Old-Fashioned Cherry Sweet Rolls with Cherry Cream Cheese Glaze
There’s something grounding about sweet rolls in the morning — coffee brewing, dough rising quietly, and the promise of something homemade waiting on the counter. These old-fashioned cherry sweet rolls are soft, rich, and unapologetically sweet, filled with chopped maraschino cherries and finished with a thick cherry cream cheese glaze.
They’re the kind of breakfast roll that feels special without being complicated. Perfect for weekends, Valentine’s Day, or any morning when you want to linger a little longer.
Why You’ll Love These Cherry Sweet Rolls
- Soft, tender yeast dough
- Real cherry flavor (no artificial coloring)
- Extra-sweet, bakery-style glaze
- Easy to make using a bread maker dough cycle
- Perfect with coffee for breakfast or brunch
How to Make Cherry Sweet Rolls Without a Bread Machine
You can make this dough by hand or with a stand mixer. The ingredients stay the same — only the method changes.
Step 1: Activate the Yeast
In a large bowl, combine:
- ¾ cup warm milk (about 110°F)
- ¼ cup granulated sugar
Sprinkle 2¼ teaspoons active dry yeast over the top.
Let sit for 5–10 minutes, until foamy.
If it doesn’t foam, your yeast is old.
Step 2: Mix the Wet Ingredients
Add to the yeast mixture:
- 1 large egg
- ¼ cup unsalted butter, softened
- ½ teaspoon salt
- ½ teaspoon almond extract
Stir until combined.
Step 3: Add the Flour
Gradually stir in:
- 3½ cups all-purpose flour
Mix until a shaggy dough forms.
Step 4: Knead the Dough
- By hand: Knead on a lightly floured surface for 8–10 minutes
- Stand mixer: Knead with a dough hook for 5–6 minutes on medium-low
The dough should be:
- Soft
- Smooth
- Slightly tacky, not sticky
Step 5: First Rise
Place the dough in a greased bowl.
Cover and let rise in a warm spot for 1–1½ hours, until doubled in size.
Step 6: Add the Cherries
After the first rise:
- Gently punch down the dough
- Flatten slightly
- Sprinkle ½ cup finely chopped, very dry maraschino cherries over the dough
- Fold and knead lightly just until evenly distributed
This prevents streaking and tearing.
Step 7: Continue With the Recipe
From here, follow the main recipe as written:
- Roll out the dough
- Add the cherry filling
- Shape the rolls
- Let rise again
- Bake and glaze
Helpful Notes
- Hand-mixed dough may take slightly longer to rise
- Avoid adding cherries during the initial mixing stage
- Do not add extra flour unless the dough is sticky
- This dough is forgiving — don’t overthink it
Topping Ideas to Sprinkle Over the Filling (Before Rolling Up)
Once the cherry filling is spread over the dough, you can sprinkle additional toppings over it before rolling the dough up. These melt into the rolls as they bake, adding texture, sweetness, and a bakery-style finish.
Choose one or mix and match — just don’t overload the dough.
Chopped Homemade Caramels
Best for extra-sweet rolls
- Finely chop caramels into small pieces
- Sprinkle evenly over the filling
They melt into pockets of sweetness without overpowering the cherry flavor.
Chocolate Chips or Mini Chocolate Chips
Classic and crowd-pleasing
- Mini chips work best for even distribution
- Sprinkle lightly to avoid heavy melting
Chocolate pairs beautifully with cherry.
Cherry Sugar
Old-fashioned and pretty
- Sprinkle a light layer of homemade cherry sugar over the filling
Adds sweetness and subtle sparkle without extra moisture.
Finely Chopped Maraschino Cherries
For extra cherry flavor
- Chop very finely and pat completely dry
- Use sparingly
Best combined with another dry topping.
Chopped Nuts (Optional)
For texture and balance
- Pecans or almonds work best
- Chop finely
Adds contrast and keeps the rolls from tasting overly sweet.
