Cherry Pie Filling, Cinnamon, and sugar come together in this soft, warm, gooey, breakfast favorite. Putting a twist on a classic favorite canned cherry pie filling makes these delicious rolls. Make these Homemade Cherry Cinnamon Rolls. This recipe creates the rolls from scratch using yeast.
Easy Homemade Cherry Cinnamon Rolls
An Easy Homemade Cherry Cinnamon Rolls Recipe from scratch. These Rolls are so simple and easy to make! Who doesn’t love waking up to the fresh smell of homemade breakfast? I know I sure do!
These rolls are perfect for breakfast, perfect for a brunch, and the perfect treat for whenever you need something special to make you feel better. Comfort food at its finest.
Too often I get a huge craving for a fresh, made from scratch, warm out of the oven cinnamon roll but so often I don’t want to wait for the 3 – 4 hours it takes to prepare them with all those tedious and lengthy rise times.
Especially in the morning. I need and want a quick yeast bread-based that is easy and quick. Just think about enjoying one of these rolls with your morning cup of coffee. AHHHHH!!!
Not only is it the fastest batch of cinnamon rolls I’ve ever made, but they also tasted spectacular. You can certainly substitute the cherry filling for your homemade version or favorite canned recipe.
Basically, they are to die for. I have to be careful when I make them because we literally eat the whole pan at once. And there are only four of us. This is the time when I need to invest in one of those locking canisters. Have a roll, lock it for 24 hours and then ding.. time for another one.
Ingredients Needed
- 2 tsp. yeast
- ¼ cup sugar
- ¼ cup warm water
- ¾ cup + 4 tsp milk
- ½ cup butter
- 3 – 4 cups flour
- ½ tsp salt
- 1 egg
- 1 tsp cinnamon
- 1 cup cherry pie filling, pureed in a blender (or your own homemade recipe)
- ¾ cup powdered sugar
How to Make Your Homemade Cinnamon Cherry Rolls
In a small bowl combine the Warm water, Sugar, and yeast. Set aside. In a small saucepan over medium heat, warm the ¾ cup Milk until it is steaming but not simmering. Reduce the heat to medium-low, add the butter, and stir until melted. Remove from heat and let cool to lukewarm. Once cooled, add to the yeast mixture.
Then in another mixing bowl combine 2 ½ cups of flour and salt. Slowly mix in the milk/yeast mixture, then the Egg. Gradually add additional flour until a dough forms and pulls away from the sides of the bowl.
On a lightly floured surface and knead until the dough is smooth. Place back in the mixing bowl and cover. Set in a warm area and let rise 20 minutes. I use the oven with the light on.
Preheat the oven to 375˚ (Remove the resting dough first.)
Turning your dough into a roll
Roll the dough out on a floured surface into about a 15×10 inch rectangle. Sprinkle the rectangle with Cinnamon. Spread the pie filling over the dough, leaving a 1-inch gap along with one of the long edges.
If you would prefer to use your own homemade cherry pie filling, instead of canned, I say go for it. If you don’t already have a recipe, you can use this one from The Toasty Kitchen.
Roll the dough so you end up with a 15-inch roll. Pinch the seam to seal. You may need to remove some filling as you roll so the dough can be sealed.
Cut the roll with a sharp knife into 12 rolls. I start by cutting it in half, giving you 4 rolls. Follow by cutting those in thirds. Place in a baking dish lined with parchment paper and bake at 375˚ until lightly browned, 20- 25 minutes.
In a small bowl, mix together the Powder sugar and 4 teaspoons of Milk.
Drizzle over the rolls and serve warm. Enjoy!
Looking for another quick and delicious recipe Recipe try these Five Minute Soft Pretzel Dough – Homemade Cinnamon Sticks
Easy Homemade Cherry Cinnamon Rolls Recipe
Homemade Cherry Cinnamon Rolls
Cherry Pie Filling, Cinnamon and sugar come together in this soft, warm, gooey, breakfast favorite. Putting a twist on a classic favorite canned cherry pie filling makes this rolls delicious. Make these Homemade Cherry Cinnamon Rolls. This recipe creates the rolls from scratch using yeast.
Ingredients
- 2 tsp. yeast
- ¼ cup sugar
- ¼ cup warm water
- ¾ cup + 4 tsp milk
- ½ cup butter
- 3 - 4 cups flour
- ½ tsp salt
- 1 egg
- 1 tsp cinnamon
- 1 cup cherry pie filling, pureed in a blender
- ¾ cup powdered sugar
Instructions
- In a small bowl combine the Warm water, Sugar, and yeast. Set aside.
- In a small saucepan over medium heat, warm the ¾ cup Milk until it is steaming but not simmering. Reduce the heat to medium-low, add the butter and stir until melted. Remove from heat and let cool to lukewarm. Once cooled add to yeast mixture. Stir until combined.
- In a mixing bowl combine 2 ½ cups of flour and salt. Slowly mix in the Milk/yeast mixture then the Egg. Slowly add additional Flour until a dough forms and pulls away from the sides of the bowl.
- Place on a lightly floured surface and knead until the dough is smooth. Place back in the mixing bowl and cover. Set in a warm area and let rise 20 minutes. I use the oven with the light on.
- Preheat the oven to 375˚ (Remove the resting dough first.)
