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Cherry Sweet Rolls

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Cherry Sweet Rolls are soft, pillowy rolls filled with sweet cherry pie filling and drizzled with a luscious glaze. These delicious rolls are perfect for breakfast, brunch, or dessert and bring a pop of color and flavor to any table.

Why You’ll Love This Recipe

  • Easy to make with simple ingredients
  • Sweet and tangy cherry filling
  • Soft, fluffy dough with a gooey center
  • Great for holiday breakfasts or special occasions
  • Can be made ahead and reheated easily

Ingredients

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

For the Dough:

  • 3 1/4 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup warm milk (110°F)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 teaspoon salt

For the Filling:

  • 1 (21-ounce) can cherry pie filling
  • 1/4 cup granulated sugar (optional, for extra sweetness)

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Directions

this recipe
  1. Prepare the Dough:
    • In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until the yeast is foamy.
    • Add melted butter, egg, and salt. Gradually mix in the flour until a soft dough forms.
    • Knead the dough on a floured surface for 5-7 minutes until smooth.
    • Place the dough in a greased bowl, cover, and let rise for 1-1.5 hours or until doubled in size.
  2. Fill and Roll:
    • Roll the dough into a 15×9-inch rectangle. Spread cherry pie filling evenly over the dough, leaving a small border around the edges.
    • Roll the dough tightly from the long edge into a log. Cut into 12 equal pieces.
  3. Second Rise:
    • Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for an additional 30 minutes.
  4. Bake:
    • Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
  5. Make the Glaze:
    • Mix powdered sugar, milk, and vanilla extract in a bowl until smooth. Add more milk if needed for a pourable consistency.
  6. Glaze and Serve:
    • Drizzle the glaze over the warm rolls. Serve immediately and enjoy!

Servings and Timing

  • Servings: 12 rolls
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Additional Time: 1.5-2 hours (rising)
  • Total Time: 2.5-3 hours

Variations

  • Cheesecake Cherry Rolls: Spread a layer of sweetened cream cheese on the dough before adding the cherry filling.
  • Almond Cherry Rolls: Add almond extract to the glaze and sprinkle with sliced almonds.
  • Lemon Glaze: Replace the milk in the glaze with lemon juice for a citrusy twist.
  • Fresh Cherry Filling: Use fresh or frozen cherries cooked with sugar and cornstarch for a homemade filling.
  • Chocolate Cherry Rolls: Sprinkle mini chocolate chips over the cherry filling before rolling.

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
  • Reheating: Warm in the microwave for 15-20 seconds or in a low oven until heated through.

FAQs

1. Can I use frozen dough for this recipe?

Yes, thaw the dough and let it rise according to package instructions before using.

2. Can I use homemade cherry filling?

Absolutely! Homemade cherry pie filling with fresh or frozen cherries works great.

3. Can I make these rolls the night before?

Yes, assemble the rolls and let them rise in the refrigerator overnight. Bake them fresh in the morning.

4. How do I prevent the filling from leaking out?

Avoid overfilling and roll the dough tightly. You can also pinch the edges of the rolls to help seal them.

5. Can I use other fruit fillings?

Yes, swap cherry pie filling with apple, blueberry, or raspberry pie filling for variety.

6. How do I make the rolls extra fluffy?

Ensure your yeast is fresh and allow enough time for the dough to rise fully.

7. Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used without proofing. Mix it directly into the dry ingredients.

8. Can I add nuts to the rolls?

Yes, chopped pecans or walnuts add a nice crunch to the filling.

9. Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar in the dough or the glaze without significantly affecting the texture.

10. Can I make the glaze thicker?

Yes, add more powdered sugar to achieve a thicker glaze.

Conclusion

Cherry Sweet Rolls are a delightful treat with soft, pillowy dough and a burst of sweet-tart cherry flavor. The simple vanilla glaze adds the perfect finishing touch. These rolls are easy to make and perfect for breakfast, brunch, or dessert. Whether you’re serving them for a holiday gathering or enjoying a cozy morning at home, these rolls are sure to be a hit!

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Cherry Sweet Rolls

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12 rolls 1x
  • Category: Breakfast, Dessert, Brunch
  • Method: Baking
  • Cuisine: American
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Description

These Cherry Sweet Rolls are soft, fluffy, and filled with a luscious cherry filling. Topped with a sweet vanilla glaze, these rolls are perfect for breakfast, brunch, or a delightful dessert. The vibrant cherry filling adds a burst of flavor and color, making these rolls a hit at any gathering!

Ingredients

Scale

For the Dough:

  • 3 1/4 cups (400 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup (240 ml) warm milk (110°F/43°C)
  • 1/4 cup (60 g) unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon salt

For the Cherry Filling:

  • 1 can (540 g / 21 oz) cherry pie filling
  • 1 teaspoon almond extract (optional, for extra flavor)

For the Vanilla Glaze:

  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

🍞 Prepare the Dough:

  1. Activate the Yeast:

    • In a large mixing bowl, combine the warm milk, sugar, and yeast.
    • Let sit for 5 minutes until the mixture is foamy.

  2. Mix the Dough:

    • Add the butter, egg, and salt to the yeast mixture. Mix well.
    • Gradually add the flour, mixing until a soft dough forms.

  3. Knead the Dough:

    • Knead by hand or with a dough hook for 5-7 minutes until the dough is smooth and elastic.
    • Add a bit more flour if the dough is too sticky.

  4. Let the Dough Rise:

    • Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.

🍒 Assemble the Cherry Rolls:

  1. Roll Out the Dough:

    • Punch down the risen dough and roll it out on a lightly floured surface into a 12×18 inch rectangle.

  2. Add the Filling:

    • Spread the cherry pie filling evenly over the dough, leaving a 1-inch border around the edges.
    • If using, drizzle almond extract over the filling.

  3. Roll and Cut:

    • Roll the dough tightly into a log, starting from the long side.
    • Cut into 12 even pieces using a sharp knife or dental floss.

  4. Second Rise:

    • Place the rolls in a greased 9×13 inch baking dish.
    • Cover and let rise for 30 minutes.

🔥 Bake the Rolls:

  1. Preheat Oven:

    • Preheat your oven to 180°C (350°F).

  2. Bake:

    • Bake for 25-30 minutes or until the rolls are golden brown.
    • Allow to cool for 10 minutes before glazing.

🍥 Make the Vanilla Glaze:

  1. Prepare the Glaze:

    • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
    • Add more milk if needed to reach your desired consistency.

  2. Glaze the Rolls:

    • Drizzle the glaze generously over the warm cherry rolls.

🍽️ Serving Suggestions:

  • Enjoy the rolls warm for the best experience.
  • Pair with a cup of coffee or tea for a cozy breakfast or snack.

Notes

  • Make Ahead: You can prepare the rolls the night before. Let them rise in the refrigerator overnight, then bake in the morning.
  • Storage: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently before serving.

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