Homemade Cherry Pie Cinnamon Rolls: The Ultimate Summer Baking Experience
Every summer, the sight of freshly baked cherry pies in the bakery case always caught my eye. They’d disappear as quickly as they arrived, a testament to their irresistible charm. Seeing such widespread adoration for this classic fruit dessert sparked an idea: why not transform that beloved cherry pie experience into the ultimate cinnamon roll? And so, these delightful cherry pie cinnamon rolls were born!
Crafted using my tried-and-true bread flour cinnamon roll dough, these rolls are another successful pie-inspired creation, much like my sweet and tart Key Lime Pie Rolls. They bring all the nostalgic flavors of summer fruit pies into a soft, gooey, and utterly delicious breakfast or dessert treat, perfect for any warm-weather gathering or a leisurely morning.
Imagine this: tender, fluffy rolls swirled with a luscious, sweet frozen cherry filling, subtly enhanced with a hint of almond for that classic cherry pie depth. Each roll is then generously topped with a buttery, crisp pie crumb, adding an incredible textural contrast. To finish, they’re draped in a creamy, tangy cream cheese frosting and crowned with a spoonful of glossy, perfectly cooked whole cherries. These rolls are more than just a pastry; they’re an experience – exactly what you’ll crave all cherry season long, from the first bite to the last!
If cherries aren’t quite your preference, my sweet strawberry rolls are a beloved classic in my household and among my readers. They’re generously filled with a vibrant homemade strawberry jam, offering a different but equally delightful fruity twist on the classic cinnamon roll.
Why These Cherry Pie Cinnamon Rolls Are a Must-Bake
These aren’t just any cinnamon rolls; they’re a celebration of summer’s bounty, cleverly reimagined from a classic dessert. What makes them truly special? First, it’s the incredible texture of the rolls themselves – thanks to the bread flour dough and the Tangzhong method, they are unbelievably soft, fluffy, and stay fresh longer. Second, the filling is a revelation: sweet-tart cherries with a hint of almond, reminiscent of a perfect cherry pie. The buttery pie crumb topping adds a delightful crunch, while the rich cream cheese frosting provides a luscious, tangy counterpoint. It’s a symphony of flavors and textures that will transport you straight to a warm, sunny orchard.
Whether you’re serving them for a special weekend brunch, as a decadent dessert, or simply enjoying one with your morning coffee, these cherry pie cinnamon rolls are guaranteed to impress. They strike the perfect balance between comfort food and gourmet treat, making them ideal for sharing with loved ones or indulging in a moment of pure bliss all by yourself. Get ready to bake a batch that will surely become a seasonal favorite!
Let’s Bake Them! – Your Step-by-Step Guide to Perfection
1
Make the cherry pie filling. Begin by gently cooking your frozen cherries with sugar and lemon juice. As they soften, mash about half of them into a thick, jam-like consistency. Remember to save some of the whole, plump cherries aside; these will be used later as a beautiful and juicy garnish, giving your rolls that authentic, pie-like finish.
2
Make the tangzhong. This seemingly small, extra step, a technique I meticulously learned in pastry school, makes an enormous difference in the final product. By cooking a portion of the flour and liquid into a paste, you gelatinize the starches, allowing them to absorb and retain significantly more moisture. This results in an incredibly soft, moist, and long-lasting dough – a secret for achieving true bakery-quality rolls. You’ll find this essential technique in all of my cinnamon roll recipes for a reason!
3
Add the wet and dry ingredients to your stand mixer. Combine all your dry ingredients first, then introduce the wet components along with your prepared tangzhong. Don’t fret if the dough looks a bit rough and shaggy at this point; that’s perfectly normal and exactly what it should look like before the butter is incorporated and further kneading begins.
4
Knead the dough and slowly work in the butter. This step requires a little patience, but it’s crucial for the dough’s elasticity and richness. Add the softened butter one tablespoon at a time, allowing each addition to fully combine with the dough before adding the next. This gradual process ensures the butter is well-emulsified, leading to a smooth, elastic, and ultimately soft dough. Don’t worry, the dough *will* eventually smooth out and become a beautiful, pliable ball!
5
Let the dough rest for 30 minutes. After all that kneading, the gluten needs a little break. This brief resting period is vital, as it allows the gluten strands to relax, making the next step – rolling and shaping the dough – significantly easier and preventing it from snapping back, ensuring a smooth and effortless process.
6
Roll the dough out and cover it with the cherry jam and brown sugar filling. Achieve a uniform rectangular shape for your dough, then generously spread the rich brown sugar filling across the surface. Follow with half of your homemade cherry jam, making sure to spread them all the way to the edges, leaving just a small, clean strip at the top for easy and secure sealing when you roll it up.
