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.

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. 

Easy Homemade Cherry Cinnamon Rolls

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. 

Let’s Get Cookin’

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 cool 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.)

See Easy Homemade Cherry Cinnamon Rolls

Roll the dough out on a floured surface into about a 15×10 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, 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 teas. Milk.

Drizzle over the rolls and serve warm. Enjoy!

Easy Homemade Cherry Cinnamon Rolls Recipe

Homemade Cherry Cinnamon Rolls

Yield: 12 rolls

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 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 this rolls delicious. Make these Homemade Cherry Cinnamon Rolls.  This recipe creates the rolls from scratch using yeast.

Print

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

1. In a small bowl combine the Warm water, Sugar, and yeast. Set aside.
2. 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.
3. 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.
4. 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.
5. Preheat the oven to 375˚ (Remove the resting dough first.)
6. 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.
7. 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.
8. 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

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Looking for another quick and delicious recipe Recipe try these  Five Minute Soft Pretzel Dough – Homemade Cinnamon Sticks

 

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