Easy Homemade Cherry Sweet Rolls Recipe with Icing
I’ve been going through my Moms old recipe box lately, looking for recipes to save and make or just throw out. I found this absolutely delish Easy Homemade Cherry Sweet Rolls Recipe with Icing! It is amazing and the dough is No Knead…which means less time to make and less mess to clean up! YAY!!
If you love to dabble in bread recipes I have Over 20 Easy Homemade Bread Recipes Anyone Can Make! From sweet to savory you’ll love trying all the different varieties!
What you’ll love about this recipe:
Homemade Cherry Roll Recipe
This recipe is like cherry cinnamon rolls with icing BUT it just doesn’t have the cinnamon, something you are free to add! If you LOVE Cinnamon Rolls, you’ll LOVE this delicious and Easy 2 ingredient Cinnamon Roll Recipe! These yummy sweet rolls are also way better than store bought Hostess Cherry Sweet Rolls.
Helpful Notes:
-The only special tool that is needed for this simple sweet roll dough is a rolling pin. If you don’t have one…they are super inexpensive (like under $10) and very handy!
-Also you’ll need a small baking dish. 8×8 or 9×9 square or round.
– It is always best to use fresh ingredients when making breads. They don’t have to be brand new but within the freshness date. Especially when it comes to flour and yeast.
My Mom was a very organized cook. She would take her favorite handwritten recipes from friends and family to work with her and then type them all up on recipe cards! Umm with a REAL typewriter…remember those!? Then she would slip them into plastic holders so they would stay clean!
This is a really simple recipe, I added canned cherries because I was making this recipe during the Christmas holidays! This is a perfect dessert for breakfast, brunch, a potluck or anytime of year though!
Ingredients for Cherry Roll Dough:
- Active Dry Yeast
- Warm Water
- Orange Juice
- Grated Orange Peel
- Sugar
- Large Egg
- All Purpose Flour
- Melted Unsalted Butter or Salted Butter
- Salt
- Canned Cherry Pie Filling ~ Any kind you’d like
Ingredients for Icing:
- Powdered Sugar
- Milk
Directions:
Add warm water to a large bowl, then sprinkle your yeast on top. You can mix it up a little. Then let it rest for about 5 minutes.
What Temperature should the water be to proof yeast?
I’ve been asked this many times, sooo here’s my answer…I’m going to be very unscientific here! Your water should be luke warm and then a little warmer to proof your yeast. Here’s the thing, if you get too caught up in the EXACT temp…you’ll likely just get frustrated.
Take it from an old bread baking pro…Just a little warmer than luke warm...which is about 95 F if you really need to be scientific.
Zest your Orange while you wait for your yeast to proof. Then after you zest, cut your orange in half and squeeze the juice out of it into a small bowl for the recipe. Then you aren’t wasting!
Add the Orange Juice, Orange Peel, Sugar, Salt, Melted Butter and Egg to the bowl with your proofed yeast in it. Stir in 1 Cup of the flour and mix until smooth.
Then gradually stir in the remaining 3/4 cup of flour to make a soft dough. This is a No Knead recipe, so don’t knead! Cover with plastic wrap or a dry kitchen towel and let rise in draft-free place until doubled in size. About 1 hour
After the dough has risen, Place dough onto a lightly floured surface and roll into a large rectangle. No perfectionism here! Just do the best you can!
After you’ve rolled your dough out, spread with your cherry filling. Leave about 1/2 inch to 1 inch around the edges. The Cherry Filling is a little messy, but OH SO DELISH!
If you wanted you could use fresh Cherries that are pitted, but then you won’t have the sauce that canned cherry pie filling has. Sweet Cherries would be best if you choose fresh.
Now you’ll want to roll up your dough…the long edge length wise. Just go slowly and it won’t be as messy.
Cut your roll into one-inch slices and place rolls in a lightly greased 8 or 9 inch round or square baking dish. I used a quiche dish. You can also use parchment paper instead of cooking spray on the bottom of the dish. Any 8×8 or 9×9 pretty baking pan will do!
Check out these adorable baking dishes below! I LOVE Mud Pie brand! Ok on with the recipe!
Mud Pie Brownie Baker Set, WhiteMud Pie Circa Casserole Set, White
Mud Pie 4801017 Round Baker Set Cinnamon Roll, Medium, White
Mud Pie Circa Holiday Baking Set, White
After putting your rolls in the baking dish, you can give them a second rise and let them double in size. I was in a hurry and I did not let the dough rise a second time and they still turned out perfect and rose nicely in the the oven. This sweet roll recipe is just so easy!
Bake in the oven at 375 Degrees for 35 to 40 minutes, until golden brown.
Icing Instructions:
Mix together Powdered Sugar and Milk. Start with 1 tsp. at a time until you have the consistency you want for your icing. If your icing seems to runny, simply add a little more powdered sugar…a little.
Then pour your Icing over your rolls!
That’s it! YUM! Serve warm or cold.
more Favorite
Old-Fashioned Dessert Recipes
How to Freeze Sweet Rolls
If you’d like to make these ahead of time it’s totally fine! Make the recipe all the way up until you would bake the rolls. Then cover the rolls with plastic wrap and then foil. Freeze for up to 2 months.
When ready to bake, remove from the freezer and allow to thaw all the way. I like to put them in the refrigerator overnight if I am baking them in the morning. Otherwise you can let them rest on the counter until thawed.
serve with our favorite
Breakfast Recipes
Enjoy and have a great day!
Easy Homemade Cherry Sweet Rolls Recipe with Icing
Ingredients
- 1 1 Envelope Active Yeast if using bulk yeast it equals 2 1/4 .
