You've definitely tried a classic cinnamon roll, but have you tried Cherry Cinnamon Rolls? If your answer is no, then best you get baking because these are delicious!
This cherry roll recipe is for a delicious enriched dough that is filled with a homemade cherry jam, rolled up and baked, and then covered in a cream cheese frosting. Breakfast food doesn't get better than this!
If you love bakes that celebrate fruits, then have a look at this recipe for Cherry Cupcakes, this recipe for Passionfruit Cookies, or this recipe for a Vanilla and Strawberry Cake.
Jump to:
Ingredients
To make these delicious Cherry Cinnamon Rolls you will need the simple ingredients listed below. Remember to always use fresh room temperature ingredients when baking.
- Dried yeast
- Whole milk
- Unsalted butter
- Granulated white sugar
- Extra-large eggs
- White Bread Flour
- Salt
- Fresh cherries
- Castor sugar
- Lemon juice
- Cream cheese
- Powdered sugar
- Vanilla extract
- Almond extract
Dried yeast - this recipe uses dried yeast to help the dough rise. Follow the recipe to see how to activate your dried yeast. Always remember that yeast doesn't like hot temperatures, so make sure your milk is just warm.
Extra-large eggs - out of their shell, the eggs I use weigh 56 grams, if you aren't sure if you have the same eggs - weigh the eggs you have and adjust accordingly.
White bread flour - for this recipe I recommend using bread flour rather than all-purpose flour or cake flour. Bread flour helps ensure a fluffier texture for these cinnamon rolls.
Fresh cherries - this recipe uses fresh cherries in the filling, you can choose to use cherry pie filling if you'd prefer to skip making the jam.
See the recipe card for quantities.
Instructions
To make these cherry rolls, follow the simple steps below. Making this recipe does take a little effort and some patience but it will all be worth it!
Instructions for cherry jam
STEP 1: Cherry jam. Add the pitted and halved cherries, castor sugar, and lemon juice to a medium-sized saucepan set over medium heat. Allow the cherries to soften and release all of their water for about 15 minutes, use a potato masher to break up the cherries a little. Once the jam has thickened remove the cherry jam from the stove and then transfer it to a glass jar and allow it to cool.
Instructions for sweet rolls
STEP 1: Activate yeast. Add 100ml of the milk to a small bowl and sprinkle yeast over the milk, allow this to sit for a few minutes before stirring to combine.
STEP 2: Prepare wet ingredients. To a medium saucepan set over medium heat, add the remaining milk, sugar, and butter. Allow the butter to melt and the sugar to dissolve, then remove this from the heat and allow it to cool until just warm.
STEP 3: Add eggs. Add the beaten eggs to the butter and milk mixture and stir to combine.
STEP 4: Sift dry ingredients. Sift together the bread flour and the salt, and set aside.
STEP 5: Mix. Add the activated yeast and milk mixture to a bowl of a stand mixer fitted with a paddle attachment. Add half of the dry ingredients and mix briefly, then add the warm milk mixture and mix until a loose dough forms.
STEP 6: Add flour. Change the mixer's attachment to a dough hook and with the mixer's motor running add the remaining flour mixture one large spoonful at a time until a soft dough forms.
STEP 7: Knead. Once all the flour has been added, increase the speed of the mixer to medium-high and leave the dough to knead for about 10 minutes. The dough is ready when it is smooth and springs back gradually when pressed. The dough should be soft but not too sticky, if it's very sticky add 1 tablespoon of flour to the mixture and mix, if the dough is too hard add 1 tablespoon of milk. Check the consistency from there.
STEP 8: Allow to rise. Transfer the dough to a large glass bowl brushed with melted butter, cover the bowl with a tea towel, and allow the dough to rise for about an hour to an hour and a half, or until it has doubled in size.
STEP 9: Roll dough. Once the dough has risen, remove it from the buttered bowl and place it onto a lightly floured surface. Roll out the dough using a rolling pin into a large rectangle 35x22cm (14x9 inch). Spread the cooled cherry jam over the surface of the dough, leaving a border of about 1cm plain.
