Cherry Cinnamon Rolls With Homemade Filling Recipe

Ash Tyrrell

Cherry Cinnamon Rolls With Homemade Filling Recipe

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

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Total Time 2

Ingredients Method Notes

Ingredients

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.
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.
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.

Method

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.
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.
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.
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.

Notes

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.