Cherry Pie Cinnamon Rolls
Inspired by classic cherry pies, these cherry cinnamon rolls are made with frozen cherries, a hint of almond, and topped with a buttery pie crumb, tangy cream cheese frosting, and a spoonful of glossy, jammy cherries. Sweet, nostalgic, and seriously dreamy—these rolls are everything you love about cherry pie, in soft cinnamon roll form.
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.
- 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.
- 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.
- 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.
- 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.
- Then, line a metal 9x13 baking pan with parchment paper.
- Place the rested dough on a lightly floured surface. Roll it out into a 15x21 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.
- 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!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Leftover rolls can be stored in an airtight container at room temperature for up to 4 days. They can be reheated in a 350°F oven or in the microwave in 20-second increments.
