These Cherry Sweet Rolls with Icing are the ultimate weekend treat—soft, pillowy dough spirals around a tangy cherry filling and finishes with a glossy vanilla glaze. Soft layers of buttery dough studded with cherries emerge golden from the oven, ready to bring a touch of homemade bakery magic to your breakfast table. Whether you’re gathering for brunch or craving a sweet afternoon pick-me-up, these rolls are guaranteed to impress and delight!
Key Ingredients
Before we dive into the baking fun, let’s gather everything you need to craft these irresistible Cherry Sweet Rolls with Icing:
- 2 1/4 teaspoons active dry yeast: Essential for the dough to rise and develop that tender, airy crumb.
- 2 tablespoons granulated sugar: Feeds the yeast and adds a touch of sweetness to the dough.
- 1 cup whole milk, warmed: Activates the yeast and keeps the dough soft and moist.
- 3 cups all-purpose flour: The structure of our rolls, creating those fluffy layers.
- 1/2 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 2 tablespoons unsalted butter, melted: Adds richness and tenderness to the dough.
- 1 large egg, room temperature: Binds ingredients and contributes to a golden-brown crust.
- 1 cup frozen cherries, thawed and chopped: The star of the filling, offering a tangy burst in every bite.
- 2 tablespoons cornstarch: Thickens the cherry filling so it doesn’t leak out.
- 3 tablespoons granulated sugar: Sweetens and caramelizes the cherry filling.
- 1 teaspoon lemon juice: Brightens the filling with a hint of zesty freshness.
- 1/4 cup unsalted butter, softened: Creates a luscious base for spreading before adding the cherry filling.
- 1 cup powdered sugar: Transforms into a silky vanilla icing on top.
- 2 tablespoons milk: Adjusts the consistency of the glaze for perfect drizzling.
- 1/2 teaspoon vanilla extract: Infuses the icing with classic vanilla warmth.
How To Make Cherry Sweet Rolls with Icing
Baking these rolls is a delightful process that takes you from mixing a soft dough, through a couple of relaxing rises, to rolling out, filling, and slicing perfect spirals. You’ll cook a quick cherry compote on the stove, then bake everything until golden. Finally, you’ll whisk up a simple vanilla icing to drizzle over the warm swirls—pure homemade pastry heaven!
1. Warm milk until it is just warm to the touch then stir in yeast and 2 tablespoons granulated sugar and let stand until foamy, about 5 minutes, to proof the yeast.
2. In a large bowl whisk together flour and salt then add melted butter, egg, and yeast mixture and stir until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, then place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
4. Meanwhile combine cherries, cornstarch, 3 tablespoons granulated sugar, and lemon juice in a small saucepan and cook over medium heat, stirring until mixture thickens, about 5 minutes, then remove from heat and cool.
5. Preheat oven to 350°F and roll out dough on a floured surface into a 12 by 15 inch rectangle.
6. Spread softened butter evenly over dough then spoon cooled cherry filling over top, leaving a small border along one long edge.
7. Starting from one long side, roll dough tightly into a log and pinch seam to seal, then cut into 12 even slices.
8. Place rolls cut side up in a greased baking dish, cover, and let rise 20 minutes, then bake until golden brown, about 20 minutes.
9. In a bowl whisk together powdered sugar, milk, and vanilla extract until smooth then drizzle over warm rolls before serving.
Serving Suggestions
These Cherry Sweet Rolls with Icing shine best when shared with loved ones—here’s how to plate them up for maximum enjoyment:
- Serve Warm: Plate the rolls fresh from the oven to highlight their tender crumb and gooey cherry centers.
- Extra Drizzle: Double up on the vanilla icing for those who love a decadent glaze coating every swirl.
- Fresh Fruit Garnish: Top each roll with a few fresh cherries or a sprig of mint to accentuate the cherry filling.
- Side of Coffee or Tea: Pair with a bold coffee or delicate tea to balance the sweetness and enhance the pastry’s flavors.
Tips For Perfect Cherry Sweet Rolls with Icing
These tips will help you nail every step, from dough to drizzle, and enjoy bakery-quality rolls at home. Let’s make these Cherry Sweet Rolls with Icing absolutely foolproof!
- For extra cherry flavor use fresh pitted cherries when in season.
- Warm leftover rolls briefly in the oven for a just-baked taste.
- Store any uneaten rolls in an airtight container at room temperature up to 2 days.
- Adjust icing consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker coating.
How To Store It
Keeping your sweet rolls tasting fresh is easy—just follow these storage tips to maintain their softness and flavor:
- Room Temperature: Place cooled rolls in an airtight container and keep at room temperature for up to 2 days.
- Refrigeration: For longer storage, seal rolls in a container and refrigerate for up to 4 days; let them come to room temperature before serving.
