Want to create the happiest Sunday morning with fresh seasonal cherry rolls! Fat and fluffly perfection is spelled out for you in this delicious cherry roll recipe using seasonal fresh cherries. Prime cherry season is late May through July. So hop to it!

Why you will love this fresh cherry roll recipe
First off, you will now be everyone's new best friend and you will be adored for your baking prowess, then you'll come to find out, its not that hard to make amazing breakfast sweet rolls. Give it a try! Once so you learn the process, then it will be easy evermore. I promise. Let me know if you have questions, I can coach you all the way to success... Ask questions here. Lucky for you, I have given you some fantastic details in the recipe card, print it off today.

Ingredients
Rolls
- Active dry yeast - it is very important that your yeast if fresh and not expired.
- Milk - whole milk is best for extra fats
- Sugar - a standard granulated sugar or fine castor sugar is best.
- Butter - use room temp butter for overall success
- Salt - kosher is best, you can get this in mineral rich mined salt as well from Redmond Real Salt
- Eggs - room temp eggs will render a softer, fluffier result.
- Unbleached all-purpose flour - unbleached AP flour will also render a fluffier result.
- Cherry sauce recipe - I have provided my recipe for when cherries are fresh in season, but you can substitute with canned cherry pie filling during off season.

Cream Cheese Icing
- Butter - room temp creates a successful blend.
- Powdered sugar - I'm a C&H pure cane powdered sugar fan, or 365 by Whole Foods Market organic powdered sugar.
- Cream cheese - full fat renders the creamiest frosting
- Cherry sauce - reserve 2 oz for the frosting for a fun cherry pink result
- Vanilla extract - keep it pure for best flavor! Imitation is exactly imitation, not the real deal, therefore not the real flavor.
- Salt - always kosher to prevent that stingy metalic taste and if you want it full of natural minerals choose a ancient mined salt.
How To Make Cherry Rolls for Breakfast
The Rolls
- Bloom the yeast. Pour warm milk 110°F/37°C into a small bowl, along with 1 teaspoon of the sugar from the ½ cup of sugar noted for the dough. Sprinkle the yeast into the milk/sugar liquid, give it a gentle stir so yeast can begin dissolving. Let rest for 5 minutes until it becomes foamy. If your yeast does not foam up, do not move forward with the recipe. This means that your yeast is old and no longer good, you will need to purchase new yeast.
- Mixing the dough. Add the remaining sugar, butter, salt, eggs, and unbleached AP flour to the bowl of your stand mixer and then mix until well combined. Add the bloomed yeast milk mixture to the bowl and begin incorporating all the ingredients together using the dough hook on slow for about 5 minutes.
- Rise the dough. Transfer the dough to an oiled bowl and cover it with plastic wrap or a clean kitchen towel. Then put it in a warm place to let it rise for about 1 hour or until the dough has doubled in size. If you have a proof setting on your oven of 100°F you can use this now.
- Assembling the rolls. Once the dough has doubled in size, place it on a lightly floured surface and carefully roll it out into a 12” x 16” inch rectangle, being careful not to deflate all the air created in the rise of the dough.
- Spread with cherry filling. Then spread 18-19 ounces of cherry sauce evenly over the dough covering 80% of the surface. Leaving the long edge clean to pinch closed after rolling.
- Rolling the dough. Working carefully, on the long edge, roll the dough from edge to edge into a long log. Then cut the rolled dough into 8 or 12 equal slices and place, evenly spaced into a lightly greased baking pan.
- Let the rolls rise. Cover the rolls on the baking pan with a clean kitchen towel or plastic wrap and leave them to rise for about 30 minutes or until doubled in size.
- Baking the rolls - Bake the rolls in a preheated 350℉ (180°C) oven for 20 minutes or until light golden brown. All ovens vary, as well as altitudes. Bake time can vary from 15-25 minutes.

The Icing
- While the cherry rolls are baking in the oven make the cream cheese frosting by adding all the icing ingredients to a medium bowl and beating together with a hand mixer until smooth and fluffy.
- When the cherry rolls are done baking, there are two ways to spread the icing:
- Ice freshly baked rolls while warm (not hot) and allow the icing to melt into the rolls for a glaze effect.
- Allow rolls to cool for 20 minutes, then dollop generous scoops onto each roll and spread with the back of a spoon for more of a frosting effect.