If you’re leaning towards a more citrusy cinnamon roll experience, my fresh orange sweet rolls are an absolute dream! They’re filled with a bright, homemade orange curd and finished with a smooth vanilla glaze that perfectly captures the nostalgic taste of orange creamsicle ice cream.
7
Cut the dough into strips with a pizza wheel. For clean, uniform rolls, a pizza cutter is your best friend. It slices through the dough effortlessly, ensuring neat and evenly sized strips every time. Once cut, carefully roll each strip away from you, creating those beautiful, classic cinnamon roll spirals.
8
Give the rolls time to rise until they double in size. Patience is a virtue in baking, especially during proofing. Allow your rolls ample time to rise in a warm, draft-free place. You’re looking for a good, visibly puffed appearance and a soft, airy feel when gently pressed. This ensures a light and tender texture in the final baked product.
9
Before baking, top the rolls with a generous layer of pie crumbs. This isn’t just for aesthetics! These buttery, sweet crumbs will bake up into a golden, crisp topping, mimicking the delightful crust of a classic cherry pie and adding an irresistible texture and flavor dimension to your cinnamon rolls.
10
Top with cream cheese frosting and the reserved cooked cherries. Once your golden rolls emerge from the oven, allow them to cool slightly before generously spreading them with that luscious cream cheese frosting. For the grand finale, spoon over your reserved glossy, cooked whole cherries, adding a burst of flavor and a beautiful visual touch. Serve warm to experience them at their absolute best!
If you’re up for something a little different but still wonderfully fruity, my matcha cinnamon rolls with strawberry filling are a personal favorite! Inspired by vibrant matcha lattes, the subtle earthy notes of green tea add just enough balance to the sweet, jammy strawberries, creating a unique and unforgettable flavor profile.
Pro Tips for Baking Bakery-Quality Cherry Cinnamon Rolls
Achieving perfectly soft, gooey, and flavorful cinnamon rolls is easier than you think with a few expert tips:
- Measure Your Flour Accurately: This is my number one baking rule! Using too much flour is a common pitfall that leads to dry, dense rolls. Always use the “spoon and level” method: fluff your flour, then spoon it into your measuring cup and level off the top. For the most consistently perfect results, I highly recommend using a kitchen scale to measure by weight.
- Don’t Skimp on Kneading: The kneading process, especially after adding the butter, is crucial for developing the gluten structure that gives these rolls their signature chewiness and softness. Resist the urge to cut it short; watch for the dough to become smooth, elastic, and pass the windowpane test (where a small piece can be stretched thin enough to see light through it without tearing).
- Patience with Proofing: The rising time is not just a suggestion; it’s essential. A slow, proper rise (proofing) allows the yeast to work its magic, creating air pockets and contributing to a light, airy texture. If your kitchen is cool, find a warm spot (like a slightly warmed oven turned off) to help the dough rise effectively.
- Room Temperature Ingredients: Ensure your dairy, eggs, and butter are all at room temperature. This helps them combine more smoothly, resulting in a more uniform dough and better yeast activity for a consistent rise.
- Internal Temperature for Doneness: For perfectly baked rolls that are cooked through but still moist, use an instant-read thermometer. Aim for an internal temperature of around 185-190°F (85-88°C) in the center of the rolls. This prevents underbaking and ensures a beautifully soft crumb.
Customizing Your Cherry Pie Cinnamon Rolls: Delicious Variations
While these cherry pie cinnamon rolls are delightful as is, feel free to get creative and customize them to your taste or what you have on hand:
- Different Fruits: Not a cherry fan, or want to try another fruit? Swap out the frozen cherries for other berries like blueberries, raspberries, or mixed berries. Peaches or apples would also be fantastic, bringing a different seasonal flair. Adjust the sugar slightly based on the sweetness of your chosen fruit.
- Spice It Up: Enhance the warm spice profile by adding a pinch of nutmeg or a dash of cardamom to the brown sugar filling, complementing the fruit beautifully.
- Nutty Notes: For an extra layer of texture and flavor, finely chop some pecans or walnuts and add them to the pie crumb topping or even sprinkle them over the cherry filling before rolling.
- Extract Alternatives: If almond extract isn’t your favorite, you can increase the vanilla extract or experiment with a touch of cherry extract (though use sparingly as it can be strong!). A hint of orange zest could also brighten the cherry filling.
