Estimated reading time: 7 minutes
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 cinnamon rolls from scratch using yeast.
Easy Homemade Cherry Filled Cinnamon 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? And most of the time, you are just patiently awaiting your rolls to rise.
Not only is it the fastest batch of cinnamon rolls I’ve ever made, but they also taste spectacular. You can certainly substitute the cherry filling for your homemade version or favorite canned recipe.
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.
Ingredients Needed To Make These Cherry Cinnamon Rolls
For Rolls
- 1 pkg rapid rise yeast
- ¼ cup sugar
- 1 cup milk, warmed
- 1 stick unsalted butter, melted
- 3 – 4 cups of flour
- ½ tsp salt
- One large egg, beaten – at room temperature
- 1 tsp cinnamon
- 1 cup cherry pie filling, pureed in a blender (or your own homemade recipe)
Cinnamon Roll Sugar Glaze
- 1 cup powdered sugar
- 4 tsps milk
How to Make Your Homemade Cinnamon Cherry Rolls
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.
Let’s Get Started
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.
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.
Turning your dough into a roll
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.
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 powder sugar and 4 teaspoons of milk.
Using a metal spoon, 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
How to Store Your Freshly Baked Cinnamon Rolls
Cinnamon rolls have a great shelf life. They stay good at room temperature for up to 2 days in an airtight container or in the fridge for up to a week.
They also freeze well, if stored properly, can be frozen for up to 4 months. An airtight container is best.
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 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
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.
Lonnie Alexander says
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.
Jen @ Inspiring Savings says
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.
Becky says
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!
Jen @ Inspiring Savings says
Hey Becky, Great question. They don’t require a second rise time. The puff up during baking.