Cherry Cinnamon Rolls with Homemade Filling
These soft and fluffy cherry cinnamon rolls are filled with a sweet homemade cherry compote and a classic cinnamon sugar swirl. Finished with a creamy cream cheese glaze, each roll is perfectly tender, fruity, and comforting—ideal for breakfast, brunch, or a special dessert treat.
Ingredients
Dough
- 1 cup whole milk warmed
- 2.25 teaspoons active dry yeast 1 packet
- 0.25 cup granulated sugar
- 0.25 cup unsalted butter melted
- 1 large egg room temperature
- 3.5 cups all-purpose flour plus more for dusting
- 0.5 teaspoon salt
Cherry Filling
- 2 cups pitted cherries fresh or frozen
- 0.25 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Cinnamon Swirl
- 0.25 cup unsalted butter softened
- 0.5 cup packed brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Glaze
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract
Instructions
- In a small saucepan, combine the cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, for 8–10 minutes until the mixture thickens. Remove from heat and allow it to cool completely.
- In a large bowl, whisk together the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5–10 minutes until the mixture becomes foamy.
- Add the melted butter, remaining sugar, and egg to the yeast mixture and whisk to combine. Gradually add the flour and salt, mixing with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 60–90 minutes or until doubled in size.
- Punch down the dough and roll it out on a floured surface into a 12×18-inch rectangle. Spread the softened butter over the dough. Mix the brown sugar and cinnamon together, then sprinkle evenly over the butter. Spoon small amounts of the cooled cherry filling across the surface.
- Roll the dough tightly into a log starting from the long side. Cut into 12 equal slices using a knife or dental floss. Arrange the rolls in a greased 9×13-inch baking pan. Cover and allow them to rise for another 30 minutes while preheating the oven to 375°F (190°C).
- Bake the rolls for 20–25 minutes until golden brown. Let them cool in the pan for about 10 minutes.
- Beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, mixing until creamy. Spread the glaze over the warm rolls before serving.
Notes
Ensure the milk is warm but not hot (about 110°F / 43°C) to properly activate the yeast. For clean slices when cutting the roll log, use a strand of unflavored dental floss instead of a knife to prevent squishing the dough.