Cinnamon Sugar (Light Touch)
Traditional with a twist
- Mix ¼ cup sugar with ½ teaspoon cinnamon
- Sprinkle lightly
The warmth of cinnamon complements the cherry without overpowering it.
Baker’s Tip
Keep total toppings to ½ cup or less. Too much filling can cause the rolls to leak or unroll while baking.
Serving Suggestions
Serve warm with hot coffee or tea. These rolls are rich and sweet — perfect for slow mornings, holidays, or special breakfasts.
Storage & Reheating
- Store covered in the refrigerator for up to 5 days
- Reheat individual rolls for 20–25 seconds in the microwave
- Freeze baked rolls (unglazed) for up to 2 months
Tips for Success
- Dry cherries thoroughly to avoid wet dough
- Add cherries only at the mix-in stage
- Do not overbake — sweet dough dries quickly
- Glaze while rolls are warm, not hot
FAQs
Can I make these ahead of time?
Yes. Shape the rolls, cover, and refrigerate overnight. Let them come to room temperature and rise before baking.
Can I use homemade cherry filling instead?
Yes, but keep it thick to prevent leaking.
Can I bake these without a bread machine?
Yes. Knead by hand or mixer until smooth and elastic, then let rise until doubled.
These old-fashioned cherry sweet rolls are soft, nostalgic, and wonderfully indulgent. The cherry cream cheese glaze takes them from simple breakfast bread to bakery-style comfort — the kind that disappears quickly and gets requested often.
Old-Fashioned Cherry Sweet Rolls with Cherry Cream Cheese Glaze
Ingredients
Method
- Place all dough ingredients into your bread machine in the order listed.
- Select the DOUGH cycle and start.
- When the machine signals for mix-ins (or during the last 5–7 minutes of kneading), add the chopped cherries.
- The dough should be soft and slightly tacky, not sticky.
- In a small bowl, mix softened butter, sugar, cherry juice, and almond extract until smooth and spreadable. Set aside.
- Turn finished dough onto a lightly floured surface.
- Roll into a 12×16-inch rectangle.
- Spread cherry filling evenly over the dough, leaving a small border around the edges. Sprinkle with chopped caramels or chocolate chips if using.
- Roll up tightly from the long side. Slice into 12 even rolls.
- Place rolls cut-side up into a greased 9×13 baking dish.
- Cover loosely and let rolls rise for 40–50 minutes, until puffy and touching.
- Bake at 350°F (175°C) for 22–26 minutes, until lightly golden and set through the center.
- Let cool 10 minutes before glazing.
- Beat cream cheese until smooth.
- Add powdered sugar, cherry juice, and extract. Beat until thick, creamy, and spreadable.
- Spread generously over warm rolls, allowing the glaze to melt into the cracks.
- Mix granulated sugar with cherry juice until lightly damp. Spread on a plate and let dry completely. Sprinkle lightly over glazed rolls for sparkle and extra sweetness.
Notes
Recipe Notes
- Dry the cherries well. Excess moisture will affect dough texture and rise.
- Add cherries at the mix-in stage only. Adding too early will tint and tear the dough.
- Do not overbake. Sweet dough dries out quickly — pull when just lightly golden.
- Glaze while warm, not hot. This allows the glaze to melt slightly without disappearing.
- Very sweet by design. These are intentionally rich and bakery-style.
Make-Ahead & Storage Notes
- Rolls can be shaped and refrigerated overnight before baking
- Store baked rolls covered in the refrigerator up to 5 days
- Freeze baked, unglazed rolls up to 2 months
- Reheat gently; glaze after reheating if frozen
More Sweet Recipes You Might Love
- https://homewithjana.com/creamy-homemade-caramel-candy/
- https://homewithjana.com/copycat-cinnabon-cinnamon-rolls/
- https://homewithjana.com/bread-machine-cinnamon-raisin-bread/
