Cherry Cinnamon Rolls (Printable)

Fluffy rolls filled with cinnamon sugar and fresh cherries, topped with creamy vanilla glaze.

# 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 - In a large bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let stand for 5 minutes until foamy.
02 - Add remaining sugar, melted butter, eggs, and salt. 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. 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 Tips:

01 -
  • The cherries add bursts of tart sweetness that cut through the richness like a surprise party in your mouth
  • That moment when you pull them from the oven and the glaze hits the warm dough is basically happiness in edible form
02 -
  • I once skipped the second rise because I was impatient and ended up with dense, tough rolls that my husband politely described as breakfast biscuits
  • The dental floss trick for slicing changed everything—no more squashed rolls with uneven spirals that look sad compared to bakery ones
03 -
  • I always make double the glaze because people inevitably ask for extra, and having a little bowl on the side makes you look like a hosting genius
  • If your kitchen runs cold, let the dough rise inside your oven with just the light on—it creates the perfect warm, draft-free environment

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