Sweet Cherry Cinnamon Rolls

If you ask me, cherry cinnamon rolls are the best kind of weekend baking project.

These sweet rolls combine soft, buttery dough with warm cinnamon and tart cherry filling. The yeast dough comes together easily and rises into pillowy spirals that bake up golden brown.

They’re rolled with a sweet cherry filling that gets thickened with just a touch of cornstarch to keep things from getting soggy. A simple vanilla icing drizzled on top ties everything together.

It’s a breakfast treat that feels special but doesn’t require fancy techniques, perfect for a lazy Sunday morning.

What Kind of Cherry Pie Filling Should I Use?

Any store-bought cherry pie filling will work great for these cinnamon rolls, whether you go with a name brand or generic option. You can also use homemade cherry pie filling if you have some on hand, which gives you more control over the sweetness level. Since you’ll be pureeing the filling anyway, don’t worry too much about whether the cherries are whole or already broken down. If you want a more intense cherry flavor, look for fillings that have a higher fruit-to-gel ratio, but honestly, whatever’s in your pantry or easiest to grab at the store will turn out delicious.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Rapid rise yeast: You can use regular active dry yeast instead. Just dissolve it in the warm milk with a pinch of sugar and let it sit for about 5-10 minutes until it gets foamy before adding it to your dough.
• Cherry pie filling: Feel free to swap this with other fruit pie fillings like blueberry, apple, or strawberry. Just make sure to puree whatever filling you choose so it spreads easily. You could also use fresh or frozen cherries cooked down with sugar until thick.
• Whole milk: Any milk works here – 2%, skim, or even non-dairy options like almond or oat milk will do the job just fine.
• Unsalted butter: Salted butter works too, just cut back on the added salt in the recipe to about 1/4 teaspoon.
• All-purpose flour: Stick with all-purpose flour for this recipe – it’s really important for getting that soft, fluffy texture in cinnamon rolls. Bread flour might make them too chewy, and other flours won’t give you the same results.

Watch Out for These Mistakes While Baking

The biggest mistake when making cinnamon rolls is using milk that’s too hot, which can kill the yeast – aim for around 110°F, or warm enough that it feels like bathwater on your wrist.

Another common error is adding too much flour too quickly, so add the fourth cup gradually and stop when the dough is slightly sticky but manageable, as overly dry dough leads to tough, dense rolls.

Don’t skip the 20-minute rest after mixing, as this gives the rapid rise yeast time to activate and makes the dough easier to roll out.

Finally, keep a close eye on your rolls starting at the 25-minute mark since oven temperatures vary – you want them golden brown on top but not dark, and checking early prevents overbaking which dries them out.

What to Serve With Cherry Cinnamon Rolls?

These cherry cinnamon rolls are pretty filling on their own, but they’re amazing alongside a hot cup of coffee or a cold glass of milk for breakfast or brunch. If you’re serving them for a special occasion like Mother’s Day or a holiday breakfast, pair them with scrambled eggs and crispy bacon to balance out the sweetness. A fresh fruit salad with berries and melon also works nicely on the side, giving you something light and refreshing to cut through the richness of the rolls. For a cozy weekend brunch spread, add some yogurt parfaits or a simple egg casserole to round out the meal.

Storage Instructions

Store: Keep your cherry cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They taste best when fresh, but storing them properly helps keep them soft and prevents them from drying out.

Freeze: These rolls freeze really well for up to 3 months. You can freeze them before or after adding the glaze, whatever works best for you. Just wrap them individually in plastic wrap, then place in a freezer bag to prevent freezer burn.

