If you’re looking for a scrumptious, downright irresistible treat that tastes like a hug in a bowl, these Crock Pot Cinnamon Rolls with Cherry Pie Filling are about to become your new best friend. Imagine gooey cinnamon rolls, pockets of warm, jammy cherries, and a glossy drizzle of icing — all slow-cooked to perfection, filling your kitchen with the most swoon-worthy aroma. This recipe is perfect for lazy weekend mornings or a crowd-pleasing dessert, and it’s so easy you’ll want to make it again and again. Sink your spoon into soft, fluffy cinnamon rolls soaked in fruity cherry bliss and you’ll understand why this is a top-requested recipe in my house!
Ingredients You’ll Need
-
Cinnamon Rolls:
- 2 cans refrigerated cinnamon rolls (with icing)
Cherry Filling:
- 1 (21-ounce) can cherry pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Additional:
- Nonstick cooking spray
How to Make Crock Pot Cinnamon Rolls with Cherry Pie Filling
Step 1: Prep Your Crock Pot
Start by generously spraying the inside of your slow cooker with nonstick cooking spray. Don’t skimp here! This ensures your Crock Pot Cinnamon Rolls with Cherry Pie Filling release easily, so you’ll have nothing sticking and cleanup will be a breeze.
Step 2: Cut and Layer Cinnamon Rolls
Open both cans of refrigerated cinnamon rolls and set the icing packs aside for later. Using a knife or kitchen scissors, cut each roll into four small pieces. Scatter half of these cinnamon roll chunks across the bottom of your prepared crock pot, creating a thick, pillowy base.
Step 3: Mix Up the Cherry Filling
In a small bowl, combine your cherry pie filling with the vanilla extract and ground cinnamon. Stir everything together until the cherries are glossy and infused with those fragrant spices — this step amps up both flavor and aroma.
Step 4: Layer the Goodness
Spoon the cherry mixture evenly over the cinnamon roll pieces in the crock pot. Be sure to distribute the cherries so that every bite bubbles with fruit. Then, top with the remaining cinnamon roll quarters, gently pressing them down for even layering.
Step 5: Slow Cook Until Golden and Fluffy
Cover your crock pot and cook on low for 2 to 2½ hours. Resist the urge to peek too often! Once the cinnamon rolls are puffy and golden around the edges and the cherries are hot and bubbly, you’re ready for the finishing touches. For a crispy top, take off the lid for the last 15 minutes of cooking.
Step 6: Drizzle with Icing and Serve
Once everything is cooked and still warm, open up those reserved icing packets and drizzle generously over the top. Your Crock Pot Cinnamon Rolls with Cherry Pie Filling are now ready to devour — serve them up straight from the slow cooker for maximum cozy vibes!
How to Serve Crock Pot Cinnamon Rolls with Cherry Pie Filling
Garnishes
Sprinkle a handful of chopped toasted pecans or walnuts over the finished dessert for a delightful crunch and nutty flavor. A dusting of extra ground cinnamon or even a little powdered sugar looks beautiful and adds a hint of old-fashioned charm. Sometimes I’ll even shave a little dark chocolate over the top for a grown-up twist!
Side Dishes
These Crock Pot Cinnamon Rolls with Cherry Pie Filling make a showstopping brunch centerpiece, but they’re also dreamy alongside classic breakfast sides. Think buttery scrambled eggs, crispy bacon, or a bowl of lightly sweetened Greek yogurt. For dessert, a scoop of vanilla ice cream or a dollop of whipped cream turns it into something restaurant-worthy.
Creative Ways to Present
Serve warm portions in small mason jars for a rustic, individual dessert that will wow your guests. Or spoon it into a prettily-lined baking dish and garnish with fresh cherries and mint sprigs for a holiday brunch. For something fun, set up a mini toppings bar with crushed nuts, white chocolate chips, and extra icing for everyone to customize their own bowl!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let them cool completely and then transfer to an airtight container. Store in the refrigerator for up to 3 days. The rolls stay soft and gooey, making them a treat for days to come!
Freezing
Crock Pot Cinnamon Rolls with Cherry Pie Filling actually freeze wonderfully. Portion into individual servings or freeze the whole thing in a freezer-safe container. Wrap tightly and freeze for up to 2 months. When you’re craving a quick, comforting dessert, just thaw in the fridge overnight.
Reheating
To reheat, pop individual servings in the microwave for 20 to 30 seconds or until warmed through. If heating a larger amount, cover with foil and warm in a low (300°F) oven until hot. Don’t forget to add an extra drizzle of fresh icing or a splash of heavy cream to keep things extra moist!
FAQs
Can I use homemade cinnamon rolls instead of canned?
Absolutely! If you have a favorite homemade cinnamon roll dough, feel free to prep it and use it exactly as described in this recipe. Just remember cooking time might increase slightly if the rolls are thicker.
What other pie fillings work well with this recipe?
This method is super flexible. Try apple pie filling for a classic fall twist, or blueberry for a summery treat. Even peach works beautifully, or you can mix and match for your own fruit medley!
Can I cook this on high to speed things up?
I recommend sticking with the low setting for the softest result. Cooking on high can make the outside overdone before the inside is finished. Patience pays off here — your Crock Pot Cinnamon Rolls with Cherry Pie Filling will thank you!
How do I keep the bottom from burning?
Be sure to use plenty of nonstick spray and check for doneness as you approach the 2-hour mark. If your slow cooker runs hot, you can also line it with parchment for extra insurance against sticking or burning.
Can I double this recipe for a crowd?
If your crock pot is large enough, doubling works beautifully! Just ensure each layer isn’t thicker than about two cinnamon rolls deep so the heat can circulate. You might need a little extra cooking time, so keep an eye on the center for doneness.
Final Thoughts
If you’re searching for a no-fuss, crowd-pleasing dessert or a decadent breakfast everyone will rave about, look no further than Crock Pot Cinnamon Rolls with Cherry Pie Filling. I hope you’ll gather your ingredients and treat yourself to this easy, heartwarming dish — it’s one of those recipes that’s just too joyful not to share!
PrintCrock Pot Cinnamon Rolls with Cherry Pie Filling Recipe
Indulge in the sweet and fruity flavors of these Crock Pot Cinnamon Rolls with Cherry Pie Filling. Perfect for a cozy breakfast or delightful dessert, this easy slow cooker recipe will have your home smelling like a bakery in no time.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cinnamon Rolls:
- 2 cans refrigerated cinnamon rolls (with icing)
Cherry Filling:
- 1 (21-ounce) can cherry pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Additional:
- Nonstick cooking spray
Instructions
- Prepare Crock Pot: Spray the inside of your crock pot with nonstick cooking spray.
- Layer Cinnamon Rolls: Cut each cinnamon roll into quarters and place half at the bottom of the crock pot.
- Prepare Cherry Filling: In a small bowl, mix cherry pie filling with vanilla extract and cinnamon. Spoon over the cinnamon rolls.
- Final Layer: Add the remaining cinnamon roll pieces on top.
- Cook: Cover and cook on low for 2 to 2½ hours until golden.
- Finish: Drizzle icing over the cooked rolls. Serve warm.
Notes
- For a crispier top, remove the lid during the last 15 minutes of cooking.
- Add chopped pecans or walnuts for extra crunch.
- Try with apple or blueberry pie filling for variation.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 24g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
