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Cherry Cinnamon Rolls

Cherry cinnamon rolls are soft, yeasted rolls filled with cinnamon sugar and chopped cherries, baked until golden and set in the centers. A smooth vanilla icing goes on after a 10-minute rest.
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Prep Time 24 minutes
Cook Time 28 minutes
Rising and resting 2 hours 10 minutes
Total Time 3 hours 2 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup milk
  • 1 packet (0.25 oz) active dry yeast
  • 0.33 cup granulated sugar divided
  • 1 egg large
  • 6 tbsp unsalted butter melted and cooled
  • 4 cup all-purpose flour
  • 1 tsp kosher salt
For the filling
  • 5 tbsp unsalted butter softened and divided
  • 0.33 cup light brown sugar packed
  • 2 tsp ground cinnamon
  • 1 can (21 oz) cherry pie filling
For the icing
  • 1 cup confectioners’ sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Warm the milk to 105–110°F, pour it into a large bowl, and stir in the yeast and 1 tablespoon of the granulated sugar.
  2. Let the yeast mixture stand for 5–10 minutes, until foamy.
  3. Stir in the remaining granulated sugar, egg, melted butter, flour, and salt until a shaggy dough forms.
  4. Knead the dough on a clean counter for 8–10 minutes, until smooth and elastic; it should feel soft and slightly tacky.
  5. Return the dough to the bowl, cover, and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
Fill and shape
  1. Drain the cherry pie filling in a sieve for 15 minutes.
  2. Coarsely chop the cherries.
  3. Discard the syrup.
  4. Grease a 9x13-inch baking dish with 1 tablespoon of the softened butter.
  5. Roll the dough into a 12x18-inch rectangle.
  6. Spread the dough with the remaining 4 tablespoons softened butter.
  7. Sprinkle the brown sugar and cinnamon evenly over the dough.
  8. Scatter the chopped cherries over the top.
  9. Roll the dough up from a long edge into an 18-inch log.
  10. Cut the log into 12 equal pieces.
  11. Arrange the pieces cut side up in the prepared dish.
  12. Cover and let rise in a warm place for 30–45 minutes, until puffy.
Bake the rolls
  1. Heat the oven to 350°F.
  2. Bake the rolls for 25–30 minutes, until golden on top and set in the centers.
Make the icing
  1. Whisk the confectioners’ sugar, milk, and vanilla until smooth.
  2. Let the rolls rest for 10 minutes after baking.
  3. Spread the icing over the rolls.

Notes

For the best texture, drain the cherry filling thoroughly so the rolls do not become soggy. Store covered in the refrigerator for up to 3 days; freezer-friendly. For a dairy-free option, use plant-based milk and butter.