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Cherry Cinnamon Rolls

Cherry cinnamon rolls are filled with cherry preserves, dried cherries, cinnamon sugar, and softened butter, then baked until golden in a 9x13-inch baking dish. Cream cheese icing goes on while the rolls are warm for a soft, sweet finish.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising and resting 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 10 tbsp unsalted butter divided (4 tablespoons melted and cooled for the dough; 6 tablespoons softened for the filling)
  • 1 egg large, at room temperature
  • 1 tsp salt
  • 4 cup all-purpose flour plus up to 2 tablespoons for dusting
  • 1 nonstick cooking spray for the bowl and baking dish
For the filling
  • 0.5 cup light brown sugar packed
  • 2 tsp ground cinnamon
  • 0.75 cup cherry preserves
  • 0.5 cup dried cherries chopped if large
For the icing
  • 4 oz cream cheese softened
  • 1 cup confectioners’ sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Pour the milk, warmed to 105–110°F, into a large bowl, sprinkle the yeast over it, and let stand for 5 minutes until foamy.
  2. Whisk in the granulated sugar, 4 tablespoons melted butter, egg, and salt.
  3. Stir in the 4 cups flour until a shaggy dough forms.
  4. Knead on a lightly floured surface for 6–8 minutes, using up to 2 tablespoons additional flour as needed, until the dough is smooth and elastic.
  5. Lightly coat the bowl with cooking spray, return the dough to the bowl, and turn it to coat; cover and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
Fill and shape the rolls
  1. Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Roll the dough on a lightly floured surface into a 12x18-inch rectangle.
  3. Spread the 6 tablespoons softened butter over the dough, leaving a 1/2-inch border.
  4. Mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the butter.
  5. Spread the cherry preserves over the dough and scatter the dried cherries on top.
  6. Roll the dough tightly from a long edge into a log, cut it into 12 even rolls, and arrange them cut side up in the baking dish.
  7. Cover the rolls and let rise for 30–45 minutes, until puffy.
  8. Preheat the oven to 350°F during the final 20 minutes of the rise.
Bake and ice the rolls
  1. Bake for 25–30 minutes, until the tops are golden and the center roll is baked through.
  2. Beat the cream cheese, confectioners’ sugar, and vanilla until smooth.
  3. Let the rolls rest for 10 minutes, then spread the icing over them while warm.

Notes

For the softest rolls, spread the icing over them while they are still warm. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free adaptation, use oat milk and dairy-free butter and cream cheese.