- Glaze Options: While cream cheese frosting is divine, a simple lemon glaze (powdered sugar, lemon juice, milk) or a plain vanilla glaze would also be delicious, allowing the cherry flavor to shine even more.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Cherry Pie Cinnamon Rolls
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Equipment
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metal 9×13 baking pan
Ingredients
For the Cherry Pie Brown Sugar Filling
- 3 cups frozen cherries
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon almond extract
- 2/3 cup brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon cinnamon
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar, packed
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
For the Pie Crumble Topping
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 3 tablespoons unsalted butter, melted and cooled slightly
For the Cream Cheese Frosting
- 2 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
Instructions
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In a small saucepan, combine the frozen cherries, granulated sugar, and fresh lemon juice. Cook over medium heat, regularly mashing the cherries to help them break down and release their vibrant juices, for 15-20 minutes or until the mixture is bubbling and starting to thicken. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another minute until thickened. Carefully spoon out about half of the whole cherries into a separate bowl – these beautiful, cooked cherries are for garnishing the tops of your finished rolls. Continue cooking the remaining cherries in the saucepan, mashing them further into a rich, super thick jam. Once both portions are ready, transfer the cooked cherries (jam and whole) to their respective bowls and stir in half of the almond extract into each, ensuring a consistent, delicious flavor throughout.3 cups (420 g) frozen cherries, 3 tablespoons (45 g) granulated sugar, 1 teaspoon lemon juice, 1 tablespoon (8 g) cornstarch, 1 tablespoon (10 g) water, 1 teaspoon almond extract
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In a small saucepan, prepare the tangzhong by vigorously whisking together the water and bread flour until no lumps remain. Cook this mixture over medium heat, continuously whisking, for 4-5 minutes until it transforms into a thick, paste-like slurry. This crucial step, derived from Asian baking, locks in moisture for an incredibly soft and fresh-keeping dough. Scrape it into a clean bowl and set it aside to cool slightly while you prepare the other dough ingredients.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
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In the bowl of a stand mixer, combine the bread flour, granulated sugar, instant yeast, and fine sea salt, giving them a quick whisk to evenly distribute. Then, add the room-temperature heavy cream, whole milk, large egg, vanilla bean paste, and your prepared tangzhong to the bowl. Attach the dough hook and knead on low speed for approximately 2 minutes, until all the ingredients come together and form a rough, shaggy ball of dough. This initial mix is just to bring everything together before the butter is incorporated.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, 1 teaspoon (3 g) vanilla bean paste, Tangzhong from above
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With the mixer still running on a low speed, begin adding the softened unsalted butter, one tablespoon at a time. It’s important to let each amount of butter fully incorporate into the dough before adding the next piece. This gradual addition helps to properly emulsify the butter, resulting in a rich, tender, and incredibly soft dough. Continue kneading for an additional 8-10 minutes after all the butter is added, or until the dough becomes beautifully smooth, elastic, and pulls away cleanly from the sides of the bowl.6 tablespoons (84 g) unsalted butter
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Once kneading is complete, remove the dough from the bowl. Gently pull the sides of the dough into the bottom to create a smooth, taut round ball. Place it seam-side down back into the clean mixing bowl. Cover the bowl tightly with plastic wrap and let it rest at room temperature for a critical 30 minutes. This short break allows the gluten to relax, making the dough much easier to roll out evenly without resistance in the next steps.
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Meanwhile, prepare the delicious cinnamon brown sugar filling. In a medium bowl, either with a sturdy spoon or in a small mixer bowl, thoroughly combine the packed brown sugar, room-temperature unsalted butter, and ground cinnamon until you achieve a smooth, spreadable paste. Set this mixture aside until your dough is ready.2/3 cup (133 g) brown sugar, 1/2 cup (113 g) unsalted butter, 1 teaspoon (4 g) cinnamon
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Next, prepare your baking vessel. Line a metal 9×13 inch baking pan with a sheet of parchment paper, allowing some overhang on the sides. This will make lifting the baked rolls out incredibly easy and simplifies cleanup.
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Lightly flour your clean work surface and place the rested dough in the center. Roll it out evenly into a large rectangle, approximately 15×21 inches, with the longest side positioned closest to you. Evenly spread the entire brown sugar cinnamon filling across the surface of the dough, making sure to leave a clean 1/2-inch border along the top (the edge furthest from you). Then, spread half of your prepared cherry jam filling over the brown sugar mixture, ensuring an even layer of fruity goodness.
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Starting from the long edge closest to you, carefully and tightly roll the dough up into a log. Once rolled, use a pizza cutter or a sharp knife to slice the log into twelve 1 3/4-inch strips. A pizza wheel is particularly effective here for clean, consistent cuts. Carefully place each individual roll into your prepared 9×13 inch baking pan, leaving a little space between each to allow for expansion during the final rise and baking.
