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!
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 1/4 Tsp Rapid rise yeast
- 1 Tbsp Brown sugar
- 4 Tbsp Salted butter (Room temperature)
- 3 Large Eggs (Room temperature)
- 3 3/4 Cups All purpose flour
- 1/2 Tsp Salt (Kosher)
- 1/2 Cup Salted butter (Room temperature)
- 1 Tbsp Cinnamon powder
- 1/2 Cup Sugar (Granulated)
- 1/2 Cup Brown sugar (Packed)
Cherry Filling
- 2 15 ounce Cans Cherries (Canned cherries in juice, not syrup)
- 1/2 Cup Cherry juice (Reserved from the can)
- 1/3 Cup Sugar (granulated)
- 1 Fresh ginger (1 inch chunk) (or 1/2 tsp of ginger powder)
- 1 Cinnamon stick (or 1/4 tsp of cinnamon powder)
- 1 Whole star anise (or 1/4 tsp of star anise powder)
- 2 Tbsp Cornstarch (mixed with 2 Tbsp of water and mixed to make a slurry)
Cherry Glaze
- 3 Cups Powdered sugar
- 2 Tsp Vanilla extract
- 1/4 Tsp Cinnamon
- 1/2 Cup Cherry juice (Reserved from can)
- 1 Tbsp 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 1/2 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 1/2 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, 1/2 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!
Video
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 9gCalories: 661kcalCarbohydrates: 121gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 44mgSodium: 272mgPotassium: 212mgFiber: 3gSugar: 75gVitamin A: 525IUVitamin C: 0.3mgCalcium: 78mgIron: 3mg
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