In under 1 hour, you’ll be serving up these Amish Cherry Rolls. Soft, sweet dough pairs perfectly with the tart cherries stuffed inside. The light, almond glaze makes a gorgeous presentation for your breakfast or brunch!
Cherry Rolls Recipe
What’s your favorite kind of book to read?
I’ve always been a reader. My favorites? Mysteries. Give me a cup of coffee, a blanket and a Mary Higgins Clark novel any day. Lately though, when I do get to sit down with a book, my book of choice is a cookbook. I had been staring at this recipe for Amish Cherry Rolls for awhile now. Tart cherries rolled up in sweet bread? I’d flip past the dog-eared page and tell myself, “Sometime soon…these will be on a plate in front of me!”.
These amish cherry rolls happened in our house last week. And let me tell you…they did not disappoint! This was one of those dishes of food that I had to take to a friend’s house. Otherwise they would not have lasted the evening. There’s no willpower when these homemade sweet rolls are in the house.
No Knead Sweet Roll Dough
Two things about this easy sweet roll dough:
- The dough is not a yeast-based dough, which means it’s quick. No kneading, no rising. Just mix it up, roll it out and bake. That means these rolls will be ready in under 1 hour.
- There’s sour cream in the dough. I know, right?! When I saw that ingredient, I knew these rolls would be a winner! I know someone will ask if you can substitute Greek yogurt for sour cream in this recipe. I’ve not tried it, but I’d love to know if you do try it! I don’t know why it wouldn’t work.
How to Make Cherry Rolls
Roll out the dough, spread it with a bit of butter, the drained tart cherries, two tablespoons of sugar and a touch of cinnamon sprinkled on top. Roll them up like cinnamon rolls and cut them into 9-12 slices, depending on your pan size.
This recipe calls for a homemade cherry syrup. Use both white and brown sugar and cherry juice as the base. Cornstarch will thicken the syrup. I flavor it with a touch of almond extract (you could also use vanilla) and a touch of butter for richness. I added a few drops of red food coloring so it would look pretty for you. You can leave that out if you’d like!
Baking Cherry Rolls
Now, I wanted to use my pretty, round, 9″ white pie plate. I cut 9 rolls and placed them in the pan. Then I poured the cherry syrup over the rolls. Because my pan was a little small, I didn’t use all of the syrup. If I had been using a square pan or 9×13 pan, I would have cut 10-12 rolls and used all of the syrup. The syrup will bubble up as the rolls cook, so just be sure the pan isn’t full to the top or it will overflow. Which as you can see from the pictures, mine did a little. This actually worked to my advantage for pictures. I mean….yum…right?! Either way, I’d bake these with a cookie sheet underneath to catch any potential overflow.
Lastly, you’ll top them with an almond glaze which is a simple mixture of powdered sugar, butter cream and extract. There’s a touch of almond extract in the syrup and more in the glaze. Cherries + Almond = Ridiculous taste-bud popping flavor.
These rolls were absolutely devoured. And they will be made again. Do yourself a favor. Make yourself these rolls, then savor each bite as you curl up with a good book.
More Sweet Roll Recipes
- Raspberry Sweet Rolls
- Reese’s Sweet Rolls
- Orange Rolls
- Traditional Cinnamon Rolls
- Apple Butter Cinnamon Rolls
Tools To Make This Recipe
- Pastry Mat: This makes clean-up a breeze.
- Dough Cutter: I JUST got one of these. What have I done without it all these years? Works as a scraper too, to get stuck-on dough off surfaces.
Amish Cherry Rolls
- 1 large egg
- 3/4 cup sour cream
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 2 tablespoons butter softened
- 2 cups drained tart cherries*
- 2 tablespoons sugar
- 1 teaspoon cinnamon
For the cherry sauce:
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 2 tablespoons cornstarch
- 1 1/2 cups 100% cherry juice**
- 1/2 teaspoon almond extract
- Red food coloring optional
- 1 1/2 tablespoons butter
For the almond glaze:
- 2 cups powdered sugar
- 2 tablespoons butter melted
- 1/2 teaspoon almond flavoring
- 3-4 tablespoons heavy cream
- In a bowl, beat the egg, then add the sour cream. Add the flour, salt, baking soda and baking powder. Stir well.
- Toss the dough onto a slightly floured surface and roll it into a rectangle 1/4 inch thick. Spread it lightly with the butter. Cover it with the cherries, then sprinkle the sugar and cinnamon over the cherries. Roll it up like a jelly roll and cut it into 9-12 pieces, as desired.
- Prepare the baking pan, either a large, deep dish pie plate (9 rolls) or a square or rectangle baking pan, by spraying it with cooking spray. Place the rolls, cut side up, close together in the pan.
- In a saucepan, combine the sugars, corn starch, juice, extract and coloring. Bring this mixture to a boil and stir constantly over medium heat. Boil until the mixture thickens slightly (about 5-10 minutes).*** Add the butter and mix well.
- Pour this mixture over the rolls. Bake them at 375 degrees for 25 minutes or until just lightly browned.
- While the rolls are baking, prepare the glaze. In a bowl, combine the powdered sugar, melted butter and flavoring. Add the heavy cream, one tablespoon at a time until the glaze is drizzling consistency.
- Drizzle the almond glaze over the cooled rolls.