When cherry pies hit the bakery case every summer, I saw how fast they disappeared. People loved them, so of course, I had to turn them into cinnamon rolls!
Made with my go-to bread flour cinnamon roll dough, they’re another pie-inspired roll recipe (like my sweet and tart key lime pie rolls) that are perfect for summer.
They’re soft and gooey, swirled with sweet frozen cherries, a hint of almond, and a buttery pie crumb topping. Finished with cream cheese frosting and a spoonful of glossy cooked cherries, they’re exactly what I want to make all cherry season long!
If cherries aren’t your thing, my sweet strawberry rolls are a longtime favorite in my house. They’re filled with a homemade strawberry jam and loved just as much by readers as by my family!
Let’s Bake Them!
1
Make the cherry pie filling. Smash half the cherries into a thick jam. Save the whole ones; they’ll go on top later for that juicy, pie-like finish.
2
Make the tangzhong. This small step, which I learned in pastry school, makes a big difference in softness and shelf life! You’ll notice this technique in all of my cinnamon roll recipes.
3
Add the wet and dry ingredients to your stand mixer. Don’t worry if the dough looks rough and shaggy. That’s exactly what it should look like at this stage.
4
Knead the dough and slowly work in the butter. Add it in slowly, only adding more when the last amount is combined. The dough will eventually smooth out!
5
Let the dough rest for 30 minutes. This break gives the gluten time to relax, making the next step, rolling and shaping, a total breeze.
6
Roll the dough out and cover it with the cherry jam and brown sugar filling. Try to spread them all the way to the edges, leaving a clean strip at the top for sealing.
If you’re leaning towards a more citrusy cinnamon roll, my fresh orange sweet rolls are filled with homemade orange curd and finished with a smooth vanilla glaze that tastes just like orange creamsicle ice cream!
7
Cut the dough into strips with a pizza wheel. This is the easiest way to keep them neat and evenly sized. Then, roll each one up.
8
Give the rolls time to rise until they double in size. You want a good puff and that soft, airy feel.
9
Before baking, top the rolls with a generous layer of pie crumbs. It will bake up golden and crisp just like cherry pie!
10
Top with cream cheese frosting and the reserved cooked cherries. Serve warm!
If you’re up for something a little different but still fruity, my matcha cinnamon rolls with strawberry filling are a personal favorite! Inspired by matcha lattes, the green tea adds just enough earthiness to balance the sweet, jammy strawberries.
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
Equipment
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
- In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat, mashing frequently, for 15-20 minutes or until the cherries have released their juices and are bubbling. Stir in the cornstarch slurry and cook 1 minute, then spoon out half of the whole cherries into a bowl (these are for the tops). Continue cooking the rest of the cherries, mashing them into a jam and cooking until super thick. Transfer to a separate bowl and split the almond extract into each bowl, stirring to combine.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
- In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until you're ready to use it.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes, until the dough forms a rough ball.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
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 8-10 minutes, or until the dough appears smooth and elastic.6 tablespoons (84 g) unsalted butter
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and let it rest for 30 minutes.
- Meanwhile, make the cinnamon sugar filling. In a medium bowl with a spoon or in a mixer bowl, combine the brown sugar, butter, and cinnamon until smooth. Set aside.2/3 cup (133 g) brown sugar, 1/2 cup (113 g) unsalted butter, 1 teaspoon (4 g) cinnamon
- Then, line a metal 9×13 baking pan with parchment paper.
- Place the rested dough on a lightly floured surface. Roll it out into a 15×21 rectangle, with the longest side closest to you. Spread the brown sugar filling across the surface of the dough, leaving a 1/2-inch border clean at the top. Then spread half of the cherry filling on top.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one on top of the graham cracker bottom.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162 °C).
- Meanwhile, make the pie crumb topping by combining the flour, sugar, and cornstarch. Mix in the melted butter until crumbs form.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
- When the rolls are ready, evenly sprinkle the pie crumbs on top of the cinnamon rolls, then bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
- Once baked, let the rolls cool while you make the frosting.
- Combine the butter and cream cheese in a stand mixer bowl or with a spoon until smooth. Mix in the powdered sugar, then whisk in the heavy cream, vanilla, and almond extract. Spread the frosting on top of the warm rolls, then spread the remaining cherry filling on top. Garnish with fresh cherries. Enjoy warm!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
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