Introduction

These Cherry Cinnamon Rolls offer a delightful twist on the classic breakfast treat, combining sweet cherries with warm cinnamon in a soft, fluffy dough. Topped with creamy frosting, they’re perfect for brunch or a special occasion treat.

The image shows several uncooked spiral rolls on a white marbled surface, each with two main layers. The bottom layer is soft, pale beige dough rolled tightly to form a circular base. The top layer is a thick, glossy, deep red berry filling that glistens and appears sticky, swirling through the dough in a spiral pattern and slightly oozing out at some spots. The rolls are placed close to each other, with some berry filling staining the white surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups frozen cherries (454g)
1/3 cup granulated sugar (67g)
1/4 cup cold water (60g)
2 tbsp corn starch (20g)
1/4 cup warm water (60g)
1 tsp active dry yeast (6g)
3/4 cup whole milk (180g)
1/3 cup granulated sugar (67g)
2 large eggs
4 1/2 cups bread flour (540g)
1/2 tsp salt (3g)
6 tbsp unsalted butter, room temperature
4 tbsp unsalted butter, room temperature (57g)
3 oz cream cheese, room temperature (85g)
2 cups powdered sugar (260g)
2 tsp vanilla extract
1-3 tbsp whole milk (20-60g)

Instructions

Make the filling: In a medium pan, combine the frozen cherries and 1/3 cup sugar. Stir continuously over medium-high heat until gently boiling.
Thicken the filling: Mix the cold water and corn starch in a small bowl until dissolved, then stir into the cherry mixture. Continue stirring until thickened, then remove from heat and cool. Refrigerate the filling while making the dough.
Activate the yeast: In a small bowl, whisk warm water, yeast, and a pinch of sugar. Let sit 15 minutes until bubbly and frothy.
Make the dough: Add milk, sugar, and eggs to the yeast mixture and whisk until combined. Sift bread flour and salt into this mixture and stir until a shaggy dough forms.
Incorporate butter: Work in 6 tablespoons of room temperature butter by hand or mixer on low speed for about 3 minutes.
Knead the dough: Knead using a stand mixer with dough hook or by hand for about 10 minutes until the dough pulls away from the bowl sides.
First rise: Transfer dough to a greased bowl, cover with a damp cloth, and let rise at 72°F (22°C) for 1 hour until nearly doubled.
Shape the rolls: Lightly flour your work surface. Pat dough into a rectangle and roll out into a 14″x16″ shape.
Fill the dough: Spread the chilled cherry filling over the dough, leaving a 1-inch margin along one length to seal the rolls.
Roll and cut: Roll the dough tightly from the side opposite the margin. Moisten the margin with water and seal. Let rest seam side down for 1 minute. Cut into twelve equal rolls and place in an 11″ x 15″ pan.
Second rise: Preheat oven to 350°F (177°C). Let rolls rise in a warm spot at 72°F (21°C) for 30 minutes until poofy.
Bake: Bake rolls on the center rack for 30-35 minutes until tops start to brown.
Prepare frosting: While baking, beat butter, cream cheese, powdered sugar, vanilla, and milk in a bowl until smooth and creamy. Adjust milk for desired consistency.
Cool and frost: Allow rolls to cool 15 minutes after baking before spreading frosting. Serve and enjoy!

Tips & Variations

Ensure your butter and cream cheese are at room temperature for smooth frosting without lumps.
For extra cinnamon flavor, sprinkle ground cinnamon over the cherry filling before rolling the dough.
Swap frozen cherries for fresh when in season for a brighter flavor.
If you don’t have bread flour, all-purpose flour can be used, but the rolls may be slightly less chewy.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to restore softness. They also freeze well; wrap tightly and freeze for up to 3 months. Thaw and warm before enjoying.

How to Serve

The image shows close-up views of six unbaked fruit swirl rolls on a white plate, set on a white marbled surface. Each roll has three to four visible layers, with the outer layers being light beige dough that is soft and slightly glossy. Inside the swirl, there is a thick, glossy, deep red and dark purple fruit filling with a jam-like texture, oozing slightly out of the layers and creating a rich contrast against the pale dough. The rolls have a smooth, rounded shape with the spiral pattern clearly visible, and a few smudges of the fruit filling stain the dough and plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, after the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and proceed with the recipe.

What if I don’t have a kitchen thermometer for the rising temperature?

Try to place the dough in a warm, draft-free spot, such as inside an oven with just the light on or near a sunny window. The goal is a gentle warmth around 72°F (22°C) to help the yeast activate.