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Cherry Pie Sweet Rolls

Perfect for warming up cold winter mornings, these ooey-gooey good treats are a cinch to whip up,  thanks to a convenient mix and ready-to-spread pie filling.

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12 - 12 serving

Total Time

Prep Time

Cook Time


  • 1 pkg. (16 oz.) hot roll mix such as Pillsbury
  • 1 c. hot water (120°F-130°F)
  • 1 egg
  • 2 tbsp + ¼ cup butter at room temp.
  • 3 tbsp. granulated sugar
  • 1 (21 oz.) can Duncan Hines More Fruit cherry pie filling drained, 1/3 cup liquid reserved
  • 1/2 c. dried cherries chopped
  • 2 oz. cream cheese at room temp.
  • 1/4 c. confectioners’ sugar
  • 1 tbsp +1 tsp milk


Coat 13”x9” baking pan with cooking spray. Prepare hot roll mix with hot water, egg, and 2 tbsp butter according to package directions, adding granulated sugar to dry ingredients. Knead dough and let rest as directed on package. On lightly floured surface, roll dough into 15”x10” rectangle. Spread with remaining ¼ cup butter, then reserved pie filling liquid. Spread drained pie filling and dried cherries over dough, leaving about 1½” border from 1 (15” long) side.  

Starting with opposite 15”-long side, roll up dough jellyroll style; press edge to dough to seal. Place seam side down on surface; cut crosswise into 12 slices. Arrange slices in pan cut sides up; cover with plastic wrap. Let rise in warm place until doubled, 30 min.  

Heat oven to 375°F. Uncover rolls. Bake 25-30 min. or until baked through and golden brown. Cool slightly. In bowl, beat cream cheese and confectioners’ sugar until smooth; stir in milk. Drizzle over rolls.  

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