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Cherry Cinnamon Rolls with Homemade Filling

Cherry Cinnamon Rolls with Homemade Filling

Dive into the delightful world of Cherry Cinnamon Rolls with Homemade Filling, a recipe designed to bring the comforting aroma and irresistible taste of freshly baked cinnamon rolls right into your kitchen. This guide offers a straightforward path to crafting these sweet treats, transforming simple ingredients into a truly satisfying homemade experience.
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Prep Time 45 minutes
Cook Time 25 minutes
Rest Time 1 hour 30 minutes
Total Time 3 hours 15 minutes
Servings: 12 rolls
Course: Breakfast, Dessert, Pastry
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup warm milk (105-115°F / 40-46°C)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 large eggs at room temperature
  • 1 teaspoon salt
  • 4 1/2 to 5 cups all-purpose flour plus more for dusting
For the Cherry Filling
  • 2 cups fresh or frozen pitted cherries (thawed and drained), roughly chopped
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon lemon juice (optional, for brightness)
For the Cream Cheese Glaze
  • 4 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract

Equipment

  • Large mixing bowl
  • Medium Saucepan
  • Stand mixer (optional)
  • 9x13 inch baking pan

Method
 

  1. In a large mixing bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
    1 cup warm milk, 2 1/4 teaspoons active dry yeast
  2. To the yeast mixture, add the granulated sugar, melted butter, eggs, and salt. Whisk to combine thoroughly.
    1/2 cup granulated sugar, 1/2 cup unsalted butter, 2 large eggs, 1 teaspoon salt
  3. Gradually add 4 cups of the all-purpose flour, mixing until a shaggy dough forms.
    4 1/2 to 5 cups all-purpose flour
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it’s smooth and elastic. Add more flour a tablespoon at a time if the dough is too sticky. Alternatively, use a stand mixer with a dough hook for about 6-8 minutes.
  5. Place the kneaded dough in a lightly oiled large bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
  6. While the dough is rising, prepare the filling. In a medium saucepan, combine the chopped cherries, sugar, cornstarch, cinnamon, nutmeg, and optional lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens into a jam-like consistency (about 5-8 minutes). Remove from heat and let it cool completely.
    2 cups fresh or frozen pitted cherries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 tablespoon lemon juice
  7. Once the dough has risen, punch it down and place it on a lightly floured surface. Roll it out into a large rectangle, approximately 12x18 inches and about ¼ inch thick.
  8. Spread the cooled cherry filling evenly over the rolled-out dough, leaving about a ½-inch border along one of the long edges.
  9. Tightly roll up the dough, starting from the long edge that is covered with filling. Pinch the seam to seal. Use a sharp knife or dental floss to cut the roll into 12 equal slices, about 1 ½ inches wide.
  10. Arrange the sliced cinnamon rolls cut-side up in a greased 9x13 inch baking pan, leaving a little space between them. Cover the pan loosely with plastic wrap and let the rolls rise again for 30-45 minutes, or until they appear puffy.
  11. Preheat your oven to 375°F (190°C).
  12. Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through.
  13. While the rolls are baking, whisk together the softened cream cheese and butter in a medium bowl until smooth. Gradually add the powdered sugar, alternating with the milk or cream, until the glaze reaches your desired consistency. Stir in the vanilla extract.
    4 ounces cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, 2 tablespoons milk or heavy cream, 1 teaspoon vanilla extract
  14. Once the cinnamon rolls are out of the oven and still warm, generously drizzle the cream cheese glaze over the top. Let them cool slightly before serving.

Notes

Store cooled cinnamon rolls in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator. Reheat in oven or microwave.