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Lemon Sugar

Sweets, treats & comfort food!

Bread

Cherry Sweet Rolls

Cherry Sweet Rolls | www.lemon-sugar.com

Ok, let me break this down for you.

One-hour sweet roll dough. Sweet cherry filling.  Easy-peasy powdered sugar glaze.  Start to finish, cherry sweet rolls, in about an hour.  Boom.

This is what Sunday afternoons are made for.

Know why?  Because tomorrow I get to have a cherry sweet roll with my morning coffee.  It’s funny because every single time I make this recipe, I think, “Why in the world did I not halve the recipe?  Why do I need 30 sweet rolls?”

Let me tell you why.

Because these will be gone in no time flat, especially around the likes of my family.  I took one tray to my parent’s house for Sunday dinner, and they were pretty much gone.

Good thing I have another tray at home!

It’s also a good thing I have a treadmill and an elliptical machine in my basement.

Cherry Sweet Rolls | www.lemon-sugar.com

These rolls use the same basic recipe as my One Hour Cinnamon Rolls.  Instead of filling them with cinnamon and butter, you fill them with cherry pie filling.  How easy is that?  Now, I will tell you that these make kind of a mess.  The cherry pie filling will try to ooze out when you’re rolling it up, but stick with it and even if they look like a mess when you put them on the pan to rise, they’ll still turn out great.

That reminds me – my favorite tip for making bread is to turn your oven up to about 160 degrees, and then turn it off.  Let your dough rise in the warm oven with the door closed, which will prevent drafts and help it rise more effectively.  Just be sure to gently take them out of the oven before you preheat it for baking.

The only thing I might change about this recipe next time is to maybe make a thicker glaze – more like a light buttercream or something.  This glaze did a great job of  melding with the rolls and making them extra “gooey” but the flavor of the glaze was a bit lost against the cherries.  A cream cheese frosting would be great with these too, kind of like a cherry-cheese danish.

Cherry Sweet Rolls | www.lemon-sugar.com

Just do keep in mind that this makes a LOT of rolls, so you might want to cut the whole recipe in half.

Hope you love it as much as we did.  Enjoy!

Don’t forget, if you haven’t yet, make sure you stop by my Facebook page and follow along – you can also find me on Twitter, Instagram and Pinterest!

Thanks for stopping by today!  Leave me a comment below so I know you were here!

♥erin

Cherry Sweet Rolls
 
Print
Prep time
30 mins
Cook time
25 mins
Total time
1 hour 10 mins
 
Adapted from my one hour cinnamon roll recipe, this quick and easy cherry sweet roll recipe is a great variation. Topped with a sweet, creamy glaze, this makes a perfect breakfast or dessert! Recipe source: Adapted from Valley Ridge Recipes
Serves: 24-32 large sweet rolls
Ingredients
Dough:
  • 3 and ½ cups warm water (about 115 degrees F)
  • ¾ cup sugar
  • ½ cup vegetable oil
  • 6 Tablespoons (yes, Tablespoons per original recipe!!) rapid rise/quick yeast
  • 1 Tablespoon salt
  • 3 eggs at room temperature
  • 11 cups all-purpose flour
Filling:
  • 2 (15 ounce) cans sweet cherry pie filling
Glaze:
  • 4 cups powdered/confectioners sugar
  • ½ cup half and half
  • 1 teaspoon vanilla extract
  • 2 Tablespoons unsalted butter, melted (optional)
Instructions
For rolls:
  1. Prepare two large cookie sheets (half-sheet size) with parchment paper or silpat mats. Set aside.
  2. In a large bowl (I used my 6qt stand mixer), combine water, yeast, oil and sugar. Let sit for 10 minutes.
  3. Add eggs, flour and salt, and mix for 10 minutes. I used the dough hook on my stand mixer. You can also do this by hand, with a wooden spoon until it all comes together, and then a kneading motion for the rest of the time.
  4. Pour dough onto a floured surface, and knead until dough is soft, smooth and not too sticky. Only add additional flour if it's unworkable and sticking to the surface and your hands.
  5. Roll dough into a large rectangle, approximately 18x26 inches.
  6. Filling and Assembly:
  7. Evenly spread 2 cans of cherry pie filling over dough, leaving the top 1-inch of the dough uncovered.
  8. Slowly roll the dough into a log. This will be messy. Cut into 24 1-inch pieces.
  9. Place rolls on to prepared cookie sheets. Cover them with clean towels and set aside to rise for 20 minutes in a warm, draft-free spot.
  10. Meanwhile, preheat oven to 400 degrees (F).
  11. Bake for 12-20 minutes or until golden brown. {The original recipe called for just 10-12 minutes, but I had to bake mine for 20 minutes and they were perfect.}
  12. For glaze:
  13. Combine all ingredients (sugar, half and half, vanilla, butter) in a medium sized bowl. Stir or whisk until smooth.
  14. Pour glaze over rolls as soon as they come out of the oven.
  15. Enjoy!
3.2.2925

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Reader Interactions

Comments

  1. Jenny @ BAKE says

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    these sound amazing! I love it when people amalgamate desserts!

    Reply
    • lemonsugar says

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      🙂 Thanks Jenny!

      Reply
  2. Lori Parker says

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    This recipe stopped me in my tracks!! Would they freeze well? I could happily eat/share half and then save the rest for a rainy cold winter day if you think they’d freeze well.

    Reply
    • lemonsugar says

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      Lori, I was actually wondering the same thing because it makes SO many! I think they would freeze fine, but maybe freeze them without the frosting. Let me know if you try it!

      Reply
  3. Jenny says

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    I love your blog! It’s about time I told you by leaving a comment 😉 these rolls look AMAZING! Thanks for taking the time to share your lovely recipes

    Reply
    • lemonsugar says

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      Thank you Jenny! 🙂

      Reply
  4. Marybe says

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    TDo you REALLY use 6 TABLEspoons? Just sounds like a lot. Thanks.

    Reply
  5. jkgraham says

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    My furnace is getting replaced tomorrow and my husband has a fire going in the fireplace. My kitchen is FINALLY nice and warm!!! I’m making these today to pass out to the heating crews tomorrow!!

    Reply
  6. wanda55 says

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    Thank-you … will try the cherry rolls today!

    Reply
  7. Marya says

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    I made these and my husband loves them and my mother in law wants the recipe. I used a cream cheese frosting for the glaze . so good! Glad I found it!

    Reply
    • lemonsugar says

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      🙂 Totally agree, they’re delish. Thanks for stopping by to let me know! ♥

      Reply
  8. Dottie says

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    Do you let these rise in the oven as you suggested (after preheating to 160 and turning off oven)

    Reply
    • lemonsugar says

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      Yes, I use my oven to proof all of my dough. Keeps it out of drafts, keeps it in a warm place, and keeps my kids out of it! 🙂

      Reply

Trackbacks

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  7. Throwback Thursday: One Hour Maple Pecan Cinnamon Rolls - Lemon Sugar says:
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    […] time I’ve used my One Hour Cinnamon Roll Dough on the blog.  There was the original, the Cherry Sweet Rolls, and now these. I think these win. These are Maple Pecan Cinnamon Rolls, and they’re fabulous. […]

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