There’s something magical about pulling a pan of freshly baked cinnamon rolls from the oven. The sweet aroma of cinnamon, sugar, and butter fills the kitchen, and suddenly, everyone seems to gather around the table a little faster.
Cinnamon rolls are one of those timeless treats that feel just as perfect on a lazy weekend morning as they do during the holidays, served warm with coffee or hot cocoa.
This post contains affiliate links. If you click on a link and make a purchase I may receive a small commission at no additional cost to you. For more information please see my Disclaimer page. Also, Paradise & Pennant Food Co. provided me, free of charge, with samples of their sweetened real fruit products to test. The opinions and recipes are all mine!
This recipe makes soft, pillowy rolls with a gooey cherry and cinnamon-sugar swirl and a vanilla sugar glaze that melts into every crevice. While they do take a bit of time with the rising and rolling, the process is part of the charm—it’s a recipe that invites you to slow down and enjoy the steps along the way.
Whether you’re baking these for family brunch, a special celebration, or simply because you deserve a cozy homemade treat, these cinnamon rolls will be worth every minute. Plus, you can prep them the night before and bake them fresh in the morning, making them an excellent make-ahead option.
A Twist on Traditional Cinnamon Rolls
Using sweetened real fruit red cherries in these cinnamon rolls puts a little extra flavor and color in these rolls! The bright red diced cherry pieces look so festive and the cherry aroma while baking is just out of this world good.
If you have never used sweetened real fruit before I highly recommend you use Paradise Fruit Co. They have a huge variety of fruits and flavors that add so much color and flavor to your baking. Also, their website contains tons of delicious recipes you will have to try!!
So grab your mixing bowl and mixer, warm up the oven, and let’s make the kind of cinnamon rolls that disappear almost as quickly as you set them on the table. Here’s a cozy, classic recipe for Homemade Cherry Cinnamon Rolls that are soft, fluffy, and full of gooey cherry cinnamon-sugar filling.
Homemade Cinnamon Rolls Recipe
Ingredients
For the Dough:
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1 cup warm milk (about 110°F)
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2 ¼ tsp (1 packet) active dry yeast
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½ cup granulated sugar
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⅓ cup unsalted butter, melted
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2 large eggs, room temperature
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4 ½ cups all-purpose flour (plus extra for rolling)
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1 tsp salt
For the Filling:
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½ cup unsalted butter, softened
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1 cup brown sugar, packed
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2 ½ tbsp ground cinnamon
1 8oz container Paradise Fruit Co. sweetened real fruit red cherries, diced
For the Vanilla Sugar Glaze:
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1 ½ cups powdered sugar
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½ tsp vanilla extract
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2–3 tbsp milk (to thin, if needed)
Instructions
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Make the Dough
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In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
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Mix in sugar, melted butter, and eggs. Stir well.
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Add flour and salt gradually, mixing until a dough forms.
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Knead on a floured surface for about 8 minutes (or with a dough hook for 5 minutes) until smooth and elastic.
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First Rise
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Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1–1 ½ hours, or until doubled in size.
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Prepare the Filling
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Mix softened butter, brown sugar, and cinnamon in a small bowl until spreadable.
Dice the sweetened real fruit cherries into small bits
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Shape the Rolls
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Punch down risen dough. Roll out into a large rectangle (about 16x12 inches).
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Spread the cinnamon filling evenly over the dough. Then sprinkle the diced sweetened cherries over the dough.
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Starting from the long side, roll dough tightly into a log. Slice into 12 even pieces.
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Second Rise
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Place rolls in a greased 9x13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
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Bake
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Preheat oven to 350°F (175°C).
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Bake rolls for 25–30 minutes, until golden brown.
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Make the Glaze
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Mix the powdered sugar, milk, and vanilla until smooth. If too thin add more powdered sugar.
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Frost and Serve
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Spread glaze over warm cinnamon rolls. Serve immediately!
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Optional Overnight Rolls
For overnight cinnamon rolls, prepare up to the second rise, cover, and refrigerate overnight. In the morning, let rolls sit at room temp for 45 minutes before baking.