Cherry Cheesecake Sweet Rolls

Cherry Cheesecake Rolls at Find more delicious at @chasedelicious.

R Sweet, rich, and layered with summertime flavor. Use up your leftover cherries with this perfect breakfast treat. Throw in a little cheesecake filling and a cream cheese citrus glaze, and you’ve got the perfect meal. Should you have this for lunch or dinner? Probably not. But do it anyway. They’re that good.


It should be no surprise that I love sweet rolls. Whether it’s Cinnamon Orange Honey Buns, Pumpkin Spice Cinnamon Rolls, Orange Cranberry Cinnamon Rolls, or Bourbon Spice Cinnamon Rolls, I just can’t get enough. They’re perfect, mostly because they’re 100% dessert, but for some reason we eat them for breakfast. Am I complaining? Of course not!


All of those recipes I just listed, while all incredible, don’t even compare to the amazingness that is this recipe. The combination of the cheesecake, cherry filling, and sweet citrus dough creates a bright, creamy, and rich treat that leaves you wanting more. At least it left me wanting more.


Seriously. I ate like three in one day… for two days straight.



4.0 from 2 reviews
Cherry Cheesecake Cinnamon Rolls
Prep time
Cook time
Total time
Recipe by:
Difficulty: Intermediate
Great for: Dessert
Makes: 12 cinnamon rolls
  • 1 cup milk
  • ¼ ounce active yeast (1 packet)
  • 2 ounces sugar
  • 1 egg
  • 1 lb 2 oz all-purpose flour
  • 2 teaspoons lemon zest
  • 3 ounces butter, at room temperature
  • 1 teaspoon salt
  • 2 cups Cherry Filling (recipe below)
  • 2 cups Cheesecake Filling (recipe below)
  • 1 cup Lemon Vanilla Cream Cheese Glaze (recipe below)
  1. Heat the milk to 140°F. Remove from heat and let cool to 115°F.
  2. In the bowl of a stand mixer, add the milk, yeast, and sugar. Mix until the sugar and yeast is dissolved. Add the egg and mix in.
  3. Add the flour, lemon zest, and butter. Mix until a dough forms. Let rest 20 minutes.
  4. Add the salt. Knead on medium-low speed for 7 to 10 minutes or until the dough pulls away from the bowl and is elastic. It should be somewhat tacky as well. (If the dough is very soft and sticky, add a little flour, a tablespoon at a time. If the dough is very tough or dry, add water a tablespoon at a time.)
  5. Place the dough in a buttered proofing tub or bowl. Cover and let rise in a warm spot for 1 to 2 hours, or until at least doubled in volume.
  6. In the meantime, prepare the cheesecake filling and the cherry filling. Set both aside in the refrigerator.
  7. Punch down the down to remove the air. Knead the dough in on itself a few times. Let rest, covered 20 minutes.
  8. Roll the dough out to a long rectangle about 15 x 9 inches. First spread a layer of the cheesecake filling on top. Then spread a layer of the cherry filling on top of that. Roll the dough up, lengthwisee, careful not to push the filling out. Cut the rolled dough into 12 equal slices.
  9. Place each slice on a lined-baking sheet and set aside to rise, covered, for another hour, or until about doubled in volume. (This will be an incredibly messy process and may require resharing/curling the rolls as you place them on the baking sheet. Add any extra filling that leaks out back onto of the cinnamon rolls.)
  10. In the meantime, preheat the oven to 350°F.
  11. Once risen, bake the cinnamon rolls for 30 minutes, or until golden brown. Remove and let cool slightly. In the meantime, prepare the glaze.
  12. Spread the glaze over the cinnamon rolls and serve.

Cherry Cheesecake Rolls at Find more delicious at @chasedelicious.