- Freezing: Flash-freeze individual rolls on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm rolls at 300°F for 5–7 minutes, then add a fresh drizzle of icing to refresh that just-baked feel.
Frequently Asked Questions
Got questions about these Cherry Sweet Rolls with Icing? Let’s clear them up!
- How long does it take to prepare and bake these Cherry Sweet Rolls with Icing?
Total time is about 2 hours 15 minutes. This includes 10 minutes to warm milk, proof yeast, and mix dough, 5 minutes for initial dough kneading, 1 hour for the first rise, 5 minutes to make cherry filling, 10 minutes to roll and slice, 20 minutes for the second rise, 20 minutes baking, and 5 minutes to whisk and drizzle the icing.
- Can I use fresh cherries instead of frozen for the cherry filling?
Yes. Use 1 cup fresh pitted cherries, roughly chopped. Toss them with the cornstarch, sugar, and lemon juice just as directed, then cook over medium heat until thickened. Fresh cherries may release slightly more liquid, so let the mixture cool fully before spreading to avoid soggy dough.
- What should I do if my dough is too sticky or too dry during kneading?
If the dough sticks excessively, sprinkle 1 tablespoon of flour at a time onto your work surface and dough until it becomes smooth and elastic but still slightly tacky. If it feels dry or cracks while rolling, moisten your hands and add a teaspoon of milk to the dough, kneading until it comes together.
- How can I prepare these rolls ahead of time?
Assemble and slice the rolls, then place them in the greased baking dish. Cover tightly and refrigerate overnight. The next morning, let them sit at room temperature for 30 minutes, then bake as directed. You can also freeze unbaked rolls: flash-freeze slices on a sheet, transfer to a bag, then bake from frozen, adding 5–10 minutes to baking time.
- What’s the best way to store and reheat leftover rolls?
Store cooled rolls in an airtight container at room temperature for up to 2 days. To refresh, preheat the oven to 300°F, place rolls on a baking sheet, and warm for 5–7 minutes until just heated through. Drizzle a little extra icing if desired.
- How do I adjust the icing consistency to be thicker or thinner?
For a thinner glaze, whisk in additional milk a teaspoon at a time until desired drizzling consistency is reached. For a thicker coating, add more powdered sugar, one tablespoon at a time, until the icing holds its shape better on the rolls.
What Makes This Special
There’s something magical about slicing into a hot, spiral roll brimming with tart cherry filling and watching that silky vanilla icing drip into every crevice—this is why these Cherry Sweet Rolls with Icing work so brilliantly. The dough’s pillowy softness balances perfectly with the fruit’s tang, and the glaze ties it all together in a sweet finale. Feel free to print this recipe and save it for your next baking adventure. If you give these rolls a whirl, let me know how they turned out or drop any questions below—happy baking!
Print
Cherry Sweet Rolls with Icing
- Prep Time: 35 mins
- Cook Time: 20 mins
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Breakfast
Description
Warm cherry-studded sweet rolls emerge golden from the oven, their tender layers melting into a buttery dough. A silky vanilla icing drips across each swirl, balancing tart fruit with sweet glaze.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 cup whole milk warmed
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 large egg room temperature
- 1 cup frozen cherries thawed and chopped
- 2 tablespoons cornstarch
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Warm milk until it is just warm to the touch then stir in yeast and 2 tablespoons granulated sugar and let stand until foamy about 5 minutes
- In a large bowl whisk together flour and salt then add melted butter egg and yeast mixture and stir until a shaggy dough forms
- Turn dough onto a lightly floured surface and knead until smooth and elastic about 5 minutes then place in a greased bowl cover and let rise in a warm place until doubled about 1 hour
- Meanwhile combine cherries cornstarch 3 tablespoons granulated sugar and lemon juice in a small saucepan and cook over medium heat stirring until mixture thickens about 5 minutes then remove from heat and cool
- Preheat oven to 350°F and roll out dough on a floured surface into a 12 by 15 inch rectangle
- Spread softened butter evenly over dough then spoon cooled cherry filling over top leaving a small border along one long edge
- Starting from one long side roll dough tightly into a log and pinch seam to seal then cut into 12 even slices
- Place rolls cut side up in a greased baking dish cover and let rise 20 minutes then bake until golden brown about 20 minutes
- In a bowl whisk together powdered sugar milk and vanilla extract until smooth then drizzle over warm rolls before serving
Notes
- For extra cherry flavor use fresh pitted cherries when in season
- Warm leftover rolls briefly in the oven for a just-baked taste
- Store any uneaten rolls in an airtight container at room temperature up to 2 days
- Adjust icing consistency by adding more milk for a thinner glaze or more sugar for a thicker coating