Cherry Cinnamon Rolls with Cream Cheese Glaze
These cherry cinnamon rolls are soft, buttery spirals with a cinnamon ribbon and bursts of tart cherry in every slice. The dough is enriched with milk and butter, so it bakes up pillowy and golden, while the cream cheese glaze adds a tangy finish that balances the sweetness.
You can prep them the night before and bake them fresh in the morning, which makes weekends feel a little more relaxed. Even on a same-day timeline, the hands on work is straightforward, and the smell alone is worth the effort.
Why I Love Adding Cherries to Cinnamon Rolls
Cherries bring a bright, slightly sour note that cuts right through the brown sugar and cinnamon. That contrast keeps each bite interesting instead of just sweet on sweet.
The filling uses both cherry preserves and rehydrated dried cherries, so you get a jammy layer and little chewy pockets of fruit. It tastes like a bakery roll but with a homemade, unfussy charm that makes it a keeper.
Ingredients
- 2 1/4 cups all-purpose flour: spooned and leveled, plus more for rolling
- 3 tbsp granulated sugar: divided, helps feed the yeast
- 2 tsp active dry yeast: instant yeast works too, just skip the proofing step
- 1/2 tsp fine sea salt
- 2/3 cup whole milk: warmed to 110°F to 115°F (43°C to 46°C)
- 1/4 cup unsalted butter: melted and slightly cooled, plus more for the bowl
- 1 large egg: room temperature
- 1/3 cup dried tart cherries: soaked in hot water for 10 minutes, then drained and chopped
- 1/3 cup cherry preserves: a thick, fruity jam works best
- 1/4 cup unsalted butter, softened: for the filling
- 1/2 cup packed light brown sugar
- 1 tbsp ground cinnamon
- For the glaze:
- 4 oz cream cheese, softened: use full fat for the creamiest texture
- 1/2 cup powdered sugar: sifted if lumpy
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
Variations / Substitutions
- Swap the cherries: use blueberry or raspberry preserves with dried blueberries or raspberries; the tartness level changes but the roll structure stays the same.
- Dairy-free option: substitute plant based butter, oat milk, and a vegan cream cheese alternative; the dough will be slightly less rich but still workable.
- Add nuts: fold 1/3 cup chopped toasted pecans into the filling for a little crunch and bitterness that plays well with the sweet cherry layer.
If you enjoy these, you might also like our Classic Overnight Cinnamon Rolls.
How to Make Cherry Cinnamon Rolls
Step 1: Mix the Dough
In a small bowl, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Let it sit for about 5 minutes until it looks foamy and smells yeasty. If you use instant yeast, you can skip this proofing and add the yeast directly to the flour mixture.
Meanwhile, whisk the flour, the remaining 2 tablespoons sugar, and the salt in a large bowl. Make a well in the center and pour in the yeast mixture, melted butter, and egg. Stir with a wooden spoon until a shaggy dough forms and no dry streaks remain. It will be sticky, and that is exactly how you want it.
Step 2: Knead the Dough
Scrape the dough onto a lightly floured surface and knead for 8 to 10 minutes, adding only a tablespoon of flour at a time if it gets too tacky. When the dough is ready, it should feel smooth and spring back when you poke it with a wet finger.
Place the kneaded dough in a buttered bowl, turn it to coat, and cover it tightly with plastic wrap. Let it rise in a warm spot for about 1 1/2 hours, or until it is puffy and doubled. If you press a fingertip into the dough, the indentation should stay.
Step 3: Roll and Fill
Punch down the risen dough gently to release the air, then turn it out onto a floured surface and roll it into a 10 by 14 inch rectangle. Spread the softened butter over the dough, leaving a half inch border on one of the long sides. Sprinkle the brown sugar and cinnamon evenly across the buttered area.
Scatter the chopped soaked cherries across the sugar, then dot with small spoonfuls of the cherry preserves. Using the back of a spoon, gently spread the preserves so the fruit is evenly distributed but not dragged into the dough. Starting from the long side with the filling, roll it up tightly into a log. Pinch the seam along the length of the log to seal it well.
