Description
These Cherry Pie Cinnamon Rolls combine the classic comfort of cinnamon rolls with a luscious cherry pie filling and a buttery crumble topping. Featuring a tender, soft dough made with tangzhong, they are filled with a sweet cherry brown sugar mixture, topped with a pie crumb topping, and finished with a rich cream cheese frosting infused with vanilla and almond extracts. Perfect for a special breakfast or dessert, these rolls offer the delightful flavors of cherry pie in every bite.
Ingredients
Scale
For the Cherry Pie Brown Sugar Filling:
- 3 cups frozen cherries
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon almond extract
- 2/3 cup brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon cinnamon
For the Tangzhong:
- 3/4 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough:
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar, packed
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
For the Pie Crumble Topping:
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 3 tablespoons unsalted butter, melted and cooled slightly
For the Cream Cheese Frosting:
- 2 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Prepare the Cherry Filling: In a small saucepan, combine the frozen cherries, granulated sugar, and lemon juice. Cook over medium heat, mashing frequently, for 15-20 minutes until the cherries release their juices and the mixture bubbles. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for an additional minute. Scoop out half of the whole cherries into a bowl for topping. Continue cooking and mashing the rest into a thick jam. Stir almond extract into both bowls and set aside.
- Make the Tangzhong: Whisk together water and bread flour in a small saucepan. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture thickens into a paste. Scrape into a bowl and let cool.
- Mix the Dough: In a stand mixer bowl, combine bread flour, sugar, instant yeast, and sea salt. Add heavy cream, whole milk, egg, vanilla bean paste, and the cooled tangzhong. Knead on low with a dough hook for 2 minutes until a rough ball forms.
- Add Butter and Knead: With the mixer running, add softened butter one tablespoon at a time, allowing it to incorporate fully before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
- First Dough Rest: Remove dough from the bowl and shape into a smooth ball by pulling sides underneath. Place seam-side down into the bowl, cover with plastic wrap, and let rest for 30 minutes.
- Make Brown Sugar Cinnamon Filling: In a medium bowl, combine brown sugar, softened butter, and cinnamon until smooth. Set aside.
- Prepare Baking Pan: Line a 9×13 inch metal baking pan with parchment paper.
- Shape and Fill Rolls: On a lightly floured surface, roll the dough into a 15×21 inch rectangle. Spread the brown sugar cinnamon filling over the dough, leaving a half-inch border at the top. Then spread half of the cherry filling evenly on top.
- Cut and Roll: Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you and place each roll into the prepared baking pan.
- Second Rise: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
- Make Crumble Topping: In a bowl, combine all-purpose flour, granulated sugar, and cornstarch. Mix in melted butter until crumbly.
- Bake Rolls: Sprinkle the pie crumb topping evenly over the risen rolls. Bake for 30-40 minutes, or until the internal temperature of center rolls reaches 185°F.
- Prepare Frosting: While rolls cool, beat cream cheese and butter until smooth. Add powdered sugar, then whisk in heavy cream, vanilla, and almond extract until fluffy.
- Finish and Serve: Spread frosting on warm rolls, then layer remaining cherry filling on top. Garnish with fresh cherries if desired. Serve warm and enjoy!
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale for best results, especially the flour.
- Store leftover rolls in an airtight container at room temperature for up to 4 days. Reheat in a 350°F oven or microwave in short 20-second increments.
Keywords: cherry pie cinnamon rolls, cinnamon rolls with cherry filling, cherry pie dessert, sweet rolls, homemade cinnamon rolls, baking with tangzhong, cream cheese frosting rolls