Chocolate Chip Cherry Sweet Rolls.

Super soft & fluffy sweet rolls filled with chocolate chips and juicy cherries. Treat yourself for breakfast!

Homemade Chocolate Chip Cherry Rolls. You will love these fluffy and soft sweet rolls for breakfast!

I fell in love with a sweet roll dough when I made my Raspberry Swirl Sweet Rolls. They are, undoubtedly, my favorite recipe of 2012.  This past weekend I set out to make a different version. And that something just had to include chocolate.

I never mind getting out of bed in the morning if I know there’s going to be chocolate for breakfast.  Who’s with me on that? Recently, it’s been in the form of chocolate chip muffins and chocolate granola.  But I wanted to take things to a whole other level for you (and for me!).

I like to spend my Friday nights baking with yeast. Am I boring? I sure hope not.  At least there were episodes of How I Met Your Mother involved and margaritas.  My favorite show, my favorite drink, and warm chocolate sweet rolls make a fabulous end to a long and chilly workweek if you ask me.

Sweet, fruity, sticky, and full of chocolate. I know you’re going to love these! And they are perfect for a Valentine’s Day treat too.

Chocolate Chip Cherry Sweet Rolls by

*Be sure to read the why’s and the why not’s of this recipe if you are looking to make the rolls yourself; there are some crucial notes.

To begin, warm up some milk.  I did this on low heat over the stove top until the milk was lukewarm – be careful not to scald the milk.  If you use a thermometer, aim for roughly 95F degrees.  I avoided warming the milk in the microwave because I was afraid of overheating it.   Pour the lukewarm milk into a bowl of your stand mixer fitted with a hook attachment.  Add your yeast and 2/3 cup of white sugar.  Stir it a little bit, cover, and walk away.  Why?  You are testing your yeast to prove that it is alive and active in this step.

 I checked the bowl about 10 minutes later.  I knew my yeast was active because the yeast/sugar/milk solution became frothy and bubbly.  If yours does not, you’re going to have to start over with an active package of yeast.  I like to use Red Star yeast.

With the mixer running (with the dough hook attachment), add your softened butter – be sure it is not melted or too hard.  Crack 2 large eggs, add them one at a time, then a touch of salt.  Let the mixer run for a bit.  Manually scrape down the sides and stir by hand as needed.   The butter will be “piece-y” and not fully incorporated.  That’s ok, it will come together when the flour is added.

*If you do NOT have a stand mixer & a dough hook attachment, see the notes in the recipe below.

Next, slowly add the 4.5 cups of flour, 1 cup at a time. Mix for up to 10 minutes on medium high speed until a soft dough forms.  10 minutes? Yes!  It sounds awfully long, but trust me on this.  After this, I turned the dough out onto a floured surface and kneaded it by hand for about 3 minutes.   To test the dough’s readiness, poke it with you finger. It is springs back, it is good to go.

Homemade Chocolate Chip Cherry Rolls. You will love these fluffy and soft sweet rolls for breakfast!

Homemade Chocolate Chip Cherry Rolls. You will love these fluffy and soft sweet rolls for breakfast!

After kneading, form the dough into a ball and place in a lightly greased bowl.  Cover with a dish towel and set in a warm place, until it doubles in size.  We had the stove on earlier from warming up the milk, so we placed the bowl on the flat electric stove-top.  You could also turn the oven on to 200F degrees, then turn it off.  As the oven cools, place the rolls inside covered with foil.  If you make these in the summer time, be sure it is not an overly humid day as the air’s moisture will have a negative affect on the dough’s rising.  The dough took about 1.5 hours to practically double in size.  It was squishy and so soft!

