This easy homemade cherry sweet rolls recipe is your gateway to a delightful breakfast or dessert, offering a burst of fruity sweetness in every bite. It’s incredibly useful for creating a crowd-pleasing treat with minimal effort.
Key Ingredients for Easy Homemade Cherry Sweet Rolls:
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (105-115°F)
- ¼ cup granulated sugar, plus 1 tablespoon for yeast mixture
- 1 large egg, lightly beaten
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- 1 ½ cups pitted and roughly chopped fresh or frozen cherries (if frozen, do not thaw)
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Easy Homemade Cherry Sweet Rolls:
Prepare to be amazed by how incredibly easy and utterly satisfying these easy homemade cherry sweet rolls are to make. The simplicity of the dough combined with the vibrant, juicy burst of cherries creates a flavor sensation that’s both comforting and exciting. The warm, spiced cherry filling melds beautifully with the soft dough, and the luscious cream cheese glaze adds the perfect creamy, tangy finish. With a preparation time of about 30 minutes active work and a 2-hour rise time, you can have these delightful swirls ready to enjoy in less than 3 hours.
Step-by-Step Instructions:
Activate the Yeast: In a small bowl, combine the warm milk, 1 tablespoon of granulated sugar, and the active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes, until it becomes foamy. This indicates your yeast is active and ready to go.
Mix the Dough: In a large mixing bowl, combine the remaining ¼ cup granulated sugar, the lightly beaten egg, melted butter, vanilla extract, and salt. Add the foamy yeast mixture and whisk to combine. Gradually add the 3 cups of all-purpose flour, mixing until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until it’s smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until it’s manageable. Alternatively, you can use a stand mixer with a dough hook attachment and mix for about 5-6 minutes.
First Rise: Lightly grease a clean large bowl with oil or cooking spray. Place the dough in the bowl, turning to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
Prepare the Filling: While the dough is rising, in a medium bowl, combine the pitted and chopped cherries, packed light brown sugar, and ground cinnamon. Stir gently to coat the cherries evenly. Set aside.
Shape the Rolls: Once the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Spread the cherry filling evenly over the surface of the dough, leaving a small border along one of the longer edges.
Roll and Slice: Starting from the long edge with the filling, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, slice the log into 12 equal rolls, about 1 ½ inches thick.
Second Rise: Arrange the sliced rolls in a greased 9×13 inch baking dish, cut-side up. They should be close together but not squashed. Cover the dish loosely with plastic wrap and let them rise again in a warm place for 30-45 minutes, or until puffed up and nearly touching.
Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
Make the Glaze: While the rolls are baking or cooling slightly, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually beat in the powdered sugar until well combined. Add 2 tablespoons of milk and the vanilla extract, and beat until the glaze is smooth and of drizzling consistency. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.
Glaze and Serve: Once the rolls are out of the oven and have cooled for about 10 minutes, generously drizzle the warm cream cheese glaze over the top. Serve warm and enjoy!
Why You’ll Love This Easy Homemade Cherry Sweet Rolls:
Get ready to fall in love with these easy homemade cherry sweet rolls! The star of the show is undoubtedly the burst of sweet, slightly tart cherries that create a delightful contrast to the soft, pillowy dough. Making these at home is incredibly cost-effective compared to bakery-bought versions, allowing you to enjoy a luxurious treat without breaking the bank. The combination of cinnamon-spiced cherries and the tangy, creamy cream cheese glaze elevates these rolls from simple to simply magnificent, making them a cut above a basic cinnamon roll.
Forget the fuss and embrace the joy of baking with this wonderfully forgiving recipe. These easy homemade cherry sweet rolls are perfect for lazy weekend mornings, special brunch occasions, or as a comforting evening dessert. They are best enjoyed warm, straight from the oven, but we’ve got tips for keeping that deliciousness going! So, why wait? Gather your ingredients and whip up these delightful swirls – your taste buds will thank you!
Storing and Reheating Tips:
- Storing: Once completely cooled, store any leftover easy homemade cherry sweet rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 5 days.
- Reheating: To reheat, place the desired number of rolls on a baking sheet and warm them in a preheated oven at 300°F (150°C) for 5-10 minutes, or until heated through. You can also microwave them on a microwave-safe plate for 15-30 seconds, though this may slightly alter the texture.
- Freezing Dough (Unbaked): You can freeze the sliced, unbaked rolls. Arrange them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the rolls to a freezer-safe bag or container for up to 1 month. When ready to bake, place the frozen rolls in a greased baking dish and let them thaw and rise at room temperature for several hours until doubled in size, then proceed with baking as directed.
Final Thoughts:
These easy homemade cherry sweet rolls are a delightful blend of comfort and celebration, proving that delicious homemade treats don’t need to be complicated. We encourage you to give this recipe a try – the sweet scent filling your kitchen and the first warm, gooey bite will be absolutely worth it!
Easy Homemade Cherry Sweet Rolls
Ingredients
Equipment
Method
- In a small bowl, combine the warm milk, 1 tablespoon of granulated sugar, and the active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes, until it becomes foamy. This indicates your yeast is active and ready to go.0.5 cup warm milk, 1 tablespoon granulated sugar, 2.25 teaspoons active dry yeast
- In a large mixing bowl, combine the remaining ¼ cup granulated sugar, the lightly beaten egg, melted butter, vanilla extract, and salt. Add the foamy yeast mixture and whisk to combine. Gradually add the 3 cups of all-purpose flour, mixing until a shaggy dough forms.0.25 cup granulated sugar, 1 large egg, 0.25 cup unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon salt, 3 cups all-purpose flour
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until it’s smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until it’s manageable. Alternatively, you can use a stand mixer with a dough hook attachment and mix for about 5-6 minutes.3 cups all-purpose flour
- Lightly grease a clean large bowl with oil or cooking spray. Place the dough in the bowl, turning to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- While the dough is rising, in a medium bowl, combine the pitted and chopped cherries, packed light brown sugar, and ground cinnamon. Stir gently to coat the cherries evenly. Set aside.1.5 cups pitted and roughly chopped fresh or frozen cherries, 0.25 cup packed light brown sugar, 1 teaspoon ground cinnamon
- Once the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Spread the cherry filling evenly over the surface of the dough, leaving a small border along one of the longer edges.3 cups all-purpose flour, 1.5 cups pitted and roughly chopped fresh or frozen cherries, 0.25 cup packed light brown sugar, 1 teaspoon ground cinnamon
- Starting from the long edge with the filling, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, slice the log into 12 equal rolls, about 1 ½ inches thick.
- Arrange the sliced rolls in a greased 9×13 inch baking dish, cut-side up. They should be close together but not squashed. Cover the dish loosely with plastic wrap and let them rise again in a warm place for 30-45 minutes, or until puffed up and nearly touching.
- Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
- While the rolls are baking or cooling slightly, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually beat in the powdered sugar until well combined. Add 2 tablespoons of milk and the vanilla extract, and beat until the glaze is smooth and of drizzling consistency. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.4 ounces cream cheese, 0.25 cup unsalted butter, 1.5 cups powdered sugar, 2-3 tablespoons milk, 0.5 teaspoon vanilla extract
- Once the rolls are out of the oven and have cooled for about 10 minutes, generously drizzle the warm cream cheese glaze over the top. Serve warm and enjoy!2-3 tablespoons milk