Description
Soft, pillowy sweet rolls filled with cherry pie filling and drizzled with a simple vanilla icing. Perfect for breakfast or dessert!
Ingredients
Scale
or the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Cherry Filling:
- 1 can (21 oz) cherry pie filling
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk (or heavy cream)
- 1/2 teaspoon vanilla extract
Instructions
- Make the Dough – In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy. Add melted butter, egg, salt, and flour, then knead for 8 minutes (or use a stand mixer). Cover and let rise for 1 hour.
- Roll Out the Dough – Lightly flour a surface and roll the dough into a 12×18-inch rectangle.
- Add Cherry Filling – Spread the cherry pie filling evenly over the dough, leaving a ½-inch border.
- Roll & Slice – Roll the dough tightly from the long side into a log. Slice into 12 rolls and place them in a greased 9×13-inch baking dish.
- Second Rise – Cover and let the rolls rise for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Bake – Bake for 25-30 minutes, until golden brown.
- Make the Icing – Whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle & Serve – Let the rolls cool slightly, then drizzle with icing. Enjoy warm!
Notes
- Swap cherry pie filling for strawberry or blueberry for variety.
- Add cream cheese to the icing for a richer topping.
- Store leftovers in an airtight container for up to 3 days.