Gosh I LOVE cinnamon rolls. Anytime and any kind! I was looking for a way to spice up this holiday's cinnamon roll line up and boy these are AMAZING. Homemade cherry cinnamon rolls recipe (sweet rolls)! A cherry filling simmered in holiday spices, the softest pull apart dough, and the sweetest, drippiest glaze EVER. These are a MUST try!

I honestly love cherry anything but simmering cherries in ginger, cinnamon, and star anise...WOW! Game changer! Yes, delicious around the holidays but I would eat these anytime of year. You can also omit the spices if you are making these cinnamon rolls for a non-holiday event! These homemade cinnamon rolls are perfect for any holiday, special occasion, or family celebration!
If you are looking for other delicious sweet breakfast, or dessert, ideas on my blog, you may also like my easy banana bread recipe with peanut butter chips and my double chocolate loaf cake recipe with bananas!
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Ingredients Notes
For these sweet, and pillowy homemade cherry cinnamon rolls, you will need the following ingredients:

- Sugar-Use your favorite preferred sugar here! I used granulated but you can use coconut sugar as well!
- Butter-I recommend salted butter for this recipe but if you do not have salted butter just had a teaspoon of salt to your recipe!
- Cherries- Use canned sweet cherries for this recipe! Trust me on this! It is cheaper then buying fresh/frozen cherries, the cherries are already pitted, and you can use both the juice and the cherries in this recipe (which is preferred for the glaze)!
- Eggs-Remember to mix the dough after adding the eggs until completely incorporated into the dough.
- Cornstarch- Don't forget to not add the cornstarch on it's own. Add water to make a cornstarch slurry so that your filling comes out smooth and thick with no clumps of raw cornstarch.
- Vanilla-You can use vanilla extract or paste here. I used extract.
- Rapid rise yeast- Definitely a preferred time savor move here! Remember to mix the yeast, warm milk, and sugar together and then let your yeast mixture sit in a warm place for 5-10 minutes. If you see foam on the top then move to the next step! If you do not see foam, start over! Ensuring that your yeast is fully activated is crucial to pillowy soft cinnamon rolls.
- All-purpose flour-If you want to try a gluten free version of this recipe then I recommend using King Arthur's measure for measure gluten-free flour!
- Milk- Feel free to use your preferred milk for this recipe. My favorite alternatives for this recipe are oat milk or coconut milk).
- Spices-For the spices, I used a dried cinnamon stick and star anise (you can purchase these whole at your local grocery store). You can use a powdered form as well. I would use ¼ of a teaspoon of the cinnamon, star anise, and ginger, if you only have powdered spices. If you do have fresh ginger, that is preferred for this recipe.
See recipe card for complete list of ingredients and quantities.
How to make homemade cherry cinnamon rolls recipe:
For the full instructions and measurements for how to make this delicious recipe, please skip down to the recipe card at the bottom of the post!
Use the following step-by-step instructions for how to make these wonderful cherry sweet rolls:

Add instant rise yeast, warm milk, and sugar to your stand mixer. Turn the stand mixer on, fitted with the dough attachment, and mix for a few seconds. Then let the yeast mixture site for 5-10 minutes to foam.

Then add the room temperature butter, eggs, flour and salt to the activated yeast mixture. Mix on medium speed, kneading for 5 minutes. Then add the last ½ cup of flour and continue to mix until the flour has just incorporated and the dough has come together. Then cover with plastic wrap, or a damp cloth, and place in a warm part of your kitchen to proof for 1 hour until doubled in size.

While your dough is proofing, let's make the cherry filling. Start by separating the canned cherries from the cherry juice.

Add drained cherries, ½ cup of reserved cherry juice from the can, sugar, ginger, star anise, and cinnamon stick to the pot. Stir well. Let simmer on medium heat for 10-13 minutes. Then add the cornstarch slurry and mix well for 2 minutes, or until thickened. Take filling off of the heat. Remove spices. Place in freezer to chill for 30 minutes.

After an hour, your dough should be doubled in size. Punch the dough down, and turn your dough onto a floured surface.

Roll out your dough, creating a large rectangle about 12 x 12 inches.

