Cherry Cinnamon Rolls (Printable)

Soft rolls swirled with cinnamon sugar and cherries, topped with vanilla glaze for a perfect breakfast treat.

# What You Need:

→ Dough

01 - 3 ½ cups all-purpose flour
02 - 2 ¼ tsp active dry yeast (1 packet)
03 - ¼ cup granulated sugar
04 - ½ tsp salt
05 - ¾ cup whole milk, lukewarm
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs, room temperature

→ Filling

08 - 1 cup pitted cherries, fresh or frozen (thawed and drained), chopped
09 - ½ cup brown sugar, packed
10 - 2 tsp ground cinnamon
11 - ¼ cup unsalted butter, softened

→ Vanilla Glaze

12 - 1 cup powdered sugar, sifted
13 - 2–3 tbsp milk
14 - ½ tsp pure vanilla extract

# How to Make It:

01 - Combine warm milk, yeast, and 1 tablespoon sugar in a large bowl. Let stand for 5 minutes until foamy.
02 - Add remaining sugar, melted butter, eggs, and salt to the yeast mixture. Mix until fully combined.
03 - Gradually add flour, mixing until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
05 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
06 - Punch down risen dough and roll out on a floured surface to a 16x12-inch rectangle.
07 - Spread softened butter evenly over the dough. Sprinkle brown sugar and cinnamon evenly, then scatter chopped cherries over the surface.
08 - Roll up tightly from the long edge to form a log. Slice into 12 equal rolls.
09 - Arrange rolls in the prepared baking dish. Cover and let rise for 30 minutes.
10 - Bake for 22–25 minutes, until golden brown and cooked through.
11 - Whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over warm rolls before serving.

# Expert Suggestions:

01 -
  • The combination of tart cherries and sweet cinnamon creates the perfect balance that keeps you coming back for seconds
  • That moment when you pull them from the oven and the cherry caramelized scent fills your entire house is pure weekend magic
02 -
  • Cherry juice will leak during baking, so line your oven rack with foil or use a baking sheet underneath to catch any sticky drips
  • If using frozen cherries, thaw them completely and pat them dry with paper towels to prevent soggy dough
03 -
  • If your dough feels too sticky while kneading, add just one tablespoon of flour at a time, being careful not to make it dry
  • Room temperature ingredients incorporate more smoothly, so take your eggs and butter out at least 30 minutes before starting

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