Cherry Cinnamon Rolls (Yeast-Free)
Cherry Cinnamon Rolls (Yeast-Free)
Ingredients
For the Cherry Filling
- 2 cups fresh cherries, pitted
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 3/4 cup milk
For Assembly
- 1 tablespoon butter, softened, for greasing
- 1 tablespoon all-purpose flour, for dusting
For the Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the Cherry Filling: In a medium saucepan, combine the pitted fresh cherries, 1/2 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar dissolves and the cherries begin to soften, about 5 minutes. Cover the saucepan, reduce heat to low, and simmer for 10 minutes, or until cherries are very soft.
⏱️ 15 min
- 2
Remove the saucepan from heat. Using a potato masher, mash the cherries until a thick, jam-like consistency is achieved. Pour the filling into a heatproof container, cover, and chill in the refrigerator for at least 6 hours, or preferably overnight, to allow it to thicken.
⏱️ 5 min
- 3
Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold butter pieces and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 10 min
- 4
Gradually add the milk to the flour mixture, stirring with a fork until a shaggy dough forms. Do not overmix.
⏱️ 3 min
- 5
Lightly flour a clean work surface. Transfer the dough to the floured surface and knead gently for about 1 minute, just until it comes together. Roll the dough into a large rectangle, approximately 12x18 inches and about 1/4 inch thick.
⏱️ 7 min
- 6
Spread the chilled cherry filling evenly over the entire surface of the rolled-out dough, leaving a small border on one of the long edges. Starting from the opposite long edge, carefully roll the dough tightly into a log shape.
⏱️ 5 min
- 7
Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, each about 1 1/2 inches thick. Grease a 9x13 inch baking dish with the softened butter.
⏱️ 5 min
- 8
Arrange the sliced rolls in the greased baking dish. Preheat your oven to 375°F.
⏱️ 5 min•🌡️ 375
- 9
Bake the cherry cinnamon rolls for 25-30 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 375
- 10
While the rolls are baking, prepare the Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and well combined.
⏱️ 3 min
- 11
Once the rolls are out of the oven, let them cool in the baking dish for 5-10 minutes. Drizzle generously with the prepared icing before serving warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cherry Cinnamon Rolls (Yeast-Free)
Ingredients
For the Cherry Filling
- 2 cups fresh cherries, pitted
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 3/4 cup milk
For Assembly
- 1 tablespoon butter, softened, for greasing
- 1 tablespoon all-purpose flour, for dusting
For the Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the Cherry Filling: In a medium saucepan, combine the pitted fresh cherries, 1/2 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar dissolves and the cherries begin to soften, about 5 minutes. Cover the saucepan, reduce heat to low, and simmer for 10 minutes, or until cherries are very soft.
⏱️ 15 min - 2
Remove the saucepan from heat. Using a potato masher, mash the cherries until a thick, jam-like consistency is achieved. Pour the filling into a heatproof container, cover, and chill in the refrigerator for at least 6 hours, or preferably overnight, to allow it to thicken.
⏱️ 5 min - 3
Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold butter pieces and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 10 min - 4
Gradually add the milk to the flour mixture, stirring with a fork until a shaggy dough forms. Do not overmix.
⏱️ 3 min - 5
Lightly flour a clean work surface. Transfer the dough to the floured surface and knead gently for about 1 minute, just until it comes together. Roll the dough into a large rectangle, approximately 12x18 inches and about 1/4 inch thick.
⏱️ 7 min - 6
Spread the chilled cherry filling evenly over the entire surface of the rolled-out dough, leaving a small border on one of the long edges. Starting from the opposite long edge, carefully roll the dough tightly into a log shape.
⏱️ 5 min - 7
Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, each about 1 1/2 inches thick. Grease a 9x13 inch baking dish with the softened butter.
⏱️ 5 min - 8
Arrange the sliced rolls in the greased baking dish. Preheat your oven to 375°F.
⏱️ 5 min•🌡️ 375 - 9
Bake the cherry cinnamon rolls for 25-30 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 375 - 10
While the rolls are baking, prepare the Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and well combined.
⏱️ 3 min - 11
Once the rolls are out of the oven, let them cool in the baking dish for 5-10 minutes. Drizzle generously with the prepared icing before serving warm.
⏱️ 10 min