Now it’s time for some fun!  Break out your rolling pin (and a ruler!) and roll that puffy ball of dough into a 10×24 inch rectangle onto floured parchment paper or some kind of non-stick mat, sprinkled with flour.  I do not recommend rolling onto a floured counter top because the juice from the cherries you will add may stain.  However, our counter top did not stain, but I am not sure of everyone’s working area so this is just a friendly warning. 🙂

I always underestimate the size the rectangle for this sweet roll recipe should be without a ruler! It may not look like it can roll into a rectangle that large, but I assure you that it can.  It will take some time to get it perfect, but make sure the dough is completely uniform in thickness and a precisely 10×24 inches in size.   What’s next? The fruity chocolate filling of course.

Chocolate Chip Cherry Sweet Rolls by

Mix 12 ounces of frozen dark sweet cherries with a touch of cornstarch and sugar. Gently mash the cherries with a fork – you don’t want any huge chunks. Fresh cherries will be too delicate for the filling – the fresh cherries you see in my photos are for looks. 🙂

Pour the cold sugared and gently mashed cherries over the large dough rectangle.  They will be VERY juicy.  Sprinkle with your mini chocolate chips – about 2/3 cup.  Tightly (very tightly!) it all roll up.  The cherry juices may overflow at this point, so that is why I advised parchment paper or a nonstick mat to avoid stains on your counter.  Again, our counter was left stain free, but be careful.

Using your sharpest knife (very sharp!), cut into 15 or 16 rolls.  I cut the rolls into 16 rolls for my Raspberry Swirl Sweet Rolls, but only made 15 with these.  No rhyme or reason.  Stuff the rolls into your baking pan, 5 down and 3 across (or 4×4 if cut into 16),  leaving some space between each one so they have room to expand.  Some rolls will be more tightly compacted since the pan is longer than it is wide. That’s ok, I promise.

Homemade Chocolate Chip Cherry Rolls. You will love these fluffy and soft sweet rolls for breakfast!

 Cover your baking pan and store in a warm place once again.  Yes, more wait time.  But what I love about making these is that there really isn’t much “work time” – just more “wait time.” And the end result of a fluffy chocolate sweet roll is well worth the wait, trust me. 🙂

In this step, be prepared for the cherries to release even more juice.  The bottom of your pan will be FULL of dark red cherry juice, only to be absorbed in the baking process – the bottoms of the baked rolls are coated with a wonderful sticky cherry glaze.

After the rolls have puffed up a bit in this step, it’s time to bake them.  They only take about 25 minutes in the oven.  Be sure to cover your rolls with foil to prevent the tops of your rolls from getting too brown.  I found that no matter what I do, the rolls on the edges will get more brown than the center rolls and this really just depends on your oven.

Homemade Chocolate Chip Cherry Rolls. You will love these fluffy and soft sweet rolls for breakfast!

The smell of bread baking reminds me of home when my mom made bread from scratch.  It’s simply amazing. And the smell of these sweet yeast rolls in the oven makes me want to bake them every single day.  The only thing better than the smell of these sweet rolls baking is tasting them. 🙂

Time for a glaze shower.  I was going to pour a chocolate glaze over top, but I went with a simple white glaze made from heavy cream and powdered sugar.  I didn’t want more chocolate to overpower the cherries.  Along with the glaze, I sprinkled more chocolate chips on top.  Be sure to glaze the rolls right before eating them.  The rolls freeze exceptionally well, for up to one month, and I suggest freezing them without the glaze.

The rolls texture? They are tender and fluffy, soft and puffy.  Everything I love about rolls.  I loved unraveling them to find the sweet cherry and decadent chocolate inside.  Cherries and chocolate just belong together, right? Especially coiled inside fluffy sweet dough.

Chocolate Chip Cherry Sweet Rolls by

And isn’t the color just fabulous?  They are beautiful rolls. Almost too pretty to eat!

These are an instant favorite of mine.  The wait time, about 4 hours total, is a bit tedious but not too bad. There is quite simply nothing like a from-scratch, sweet, doughy roll first thing in the morning and I could not be more pleased with how these rolls turned out.  Just wait til you try these!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Chocolate Chip Cherry Sweet Rolls

Yield: 15 rolls

Print Recipe

Super soft & fluffy sweet rolls filled with chocolate chips and juicy cherries. Treat yourself for breakfast!



