Cherry Cinnamon Rolls (Print)

Soft fluffy dough swirled with cinnamon sugar and cherries, drizzled with vanilla glaze for a sweet breakfast treat.

# Ingredient List:

→ 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, 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 Steps:

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 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.
08 - Sprinkle brown sugar and cinnamon evenly, then scatter chopped cherries over the surface.
09 - Roll up tightly from the long edge to form a log. Slice into 12 equal rolls.
10 - Arrange rolls in the prepared baking dish. Cover and let rise for 30 minutes.
11 - Bake for 22–25 minutes, until golden brown and cooked through.
12 - Whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over warm rolls before serving.

# Expert Suggestions:

01 -
  • The tart cherries cut through all that sweetness like a bright note in a symphony
  • That moment when you pull them from the oven and the glaze hits the warm dough is absolutely worth every minute of rising time
  • They make any Saturday morning feel like a special occasion, even if you are still in pajamas
02 -
  • Warm your milk to about 110°F—too hot and you will kill the yeast, too cool and it will not wake up
  • Cherry juice adds extra moisture, so do not worry if your dough feels slightly stickier than regular cinnamon roll dough
  • Letting the rolls cool for just 10 minutes before glazing prevents the glaze from melting completely off
03 -
  • Use unflavored dental floss to slice rolls—slide it under the dough, cross ends, and pull through for perfect cuts
  • Chop cherries into pieces no larger than a raspberry to ensure even distribution
  • If using frozen cherries, thaw and drain them well, but save that juice to add to your glaze

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