Cherry Cinnamon Rolls with Vanilla Glaze (Printable)
Soft fluffy rolls swirled with cinnamon sugar and cherries, topped with vanilla glaze
# What You'll Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - 2 ¼ tsp active dry yeast (1 packet)
03 - ¼ cup granulated sugar
04 - ½ tsp salt
05 - ¾ cup whole milk, lukewarm
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Filling
08 - 1 cup pitted cherries, fresh or frozen (thawed and drained), chopped
09 - ½ cup brown sugar, packed
10 - 2 tsp ground cinnamon
11 - ¼ cup unsalted butter, softened
→ Vanilla Glaze
12 - 1 cup powdered sugar, sifted
13 - 2–3 tbsp milk
14 - ½ tsp pure vanilla extract
# How-To Steps:
01 - Combine warm milk, yeast, and 1 tablespoon sugar in a large bowl. Let stand for 5 minutes until foamy and activated.
02 - Add remaining sugar, melted butter, eggs, and salt to the yeast mixture. Mix thoroughly until fully combined.
03 - Gradually incorporate flour, mixing until a soft dough forms. Turn onto a floured surface and knead for 5–7 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 hour until doubled in size.
05 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
06 - Punch down risen dough to release air. Roll out on a lightly floured surface into a 16x12-inch rectangle, approximately ¼-inch thick.
07 - Spread softened butter evenly over the dough surface. Sprinkle brown sugar and cinnamon mixture uniformly, then distribute chopped cherries across the filling.
08 - Starting from the long edge, roll dough tightly into a compact log. Press seam firmly to seal.
09 - Cut log into 12 equal rolls using a sharp knife or unflavored dental floss for clean slices.
10 - Arrange rolls in prepared baking dish, cut side up. Cover and let rise for 30 minutes until puffy and nearly doubled.
11 - Bake for 22–25 minutes until rolls are golden brown on top and cooked through. Internal temperature should reach 190°F.
12 - While rolls bake, whisk powdered sugar, milk, and vanilla extract until smooth and creamy. Adjust consistency with additional milk if needed.
13 - Drizzle warm vanilla glaze evenly over rolls immediately after removing from oven. Serve warm for best texture and flavor.
# Expert Advice:
01 -
- The cherries create little pockets of tart sweetness that cut through all that rich cinnamon sugar
- Make them Friday night and bake Saturday morning for breakfast that feels like a hug
02 -
- If your yeast doesn't foam in that first step, start over with new yeast, because dead yeast means dense disappointing rolls
- Letting the dough rise properly the first time is non negotiable, under proofed dough won't achieve that fluffy texture you're after
03 -
- Use unflavored dental floss to slice your rolls, sliding it under the dough and crossing the ends over for a clean cut that doesn't compress the spiral
- Let the rolls cool for just ten minutes before glazing, otherwise the glaze will disappear right into the warm dough