Cherry Cinnamon Rolls

These homemade cherry cinnamon rolls are absolutely delicious and surprisingly easy to make. Use a from scratch cherry syrup or your favorite pie filling with this straightforward cinnamon roll dough to create a sweet treat everyone is sure to love.

4.97 from 27 votes

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 30

Cook Time: 30

Additional Time: 1

Total Time: 2

Servings: cinnamon rolls

Calories: 300kcal

Author: Michelle

Ingredients

Cinnamon Rolls

1 cup milk
5 tablespoons unsalted butter softened
2 1/4 teaspoons yeast 1 packet equivalent
1 teaspoon salt
1/4 cup sugar
1 egg
3 1/2 cups flour

Filling

2 cups cherry syrup

Glaze

3/4 cup powdered sugar
1/4 cup milk

Instructions

Heat milk and butter just until 110-115 degrees. Top with yeast, sugar, salt, and 1 cup of flour. Mix until thoroughly combined.
1 cup milk, 5 tablespoons unsalted butter, 2 1/4 teaspoons yeast, 1 teaspoon salt, 1/4 cup sugar, 3 1/2 cups flour
Add egg and bring to medium speed to beat together. Once incorporated, add remaining flour slowly. Mix on low speed until dough comes together in a ball.
1 egg
Knead for five to ten minutes, until the dough springs back when you press lightly into it. Return to bowl and cover with a towel. Let rise for an hour until doubled in size.
Roll out dough to a 9 by 15 rectangle. Add cherry syrup to dough and carefully spread across, leaving a 1 inch border at the top of the dough.
2 cups cherry syrup
Grease a 9x13 pan with butter.
Roll up dough rectangle into a long log, starting at the bottom and leaving the unfilled edge for the end. Use a serrated knife to slice into 12 equal pieces.
Place each piece into your buttered pan. Replace the towel and let rise for 30 minutes or place in the fridge overnight to finish in the morning.
Preheat oven to 350 degrees.
Remove towel and bake uncovered for 30 minutes until golden brown.
Cool in the pan while you make the glaze. Add powdered sugar and milk to a bowl. Use a fork to stir until thoroughly combined. Pour glaze over cherry cinnamon rolls and enjoy immediately.
3/4 cup powdered sugar, 1/4 cup milk

Video

Equipment

Rolling Pin

Bread Knife

Glass Bakeware

Notes

Feel free to use homemade cherry syrup or pie filling, if you prefer. You want a nice thick filling. Make sure your cherry syrup has completely cooled before you use it.
If you make these at night and let them rise in your fridge, this works great. Make sure you remove the rolls from the fridge and let them sit on the counter, still covered by the towel, for 20 minutes before you bake them. If you're in a rush, you can bake them right away and add a couple of minutes to the baking time.
Suppose the glaze is too thick, thin slightly with a tiny splash of milk. If too thin, add a tablespoon of powdered sugar. Adjust as needed.
These are best eaten the day they're made but can be stored on the counter in a tightly sealed container for another 1-2 days if needed.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.