Cherry Rolls

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House hunting is painful, it’s time consuming, it’s emotional and it’s stressful. We’ve only been doing it for a week and I have had enough. Hopefully it will come to an end soon, and I can get back to a normal life. But let’s forget about that for now because I have a treat for you, my friends, because I love you and love to share my delicious recipes with you.

A couple of my favorite treats are cinnamon rolls and cherry pies, so I had this brilliant idea of combining the two together. Well sort of.

I used my favorite recipe for the dough for the rolls and simply filled it with cherry pie filling. That was it!

All I can say these rolls are amazing! They are out of this world. I simply can’t get enough of them. They are perfect for breakfast, perfect for a brunch, and the perfect treat for whenever you need something special to make you feel better.


Cherry Rolls
Prep time
Cook time
Total time
Serves: 8
  • 1 (1/4 ounce) package dry yeast
  • 1 cup warm milk
  • ½ cup granulated sugar
  • ⅓ cup margarine (I used butter)
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour
  • 1 can (1 lb 5 oz) cherry pie filling
  1. Dissolve the yeast in the warm milk in a large bowl.
  2. Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
  3. Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
  4. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  5. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide.
  6. It should be approx ¼ thick.
  7. Preheat oven to 350 degrees.
  8. Spread the cherry pie filling evenly over the entire surface of the dough.
  9. Working carefully, from the long edge, roll the dough down to the bottom edge.
  10. Cut the dough into 1¾ inch slices, and place in a lightly greased baking pan.
  11. Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
  12. While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy.


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  1. Gloria says

    Sorry, I have been looking at all your recipes, which look absolutely delicious, that when I asked the question about the apple pie cake I didn’t realize I was still on this recipe. Hopefully, you can still answer my question.

  2. Gloria says

    About the apple pie cake…………can you use apple pie filling instead of fresh apples and if you can, would the cooking time be the same?

    • says

      I haven’t tried it Gloria. I’m a bit skeptical because there’s more liquid to apple pie filling, so I’m not sure what would happen without further testing. Cooking time might also increase a bit.

  3. Joanne says

    Hello. I just found your site and i love it. This is the best site for recipes i have found. I am going to make the cherry rolls. one question though. would this work with a cream cheese filling and the cherries? also, can i put this together and keep in fridge over night?

    • says

      Hi Joanne,
      Oh I think cream cheese filling would be wonderful with these rolls. Yes you can keep them in the fridge over night, they should be just fine. Look around, I have some other recipes with strudels with cream cheese and fruit fillings. I’m sure you’ll find something you’ll like. :)

  4. Bob Burgess says

    Helloooo! What “icing”? I don’t see no stinkin’ icing, and the rolls are in the oven right now.

    • says

      There is no stinkin’ icing recipe here. :) You can find lots of icing recipes on this blog however. Here’s one. By the way the quickest way to make an icing is just to mix a cup of powdered sugar with a couple tbsp of milk, whisk them up and voila.

  5. says

    These look fabulous Jo! What a great idea….sometimes the we just need to be good to ourselves and simplify recipes. Hope your house shopping comes to an end soon!

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