  • 1 cup milk
  • 2/3 cup granulated sugar
  • 1 and 1/2 Tablespoons active dry yeast (2 standard size packets - I prefer Red Star yeast)
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2 large eggs
  • 1/2 teaspoon salt
  • 4 and 1/2 cups all-purpose flour, plus more for dusting/rolling (measured correctly)


  • One 12-oz. package frozen cherries (not thawed and not fresh)
  • 1/4 cup plus 2 Tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 2/3 cup mini chocolate chips, plus more for sprinkling on top


  • 1 cup powdered (confectioners') sugar
  • 3 Tablespoons heavy cream (or half-and-half or milk)


  1. Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95 degrees F). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about 5-10 minutes. Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. The butter will not fully incorporate and be "piece-y." Gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. *If you do not have a stand-mixer with a hook attachment, use a hand-held mixer to mix the butter, eggs, and salt together with the yeast mixture. Slowly add the flour and knead the dough by hand. 
  2. Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.
  3. Line the bottom of a 9×13 inch baking dish with parchment paper, gently sprayed with non-stick spray, leaving room on the sides. Turn the dough out onto a lightly floured work surface. The cherries will release their juices in the next step, so to be extra careful and avoid staining, I suggest turning the dough out onto a floured nonstick surface rather than your counter. Using a rolling in, roll into a 10×24 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
  4. Make The Filling: In a medium bowl, toss the frozen cherries with the sugar and cornstarch. Gently mash the cherries so there are no whole cherries left. Spread the cold sugared/mashed cherries evenly over the dough. Sprinkle with 2/3 cup mini chocolate chips. Tightly roll up the dough to form a 24-inch-long log. Cherry juices will seep out the sides. Cut into 15 even rolls (or 16) about 1.5 inches in width each. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours. The cherries will release their juice at the bottom of the pan.
  5. Preheat the oven to 400F degrees. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the chocolate chips are melted. Transfer the pan to a rack to cool for about 15 minutes.
  6. Make The Glaze: In a small bowl, whisk the confectioner’s sugar and heavy cream until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and sprinkle with more chocolate chips, if desired. Serve warm.

Additional Notes:

*Baked rolls can be frozen up to 1 month and warmed up to enjoy at a later date. Glaze right before serving.

*To make ahead: The recipe can be prepared through Step 4.  Cover the rolls and let sit overnight at room temperature before baking in step 5.   

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A few more sweet rolls to try:

Orange Sweet Rolls

Copycat Pillsbury Orange Sweet Rolls. Gooey, fluffy, and dipping with orange glaze


Easy Cinnamon Rolls from Scratch

Easy Cinnamon Rolls from Scratch


Raspberry Sweet Rolls

Raspberry Swirl Sweet Rolls


Blueberry Rolls with Sweet Lemon Glaze

Blueberry Sweet Rolls with Lemon Glaze


Pumpkin Cinnamon Rolls

Soft Pumpkin Cinnamon Rolls with Maple Cream Cheese Glaze





113 Responses to “Chocolate Chip Cherry Sweet Rolls.”

  1. #
    Jocelyn @BruCrew Lifeposted January 25, 2013 at 9:29 am

    Those have to be the most gorgeous looking rolls I have ever seen. I love how soft and fluffy and squishy they look! Chocolate and cherry is such an amazing combo and I’m seriously drooling over your pictures! Amazing! I want in on this meet up and drinks!!!


  2. #
    Brendaposted January 25, 2013 at 9:58 am

    Hi Sally,
    I discovered your blog a couple of months ago, and I just love it love it love it. I was wondering, if I can’t find the frozen cherries, do you think canned fruit would work in this, like pie filling? I read the other comments and didn’t see it mentioned. And thank you so much Sally for all the extra time you put in giving such great detail and tips. It is so much appreciated and the pictures are absolutely gorgeous. I can’t wait to try these tender and fluffy, soft and puffy sweet rolls!


