Easy Homemade Cherry Cinnamon Rolls Recipe (2024)

Estimated reading time: 8 minutes

Cherry Pie Filling, Cinnamon, and sugar come together in this soft, warm, gooey, breakfast favorite or easy dessert. Putting a twist on a classic favorite, canned cherry pie filling makes these delicious rolls. Make these Homemade Cherry Cinnamon Rolls. This recipe creates cinnamon rolls from scratch using yeast.

Homemade Cherry Filled Cinnamon Rolls For Breakfast

Who doesn’t love waking up to the fresh smell of homemade breakfast? I know I sure do!

This is an Easy Homemade Cherry Cinnamon Rolls Recipe all made from scratch. Too often I get a huge craving for freshly made from scratch, warm out of oven cinnamon rolls, but seriously, who wants to wait three or four hours it takes to prepare them?

And most of the time, you are just patiently awaiting your rolls to rise. Not only is it the fastest batch of cinnamon rolls I’ve ever made, but they also taste spectacular. You can certainly substitute the cherry filling for your homemade version or favorite canned recipe.

Just think about enjoying one of these rolls with your morning cup of coffee. AHHHHH!!! They are to die for. And if I don’t say it now..(you have been warned) be careful when you make them you may just eat the whole pan at once. And if you love fall time, you will also love these Homemade Pumpkin Spice Rolls.

Ingredients Needed To Make These Cherry Cinnamon Rolls

This recipe uses simple ingredients most of you will have on hand and may not need to run out to the grocery store.

For Rolls

• 1 pkg rapid-rise yeast
• ¼ cup granulated sugar – you could substitute with brown sugar
• 1 cup milk, warmed
• 1 stick unsalted butter, melted
• 3 – 4 cups of flour
• ½ tsp salt
• One large egg, beaten – at room temperature
• 1 tsp cinnamon
• 1 cup cherry pie filling, pureed in a blender (or your own homemade recipe)

Cinnamon Roll Sugar Glaze

• 1 cup powdered sugar
• 4 tsps of milk

How to Make Your Homemade Cinnamon Cherry Rolls

Be sure that your milk is warm. You will need this to activate the yeast. But keep in mind, you do not want it too hot or it will kill the yeast.

Keep your temperature around 105-110 degrees. You’ll also want to warm the butter to a melt. Your butter should not be over 110º Fahrenheit. I use unsalted butter for this recipe.

Let’s Get Started Making This Simple Recipe

Pour the warm milk and butter into a large bowl or a stand mixer. Then sprinkle yeast over the top. Set aside for 5 minutes. Allowing yeast to activate.

Add beaten egg and sugar. Stir to combine.

Add in salt and 3 1/2 cups of flour. Using a spatula or paddle blade (dough hook) on stand mixers, beat until a dough forms and begins to pull away from the sides of the bowl.

The dough will be a little tacky. This is what we want. Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.

Cover with a towel or plastic wrap and proof for 20 minutes in a warm place. Do not allow the dough to rise too much or your cinnamon rolls will be airy.

Preheat the oven to 375 degrees.

Meanwhile, lightly flour your work surface and knead the dough until smooth.

Flour a rolling pin and roll the dough to about a 20×15 inch rectangle. (the size of the rectangle can vary…it does not have to be exact!) I just eyeballed it.

Sprinkle the rectangle with ground cinnamon. Then using a rubber spatula to smooth the cherry pie filling over the whole dough rectangle.

If you would prefer to use your own homemade cherry pie filling, instead of canned, I say go for it. If you don’t already have a recipe, you can use this one from The Toasty Kitchen.

Turning your dough into a roll

Roll the dough so you end up with a 15-inch roll. You may need to remove some filling as you roll so the dough can be sealed. Cut the roll with a sharp knife into 12 rolls. I start by cutting it in half, giving you 4 rolls.

Followed by cutting those in thirds. Place in a 13×9 inch glass baking dish lined with parchment paper.

Bake at 375˚ until golden brown roughly 40- 45 minutes.

Please Note; the time will vary based on how big your sweet rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 45 minutes.

Start to check the rolls at the 25-minute mark. You are looking for fully cooked browned rolls.

Making Your Cinnamon Roll Glaze

You can add the icing while the rolls are warm and allow it to soak in, or if you’d like a pretty frosted look, spread the glaze on when the rolls are at room temperature.

In a small bowl, mix together 1 cup of powdered sugar and 4 teaspoons of milk. Using a metal spoon, drizzle over the rolls and serve warm. Enjoy!

Looking for another quick and delicious recipe Recipe try these Five Minute Soft Pretzel Dough – Homemade Cinnamon Sticks

How to Store Your Freshly Baked Cinnamon Rolls

Cinnamon rolls have a great shelf life. They stay good at room temperature for up to 2 days in an airtight container or in the fridge for up to a week.

They also freeze well and, if stored properly, can be frozen for up to 4 months. An airtight container is best.

Easy Homemade Cherry Cinnamon Rolls Recipe

This recipe makes for a delicious breakfast idea or make it for dessert and top it with vanilla ice cream. Perfect for any special occasion. You can make ahead and have it ready for the next morning. I know this recipe will become a favorite recipe.

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Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.