Warm Up: To bring your rolls back to life, microwave individual rolls for about 20-30 seconds, or warm them in a 300°F oven for 5-10 minutes. If they’re frozen, let them thaw at room temperature first, then warm them up for that fresh-baked feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 45-55 g
• Fat: 90-110 g
• Carbohydrates: 500-550 g

Ingredients

For the dough:

• 1 pkg yeast (I use Fleischmann’s RapidRise)
• 1 cup milk (warmed to 110°F for optimal yeast blooming)
• 1/3 cup sugar
• 1/2 cup butter (I like Kerrygold unsalted for a richer dough)
• 1 egg (room temperature, about 70°F)
• 3/4 tsp salt
• 4 cups flour (I always use King Arthur all-purpose flour)

For the filling:

• 1 1/2 tsp cinnamon
• 1 1/4 cups cherry filling (I use Lucky Leaf for the best fruit-to-syrup ratio)
• 1/2 tsp cornstarch (to stabilize filling)

For the icing:

• 1 cup icing sugar (sifted to remove lumps)
• 5 tsp milk
• 1/2 tsp pure vanilla extract

Step 1: Bloom the Yeast and Build the Dough Base

• 1 pkg yeast
• 1 cup milk
• 1/2 cup butter
• 1 egg
• 1/3 cup sugar
• 3/4 tsp salt
• 4 cups flour

Combine the warmed milk, yeast, and softened butter in a large bowl, stirring gently to combine.

Let this mixture sit for 5 minutes to allow the yeast to bloom and activate—you’ll notice it become slightly foamy.

Add the room-temperature egg and sugar, mixing until well combined.

The egg should be at room temperature to prevent shocking the yeast and ensure proper dough development.

Stir in the salt and flour until a shaggy dough forms; don’t overmix at this stage.

Step 2: First Rise and Prepare the Filling

• dough from Step 1
• 1 1/4 cups cherry filling
• 1/2 tsp cornstarch

Transfer the dough from Step 1 to a lightly greased bowl, turning it to coat all sides.

Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 20 minutes—this short rise develops flavor and makes the dough easier to handle.

While the dough rises, stir together the cherry filling and cornstarch in a small bowl; the cornstarch prevents the filling from leaking during baking and helps it set beautifully.

Step 3: Shape and Fill the Rolls

• risen dough from Step 2
• 1 1/2 tsp cinnamon
• cherry filling mixture from Step 2

Turn the risen dough onto a lightly floured surface and knead gently for 1-2 minutes until it becomes smooth and elastic.

Roll the dough into a 16×12 inch rectangle, working from the center outward to maintain an even thickness.

Mix the cinnamon with 1 tablespoon of sugar from your ingredient list and sprinkle evenly over the dough, leaving a thin border around the edges.

Spread the cherry filling mixture from Step 2 over the cinnamon layer, distributing it evenly so each roll gets a good amount of fruit and filling.

I like to use an offset spatula for this—it helps me spread the filling smoothly without pressing it into the dough.

Step 4: Roll, Cut, and Pan the Dough

• rolled dough with filling from Step 3

Starting from the long side, tightly roll the rectangle into a log, sealing the edge by pinching gently as you go.

Using a sharp knife or bench scraper, cut the log into 12 equal pieces.

Arrange the rolls cut-side up in a greased 9×13 inch baking dish, spacing them so they have room to rise but will still touch slightly when baked—this creates those signature attached rolls.

Cover the pan loosely with plastic wrap or a damp towel and let the rolls rise for 15-20 minutes while you preheat the oven.

Step 5: Bake the Rolls

• rolls in pan from Step 4

Preheat your oven to 375°F while the rolls rise.

Bake the rolls uncovered for 25 minutes, then check them—they should be light golden on top.

Continue baking for another 15-20 minutes until they’re a deeper golden brown and the edges are set but the centers still feel slightly soft when gently pressed.

I check at the 25-minute mark because ovens vary; you want them golden, not dark brown, as they continue to bake internally even after leaving the oven.

Step 6: Prepare the Glaze and Finish

• 1 cup icing sugar
• 5 tsp milk
• 1/2 tsp pure vanilla extract

While the rolls bake, sift the icing sugar into a small bowl to remove any lumps, then whisk in the milk and vanilla extract until smooth and pourable.