    • Sallyreplied on January 25th, 2013 at 10:57 am

      Hi Brenda! I would assume cherry pie filling would be OK here. I cannot speak from experience as I have never tried it – but it seems like it would work. I am SO glad you found my blog as well! Thank you so much for the kind words. 🙂 I hope you enjoy these!


  3. #
    Kare @ Kitchen Treatyposted January 25, 2013 at 11:30 am

    Okay, stop. Stop right now. Too. Much. Temptation! 🙂


  4. #
    Chung-Ah | Damn Deliciousposted January 25, 2013 at 1:34 pm

    Chocolate for breakfast? Uh OF COURSE! And dude, another rolls recipe? I still have to make the raspberry one! Okay now I need to make this one too, stat!


  5. #
    Jess @ OnSugarMountainposted January 25, 2013 at 2:21 pm

    DUDE I’ve been a HIMYM addict since they got seasons 1-7 on Netflix. Ugh. So hard to do hw when I can just watch that instead >_<. These rolls are beautiful though! And perfect with V-Day coming up a romantic breakfast 😉


    • Sallyreplied on January 25th, 2013 at 2:28 pm

      All I want to do is watch it!! And it’s all I actually do! Always on the background when I’m baking. 🙂


  6. #
    Liz (Little Bitty Bakes)posted January 25, 2013 at 10:23 pm

    Haha, Friday nights should be for baking! Or eating froyo and watching a movie, which is what I chose tonight. 😉 I love the new version of your sweet rolls! I think cherry is one of the best fruits to pair with chocolate. These look just as good at the raspberry ones!


    • Sallyreplied on January 26th, 2013 at 3:01 pm

      i NEED fro-yo. STAT. I’m in snowy weather but all I want right now is ice cream. Whatever. 😉 Thanks Liz!!


      • Liz (Little Bitty Bakes)replied on January 27th, 2013 at 10:46 am

        I think your BIG news deserves a huge cup of celebratory froyo!! Yay!

        • Sallyreplied on January 27th, 2013 at 8:21 pm

          aww thanks Liz!!!! 🙂

  7. #
    SRposted January 26, 2013 at 2:26 am

    I’ve been making cinnamon rolls for years but never thought to deviate from the “filling”. I’m excited to try this for Valentine’s Day breakfast. Thanks!

    Have you tried using dental floss instead of a knife to cut the roll into pieces? It’s great…no squishing & reshaping. I also put my dough in the microwave, leave the door propped closed (not shut completely), and it rises perfectly.

    Thanks again for the cherries!!!


    • Sallyreplied on January 26th, 2013 at 3:02 pm

      I’ve only tried to dental floss thing once but not with the last couple of rolls I used since the only kind I have is mint flavored! That wouldn’t taste so great leaving any mintiness behind. 🙂 Anyway, I’ll go buy unlavored STAT. I do love using it – much easier than a super sharp knife for sure. Thank you so much!


  8. #
    Laura Dembowskiposted January 26, 2013 at 10:26 am

    Hey Sally, I just nominated you for a Liebster Award! Please come check out the details on my blog 🙂


    • Sallyreplied on January 26th, 2013 at 3:03 pm

      I can’t wait to check it out, Laura!! I’ll give it a look tomorrow when I’m going through some blogs. Thank you so much! You’re the best and most supportive blogging friend. 🙂


  9. #
    Shainaposted January 26, 2013 at 7:50 pm

    Cherry and chocolate is one of my absolute favorite flavor combination. One of my friends just cleaned out her pantry and gave me soooo much of her baking ingredients, yeast packets included, so I’ve got everything I need to make these! Yay!


    • Sallyreplied on January 27th, 2013 at 8:41 am

      You will love these Shaina! Wish I had some friend’s baking supplies. 🙂 Let me know if you make them!


  10. #
    Reeniposted January 26, 2013 at 8:13 pm

    I love the idea of a cherry and chocolate sweet roll! So original Sally! These are a real treat to wake up to for a weekend breakfast. Hope you’re enjoying your little getaway!


