them within 1-2 days, the cinnamon rolls can be stored at room temperature. Keep an airtight container or cover them well with plastic wrap.
- Refrigeration: For longer storage, up to 4-5 days, refrigerate the cinnamon rolls in an airtight container. This prevents them from drying out.
- Freezing: These cinnamon rolls freeze beautifully and are perfect for making ahead!
- Unfrosted: It’s best to freeze them before applying the glaze. Once cooled completely, wrap individual rolls tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Frosted: You can freeze them frosted, but be aware that the glaze might change consistency slightly upon thawing.
- Reheating:
- Oven: For the best texture, reheat individual rolls (frosted or unfrosted) in a preheated oven at 300°F (150°C) for 8-12 minutes, or until warmed through.
- Microwave: For a quick reheat, microwave a single roll for 20-30 seconds. Be careful not to overheat, as they can become tough.
- Thawing Frozen Rolls: When ready to eat, remove frozen rolls from the freezer. Let them thaw at room temperature for at least an hour or two, or thaw overnight in the refrigerator. Reheat as desired. If reheating unfrosted rolls, you can prepare the glaze while they are thawing or warming.
Final Thoughts
These Cherry Cinnamon Rolls with Homemade Filling are a delightful fusion of classic comfort and bright, fruity flavor. Give this recipe a try, and you’ll discover just how satisfying homemade treats can be. They’re sure to become a family favorite!
Cherry Cinnamon Rolls with Homemade Filling
Get ready to bake the most flavorful Cherry Cinnamon Rolls with Homemade Filling! This recipe guides you through creating swirls of sweet cherry goodness encased in soft, tender dough, perfect for a weekend treat or a special breakfast.
Ingredients
Equipment
Method
- Activate the Yeast: In a large mixing bowl, combine the warm milk, yeast, and a pinch of the granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.1 cup warm milk, 2 ¼ teaspoons active dry yeast, ½ cup granulated sugar
- Mix Wet Ingredients: To the foamy yeast mixture, add the remaining granulated sugar, the egg, melted butter, and vanilla extract. Whisk until well combined.½ cup granulated sugar, 1 large egg, ¼ cup unsalted butter, 1 teaspoon vanilla extract
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt.3 ½ cups all-purpose flour, 1 teaspoon salt
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.3 ½ cups all-purpose flour, 1 teaspoon salt
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. Alternatively, you can use a stand mixer with a dough hook for about 6-8 minutes.
- First Rise: Lightly grease a clean large bowl with oil or cooking spray. Place the kneaded dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Cherry Filling: While the dough is rising, prepare the homemade cherry filling. In a medium saucepan, combine the chopped cherries, ½ cup granulated sugar, cornstarch, lemon juice, ground cinnamon, and almond extract (if using). Stir well to combine.2 cups fresh or frozen pitted cherries, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice, ½ teaspoon ground cinnamon, ¼ teaspoon almond extract
- Cook the Filling: Cook the cherry mixture over medium heat, stirring constantly, until it thickens and becomes glossy, about 5-8 minutes. It should reach a jam-like consistency. Remove from heat and let it cool completely.
- Assemble the Rolls: Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches.
- Spread the Filling: Evenly spread the completely cooled homemade cherry filling over the dough, leaving a ½-inch border along one of the long edges.2 cups fresh or frozen pitted cherries
- Add Cinnamon Sugar Swirl: In a small bowl, mix together the packed brown sugar and 1 tablespoon of cinnamon. Sprinkle this mixture evenly over the cherry filling.½ cup packed light brown sugar, 1 tablespoon ground cinnamon
- Roll Up the Dough: Starting from the long edge opposite the unfilled border, tightly but gently roll up the dough into a log. Pinch the seam to seal it.
- Slice the Rolls: Using a sharp knife or dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
- Second Rise: Lightly grease a 9×13 inch baking pan or a few round pie pans. Place the cinnamon roll slices into the prepared pan(s), cut-side up, leaving a little space between them. Cover the pan(s) with plastic wrap or a damp kitchen towel and let them rise again for 30-45 minutes, or until they are puffy and slightly touching.
- Preheat Oven: While the rolls are having their second rise, preheat your oven to 375°F (190°C).
- Bake the Rolls: Remove the plastic wrap from the pan(s) and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through.
- Prepare the Glaze: While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the vanilla extract and then gradually add milk or cream, one tablespoon at a time, until the glaze reaches your desired drizzling consistency.4 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk or heavy cream
- Glaze and Serve: Once the cinnamon rolls are out of the oven, let them cool for a few minutes in the pan. Drizzle generously with the cream cheese glaze. Serve warm and enjoy your delicious Cherry Cinnamon Rolls with Homemade Filling!
Notes
To keep your delicious Cherry Cinnamon Rolls with Homemade Filling fresh for later enjoyment, proper storage is key. Room Temperature: If you plan to consume them within 1-2 days, the cinnamon rolls can be stored at room temperature. Keep an airtight container or cover them well with plastic wrap. Refrigeration: For longer storage, up to 4-5 days, refrigerate the cinnamon rolls in an airtight container. This prevents them from drying out. Freezing: These cinnamon rolls freeze beautifully and are perfect for making ahead! Unfrosted: It’s best to freeze them before applying the glaze. Once cooled completely, wrap individual rolls tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Frosted: You can freeze them frosted, but be aware that the glaze might change consistency slightly upon thawing. Reheating: Oven: For the best texture, reheat individual rolls (frosted or unfrosted) in a preheated oven at 300°F (150°C) for 8-12 minutes, or until warmed through. Microwave: For a quick reheat, microwave a single roll for 20-30 seconds. Be careful not to overheat, as they can become tough. Thawing Frozen Rolls: When ready to eat, remove frozen rolls from the freezer. Let them thaw at room temperature for at least an hour or two, or thaw overnight in the refrigerator. Reheat as desired. If reheating unfrosted rolls, you can prepare the glaze while they are thawing or warming.