Spread the room temperature butter evenly over the dough. Sprinkle on the brown sugar, and cinnamon sugar.

Now spread the cherry filling evenly over the brown sugar, and cinnamon sugar, mixture.

Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using unscented dental floss, or twine, cut into 10-12 rolls about 2 inches wide.

Place the rolls into the prepared, buttered, baking dish. Cover tightly with plastic wrap and let rise again in a warm place for 30 minutes. Meanwhile, make the cherry glaze by mixing the reserved cherry juice, powdered sugar, vanilla extract, cinnamon, and milk in a bowl. Set aside.

Bake the rolls, in a preheated oven at 350 degrees Fahrenheit, for 25 to 30 minutes, or until golden brown.

Spread the glaze over the warm rolls. Serve and enjoy!
Hint: Be sure to not remove the cinnamon rolls from the oven until you see that the tops of each cinnamon roll are golden brown. If the middle rolls are not yet golden brown, leave in the oven for another few minutes to ensure they are cooked evenly and fully.
Substitutions
Are you gluten-free? This recipe has the following substitutions so that you can still enjoy these one-of-a-kind sweet cherry cinnamon rolls!
- All-purpose flour-If you want to try a gluten free version of this recipe then I recommend using King Arthur's measure for measure gluten-free flour!
The rest of the ingredients in this recipe are naturally gluten-free!
Cherry Cinnamon Roll Variations:
While cherry filling is truly a favorite, you can absolutely make delicious fruity variations to this homemade cherry cinnamon roll recipe:
- Blueberry- I would still recommend canned blueberries in juice to make this an easier variation!
- Apricot - Use 2 cups of apricot preserves (or jam!) and heat on the stove with ¾ cup of water. After that, you can follow the recipe instructions for the filling below.
- Strawberry - If you cannot find canned strawberries, I would use strawberry preserves (or jam) for this as well!
Speaking of strawberries, see this delicious chocolate strawberry bread recipe on my site!
Helpful Equipment for Making Cherry Sweet Rolls
A stand mixer is truly a life savor for this recipe! Instead of kneading the dough by hand for 5 minutes, you can let the stand mixer do all of the work! If you do not have a stand mixer, however, you can of course knead the dough by hand.
I do recommend using a 9 x 13 inch baking dish for the cinnamon rolls, no smaller. This allows the cinnamon rolls plenty of space to rise and to bake evenly in the oven.
Storage Tips
Store the bread in a airtight container, or resealable plastic bag, in the fridge for 3-4 days or you can freeze your cinnamon rolls in the freezer for up to 3 months! This recipe is so perfect for those mornings where you want to make something extra special! Or for those special occasions where you want to impress a crowd! Serving these for brunch would also be amazing!
Expert Tips
For the most epic cherry cinnamon rolls, be sure to follow these tips:
- Firstly, always let them rise in a warm place with a damp towel or plastic wrap over the top for the optimal rise!
- Use rapid rise yeast! This makes these fool proof! Lastly, make sure you cook the cherry filling until it fully thickens after you add the cornstarch slurry! You do not want a runny liquid but almost a jam-like consistency. The cornstarch slurry helps with this!
- I know that making homemade cinnamon rolls can seem daunting, but honestly, it is all about your timing! The key is staying organized. While the dough is rising for that hour, I make the cherry filling and glaze. Then I assemble the rolls, and while they are rising again, I preheat the oven (or clean up the kitchen!).
- Be sure to not overheat your milk! Too much heat can deactivate yeast. I like to use a food thermometer and will heat the milk in the microwave in 20 second batches until it reaches 110 degrees Fahrenheit (you can do this on the stove as well). Yeast dies (deactivates) at 138 degrees Fahrenheit, so be sure to use a thermometer to make sure you have not gone over.
- Flour your surface, and your roller, liberally before rolling out your dough. This ensures that your dough will not stick to the counter.
Frequently Asked Questions (FAQ's)
Yes! Once you complete the second rise, you can cover them in plastic wrap and stick them in the fridge overnight! Then, take them out of the fridge to come to room temperature for 30 minutes before baking them in the oven (you can have your oven pre-heating during this time). Then bake, glaze and enjoy!
Yes! You can even make a cherry cream cheese frosting by mixing together butter and cream cheese until smooth. Then add the powdered sugar and add a few tablespoons of the cherry juice (from the can) until you get that thick desired frosting texture and then frost your cinnamon rolls!
Store the bread in a airtight container, or resealable plastic bag, in the fridge for 3-4 days or you can freeze your cinnamon rolls in the freezer for up to 3 months!
Please tag me on Instagram and Pinterest with your delicious, timeless creations! As always, thank you for your support!
Related Recipes
Looking for other recipes like this? Try these:

