The Best Cherry Roll Recipe
A couple of my favorite treats are cinnamon rolls and cherry pies, so I had this brilliant idea of combining the two together to create the perfect sweet bun! I took my all-time favorite recipe for dough for the rolls and simply filled it with cherry pie filling. Then I decided it would be even better topped with my one-step cream cheese icing! And that was it! The amazing cherry roll was born! So if you like my Apple Pecan Cinnamon Rolls or my Red Velvet Cinnamon Rolls you are going to LOVE this cherry roll recipe! There are 3 components to this tasty cherry bun recipe. The dough, the cherry filling, and the yummy cream cheese icing. That may sound complicated, but you’ll be happy to know that it’s actually quite easy! And if you scroll down you’ll find the complete printable recipe. Here’s what you’ll need:
Dough And Filling
Active dry yeast – Make sure to check the expiration date on your yeast before using. If your yeast doesn’t foam up, that means it’s dead and will not work. You can also use instant yeast if that’s what you have on hand, but you won’t need to bloom it first. Milk – You must use lukewarm milk that is between 98℉ and 105℉ (36.5°C to 40.5°C). I like to use whole milk, but whatever is in your fridge will work. Sugar – To sweeten the dough, I used granulated white sugar. Cane sugar will also work in this recipe. Butter – Always use unsalted butter to control saltiness. It’s a golden rule of thumb in both baking and cooking. Salt – A touch of salt is important to help develop the delicious flavor of the dough. Eggs – Use large eggs that are at room temperature for this recipe. Flour – I used all-purpose flour for my cherry roll dough. Cherry Pie Filling – You just need one can of your favorite brand of cherry pie filling.
Cream Cheese Icing
Butter – Always use room temperature unsalted butter when making frosting. Powdered sugar – Also known as confectioner’s sugar or icing sugar. Cream cheese – The cream cheese needs to be at room temperature. I’m a huge fan of Philadelphia cream cheese and always use it in my cream cheese icing. Vanilla extract – Just half a teaspoon adds a lovely touch of vanilla to the icing. Salt – A dash of salt enhances all the flavors of the icing, especially the cream cheese. So it’s important not to leave it out.
Make The Dough
Assemble The Rolls
Rise And Bake
Make The Cream Cheese Icing
Can You Use Cherry Preserves Or Jam?
Yes, you can easily substitute the cherry pie filling for preserves or jam with no problem. Just use a liberal amount when covering the dough before you roll it. Also note, using preserves or jam will work perfectly, but will result in a less gooey center and more like a thicker fruit spread.
Can You Use Any Canned Fruit Pie Filling?
Yes! If you’re feeling creative or don’t have any cherry pie filling on hand, feel free to use any canned fruit pie filling you like.
Is There A Way To Speed Up The Dough Rise Time?
Yes, it is possible to speed up the dough’s rising time. To do this, heat your oven to 200℉ (95°C) and then turn it off. Now, place the dough in the oven with the door closed. The warm environment will encourage the dough to rise fairly quickly. Your oven may already have a PROOF function, if it does, use that.
Make Ahead Cherry Rolls
It’s possible to make cherry rolls ahead of time, which makes them perfect for prepping the night before and baking the next morning! All you do is follow the recipe instructions up until you place the filled and cut rolls on the baking pan. Then instead of doing the second rise and baking them, you just cover the rolls with plastic wrap and put them in the fridge overnight. The rolls should continue to rise in the fridge. However, if for some reason by morning they have not doubled in size, turn your oven on to 200℉ (95°C) until it warms up, and then turn it off. Now, place the rolls on the sheet pan in the oven for about 30 to 45 minutes or until the rolls double in size. Then bake them as instructed and continue on with the recipe.
Can You Freeze Cherry Rolls?
Absolutely! Prepare the recipe up until you place the filled and cut rolls on the baking pan. Then tightly wrap the pan with 2 layers of plastic wrap and put in the freezer for 8 hours or up to 6 weeks. Then the night before you want to bake the rolls, place them in the fridge still wrapped in plastic to thaw out overnight. Now, just bake them the next morning and make the icing to complete!
Other Delicious Cherry Recipes To Try
Cherry ClafoutisChocolate Cherry CakeHomemade Cherry PieCherry Sheet CakeCherry CobblerKale Cherry SaladCherry Jam Filled Sour Cream DonutsCherry Dump Cake
Recipe Originally Shared April 7, 2013.