As soon as the rolls come out of the oven, drizzle the glaze generously over the warm rolls, allowing it to pool into the crevices and create that signature shiny finish.

Let the rolls cool in the pan for 5 minutes before serving—this allows the glaze to set slightly while the rolls are still warm and at their most tender.

Sweet Cherry Cinnamon Rolls

Delicious Sweet Cherry Cinnamon Rolls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 12 rolls

Calories: 3050

Ingredients Method

Ingredients

  

For the dough

• 1 pkg yeast (I use Fleischmann's RapidRise)
• 1 cup milk (warmed to 110°F for optimal yeast blooming)
• 1/3 cup sugar
• 1/2 cup butter (I like Kerrygold unsalted for a richer dough)
• 1 egg (room temperature, about 70°F)
• 3/4 tsp salt
• 4 cups flour (I always use King Arthur all-purpose flour)

For the filling

• 1 1/2 tsp cinnamon
• 1 1/4 cups cherry filling (I use Lucky Leaf for the best fruit-to-syrup ratio)
• 1/2 tsp cornstarch (to stabilize filling)

For the icing

• 1 cup icing sugar (sifted to remove lumps)
• 5 tsp milk
• 1/2 tsp pure vanilla extract

Method

 

1. Combine the warmed milk, yeast, and softened butter in a large bowl, stirring gently to combine. Let this mixture sit for 5 minutes to allow the yeast to bloom and activate—you'll notice it become slightly foamy. Add the room-temperature egg and sugar, mixing until well combined. The egg should be at room temperature to prevent shocking the yeast and ensure proper dough development. Stir in the salt and flour until a shaggy dough forms; don't overmix at this stage.
2. Transfer the dough from Step 1 to a lightly greased bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 20 minutes—this short rise develops flavor and makes the dough easier to handle. While the dough rises, stir together the cherry filling and cornstarch in a small bowl; the cornstarch prevents the filling from leaking during baking and helps it set beautifully.
3. Turn the risen dough onto a lightly floured surface and knead gently for 1-2 minutes until it becomes smooth and elastic. Roll the dough into a 16x12 inch rectangle, working from the center outward to maintain an even thickness. Mix the cinnamon with 1 tablespoon of sugar from your ingredient list and sprinkle evenly over the dough, leaving a thin border around the edges. Spread the cherry filling mixture from Step 2 over the cinnamon layer, distributing it evenly so each roll gets a good amount of fruit and filling. I like to use an offset spatula for this—it helps me spread the filling smoothly without pressing it into the dough.
4. Starting from the long side, tightly roll the rectangle into a log, sealing the edge by pinching gently as you go. Using a sharp knife or bench scraper, cut the log into 12 equal pieces. Arrange the rolls cut-side up in a greased 9x13 inch baking dish, spacing them so they have room to rise but will still touch slightly when baked—this creates those signature attached rolls. Cover the pan loosely with plastic wrap or a damp towel and let the rolls rise for 15-20 minutes while you preheat the oven.
5. Preheat your oven to 375°F while the rolls rise. Bake the rolls uncovered for 25 minutes, then check them—they should be light golden on top. Continue baking for another 15-20 minutes until they're a deeper golden brown and the edges are set but the centers still feel slightly soft when gently pressed. I check at the 25-minute mark because ovens vary; you want them golden, not dark brown, as they continue to bake internally even after leaving the oven.
6. While the rolls bake, sift the icing sugar into a small bowl to remove any lumps, then whisk in the milk and vanilla extract until smooth and pourable. As soon as the rolls come out of the oven, drizzle the glaze generously over the warm rolls, allowing it to pool into the crevices and create that signature shiny finish. Let the rolls cool in the pan for 5 minutes before serving—this allows the glaze to set slightly while the rolls are still warm and at their most tender.