Skip to content


Your cart is empty

Article: Cherry Rolls

Cherry Rolls

Cherry Rolls


  • 1/4 ounce active dry yeast (1 package)
  • 1 cup milk warm
  • 1/2 cup sugar granulated
  • 1/3 cup butter (Margarine would also work)
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups all-purpose flour
  • 21 ounce cherry pie filling


Dissolve the yeast in the warm milk in a large bowl. Mix the yeast in warm milk until it dissolves. Add sugar, butter, salt, eggs and flour into a seperate bowl and mix well. Add the milk/yeast mixture and continue to mix. Cover dough in an oiled bowl and cover. Leave to rise for an hour or until dough has doubled in size. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. Spread the cherry pie filling evenly over the entire surface of the dough.

Roll the dough down to the bottom edge. and cut the dough into 1 3/4 inch slices. Place in a lightly greased baking pan, cover with clean tea towel and let them rise for 30 minutes. Preheat oven to 350 degrees and bake until golden brown. Cover with powdered sugar for decoration (optional).