- Roll the dough out on a floured surface into about a 15x10 inch rectangle. Sprinkle the rectangle with the Cinnamon. Spread the pie filling over the dough leaving a 1-inch gap along one of the long edges.
- Roll the dough so you end up with a 15-inch roll. Pinch the seam to seal. You may need to remove some of the filling as you roll so the dough can be sealed. Cut the roll with a sharp knife into 12 rolls. I start by cutting it in half. Cut the halves in half, giving you 4 rolls. Cut those in thirds. Place in a baking dish lined with parchment paper and bake at 375˚ until lightly browned, 20- 25 minutes.
- In a small bowl Mix together the Powder sugar and 4 teas. Milk. Drizzle over the rolls and serve warm
Nutrition Information:
Amount Per Serving: Calories: 597Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 171mgCarbohydrates: 112gFiber: 4gSugar: 11gProtein: 14g
If you made this recipe, we would love to hear all about it. We get so excited when we learn that you have chosen to make one of our recipes featured on Inspiring Savings. Please leave us a comment below.
More Great Recipes:
Strawberry Filled Angel Food Cake
Blueberry Sour Cream Pound Cake
Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.
Working Mommy Diaries says
Yummy these sound delicious! Thanks for sharing.
Jenna Hudson says
What a great twist of the original recipe! Love cherries!
Jen @ Inspiring Savings says
Thank you Jenna!! I hope that you do get a chance to try them
Diane M Gooding says
I am not really good at baking, but I think I could handle this! And they sound delicious!
Jen says
These are fabulous! I had a bunch of cherries and made a batch of my own filling – I was looking on Pinterest to find different recipes using the filling and came across this one. I’m thinking of trying a different kind of filling (maybe apple?) or even just adding more cinnamon for cinnamon rolls. Thanks for sharing a great recipe!
Jen @ Inspiring Savings says
Thanks JEN!!!!I am absolutely certain that you could use a different kind of fruit filling. I would love to hear your variation to this recipe and how it works out. Thanks for the comment 🙂
Karen B says
I don’t see where to add the yeast. I assume to the warm milk mixture.
Jen @ Inspiring Savings says
Hi Karen,it is noted in step #1 and under the image of the dough in a ball 🙂
Lori Hartman says
I am with Karen, I am a novice and don’t know when to add the yeast and I don’t see specifically when the yeast mixture comes to anything. last mention i see is set aside. after the milk cools, do i combine the yeast with the milk?
Jen @ Inspiring Savings says
Hi Lori,
If you scroll down to the recipe it and full instructions it is listed in step 1.
Erin says
Yes but am I missing where in the recipe it says what to do with the water/sugar/yeast mixture? I’ve read it multiple times now. I added it when I added the milk mixture, I hope it turns out ok.
Jen @ Inspiring Savings says
If you were able to print up the recipe it is in the very first step.
Rae says
It just says set yeast aside under step 1. When do we add the yeast & sugar??
Jen @ Inspiring Savings says
in the printed instructions and recipe step 1 states: In a small bowl combine the Warm water, Sugar, and yeast. Set aside.
Melony Kirschmer says
I think you will get a laugh out of this, it took me a little bit to figure out what four teas of milk were.4t.I kept looking for a tea recipe!
Jen @ Inspiring Savings says
OHHHHHH NO!!!!! Melony!!! Now I feel bad because I didn’t clearly write it out. I am so sorry and very happy to hear you figured it out.
Luann says
Though the color is there, the flavor is missing. Very plain. Tasted more like bread.
Ann Peterson says
I made these today and they were great. I made cherry and apple. Thank you, great recipe.
Jen @ Inspiring Savings says
Thank you Ann for letting us know how yours came out… And it sounds delicious.
Chelsea says
THESE WERE AMAZING!!! I don’t usually eat cinnamon rolls because I’m not a fan of incredibly rich/sweet things (I know I’m weird lol) but I decided to try these out today for our Father’s Day party since we had an incredible amount of cherries (thanks to our kind neighbor who’s out of town with a very healthy cherry tree) and honestly I couldn’t resist having multiple! These were the most talked about food that was eaten today. From grandparents to cousins, all ages – these were loved! And the dough was incredibly easy and came together nicely. Your instructions are great and the proportions were perfect. I just know that next time I’ll have to double or triple the recipe!
A few changes – I made my own cherry syrup from the fresh cherries (cherries, brown and white sugar, butter, cornstarch, almond extract), an almond glaze (almond extract, heavy cream, powdered sugar, and butter), and when the dough was laid out I spread butter on it + brown and white sugar and then the cherry syrup.
Jen @ Inspiring Savings says
Hi Chelsea, So happy to hear that they turned out fantastic. AND LOVED your idea for the cherry filling and glaze. Sounds delicious. No wonder they were a BIG Hit. Thank you for coming back and leaving us a comment. We always love to hear how our recipes turn out.
Laura says
What are the 4 teas in the icing?
Jen @ Inspiring Savings says
Hi Laura, Milk 🙂
Ashley says
Can the egg be omitted? Or replaced with more liquid? My son has an allergy.
Jen @ Inspiring Savings says
Hi Ashley,
That is a really good question. The egg is the binder for this recipe. You will need to add at least 2 – 3 tbsp of an extra liquid to make the dough consistent. In terms of it staying together. That I am not sure about. If you make it without the egg, please let me know how it turns out. This would be a first for me. I am sure it is an old hat for ya.