Cherry Cinnamon Rolls With Homemade Filling Recipe | Sweet Treat

I couldn’t resist the pull of that cherry-sweet aroma, so I decided to bake these cherry cinnamon rolls with homemade filling one morning. After making them, I felt rewarded—the dough was fluffy, the filling tangy-sweet, and the frosting creamy just like cherry pie in roll form.

I discovered that though it feels special, this recipe is quite doable even if you’re not an expert baker. Sharing this recipe makes me happy because I know how satisfying warm rolls fresh from the oven are. If you love fruity desserts, you can also enjoy a treat like this blueberry cheesecake recipe for another burst of berry flavor.

Ingredients Section

Here’s what you’ll need, how much, and some pro tips for getting the best results.

For the Cherry Filling

3 1⁄2 cups frozen cherries (≈ 454 g) — Frozen cherries make this recipe possible all year, and still deliver great texture and flavor.
1/3 cup granulated sugar (≈ 67 g) — Balances the tartness; using regular sugar is fine though raw cane sugar gives a slightly richer depth.
¼ cup cold water (≈ 60 g) — Helps dissolve the thickener and thin out the initial mixture so you can control consistency.
2 tablespoons cornstarch (≈ 20 g) — Thickens the filling; ensures it isn’t runny when baked into rolls. Flour could work but cornstarch gives cleaner results.

For the Dough

¼ cup warm water (≈ 60 g) — Activates the yeast; should be warm, not hot, to avoid killing the yeast.
1 teaspoon active dry yeast (≈ 6 g) — The leavening agent; freshness is key.
¾ cup whole milk (≈ 180 g) — Adds richness and moisture; helps make the dough tender and soft.
1/3 cup granulated sugar (≈ 67 g) — Sweetens the dough and helps feed the yeast.
2 large eggs — Adds richness, contributes to color, tenderness; room temperature eggs help with even mixing.
4 1⁄2 cups of bread flour (≈ 540 g) — Bread flour gives stronger gluten, which makes for better rise and slightly chewy/brioche-like texture.
½ teaspoon salt (≈ 3 g) — Enhances flavor and balances sweetness.
6 tablespoons unsalted butter, room temp — Adds fat for tenderness, flavor, richness. If using salted butter, reduce or omit extra salt.

For the Cream Cheese Frosting

4 tablespoons unsalted butter, room temperature (≈ 57 g) — Gives creaminess.
3 oz cream cheese, room temperature (≈ 85 g) — Provides tangy contrast and smooth texture.
2 cups powdered sugar (≈ 260 g) — Sweetens and thickens the frosting.
2 teaspoons vanilla extract — Adds depth of flavor and aroma.
1-3 tablespoons whole milk (≈ 20-60 g) — Adjusts consistency of frosting; more milk makes it thinner.

Note: This recipe yields about 12 rolls depending on how thickly you slice, so it serves several people.

Variations

Here are some ideas for changing up this recipe to suit different tastes or dietary needs:

Dairy-free: Use plant-based milk (almond, oat, coconut) instead of whole milk; swap butter and cream cheese for dairy-free alternatives. Ensure the substitutes handle heat well.
Lower sugar / sugar-free: Reduce sugar in the filling or dough; use sugar alternatives that work in baking (like erythritol or monk fruit). Be cautious—texture may change.
Add cinnamon or spice: Although the original focuses on cherry, you can swirl cinnamon in the dough or add cinnamon to the filling for that classic roll aroma. A pinch of nutmeg or cardamom can also add warmth.
Fruit swaps: Use fresh cherries (when available) in place of frozen; or try blueberries, raspberries, or mixed berries if you like. Adjust sweetness because some fruits are more tart.
Glaze instead of frosting: If you prefer a lighter finish, replace the cream cheese frosting with a simple glaze (powdered sugar + vanilla + milk) for a quicker, lighter sweet topping.

If you enjoy experimenting with sweets, you might like other dessert recipes that are easy to customize.

Cooking Time

Prep Time: ~ 40 minutes (making filling, mixing & kneading dough)
Cooking / Baking Time: ~ 30-35 minutes in the oven (once rolls are risen)
Total Time: ~ 2 hours (including two rises + baking + cooling + frosting)

Equipment you need

Stand mixer with dough hook — makes kneading easier and more consistent; reduces time and effort.
Rolling pin — essential for rolling out the dough evenly into a rectangle.
11″ × 15″ cake pan (or similar) — gives room for 12 rolls to expand properly while baking without crowding.

How to Make Cherry Cinnamon Rolls with Homemade Filling Recipe?

Make the Filling

Combine frozen cherries, sugar, and cold water in a pan over medium-high heat. Mix cornstarch with extra cold water, stir that in once the cherries are warming, and cook until thick. Chill it in the fridge so it spreads easily.

Prepare the Dough

Bloom the yeast with warm water until foamy. Mix in milk, sugar, and eggs, then add bread flour and salt, forming a shaggy dough. Blend in room-temperature butter and knead about 10 minutes until smooth.

Shape, Rise & Bake the Rolls

Roll the risen dough into a rectangle. Spread chilled cherry filling, leaving a margin. Roll tightly into a log, cut into 12 pieces, and place in the pan. Let rise again for 30 minutes, then bake at 350°F (≈ 177 °C) for 30-35 minutes until golden.

Frosting & Serving

Beat butter, cream cheese, powdered sugar, vanilla, and milk into smooth frosting. Cool baked rolls about 15 minutes before spreading the frosting so it holds a nice texture.

Additional Tips for Making this Recipe Better

Always test the yeast first so you don’t waste ingredients.
Chill the cherry filling completely before spreading to avoid soggy spots.
Use dental floss to cut the rolls cleanly.
Keep an eye on baking—slightly underbake for softer centers.
Let rolls cool a little before frosting so it stays thick but still melts slightly.

How to Serve Cherry Cinnamon Rolls with Homemade Filling Recipe?

Serve warm, so the filling is gooey and frosting slightly melted. Garnish with halved fresh cherries or a dusting of powdered sugar. Present on a wooden board or serve right in the baking pan for a cozy look. Pair with coffee or tea for a perfect breakfast or dessert.

Nutritional Information

Per roll (approximate):

Calories: 350-500 kcal
Protein: 6-8 g
Carbohydrates: 50-70 g
Fat: 15-25 g

Make Ahead and Storage

Storage

Keep cooled rolls in an airtight container at room temperature for up to 3 days. Refrigeration extends life to a week but slightly firms texture.

Freezing

Freeze unbaked rolls (cut and in pan) up to 2 months; thaw overnight, let rise, then bake. Baked rolls freeze well for 2-3 months.

Reheating

Microwave individual rolls 20-30 seconds or reheat in a 300 °F oven for 10-15 minutes.

Why You’ll Love This Recipe?

The flavor blend of cherries, cinnamon, and cream cheese frosting is irresistible.
You can bake it year-round thanks to frozen cherries.
The pretty swirls and glossy frosting make it show-stopping for guests.
Soft dough, thick filling, and creamy topping give perfect texture.
Flexible enough to adapt to different fruits or dietary needs.

For another decadent bite-sized treat, you can try these red velvet cheesecake bites when you want something equally rich and beautiful.

Cherry Cinnamon Rolls With Homemade Filling Recipe

Ash Tyrrell