- 3 Tbsp Warm Water
- 3 Tbsp Orange Juice
- 1/2 tsp grated orange peel
- 3 tbsp sugar
- 1 Large egg beaten
- 1 3/4 Cups all purpose flour sifted if you want, but don't have to
- 3 Tbsp melted butter
- 1/2 tsp salt
- 1 can Cherry Pie Filling You can use any kind you like
- 2/3 cup powdered sugar
- 2 1/2 tsp milk
Instructions
- Add warm water to a large bowl, then sprinkle your yeast on top. You can mix it up a little. Then let it rest for about 5 minutes.
- Zest your Orange while you wait for your yeast to proof. Then after you zest, cut your orange in half and squeeze the juice out of it into a small bowl for the recipe.
- Add the Orange Juice, Orange Peel, Sugar, Salt, Melted Butter and Egg to the bowl with your proofed yeast in it. Stir in 1 Cup of the flour and mix until smooth.
- Then gradually stir in the remaining 3/4 cup of flour to make a soft dough. Cover and let rise in warm place until doubled in size. About 1 hour
- After dough has risen, turn out onto a lightly floured surface and roll into a large rectangle. No perfectionism here! Just do the best you can!
- After you’ve rolled your dough out, spread with your cherry filling. Leave about 1/2 inch to 1 inch around the edges. The Cherry Filling is a little messy, but OH SO DELISH!
- Roll up long side length wise
- Cut into one-inch slices and place in a lightly greased 8-inch round pan or 8×8 or 9×9 baking dish. I used a quiche pan. Let rise again until doubled if you want. I did not let rise and they still turned out perfect and rose nicely in the oven.
- Bake for 35 to 40 minutes in 375 degree oven.
- Mix your powdered sugar and milk for icing. Start with 1 tsp. at a time for milk.
- Now pour your Icing over your rolls!
- Serve warm or cold
Recipe updated 3/20/24
PIN FOR LATER!!
I’m hoping to see these for breakfast but unfortunately I doubt you’ll be able to answer my question before then but I’ll ask anyways. For the first ingredient it’s for the yeast. It’s written as ” 1 Envelope Active Yeast if using bulk yeast it equals 2 1/4 .” At the end the 2 1/4 what is that supposed to be? Tablespoons or teaspoons?
Oh Leslee I’m sorry I’m just seeing this! It is 2 1/4 teaspoons. I hope you were able to make these for your family! They are so easy and soooo delish! God Bless!
These are INCREDIBLE! Everyone is obsessed with them. I’ve finally found a replica of what I loved about the Hostess Cherry Sweet Rolls they used to make.
To mimic the Hostess ones, I have started immersion blending the cherry filling to make it smooth, and simmering it low for a little bit to thicken it up before using.
I probably about double the icing, applying the first “coat” and then more each time we reheat.
Thank you for this phenomenal recipe! 🙂
Hi Rene! I love the idea of immersion blending the cherry filling so that it’s nice and smooth! I’ll have to try that. You are sooo welcome and thank you for taking time to comment and review! It means everything!
Can I make them up the night before and store them in the refrigerator overnight and then pull them out prior to baking them so the get to room temperature?
Hi Steve…sorry…just seeing this! I’ve never tried making this recipe the next day after being refrigerated. I say give it a go! Let me know if it worked for you and I’ll add it to my post for other home cooks to know! Thanks!
Have you ever tried this recipe with Orange Marmalade filling? (1 stick butter, 10 Tbsp Orange Marmalade, 1 cup of brown sugar and 1/4 tsp salt) with an orange glaze? They are to die for. My grandma had a sweet roll recipe almost identical to yours and made fillings of all kinds of fruit-whatever was ripe in the orchard. But my favorite was always the one with the orange marmalade. Thankfully I inherited her recipe box (as none of my cousins were really into baking) and now have them all online. This recipe was my second favorite to her made from scratch coconut cake. ?
Hi Mary Ellen! No I’ve never tried this with Orange Marmalade, but that sounds deeelish! I’m going to have to try it! I love that you have your Grandmas recipe box, so very special…what a wonderful heirloom to pass on! Thanks for taking the time to leave a comment…blessings to you!
Hi Mary Ellen! I have never tried this recipe with Orange Marmalade filling but it sounds deelish, I’m going to have to try it! So very special that you inherited your Grandmas recipe box! Oooh I LOVE Coconut Cake!!! YUM!! I’m going to have to make that now…it’s in my recipe box too ;-D Thank you for sharing… Blessings to you!
This looks so moist and yummy. Saved for a must try weekend treat. Thanks for share:)!
These sweet rolls look amazing! Yummy! I can’t wait to try them! PINNED!
Thank you Michelle! They are deelish and super easy 🙂 Enjoy and have a great weekend!
What a wonderful recipe! Will have to try with cranberries!
I love the idea of Cranberries Julia!! YUM and so pretty 🙂 I think that’s what I like best..pretty! LOL Have a blessed week!
Cranberries???? I can not believe I just read that. I honestly thought I was the only one who would try something like that. I love cranberries!!
I’m thinking a bit of marmalade with the cranberry!?!
Oh yum!! Cranberries are not in season for me, but that just gives me more time to dream about cranberry concoctions.
Thank you Julia!!!
Awww you are so sweet Peggy! I love the idea Julia had as well to use cranberries! I’m thinking maybe even canned cranberry sauce might be tasty!
Your sweet rolls look wonderful! I love love love making sweet rolls and have made so many different variations of them… love the cherry filling idea, I haven’t tried that yet!!! Thanks for sharing!!! 🙂
Thank you Maria! Don’t you just LOVE Sweet Rolls..YUM! I had never tried Cherry filling either but it was deelish! 🙂 A bit messy..but deelish anyway! LOL Thanks for stopping by and blessings to you!