Homemade Cherry Filled Cinnamon Rolls For Breakfast
⭐️⭐️⭐️⭐️⭐️This recipe has been developed and tested by me and my family; it is not generated by AI.
Cherry Pie Filling, Cinnamon, and sugar come together in this soft, warm, gooey, breakfast favorite or easy dessert. Putting a twist on a classic favorite, canned cherry pie filling makes these delicious rolls.
Homemade Cherry Filled Cinnamon Rolls For Breakfast
| Prep Time: 10 Minutes Cook Time: 40 Minutes Additional Time: 20 Minutes Total Time: 1 Hour, 10 Minutes Servings: 12 Rolls |
Who doesn’t love waking up to the fresh smell of homemade breakfast? I know I sure do!
This is an Easy Homemade Cherry Cinnamon Rolls Recipe all made from scratch. Too often I get a huge craving for freshly made from scratch, warm out of oven cinnamon rolls, but seriously, who wants to wait three or four hours it takes to prepare them?
Just think about enjoying one of these rolls with your morning cup of coffee. AHHHHH!!! They are to die for. And if I don’t say it now..(you have been warned) be careful when you make them you may just eat the whole pan at once. And if you love fall time, you will also love these Homemade Pumpkin Spice Rolls.
Why You Will Love These Cherry Cinnamon Rolls
- Delightful Breakfast Treat: These rolls aren’t just a dessert; they can be enjoyed for breakfast too! They’re a unique twist on the classic cinnamon roll, combining the sweetness of cherries with a comforting pastry to start your day.
- Easy and Convenient: Using store-bought cherry pie filling takes the hassle out of making cinnamon rolls. You skip the time-consuming steps of making cherry filling from scratch, while still enjoying a burst of flavor with each roll.
- Delicious Flavor Combination: The sweet and tart flavor of cherries paired with the warm, spiced notes of cinnamon creates a delightful contrast that is simply irresistible.
Ingredients Needed
This recipe uses simple ingredients most of you will have on hand and may not need to run out to the grocery store.
- Rapid-rise yeast – works best for this recipe.
- Sugar – I like to use white granular sugar, but you could substitute with brown sugar. We aren’t using a lot for this recipe, since most the sweetness comes from the cherry pie filling.
- Milk – Whole milk is ideal for the richest-tasting cinnamon rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use low-fat milk, but avoid using nonfat milk.
- Unsalted butter – This is a rich dough, meaning it has fat to help guarantee softness.
- Flour – Flour provides the dough structure. All-purpose flour is best for these cinnamon rolls. You could also use bread flour—the rolls will be chewier.
- One large egg – For this recipe make sure your egg is at room temperature. An egg promises a softer, richer dough.
- Cinnamon and Cherry pie filling – This makes for the perfect ooey-gooey center. I used store-purchased cherry pie filling, but you can make yours from stratch.
How to Make Cinnamon Cherry Rolls
STEP ONE: Pour the warm milk and butter into a large bowl or a stand mixer. Then sprinkle yeast over the top. Set aside for 5 minutes. Allowing yeast to activate.
Be sure that your milk is warm. You will need this to activate the yeast. But keep in mind, you do not want it too hot or it will kill the yeast. Keep your temperature around 105-110 degrees. You’ll also want to warm the butter to a melt. Your butter should not be over 110º Fahrenheit. I use unsalted butter for this recipe.
STEP TWO: Add beaten egg and sugar. Stir to combine.
STEP THREE: Add in salt and 3 1/2 cups of flour. Using a spatula or paddle blade (dough hook) on stand mixers, beat until a dough forms and begins to pull away from the sides of the bowl.
STEP FOUR: Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. The dough will be a little tacky.
Cover with a towel and let rest for 20 minutes in a warm place.
STEP FIVE: Preheat the oven to 375 degrees.
STEP SIX: After your dough has rested. Lightly flour your work surface and knead the dough until smooth. Flour a rolling pin and roll the dough to about a 20×15 inch rectangle. The size of the rectangle can vary…it does not have to be exact!
STEP SEVEN: Sprinkle the rectangle with ground cinnamon. Then use a rubber spatula to smooth the cherry pie filling over the dough rectangle.
You can make homemade pie filling using this recipe from The Toasty Kitchen.
STEP EIGHT: Roll the dough so you end up with a 15-inch roll. 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.
Place in a 13×9 inch glass baking dish lined with parchment paper.
STEP NINE: Bake at 375˚ until golden brown roughly 40- 45 minutes.
Making Your Cinnamon Roll Glaze
You can add the icing while the rolls are warm and allow it to soak in, or if you’d like a pretty frosted look, spread the glaze on when the rolls are at room temperature.
In a small bowl, mix together 1 cup of powdered sugar and 4 teaspoons of milk. Using a metal spoon, drizzle over the rolls and serve warm. Enjoy!
More Great Baking Ideas
Strawberry Filled Angel Food Cake
Blueberry Sour Cream Pound Cake
Homemade Cherry Cinnamon Rolls Recipe
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 rolls delicious. Make these Homemade Cherry Cinnamon Rolls.
