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Home » Sweet Cherry Rolls with Almond Cream Cheese Glaze #TwelveLoaves

Sweet Cherry Rolls with Almond Cream Cheese Glaze #TwelveLoaves

Sweet Cherry Rolls Recipe -

 As you can tell, this month’s featured ingredient is CHERRIES so I made these Sweet Cherry Rolls with Almond Cream Cheese Glaze. Be still my beating, cherry heart!

THIS is the exact reason why I love participating in the #TwelveLoaves challenge each and every month. I love the creativity it provides me, I love the exciting challenge it gives me to come up with something new and yummy, and I love seeing what the other #TwelveLoaves bakers come up with their creative recipes that features the ingredient of the month.

Sweet Cherry Rolls Recipe -

While I was planning this recipe, I knew I’d need to find an easy way to take the pits out of the fresh cherries I’d just purchased. I looked at the store for a cherry pitter while I was there but was unable to find one. When I asked the question on facebook, “What common household item can I use for removing pits from cherries?” my friend Jenni Field, of Pastry Chef Online came to my rescue with something she’d seen recently from her friend Marc, of No Recipes about using a paper clip to remove the pesky pits. Let me tell you, it worked like a charm! You can watch his video here of how it’s done, and I’m sure you’ll be as amazed as I was!

Sweet Cherry Rolls Recipe -

You’re going to love the flavor of these awesome sweet rolls. The remind me so much of the danish we sold at the corner bakery where I used to work years and years ago… only better. The fresh cherries gives these rolls a slight tartness that compliments their seasonal sweetness. The almond cream cheese glaze is the perfect compliment to top them off as it’s sweet but not overly sweet. In my mind, these are the perfect breakfast sweet roll, and they’re a great way to start any day off with a smile!

Makes: 12 rolls       Prep Time: 5 hours (including rise time)     Bake Time: 30 minutes

For the dough:
2 1/4 cups all purpose flour
3 tablespoon granulated sugar
2 1/4 teaspoon (1 package) active dry yeast
1 teaspoon salt
1/2 cup warm milk (110-115 degrees)
1 large egg
3 tablespoons canola oil
1/2 teaspoon pure almond extract
For the filling:
2 cups fresh cherries, pitted and chopped
1 tablespoon granulated sugar
1 teaspoon pure almond extract
2 tablespoons softened butter
For the cream cheese glaze:
3 ounces cream cheese, softened
4 tablespoons butter, softened
1/3 cup granulated sugar
1 teaspoon pure almond extract

-In the bowl of a stand mixer using the dough hook, or a large bowl with a wooden spoon, mix all the dough ingredients until the dough comes together into a smooth, elastic ball. *Note -this should take approximately 7 minutes on medium speed if using a stand mixer, and longer if kneading by hand.
-Turn the dough out onto a lightly floured surface and knead by hand for an additional few minutes.
-Place the dough into an oiled bowl, cover with plastic wrap and allow to rise in a warm draft free place until doubled (about 1 1/2 to 2 hours).
-While the dough is rising, stir together the cherries, sugar and almond extract. Refrigerate until ready to use.
-After the dough had doubled in size, punch down to deflate and turn it out onto a lightly floured surface.
-Using a rolling pin, roll the dough out into an approximate 10″x 14″ rectangle.
-Using an offset spatula, spread the softened butter evenly over the dough.
-Drain the cherries and spread them evenly over the buttered dough.
-Roll the dough, starting with the long side, to form a tight’ish cylinder.
-Slice both ends of the cylinder off to form even ends. Discard the ends.
-Slice the cylinder of dough into 12 equal size portions.
-Place the cut dough into a greased 9″ x 13″ baking pan *Note – You may need to reform them slightly with your hands after they’ve been sliced so they resemble their original circular shape.
-Allow the rolls to rise again until doubled (approximately 1 1/2 – 2 hours)
-Preheat oven to 350 degrees.
-Place the baking pan into the preheated oven and bake for 30-35 minutes.
-Allow to cool.
-To make the glaze, cream together all the ingredients with a hand mixer until it is light and fluffy with no lumps.
-Spread the glaze on top of the sweet cherry rolls and serve.

For more wonderful cherry bread recipes, please click on the links below from the other #TwelveLoaves bakers. I promise, you won’t be sorry!

#TwelveLoaves June: Cherries

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014. #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.

#TwelveLoaves runs smoothly with the help of our friends. Thanks to the wonderful Renee Dobbs and Liz Berg for their help this month!

Until we bake again,

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Sunday 3rd of August 2014

I just wasted 3 hours on this recipe. I'm guessing the egg in the first picture should have been included in the dough ingredients?

Renee Goerger

Sunday 3rd of August 2014

Dear Anonymous! I am so sorry, and you're right, in my haste I forgot to add the egg into the ingredient list and instructions. While I do try my hardest to write my recipes without error, sometimes mistakes happen and they get past me. Sadly I have no editor so there are times when I'm working on a deadline, mistakes don't always get caught. I wish there was some way for me to give you your 3 hours back, or better yet, if I could go back in time to have written the recipe without error...I would. Unfortunately, I can't. Please know that I do feel awful about this and will try my hardest never to let such a mistake happen again. Thank you for letting me know. I appreciate it.Renee

Felice Geoghegan

Sunday 22nd of June 2014

You had me at cherry, but the almond cream cheese frosting seals the deal. Your photos are a great resource for a novice like me - thanks!


Tuesday 17th of June 2014

Who needs a cherry picker when you have paperclips! Great tip for removing the pits and your rolls looks wonderful!

Sarah W. Caron (Sarah's Cucina Bella)

Tuesday 10th of June 2014

These look incredible!

Holly @

Friday 6th of June 2014

These look great! Thanks for the step by step photos-- the only thing missing is a photo of me eating one of these right now, wishing I had this for breakfast today!