Step 4: Slice and Rise
With a serrated knife, cut the log into 12 even pieces, about 1 1/4 inches thick each. A gentle sawing motion helps keep the spiral round without squishing the dough. Nestle the rolls cut side up in a buttered 9 by 13 inch baking dish, spaced slightly apart.
Cover the dish loosely with a clean towel and let them rise again for about 45 minutes, or until the rolls have doubled in bulk and are touching each other. While they puff up, preheat your oven to 350°F (175°C).
Step 5: Bake the Rolls
Once the oven is hot and the rolls are puffed, bake them on the middle rack for 22 to 25 minutes. The tops should be deep golden and the filling will be bubbly at the edges. If you have an instant read thermometer, the center of a roll should read about 190°F.
Let them cool in the pan on a wire rack for 5 minutes while you make the glaze. This short rest keeps the glaze from melting completely off when you spoon it over.
Step 6: Glaze and Serve
Beat the cream cheese until smooth, then sift in the powdered sugar and add the milk and vanilla. Whisk until the mixture is thick but pourable, adding an extra teaspoon of milk if it feels stiff. Drizzle the glaze over the warm rolls generously so it drips into the crevices and pools a little in the pan.
Serve the rolls while they are still warm from the oven. The filling will be jammy and the dough so tender it pulls apart with a fork.
A Few Baker’s Notes
- Warm milk temperature matters: too hot and it will kill the yeast, too cool and the rise will be sluggish. Aim for about 110°F, which feels like warm bath water.
- Flour by feel: if the dough is very sticky after the first few minutes of kneading, add flour a teaspoon at a time. A slightly tacky dough bakes up softer than a dry one.
- Overnight option: after Step 4, cover the pan with plastic and refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes while the oven preheats, then bake as directed. The slow cold rise deepens the flavor a little.
Bake times by pan:
| Pan size | Bake time at 350°F |
|---|---|
| 9×13 inch baking dish | 22 to 25 minutes |
| 9 inch round cake pan (two pans) | 20 to 22 minutes |
Keeping Cherry Cinnamon Rolls Fresh
- Refrigerate: store leftovers in an airtight container in the fridge for up to 3 days. The glaze may soften some, but the rolls stay good.
- Reheating: microwave a roll for 20 to 30 seconds or warm them in a 300°F oven for 5 minutes to bring back that fresh baked texture.
What to Serve with Cherry Cinnamon Rolls
A hot cup of black coffee or a latte cuts the richness without adding more sweetness. For a bigger brunch spread, scrambled eggs and crisp bacon give a salty contrast that makes the cherry pop even more. A simple bowl of Greek yogurt and fresh fruit keeps things light while you still get the star of the show.
Frequently Asked Questions
Can I use cherry pie filling instead of preserves?
Yes, but spoon the filling through a fine mesh strainer for a minute first to drain off the thick syrup. Too much liquid can make the rolls soggy and cause the filling to leak out.
How do I make these gluten-free?
Swap the all-purpose flour for a good quality 1:1 gluten-free flour blend that contains xanthan gum. The dough will be a bit stickier and the rolls slightly more crumbly, but the flavor stays true.
Can I double this recipe if I’m feeding a crowd?
Absolutely. Simply double all the ingredients, divide the dough in half for rolling, and bake two separate 9 by 13 pans. The rise times won’t change much.
Why did my rolls unroll in the oven?
That usually means the seam wasn’t pinched firmly enough or the log wasn’t rolled tight. When you place them in the pan, tuck any loose ends under the roll and press gently to anchor them.
Cherry Cinnamon Rolls Recipe
Ingredients
Method
- Proof yeast in warm milk with 1 tbsp sugar; mix with flour, remaining sugar, salt, melted butter, and egg to form a shaggy dough.
- Knead on a floured surface for 8 to 10 minutes until smooth, then let rise in a buttered bowl for 1 1/2 hours until doubled.
- Punch down, roll into a 10×14 inch rectangle, spread with softened butter, brown sugar, cinnamon, chopped soaked cherries, and dot with preserves. Roll tightly and pinch the seam.
- Slice into 12 rolls, place in a buttered 9×13 dish, cover, and let rise 45 minutes until doubled. Preheat oven to 350°F.
- Bake for 22 to 25 minutes until golden. Cool 5 minutes.
- Beat cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and serve.