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Cover the baking pan loosely but completely with plastic wrap. Set it aside in a warm, draft-free place to rise for 1-2 hours, or until the cinnamon rolls have visibly doubled in size and look delightfully puffy. While they are rising, preheat your oven to 325°F (162 °C), giving it ample time to come to temperature.
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Meanwhile, prepare the delicious pie crumb topping. In a medium bowl, combine the all-purpose flour, granulated sugar, and cornstarch. Pour in the slightly melted and cooled unsalted butter, and mix thoroughly with your fingers or a fork until delightful, buttery crumbs begin to form. This mixture will give your rolls that quintessential pie crust texture.1/2 cup (64 g) all-purpose flour, 2 tablespoons (28 g) granulated sugar, 1 tablespoon (10 g) cornstarch, 3 tablespoons (42 g) unsalted butter
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Once the rolls have fully risen and are ready to bake, remove the plastic wrap. Evenly sprinkle the entire batch of pie crumbs generously over the tops of the cinnamon rolls in the pan. Transfer the pan to your preheated oven and bake for 30-40 minutes, or until the rolls are golden brown and the internal temperature of the center rolls reaches approximately 185°F (85°C) when measured with an instant-read thermometer. This ensures they are perfectly cooked through and deliciously soft.
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After baking, remove the pan from the oven. Let the rolls cool slightly in the pan on a wire rack while you quickly prepare the decadent cream cheese frosting.
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In a stand mixer bowl (or using a hand mixer), combine the room-temperature unsalted butter and cream cheese. Beat them together until the mixture is light, fluffy, and completely smooth. Gradually mix in the powdered sugar until fully incorporated and no lumps remain. Then, whisk in the heavy cream, vanilla extract, and the remaining almond extract until the frosting is smooth and spreadable. Generously spread this rich, tangy cream cheese frosting over the warm rolls. Finally, spoon the reserved cooked whole cherry filling artfully on top of the frosting. Garnish with a few fresh cherries if desired for an extra pop of color. Serve these incredible cherry pie cinnamon rolls warm to enjoy their irresistible gooey center and melty frosting!2 ounces (56 g) cream cheese, 4 tablespoons (56 g) unsalted butter, 1 cup (120 g) powdered sugar, 3 tablespoons (45 g) heavy cream, 1 teaspoon (3 g) vanilla, 1/2 teaspoon almond extract
Notes
Storage: Leftover cherry pie cinnamon rolls can be stored in an airtight container at room temperature for up to 4 days. For optimal freshness and that delightful gooey texture, they can be easily reheated in a 350°F (175°C) oven for about 10-15 minutes (loosely covered with foil to prevent drying) or in the microwave in convenient 20-second increments until warmed through. You can also freeze baked, unfrosted rolls for up to 2 months; thaw overnight and then warm before frosting.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Frequently Asked Questions (FAQ) About Cherry Pie Cinnamon Rolls
- Can I use fresh cherries instead of frozen?
- Absolutely! If fresh cherries are in season, they’ll make an even more vibrant filling. You’ll need to pit them first, and then follow the same instructions for cooking with sugar and lemon juice. The cooking time might be slightly shorter since fresh cherries often release their juices more readily.
- Can I make the dough or rolls ahead of time?
- Yes, these rolls are perfect for making ahead! You have a couple of options:
- Overnight Proofing: After placing the rolled and cut rolls into the baking pan (Step 8), cover them tightly with plastic wrap and refrigerate overnight (8-12 hours). The next morning, take them out and let them come to room temperature and finish rising in a warm spot for about 1-2 hours before topping with pie crumbs and baking as directed.
- Dough Only: You can also prepare the dough up to the end of the first rise (after step 4), place it in an oiled bowl, cover tightly, and refrigerate for up to 24 hours. The next day, let it come to room temperature for about 30-60 minutes before rolling out and proceeding with the recipe.
- Can I freeze these cherry cinnamon rolls?
- Yes! Freezing is a great way to enjoy these rolls later:
- Unbaked Rolls: After placing the cut rolls in the parchment-lined pan (Step 8), cover them tightly with plastic wrap and then foil. Freeze for up to 2-3 weeks. When ready to bake, transfer to the refrigerator overnight to thaw and slow-proof, then proceed with the recipe the next day (letting them warm up and finish rising at room temperature).
- Baked Rolls: If you have leftover baked rolls (preferably unfrosted for best results), you can freeze them individually or in the pan. Once completely cooled, wrap each roll tightly in plastic wrap and then in foil. Store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator, then reheat as directed in the notes section and frost before serving.