Homemade Cherry Cinnamon Rolls Recipe (Sweet Rolls)
Equipment
- 1 9x13 inch baking dish No smaller
- 1 Stand mixer Or you can knead by hand without the use of a stand mixer
Ingredients
Cinnamon Roll Dough
- 1 Cup Whole milk (Warm)
- 2 ¼ teaspoon Rapid rise yeast
- 1 tablespoon Brown sugar
- 4 tablespoon Salted butter (Room temperature)
- 3 Large Eggs (Room temperature)
- 3 ¾ Cups All purpose flour
- ½ teaspoon Salt (Kosher)
- ½ Cup Salted butter (Room temperature)
- 1 tablespoon Cinnamon powder
- ½ Cup Sugar (Granulated)
- ½ Cup Brown sugar (Packed)
Cherry Filling
- 2 15 ounce Cans Cherries (Canned cherries in juice, not syrup)
- ½ Cup Cherry juice (Reserved from the can)
- ⅓ Cup Sugar (granulated)
- 1 Fresh ginger (1 inch chunk) (or ½ teaspoon of ginger powder)
- 1 Cinnamon stick (or ¼ teaspoon of cinnamon powder)
- 1 Whole star anise (or ¼ teaspoon of star anise powder)
- 2 tablespoon Cornstarch (mixed with 2 tablespoon of water and mixed to make a slurry)
Cherry Glaze
- 3 Cups Powdered sugar
- 2 teaspoon Vanilla extract
- ¼ teaspoon Cinnamon
- ½ Cup Cherry juice (Reserved from can)
- 1 tablespoon Whole milk (Milk of choice)
Instructions
Make the Dough
- In a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5 minutes, until bubbly on top. Add the butter, eggs, 3 ½ cups flour, and salt. Using the dough hook, mix on medium speed until the flour is completely incorporated, about 10 minutes.
- Then add the additional ½ cup flour, and mix until smooth. Cover the bowl with tight-fitting plastic wrap and let sit in a warm, dry place for 1 hour or until doubled in size. Meanwhile, make the cherry filling.
Make the Cherry Filling
- Preheat a medium sized pot to medium heat. Add drained cherries, ½ cup of reserved cherry juice from the can, sugar, ginger, star anise, and cinnamon stick to the pot. Stir well. Let simmer on medium heat for 10-13 minutes. Then whisk in the cornstarch slurry and mix well for 2 minutes or until thickened. Take filling off of the heat. Remove whole spices. Place in the freezer for 30 minutes to chill filling before spreading on rolls.
Assemble the Cinnamon Rolls
- Butter a 9×13 inch baking dish.
- After an hour, punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 12 inches. Spread the butter evenly over the dough. Sprinkle on the brown sugar, and cinnamon sugar. Then add the cherry filling. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife (or unflavored floss), cut into 9-11 1 inch wide rolls. Place the rolls into the prepared baking dish. Leaving space between each roll to allow room for proofing. Cover tightly with plastic wrap and let rise 30 minutes.
Bake the Cinnamon Rolls
- Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown throughout.
Make the Cherry Glaze
- Meanwhile, make the icing. Add the powdered sugar, cinnamon, vanilla extract, cherry juice, and milk. Mix until smooth and has a drizzling consistency.Spread the glaze over the warm rolls. Serve and enjoy!
Amanda
OMG! Everyone has to try these, simply the best cinnamon roll EVER!
Jennifer
These cherry sweetrolls are out of this world!