Description
Delight in these Cherry Pie Cinnamon Rolls, a luscious combination of soft cinnamon dough swirled with a homemade cherry pie brown sugar filling, topped with a buttery pie crumble and finished with creamy tangy frosting. Perfect for breakfast or dessert, these rolls feature a unique tangzhong dough for extra softness and a burst of cherry flavor that makes every bite irresistible.
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
- 1/2 teaspoon almond extract
Instructions
- Prepare Cherry Pie Brown Sugar Filling: In a small saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat, mashing frequently, for 15-20 minutes until cherries release their juices and start bubbling. Stir in the cornstarch and water slurry; cook for 1 minute. Remove half of the whole cherries into a separate bowl for topping, and continue cooking and mashing the rest into a thick jam. Divide almond extract between both bowls and stir to combine.
- Make Tangzhong: In another small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a thick paste. Transfer to a bowl and let cool.
- Mix Dough Ingredients: In a stand mixer bowl, combine bread flour, granulated sugar, yeast, and sea salt. Add in heavy cream, whole milk, egg, vanilla bean paste, and the cooled tangzhong. Knead using a dough hook on low speed for 2 minutes until a rough ball forms.
- Incorporate Butter: With the mixer running on low, add softened butter 1 tablespoon at a time, fully incorporating each addition. Knead for an additional 8-10 minutes until the dough is smooth and elastic.
- First Rise: Remove dough, pull sides underneath to form a smooth ball, place seam-side down in the bowl, cover with plastic wrap and let rest for 30 minutes.
- Prepare Cinnamon Sugar Filling: In a medium bowl, mix brown sugar, butter, and cinnamon until smooth. Set aside.
- Prepare Baking Pan: Line a 9×13-inch metal baking pan with parchment paper.
- Shape Rolls: On a floured surface, roll out dough into a 15×21-inch rectangle with the longest side toward you. Spread cinnamon sugar filling evenly, leaving a 1/2-inch border on the top. Spread half of the cherry filling over the sugar layer.
- Cut and Roll Dough: Using a pizza cutter, slice into twelve 1 3/4-inch strips. Roll each strip away from you into a spiral and place each roll into the prepared pan on top of the parchment.
- Second Rise: Cover the pan with plastic wrap and let rolls rise for 1-2 hours until doubled in size. Preheat the oven to 325°F (162°C) during this time.
- Make Pie Crumble Topping: Combine all-purpose flour, granulated sugar, and cornstarch in a bowl. Stir in melted butter until mixture forms crumbs.
- Bake Rolls: Sprinkle pie crumble evenly on top of the rolls. Bake for 30-40 minutes until the internal temperature reaches 185°F.
- Cool and Make Frosting: Let rolls cool slightly. In a mixing bowl, combine cream cheese and butter until smooth. Add powdered sugar and whisk in heavy cream, vanilla, and almond extract. Spread frosting over warm rolls.
- Finish and Serve: Spread remaining cherry filling on top of the frosted rolls and garnish with fresh cherries. Serve warm and enjoy!
Notes
- Measure your dry ingredients properly: Fluff flour before spooning into measuring cups or preferably use a kitchen scale to avoid packing too much flour for perfect dough consistency.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 4 days. Reheat in a 350°F oven or microwave in 20-second increments.
Keywords: cherry pie cinnamon rolls, cinnamon rolls, cherry rolls, homemade cinnamon rolls, pie crumble topping, cream cheese frosting