  11. #
    Stephanie @ Eat. Drink. Love.posted January 27, 2013 at 12:40 am

    These are gorgeous, Sally!


  12. #
    Hannahposted January 27, 2013 at 6:38 am

    I nominated you for the Liebster award ! Come over to my blog and see which questions I’ve asked you!
    Hannah xxx


    • Sallyreplied on January 27th, 2013 at 9:05 pm

      Thanks so much Hannah!


  13. #
    angela @ anotherbitepleaseposted January 27, 2013 at 2:08 pm

    i just love your sweet roll pictures….now i hate to admit that i am not a lover of cherry flavor unless it is a dt cherry coke…but you are selling me on this cherry & chocolate sweet roll…what a fun heart day to start valentines day with right 🙂


  14. #
    Good Food Good Friendsposted January 28, 2013 at 9:35 am

    I think I’m in love with these too and I haven’t even tried them yet. But the pictures are making my mouth water!


  15. #
    Roxana | Roxana's Home Bakingposted January 29, 2013 at 9:20 pm

    These rolls look absolutely amazing Sally! I love baking with yeast, and warm rolls in the morning is one of the best breakfast ever! Love the cherry chocolate combo, mmm


    • Sallyreplied on January 30th, 2013 at 11:14 am

      Thanks Roxanna! I am just beginning to LOVE baking with yeast. Never really got into it before last year. I want to make homemade bagels sometime soon. 🙂 Thank you so much!


  16. #
    Daisyposted February 3, 2013 at 8:47 pm

    I made the raspberry version of these last night! They were so scrumptious that I am going to make them again, but with apple and custard (my fiance’s suggestion). Then ill try this cheery choc version, it looks delicious. I also made your low fat strawberry muffins, they were a hit with the family!

    I have only recently found your blog and I am loving all the beautiful photographs and recipes, it’s something to aspire to 🙂


    • Sallyreplied on February 4th, 2013 at 9:39 am

      Hi Daisy! that is so lovely to hear. You know those raspberry rolls are my very favorite recipe. 🙂 I’m glad you loved them! And these are a close second. I must make them with apples one time. That sounds fabulous. 🙂 And those low fat strawberry muffins are always a hit. Thanks Daisy!


  17. #
    Meghan {For the Love of Dessert}posted February 11, 2013 at 10:33 am

    Oh my! Those look SO AMAZING! I really don’t love raspberry, so the adaptation to include cherry with the chocolate sounds like a FANTASTIC idea to me.

    And, yea, I spend my entire weekend baking with yeast sometimes (or lately, making ice cream) so, I don’t think you’re boring. Besides, how can a person look at these sweet rolls and even consider “boring” as an adjective? They can’t.


    • Sallyreplied on February 11th, 2013 at 10:45 am

      Hey Meghan! Thanks so much. I would LOVE to spend my weekends making ice cream. Now that is not boring in the slightest and you’re right, neither is making sweet rolls. 🙂 You’d love these Meghan! Let me know if you ever make them.


  18. #
    zaraahposted March 30, 2013 at 4:03 pm

    love your baking…thanks for the great idea


  19. #
    Stefanieposted April 13, 2013 at 2:52 pm

    Hi, Sally! I can’t praise this recipe enough! Thanks so much. They are amazing! Both times, the dough rose beautifully, and the end product tasted delicious.


    • Sallyreplied on April 14th, 2013 at 5:26 pm

      That is so great to hear Stefanie! I love (love love love) this sweet roll recipe. The dough is fabulous, even on its own. Thanks for reporting back!


  20. #
    Emmaposted April 24, 2013 at 4:41 am

    These look amazing! I’ve only made rolls like these once but you’ve got me wanting to try more. Great photos by the way!


    • Sallyreplied on April 24th, 2013 at 9:22 am

      Thanks for the photography compliment, Emma!


