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Close-up of freshly baked cherry sweet rolls topped with glossy pink glaze and bits of cherry, arranged on a white plate with bowls of glaze and cherries in the background
Jana Rae

Old-Fashioned Cherry Sweet Rolls with Cherry Cream Cheese Glaze

Soft old-fashioned cherry sweet rolls made with bread machine dough and topped with a rich cherry cream cheese glaze. Perfect for breakfast or brunch.
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Prep Time 25 minutes
Cook Time 22 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 large sweet rolls
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Sweet Bread Dough
(Add to bread machine in this order)
  • ¾ cup warm milk
  • 1 large egg
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter softened
  • ½ tsp salt
  • ½ tsp almond extract
  • 3½ cups all-purpose flour
  • 2¼ tsp active dry yeast or bread machine yeast
Cherry Mix-In
  • ½ cup maraschino cherries finely chopped and very well dried
For the Cherry Filling
  • 4 tbsp unsalted butter softened
  • ½ cup granulated sugar
  • 2 –3 tbsp maraschino cherry juice
  • ¼ tsp almond extract
  • Optional: ¼ cup chopped homemade caramels or chocolate chips
For the Cherry Cream Cheese Glaze
  • 6 oz cream cheese softened
  • 1½ cups powdered sugar
  • 2 –3 tbsp maraschino cherry juice
  • ½ tsp vanilla or almond extract
Optional Cherry Sugar Topping
  • ½ cup granulated sugar
  • 1 –2 tsp maraschino cherry juice

Method
 

Make the Dough
  1. Place all dough ingredients into your bread machine in the order listed.
  2. Select the DOUGH cycle and start.
  3. When the machine signals for mix-ins (or during the last 5–7 minutes of kneading), add the chopped cherries.
  4. The dough should be soft and slightly tacky, not sticky.
Prepare the Cherry Filling
  1. In a small bowl, mix softened butter, sugar, cherry juice, and almond extract until smooth and spreadable. Set aside.
Shape the Sweet Rolls
  1. Turn finished dough onto a lightly floured surface.
  2. Roll into a 12×16-inch rectangle.
  3. Spread cherry filling evenly over the dough, leaving a small border around the edges. Sprinkle with chopped caramels or chocolate chips if using.
  4. Roll up tightly from the long side. Slice into 12 even rolls.
  5. Place rolls cut-side up into a greased 9×13 baking dish.
  6. Cover loosely and let rolls rise for 40–50 minutes, until puffy and touching.
Bake
  1. Bake at 350°F (175°C) for 22–26 minutes, until lightly golden and set through the center.
  2. Let cool 10 minutes before glazing.
Make the Cherry Cream Cheese Glaze
  1. Beat cream cheese until smooth.
  2. Add powdered sugar, cherry juice, and extract. Beat until thick, creamy, and spreadable.
  3. Spread generously over warm rolls, allowing the glaze to melt into the cracks.
Optional Cherry Sugar Finish
  1. 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