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Cherry Pie Cinnamon Rolls with Cherry Filling and Pie Crumble Topping Recipe

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★★★★★

5 from 59 reviews

These Cherry Pie Cinnamon Rolls combine the classic cinnamon roll with a luscious cherry pie filling and a sweet pie crumble topping. Made with a soft, tangzhong-enhanced dough, these rolls are filled with a brown sugar cinnamon butter and cherry filling, baked until golden, and finished with a rich cream cheese frosting and fresh cherries for a delightful dessert or breakfast treat.

Ingredients

Scale

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

Tangzhong:

  • 3/4 cup water
  • 1/4 cup bread flour

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 (prepared above)
  • 6 tablespoons unsalted butter, room temperature

Pie Crumble Topping:

  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons unsalted butter, melted and slightly cooled

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

  1. Make Cherry Pie Brown Sugar Filling: In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat, mashing frequently, for 15-20 minutes until cherries release their juices and bubble. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 1 minute. Spoon out half the whole cherries into a bowl for topping. Continue cooking and mashing remaining cherries until thick like jam. Split almond extract evenly into both bowls and stir to combine.
  2. Prepare Tangzhong: In a small saucepan, whisk together water and bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until mixture forms a paste-like slurry. Scrape into a bowl and set aside until use.
  3. Make Dough Base: In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla bean paste, and tangzhong. Knead on low speed with dough hook for 2 minutes until dough forms a rough ball.
  4. Add Butter and Knead: With mixer running low, add softened butter one tablespoon at a time, incorporating fully before next addition. Continue kneading for 8-10 minutes more until dough is smooth and elastic.
  5. First Rise: Remove dough, shape into smooth ball by pulling sides underneath. Place seam side down in bowl, cover with plastic wrap, and rest for 30 minutes.
  6. Make Brown Sugar Cinnamon Filling: In a medium bowl, combine brown sugar, butter, and cinnamon until smooth. Set aside.
  7. Prepare Baking Pan: Line a 9×13 inch metal baking pan with parchment paper.
  8. Shape Rolls: On lightly floured surface, roll dough into a 15×21 inch rectangle with the long edge closest to you. Spread brown sugar cinnamon filling evenly, leaving a 1/2-inch border at the top. Spread half of the cherry filling over the sugar filling.
  9. Cut and Roll: Use a pizza cutter to slice dough into twelve 1 3/4-inch strips. Roll each strip away from you and place each roll in the prepared pan on top of the parchment paper.
  10. Second Rise: Cover pan with plastic wrap and let rolls rise 1-2 hours until doubled in size. Preheat oven to 325°F (162°C) during this time.
  11. Make Pie Crumble Topping: In a bowl, mix flour, sugar, and cornstarch. Stir in melted butter until crumbly.
  12. Bake Rolls: Sprinkle crumble topping evenly onto the risen rolls. Bake for 30-40 minutes until golden and internal temperature of center rolls reaches 185°F.
  13. Cool and Prepare Frosting: Let rolls cool slightly. In a bowl or stand mixer, beat cream cheese and butter until smooth. Add powdered sugar and mix well. Whisk in heavy cream, vanilla, and almond extract until creamy.
  14. Frost and Finish: Spread cream cheese frosting over warm rolls, then spoon remaining cherry filling on top. Garnish with fresh cherries if desired. Serve warm and enjoy!

Notes

  • Measure your dry ingredients properly: Use the spoon-level method to avoid packing flour; fluff flour first, then spoon into measuring cup. For best results, weigh ingredients with a kitchen scale.
  • Storage: Store leftover rolls in an airtight container at room temperature up to 4 days. Reheat in a 350°F oven or microwave in 20-second increments.

Keywords: Cherry pie cinnamon rolls, cinnamon rolls recipe, cherry filling dessert, homemade cinnamon rolls, cream cheese frosting

Find it online: https://mjrecipe.com/cherry-pie-cinnamon-rolls-with-cherry-filling-and-pie-crumble-topping-recipe/