4.0 from 2 reviews
Cherry Filling
Prep time
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Recipe by:
Difficulty: Easy
Great for: Dessert
Makes: 2 cups
  • ½ lb cherries, pitted & chopped
  • ½ cup + 2 tablespoons water
  • 5 oz sugar
  • 2 tablespoons lemon juice
  • 1 ounce cornstarch
  1. Add the cherries, 1 cup water, sugar and lemon juice to a heavy-bottomed pot.
  2. Heat the pot over medium-high heat and bring the mixture to a boil, cooking until just barely thickened, about 10 minutes. Reduce the heat to low.
  3. Mix together the remaining ¼ cup water and cornstarch in a separate bowl until a paste forms.
  4. Add the paste to the cherry jam and mix in completely, cooking for another 30 seconds until the mixture thickens completely.
  5. Remove from the heat and let cool.


4.0 from 2 reviews
Cheesecake Filling
Prep time
Total time
Recipe by:
Makes: 2 cups filling
  • 8 ounces cream cheese, at room temperature
  • 2 ounces sugar
  • ½ ounce cornstarch
  • ½ teaspoon vanilla extract
  • 1 egg
  • 1 ounce sour cream
  1. Beat the cream cheese and sugar until smooth, on low speed.
  2. Add the cornstarch and vanilla and mix until blended. Add the egg and sour cream, and mix until completely blended.
  3. Set aside.


4.0 from 2 reviews
Vanilla Lemon Cream Cheese Glaze
Prep time
Total time
Recipe by:
Difficulty: Easy
Makes: 1 cup
  • 4 ounces cream cheese, at room temperature
  • 2 ounces powdered sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • 3 tablespoons milk
  1. Cream together the cream cheese and sugar until smooth.
  2. Add the lemon zest, vanilla extract and milk, and mix in until completely bended in.

What’s your favorite sweet roll recipe? 

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AUTHOR - Russell van Kraayenburg

Food nerd. Cookbook author. Founder of Chasing Delicious. Pastry cook at Fluff Bake Bar. Lover of hot dogs. Russell van Kraayenburg founded Chasing Delicious in 2010 and has been chasing delicious recipes ever since. Russell is author of the cookbooks Haute Dogs and Making Dough.


  • Matt Robinson

    I can’t get over how insanely good these look, seriously need these soon!!

  • Glitter Coated Lenses

    Oh my gosh! These are perfect for me! I think cinnamon rolls are too sweet but I like that the cherry sour-ness will cut through some of the sweetness! Love this idea!

  • Katrina @ Warm Vanilla Sugar

    These are stunning! I love the flavour too – definitely unique!

  • Millie l Add A Little

    Love the cherries and cheesecake – yum! Also, the zesty lemon glaze sounds perfect!

  • Tieghan

    These look just so delicious. Perfect summer roll!

  • Becs @ Lay the table

    Oh I love these type of rolls, especially when there’s a new flavour combo to try. Beautiful photos as always…

  • sue/the view from great island

    I think I could be satisfied with any one of the components of these rolls — a bowl of cherry filling, a spoonful of glaze, a glob of that cheesecake mixture…what a spectacular recipe!

  • Laura (Tutti Dolci

    I’d eat 3 of these a day too, gorgeous!

  • Desme

    Oh, looks so yumee. Will have to try this soonest :-)


  • Liz @ Floating Kitchen

    Wow- I’m ready for these. Pinned!

  • Barbara @ Barbara Bakes

    I’m a sweet roll lover too and these look fantastic.

  • Maria

    Hi Russell,

    I’m actually in the middle of making this recipe, but there seems to be a discrepancy. For the Cherry Filling, you list 1/2 cup plus 2 T water in the ingredients list. However, in the instructions you say to add 1 cup and then 1/4 cup, which is exactly double. Which one is correct? Please answer as soon as possible since I need to keep going as my dough is rising beautifully.


  • Maria

    Thanks for clarifying the discrepancy, Russell! Finished making them, and they turned out to be absolutely, decadently, unequivocally! This recipe is a real keeper!

  • Felipe Amons

    It’s hard to find well-informed people in this particular topic, but you seem like you know what you’re talking about! Thanks

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  • Rodrigo Berke

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  • Anna

    These look amazing, but the cherry filling was waaaaaaaaay runny and never thickened up . Tried a bunch of things to thicken it, but it didn’t get to the consistency of pie filling and my rolled buns are not NEARLY as pretty as yours. Baking now, so we still have hope they will taste good!

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