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Cherry Pie Crust Cinnamon Rolls | Can't Stay Out of the Kitchen | You'll be swooning over every bite of these luscious #PieCrustCinnamonRolls. These include #CherryPreserves so they are doubly delicious. Great sweet treat for #breakfast or #brunch menus. This quick & easy #5IngredientRecipe can be whipped up in a jiffy so these #CinnamonRolls can be enjoyed all day long! #cherries #CherryPieCrustCinnamonRolls

Cherry Pie Crust Cinnamon Rolls

Teresa Ambra
You'll be swooning over every bite of these scrumptious Cherry Pie Crust Cinnamon Rolls. These lovely Cinnamon Rolls are made with pie crusts and cherry preserves. It's an easy 5-ingredient recipe that bakes up into a terrific treat for any breakfast or brunch menu. Or you can stack a few in a bowl and add vanilla ice cream on top! Either way is fantastic and completely satisfying.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 28
Calories 183 kcal

Equipment

  • 1 18x26" cookie sheet pan (or two smaller pans)
  • parchment paper
  • 1 small bowl
  • 1 fork or spoon to stir cinnamon-sugar mixture
  • measuring cups
  • measuring spoons

Ingredients
  

  • 10 oz. cherry preserves approximate amount--you may need more or less
  • 4 Pillsbury refrigerated pie crusts (these usually come two to a package)
  • 1/2 cup granulated sugar
  • 1 tbsp. ground cinnamon
  • 1/2 cup salted butter softened

Instructions
 

  • Preheat oven to 350°.
  • Combine sugar and cinnamon in a small bowl; set aside.
  • Line cookie sheet pan with parchment paper; set aside.
  • Roll out pie crusts.
  • Spread each pie crust with about 2 tbsp. softened butter.
  • Place ½ to 1 teaspoon dabs of Cherry Preserves evenly over top of each crust.
  • Leave a one to two-inch border around the outside circle of the pie crust and don’t place any preserves in that area.
  • Space each dab of preserves about an inch apart.
  • Sprinkle 1 ½ tablespoons of the cinnamon-sugar mixture over each pie crust.
  • (You will not use all of the cinnamon-sugar mixture).
  • Roll up pie crust, gently but tightly crimping the edges as you roll.
  • Place on cookie sheet pan leaving about two to three inches between each Cinnamon Roll so rolls can expand while baking.
  • (Don’t crowd the cinnamon rolls. Use two baking sheets, if necessary).
  • Use a fork to press down the ends about 1/8-inch to seal cinnamon rolls.
  • Bake at 350° for approximately 25-30 minutes or until crust is baked.
  • Allow Cinnamon Rolls to cool completely before removing to a bread board to cut in slices.
  • Cut down in one to one-and-a-half inch slices. 

Notes

NOTE: Avoid the temptation of adding more cinnamon-sugar mixture or more jelly. It will end up oozing out of the of the cinnamon rolls while baking and cause a mess!
 
NOTE: Try not to overbake the Cinnamon Rolls or they end up getting too flaky. Start checking after 20 minutes.
 
NOTE: I found these rolls worked better with Pillsbury refrigerated pie crusts, rather than cheaper store brands.
 
NOTE: You will not use all of the cinnamon-sugar mixture.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 183kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 9mgSodium: 129mgPotassium: 35mgFiber: 1gSugar: 8gVitamin A: 103IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword breakfast, brunch, cherries, cherry preserves, cinnamon rolls, pie crust
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