Homemade Cherry Filled Cinnamon Rolls For Breakfast

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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. Make these Homemade Cherry Cinnamon Rolls.

Easy cherry cinnamon 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?

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. And if you love fall time, you will also love these Homemade Pumpkin Spice Rolls.

Ingredients Needed To Make These Cherry Cinnamon Rolls

This recipe uses simple ingredients most of you will have on hand and may not need to run out to the grocery store.

For Rolls

  • 1 pkg rapid-rise yeast
  • ¼ cup granulated sugar – you could substitute with brown 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 of milk

How to Make Your Homemade Cinnamon Cherry Rolls

Warmed Butter and milk on stove top

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 Making This Simple Recipe

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.

Add beaten egg and sugar. Stir to combine.

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.

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 in a warm place. 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 eyeballed it.

Sprinkle the rectangle with ground cinnamon. Then use 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.

Followed by cutting those in thirds. Place in a 13×9 inch glass baking dish lined with parchment paper.

Bake at 375˚ until golden brown roughly 40- 45 minutes.

Please Note; that the time will vary based on how big your sweet rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 45 minutes.

Start to 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 powdered 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 and, if stored properly, can be frozen for up to 4 months. An airtight container is best.

Easy Homemade Cherry Cinnamon Rolls Recipe

This recipe makes for a delicious breakfast idea or make it for dessert and top it with vanilla ice cream. Perfect for any special occasion. You can make it ahead and have it ready for the next morning. I know this recipe will become a favorite recipe.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our recipes.

Yield: 12 rolls

Homemade Cherry Cinnamon Rolls

Homemade Cherry Cinnamon Rolls close up

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. 

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes

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

  1. 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.
  2. Add beaten egg and sugar. Stir to combine.
  3. 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.
  4. 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.
  5. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
  6. Preheat the oven to 375 degrees.
  7. Meanwhile, lightly flour your work surface and knead the dough until smooth.
  8. 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.
  9. Sprinkle the rectangle with ground cinnamon. Then using a rubber spatula to smooth the cherry pie filling over the whole dough rectangle.
  10. 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.
  11. 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.
  12. 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:

12

Serving Size:

1

Amount Per Serving: Calories: 615Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 121mgCarbohydrates: 115gFiber: 4gSugar: 15gProtein: 14g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Please leave us a comment below.

More Great Ideas

Strawberry Filled Angel Food Cake

Orange Crush Soda Cupcakes

Almond Joy Shortbread Cookies

Blueberry Sour Cream Pound Cake

Quick cherry cinnamon rolls

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.

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34 Comments

  1. 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!

  2. 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!

  3. 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.

    1. 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.

    1. 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.

  4. 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.

    1. 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.

  5. 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!

      1. 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?

          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.

  6. 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!

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