  21. #
    Siunnaposted May 23, 2013 at 10:54 pm

    Hi Sally! I made these yesterday and they were absolutely scrumptious! I posted them on my blog as well..these beat Cinnabon hands down, anyday of the week! Thanks so much for the super recipe!


  22. #
    Davinaposted July 20, 2013 at 4:41 pm

    When I found the raspberry rolls,I must have stared at that reciped for a couple weeks before I finally decided that I was going to do it.They turned out so well,that I made blueberry ones a couple days later….and now that idea of the addidtion of chocolate?! Looks like I will be making them again soon. Going to make some happy co-workers!


    • Sallyreplied on July 20th, 2013 at 4:44 pm

      You will love this version, Davina! One of my favorites. So glad you’re enjoying these rolls.


  23. #
    Meaghanposted January 27, 2014 at 8:35 pm

    What if you do not have a electric mixer? Can you still do it all by hand?


    • Sallyreplied on January 27th, 2014 at 8:44 pm

      It may be hard to thoroughly mix the softened butter with the eggs, salt and the yeast mixture. You could certainly try to mix it all with a rubber spatula or large wooden spoon though. You’ll have to knead the dough by hand as well.


  24. #
    Jamie Leighposted April 16, 2014 at 10:16 pm

    Can you use cherry pie filling as a substitute? I have a can just itching to be used!


    • Sallyreplied on April 17th, 2014 at 6:25 am

      I’m sure you could, though I’ve never tried it.


  25. #
    Susieposted April 21, 2014 at 2:37 pm

    Hi Sally. I’ve been loving trying your yeast cinnamon roll recipes. So far, they’ve been fabuloso!! I have a question for you, though. Is there a method you know of to prepare these (or any other yeast bread recipe for that matter) in advance of serving them, perhaps a day or even two, and still maintain the soft moistness of fresh-baked?

    I saw that I can freeze them up to a month, but not having a large enough freezer is a problem for me. And while I’ve learned that the butter and glaze keep the rolls moist on top, the bread part of the roll seems to degrade quickly after the first day.

    I’ve learned that re-heating them for 5-10 minutes really helps to restore their softness, but I may not always have a heat source to do that. Any suggestions or advice would be greatly appreciated!! Thanks much in advance.


    • Sallyreplied on April 23rd, 2014 at 7:51 am

      Hi Susie! I wish I had a secret for you – but these rolls just won’t be as soft and fluffy on day 2 or 3 no matter what you do! They will just never taste as spectacular. Sometimes I make them through the night ahead of time before I need them in the morning (keeping tightly covered at room temperature) and then warm them up for a few minutes in the oven and glaze right before serving. I also have make ahead instructions for the dough at the bottom of the recipe.


  26. #
    Danielaposted May 13, 2014 at 10:54 am

    Fantastici 🙂


  27. #
    Kristieposted July 10, 2015 at 9:42 am

    Hi sally! I absolutely love love your recipes!! Every one I have tried is great!! I just finished making your one rise cinnamon rolls with the red star platinum! I was thinking of making these cherry ones as well:) I noticed that it has 2 rises in this dough so does that mean I should not use the platinum?


    • Sallyreplied on July 10th, 2015 at 10:00 am

      You can still use the platinum! You can use that variety of Red Stay Yeast for mostly all doughs.


  28. #
    Stacyposted May 8, 2016 at 7:07 am

    I don’t even know if you’ll see this comment several years after the post, but I just have to tell you that for her birthday, my 12-year-old niece requested a bake day with me instead of a gift, and this recipe is 1 of 2 she chose for us to make.  We ran out of dairy milk & subbed in about 1/3 cup of coconut/almond unsweetened vanilla, but it turned out fine.  We also used half-and-half instead of heavy whipping cream in the glaze and added the juice of a lemon, but everything else we did straight by your recipe and they turned out FANTASTIC.  Definitely a recipe I’ll make for many years to come.  Thank you, both for the recipe and the lovely memory! <3


    • Sallyreplied on May 9th, 2016 at 7:15 am

      I love it. Thank you for sharing!


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