STEP 10: Shape. Working from the long edge, roll the dough as tightly as you can into a sausage shape being careful to not let the filling squeeze out. Use a serrated knife to slice the roll into 12 portions, trimming off the edges.
STEP 11: Second Rise. Place rolls into a rectangular buttered dish 32x25x7cm (12x10x3 inch) and cover the dish with a tea towel, allow the cinnamon rolls to rise for about 30 minutes. Preheat the oven to 180C (350F).
STEP 13: Bake. Bake the cinnamon rolls in a preheated oven for 25 minutes or until a light golden brown.
Instructions for frosting
STEP 1: Beat butter and icing sugar. To a bowl of a stand mixer fitted with a paddle attachment, add the butter and powdered sugar. Beat until combined, about 3 minutes.
STEP 2: Add cream cheese. Add the cubed cream cheese, vanilla, and almond extract to the frosting mixture and beat until the frosting is light and fluffy.
STEP 3: Spread. Spread the frosting over the cinnamon rolls as soon as they come out of the oven. Spoon over the remaining cherry jam and swirl this through using a knife. Pull apart, serve, and enjoy!
Hint: To make sure the dough has risen correctly during its first rise use your index finger to test. Do this by pressing the dough lightly, if it springs back gradually the dough is ready, if it doesn't spring back the dough needs to prove for longer, and if the dough springs back immediately the dough is overrisen.
Variations
You can make these cherry cinnamon rolls using homemade cherry jam as this recipe outlines, or you can choose to use store-bought cherry jam or cherry pie filling.
If you'd like to give this recipe a festive twist then make this recipe for a Spiced Cherry Jam instead.
If you can't find fresh cherries, you can make the fruit filling for this recipe with other fresh or frozen berries like blueberries or raspberries. You can also try this recipe with an apple pie filling instead!
Equipment
To make these cherry cinnamon rolls you will need a stand mixer with a paddle attachment and a dough hook. You will also need a serrated knife for slicing, a large bowl, and an oven-proof rectangular dish. The size of the dish I used was 32x25x7cm (12x10x3 inch).
Storage
As with all bread, these cinnamon rolls are best eaten soon after baking. If you do have any leftovers store them in an airtight container at room temperature for about 2 days.
To freeze these cinnamon rolls, I recommend freezing them after baking and before they have been frosted. Do this by baking the rolls and then allowing them to come to room temperature, wrap each cinnamon roll in plastic wrap, or choose to place all of them in an airtight container.
Freeze for up to 2 months, to defrost remove them from the freezer, and allow them to come to room temperature before refreshing them in a preheated oven for about 5 - 10 minutes. Frost and enjoy!
Top tips
Follow the tips below for the best results.
- Check the true temperature of your oven with an oven thermometer.
- Once all the flour has been added to your dough, the dough should be soft and slightly sticky. If it is very sticky add one tablespoon of bread flour at a time to get the right consistency. Do not add too much flour.
- Make sure you have kneaded the dough sufficiently, see the hint above to learn how to test your dough.
- Use a very sharp knife to slice the cinnamon rolls into portions.
- Let your dough rise in a warm place.
- When rolling the dough, make sure there isn't too much flour on your work surface.
FAQ
The eggs I use weigh 56 grams, if you aren't sure if you have the same eggs - weigh the eggs you have and adjust accordingly.
Depending on the brand of bread flour you use you may need to adjust the amount of liquid needed. When you are kneading the dough and it looks dry and is very stiff you need to add more milk. Do this slowly, about a tablespoon at a time.
You want a soft slightly sticky dough, but not too sticky that it doesn't form a ball while kneading in the mixer. If your dough is too sticky add a tablespoon of flour to the dough and mix again.
Yes you can, you will need a large bowl and a wooden spoon. Start by adding the salt and flour to a bowl and creating a well in the center. Pour the wet ingredients into the well and work slowly to mix the flour into the wet ingredients. Once a dough forms you can knead this by hand.
