Cherry Cinnamon Rolls Filling

These cherry cinnamon rolls transform weekend mornings into special occasions with their homemade cherry filling and cream cheese frosting. The perfect balance of tart cherries and warm cinnamon creates a delightful twist on the classic cinnamon roll that will have everyone asking for seconds.

I first developed these rolls when my sister visited during cherry season. We spent the afternoon baking and the aroma filled the kitchen with such warmth that it's now our tradition whenever she's in town.

Ingredients

The Cherry Filling

• Frozen cherries: fresh cherries work too but frozen are convenient year-round
• Granulated sugar: balances the tartness of the cherries
• Cold water: helps create the perfect consistency
• Corn starch: thickens the filling to prevent runniness

The Dough

• Active dry yeast: the fresh kind makes all the difference in texture
• Warm water: activates the yeast properly
• Whole milk: creates tenderness in the dough
• Granulated sugar: feeds the yeast and adds sweetness
• Large eggs: provide structure and richness
• Bread flour: higher protein content gives these rolls their perfect chew
• Salt: enhances all the flavors
• Unsalted butter: allows you to control the salt level while adding richness

Cream Cheese Frosting

• Unsalted butter: creates a silky base
• Cream cheese: adds tangy richness that complements the cherries
• Powdered sugar: dissolves completely for smooth frosting
• Vanilla extract: adds depth and warmth
• Whole milk: adjusts consistency to your preference

Step-by-Step Instructions

Prepare Cherry Filling:

Combine frozen cherries and sugar in a medium pan over medium-high heat bringing to a gentle boil while stirring continuously. The sugar helps draw out the cherry juices and begins to create that gorgeous ruby syrup. Dissolve cornstarch in cold water until completely smooth then add to the cherry mixture. Continue stirring until the mixture thickens to a jam-like consistency about 5 minutes. The filling should coat the back of a spoon. Cool completely and refrigerate to firm up.

Activate The Yeast:

Combine warm water approximately 110°F just warm to the touch with active dry yeast and a pinch of sugar in a small bowl. The sugar feeds the yeast and speeds activation. Let this mixture sit undisturbed for 15 minutes until it becomes foamy and fragrant. If it doesn't foam your yeast might be dead or your water was too hot.

Create The Dough Base:

Add milk sugar and eggs to the activated yeast mixture whisking until fully combined. The mixture should look slightly frothy. Sift bread flour and salt together then add to the wet ingredients stirring just until a shaggy dough forms. Stop mixing as soon as the dry ingredients are incorporated to avoid developing too much gluten.

Incorporate Butter:

Work room temperature butter into the dough either by hand or with a stand mixer on low speed. The butter must be properly softened not melted for proper incorporation. Knead for about 10 minutes until the dough becomes smooth elastic and pulls away from the sides of the bowl. The dough should feel tacky but not sticky.

First Rise:

Transfer dough to a lightly greased bowl turning once to coat all sides. Cover with a damp cloth to prevent the surface from drying out and place in a warm spot around 72°F for one hour. The dough should nearly double in size and feel puffy when gently poked.

Shape The Rolls:

Roll out the dough on a lightly floured surface to a 14"x16" rectangle about 1/4 inch thick. Spread the chilled cherry filling evenly across the surface leaving a one-inch margin along one long edge. Starting from the opposite long edge roll the dough tightly toward the clean margin applying gentle even pressure. Wet the clean edge with water to help seal the roll.

Cut And Arrange:

Using a sharp nonserrated knife cut the log into twelve equal pieces about 1.5 inches thick. Clean your knife between cuts for cleaner slices. Arrange the rolls in an 11"x15" baking pan with slight space between each roll to allow for expansion during the second rise.

Second Rise:

Cover the pan with a clean kitchen towel and place in a warm draft-free area for approximately 30 minutes. The rolls should become visibly puffier and fill more of the space between them. This rise develops flavor and ensures a light texture.

Bake To Perfection:

Bake in a preheated 350°F oven for 30-35 minutes until the tops are lightly golden. Look for slightly firm edges and a springy center when lightly touched. If browning too quickly loosely cover with foil halfway through baking.

Frost While Warm:

Beat together frosting ingredients until smooth and creamy adjusting milk quantity for desired consistency. Spread over rolls while still slightly warm about 15 minutes after removing from oven so the frosting slightly melts into the crevices.

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My absolute favorite part of these rolls is the corner pieces where the cherry filling caramelizes against the pan. As a child I would always race my siblings to claim these prized corners once my mother brought them to the table still warm from the oven.

Make-Ahead Options

These cherry cinnamon rolls can be prepared through the shaping stage then covered tightly and refrigerated overnight. The slow cold rise actually enhances the flavor development. The next morning simply bring them to room temperature for about 30 minutes before baking. This makes them perfect for holiday mornings when you want to enjoy family time rather than spending hours in the kitchen.

Freezing Instructions

Fully baked unfrosted rolls freeze beautifully for up to 3 months. Simply cool completely then wrap individually in plastic wrap and place in a freezer bag. To enjoy later thaw overnight in the refrigerator then warm in a 300°F oven for about 10 minutes before frosting. The cream cheese frosting can also be frozen separately in an airtight container for up to 1 month.

Flavor Variations

While cherries create a stunning filling this versatile dough works wonderfully with other fruits too. Try blackberries for a bold alternative or mixed berries for a colorful twist. For an autumn version substitute the cherry filling with diced apples cooked with cinnamon nutmeg and a touch of maple syrup. The dough itself can also be enhanced with orange or lemon zest for a bright citrus note that complements the fruit beautifully.

Frequently Asked Questions

→ How do I ensure the dough rises properly?

Make sure your yeast is fresh and activated properly. Let the dough rise in a warm area, around 72°F (22°C), for the best results.

→ Can I use fresh cherries instead of frozen?

Yes, fresh cherries can be used. Simply pit and chop them before following the same steps for the filling.

→ How do I prevent the rolls from being too sticky to cut?

Use a sharp, non-serrated knife and wet it with water between cuts to minimize sticking.

→ Can I make these rolls ahead of time?

Yes, you can prepare the rolls and complete the second rise in the refrigerator overnight. Bake and frost them fresh the next day.

→ How do I customize the flavor of the frosting?

Add ingredients like almond extract, lemon zest, or cinnamon to the cream cheese frosting for extra flavor.