Equipment
- KitchenAid Classic 5 Quart Stand Mixer
- Rolling Pin - for rolling pins, I use either wood or marble, both work great!
- 9×13-inch Baking Pan - my favorite brand for most baking is USA Pan
- Glass Mixing Bowl - my favorite for making frosting with a hand mixer is a large 2 Quart Glass Mixing Batter Bowl because it's deep and keep splatters to a minimum. this is one of my most used items in my kitchen.
- Plastic Dough Scraper - this is great for releasing proofed dough from a metal bowl, and for assisting release of dough from your counter when rolling.
Recipe Notes: Tips for Success
- The number 1 reason that dough does not rise is due to using old or expired yeast. If your yeast does not bloom and foam up, your dough project will not be successful. If you leave your yeast in the cupboard, be sure to check the expiry date on your yeast before beginning. I like to keep mine in the refrigerator for longevity.
- Lukewarm milk at 110°F/37°C is a must! If your milk is too cold the yeast will not bloom, but if it’s too hot it will kill the yeast. It is essential that your milk is between 98℉/36.5C and 110℉/37°C maximum. A digital thermometer ensures a perfectly lukewarm temperature.
- Using room-temperature butter and eggs also helps to emulsify the dough creating a more airy fluffy texture. I always keep room temp butter on hand. You can quickly bring eggs to room temp by placing them in warm tap water for a few minutes.
- Do not overwork your dough when rolling out after the first rise. The goal is to not push the air out of the risen dough.
Other Yummy Cherry Recipes To Try
- Cherry Quinoa Arugula Salad
- Cherry Salsa
- Cherry Sauce
- Create a Cherry Camembert Grilled Cheese Sandwich

Cherry Breakfast Rolls
Ingredients
Rolls
- 2 ¼ teaspoon active dry yeast (7g/1 pkg/.25oz)
- 1 c milk (110°F/37°C), warm
- ½ cup sugar (100g), granulated
- ⅓ cup butter (75g)
- 1 teaspoon salt (7g)
- 2 large eggs (100g)
- 4 c unbleached all-purpose flour (500g)
- 21 ounce cherry sauce (595g), divided - see my recipe
- Sub: You can use store bought cherry pie filling
Cream Cheese Icing
- 6 tbs butter (85g)
- 1½ c powdered sugar (170g)
- 3 oz cream cheese (85g), room temperature
- 2 oz cherry sauce for pink color (60g), optional
- ½ teaspoon vanilla extract (3ml)
- ⅛ teaspoon salt (1g)
Instructions
Rolls
- Bloom the yeast. Pour warm milk 110°F/37°C into a small bowl, along with 1 teaspoon of the sugar from the ½ cup of sugar noted for the dough. Sprinkle the yeast into the milk/sugar liquid, give it a gentle stir so yeast can begin dissolving. Let rest for 5 minutes until it becomes foamy. If your yeast does not foam up, do not move forward with the recipe. This means that your yeast is old and no longer good, you will need to purchase new yeast.
- Mixing the dough. Add the remaining sugar, butter, salt, eggs, and unbleached AP flour to the bowl of your stand mixer and then mix until well combined. Add the bloomed yeast milk mixture to the bowl and begin incorporating all the ingredients together using the dough hook on slow for about 5 minutes.
- Rise the dough. Transfer the dough to an oiled bowl and cover it with plastic wrap or a clean kitchen towel. Then put it in a warm place to let it rise for about 1 hour or until the dough has doubled in size. If you have a proof setting on your oven of 100°F you can use this now.
- Assembling the rolls. Once the dough has doubled in size, place it on a lightly floured surface and carefully roll it out into a 12” x 16” inch rectangle, being careful not to deflate all the air created in the rise of the dough.
- Spread with cherry filling. Then spread 18-19 ounces of cherry sauce evenly over the dough covering 80% of the surface. Leaving the long edge clean to pinch closed after rolling.
- Rolling the dough. Working carefully, on the long edge, roll the dough from edge to edge into a long log. Then cut the rolled dough into 8 or 12 equal slices and place, evenly spaced into a lightly greased baking pan.
- Let the rolls rise. Cover the rolls on the baking pan with a clean kitchen towel or plastic wrap and leave them to rise for about 30 minutes or until doubled in size.
- Baking the rolls - Bake the rolls in a preheated 350℉ (180°C) oven for 20 minutes or until light golden brown. All ovens vary, as well as altitudes. Bake time can vary from 15-25 minutes.
The Icing
- While the cherry rolls are baking in the oven make the cream cheese frosting by adding all the icing ingredients to a medium bowl and beating together with a hand mixer until smooth and fluffy.
- When the cherry rolls are done baking, there are two ways to spread the icing:
- Ice freshly baked rolls while warm (not hot) and allow the icing to melt into the rolls for a glaze effect.
- Allow rolls to cool 20 minutes, then dallop generous scoops onto each roll and spread with the back of a spoon for more of a frosting effect.
Notes
- The number 1 reason that dough doesn’t rise is due to using old or expired yeast. If your yeast does not bloom and foam up, your dough project will not be successful.
- If you leave your yeast in the cupboard, be sure to check the expiry date on your yeast before beginning. I like to keep mine in the refrigerator for longevity.
- Lukewarm milk at 110°F/37°C is a must! If your milk is too cold the yeast will not bloom, but if it’s too hot it will kill the yeast. It is essential that your milk is between 98℉/36.5C and 110℉/37°C maximum. A digital thermometer ensures a perfectly lukewarm temperature.
- Using room-temperature butter and eggs also helps to emulsify the dough creating a more airy fluffy texture. I always keep room temp butter on hand. You can quickly bring eggs to room temp by placing them in warm tap water for a few minutes.
- Do not overwork your dough when rolling out after the first rise. The goal is to not push the air out of the risen dough.

Nutrition

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