These homemade cherry cinnamon rolls are something special! I love making them when I have an easy weekend planned and can take my time to make something special for a good brunch. This recipe is also the perfect treat for Christmas morning when the family has gathered for present opening!
If you give this recipe for sweet rolls a try and love it as much as I do, please leave a comment and star review below - I love hearing from all of you!
Don't forget to sign up for the newsletter and follow along @with_love_kitty to make sure you never miss a recipe!
Happy Baking
With Love,
Kitty
📖 Recipe
Cherry Cinnamon Rolls
Equipment
- 1x rectangular baking dish 32x25x7cm (12x10x3 inch)
Ingredients
Cherry Jam
- 300 g fresh cherries pitted and halved
- 30 g castor sugar
- 1 tablespoon lemon juice
Cherry Rolls
- 2½ teaspoon dried yeast
- 300 ml whole milk
- 60 g unsalted butter
- 2 tablespoon white sugar
- 2 extra-large eggs beaten
- 570 g bread flour
- 2 teaspoon salt
Cream Cheese Frosting
- 120 g powdered sugar
- 60 g unsalted butter
- 220 g cream cheese
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
Cherry Jam
- Add the pitted and halved cherries, castor sugar, and lemon juice to a medium-sized saucepan set over medium heat. Allow the cherries to soften and release all of their water for about 15 minutes, use a potato masher to break up the cherries a little. Once the jam has thickened remove the cherry jam from the stove and then transfer it to a glass jar and allow it to cool.
Cherry Rolls
- Add 100ml of the milk to a small bowl and sprinkle yeast over the milk, allow this to sit for a few minutes before stirring to combine.
- To a medium saucepan set over medium heat, add the remaining milk, sugar, and butter. Allow the butter to melt and the sugar to dissolve, then remove this from the heat and allow it to cool until just warm.
- Add the beaten eggs to the butter and milk mixture and stir to combine.
- Sift together the bread flour and the salt, and set aside.
- Add the activated yeast and milk mixture to a bowl of a stand mixer fitted with a paddle attachment. Add half of the dry ingredients and mix briefly, then add the warm milk mixture and mix until a loose dough forms.
- Change the mixer's attachment to a dough hook and with the mixer's motor running add the remaining flour mixture one large spoonful at a time until a soft dough forms.
- Once all the flour has been added, increase the speed of the mixer to medium-high and leave the dough to knead for about 10 minutes. The dough is ready when it is smooth and springs back gradually when pressed. The dough should be soft but not too sticky, if it's very sticky add 1 tablespoon of flour to the mixture and mix, if the dough is too hard add 1 tablespoon of milk. Check the consistency from there.
- Transfer the dough to a large glass bowl brushed with melted butter, cover the bowl with a tea towel, and allow the dough to rise for about an hour to an hour and a half, or until it has doubled in size.
- Once the dough has risen, remove it from the buttered bowl and place it onto a lightly floured surface. Roll out the dough using a rolling pin into a large rectangle 35x22cm (14x9 inch). Spread the cooled cherry jam over the surface of the dough, leaving a border of about 1cm plain.
- Working from the long edge, roll the dough as tightly as you can into a sausage shape being careful to not let the filling squeeze out. Use a serrated knife to slice the roll into 12 portions, trimming off the edges.
- Place rolls into a rectangular buttered dish 32x25x7cm (12x10x3 inch) and cover the dish with a tea towel, allow the cinnamon rolls to rise for about 30 minutes. Preheat the oven to 180°C (350°F).
- Bake the cinnamon rolls in a preheated oven for 25 minutes or until a light golden brown.
Cream Cheese Frosting
- To a bowl of a stand mixer fitted with a paddle attachment, add the butter and powdered sugar. Beat until combined, about 3 minutes.
- Add the cubed cream cheese, vanilla, and almond extract to the frosting mixture and beat until the frosting is light and fluffy.
- Spread the frosting over the cinnamon rolls as soon as they come out of the oven. Spoon over the remaining cherry jam and swirl this through using a knife. Pull apart, serve, and enjoy!
Leave a Reply