Ingredients
For rolls
- 1 pkg rapid rise yeast
- 1 cup milk, warmed
- ¼ cup granulated sugar
- 1 stick unsalted butter, melted
- 1 egg, beaten – at room temperature
- 1/2 tsp salt
- 3 – 4 cups flour
- 1 tsp cinnamon
- 1 cup cherry pie filling, pureed
Cinnamon Roll Sugar Glaze
- 1 cup powdered sugar
- 4 tsps milk
Instructions
- Pour the warm milk and butter into a large bowl or a stand mixer. Then sprinkle the yeast over top. Set aside for 5 minutes. Allowing yeast to activate.
- Add beaten egg and sugar. Stir to combine.
- Add in salt and 3 1/2 cups of flour. Using a spatula or paddle blade on stand mixers, beat until a dough forms and it begins to pull away from the sides of the bowl. The dough will be a little tacky. This is what we want.
- Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover with a towel or plastic wrap and proof for 20 minutes.
- Do not allow the dough to rise too much or your cinnamon rolls will be airy.
- Preheat the oven to 375 degrees.
- Meanwhile, lightly flour your work surface and knead the dough until smooth.
- Flour a rolling pin and roll the dough to about a 20×15 inch rectangle. (the size of the rectangle can vary…it does not have to be exact!) I just eyeball it.
- Sprinkle the rectangle with ground cinnamon. Then using a rubber spatula to smooth the cherry pie filling over the whole dough rectangle.
- Roll the dough so you end up with a 15-inch roll. 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 13×9 inch glass baking dish lined with parchment paper.
- Bake at 375˚ until lightly browned roughly 40- 45 minutes. Please Note; the time will vary based on how big your rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 45 minutes. Starting check the rolls at the 25-minute mark. You are looking for fully cooked browned rolls.
Notes
Be sure that your milk is warm. You will need this to activate the yeast. But keep in mind, you do not want it too hot or it will kill the yeast. Keep your temperature around 105-110 degrees.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 615Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 121mgCarbohydrates: 115gFiber: 4gSugar: 15gProtein: 14g
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I’m not an accomplished baker, especially with yeast doughs. but either I’m getting better or this is one h— of a foolproof recipe! 💜
I had to make my own filling using frozen dark 🍒. Wow. I feel like a million bucks and the house smells like a bakery!
Thank you for such a step-by-step recipe and such a beautiful presentation.
Although mine weren’t as nicely shaped as yours, they were scrumptious and I could actually pick them up with my hands! Aieeeeeeeeeeee!
This is AMAZING!!!!! I am so glad to hear your experience. And YOU GO for making your own filling. Thank you for letting me know, I appreciate your feedback!
I’m in the process of making these and don’t see a second rise time! Do they need one?! I’m doing a second rise, so hopefully they turn out okay!
Hey Becky, Great question. They don’t require a second rise time. The puff up during baking.
Hi, just made these for the first time. I’m a beginner at baking. I had a problem with the yeasr mixture. It did not proof. I tried it 3 times. My dough did not rise at all after kneading, nor while baking. The rolls were so bland and dry. I thought i followed the recipe exactly.
My question is. Should the dough have risen? What type of pan should i have used. Why so much sugar for such a small amount of water with the yeast? Should the yeast have foamed? Any way they were terrible.
Hi Lonnie, I am so sorry you ran into many problems here with this recipe. I am wondering, did you use warm water (not hot or cold water) when mixing with your years? The yeast when activated with warm water will foam. This foaming means your yeast is alive. If it isn’t then your dough will not rise. Sugar helps the yeast to feed your yeast. It is no wonder they were terrible. I imagine it turned out to be very dense. All that work!! Again, I apologize. I hope you do give it another go. The importance is allowing the yeast to become active first in warm water. If this doesn’t happen then your yeast is dead and you should use another packet.
Can the egg be omitted? Or replaced with more liquid? My son has an allergy.
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.
What are the 4 teas in the icing?
Hi Laura, Milk 🙂
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.
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.
I made these today and they were great. I made cherry and apple. Thank you, great recipe.
Thank you Ann for letting us know how yours came out… And it sounds delicious.
Though the color is there, the flavor is missing. Very plain. Tasted more like bread.
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!
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.
It just says set yeast aside under step 1. When do we add the yeast & sugar??
in the printed instructions and recipe step 1 states: In a small bowl combine the Warm water, Sugar, and yeast. Set aside.
I don’t see where to add the yeast. I assume to the warm milk mixture.
Hi Karen,it is noted in step #1 and under the image of the dough in a ball 🙂
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?
Hi Lori,
If you scroll down to the recipe it and full instructions it is listed in step 1.
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.
If you were able to print up the recipe it is in the very first step.
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!
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 🙂
I am not really good at baking, but I think I could handle this! And they sound delicious!
What a great twist of the original recipe! Love cherries!
Thank you Jenna!! I hope that you do get a chance to try them
Yummy these sound delicious! Thanks for sharing.