This Cinnamon Roll Cherry Coffee Cake is what coffee cake dreams are made of-A sweet, tart cherry pie filling nestled in layers of flaky buttermilk biscuits rolled in cinnamon and butter and drizzled with a yummy cream cheese glaze that brings it all together. Yum!
On the weekend I was looking through some old church cookbooks and found this amazing recipe. I thought, where have you been all my life!
I absolutely love this recipe and couldn’t wait to share it with you!
If you love cinnamon rolls, you will certainly love this recipe.
It will be perfect for so many occasions!
- Springtime brunches
- Bridal showers
- Mother’s Day brunch
- Father’s Day brunch
- Fourth of July or any patriotic holiday (You could sprinkle a few fresh blueberries on top of the cherries for a patriotic look.)
- Christmas morning brunch
- Take to the office or to a potluck
- A delicious treat with your morning coffee! (The list could go on)
What you will need to Make Cinnamon Roll Cherry Coffee Cake (Be sure to see the full printable recipe below)
- Cherry pie filling
- Light brown sugar
- Canned buttermilk biscuits
- Ground cinnamon
- Butter
- Cream cheese
- Confectioners sugar
- Vanilla extract
- Milk
How to make Cinnamon Roll Cherry Coffee Cake. (You won’t believe how easy it is to make!)
- Spoon cherry pie filling into a greased 10-inch tube pan.
- Mix brown sugar and cinnamon together.
- Separate the biscuits and flatten them.
- Next, dip each biscuit in melted butter and then roll in the sugar and cinnamon mixture.
- Arrange in layers with the flat sides down, over the fruit filling.
- Pour the remaining melted butter over the biscuits and sprinkle any leftover cinnamon sugar over the biscuits as well.
- Bake for 40 to 45 minutes.
- Remove from oven and drizzle with the cream cheese glaze. Just out of the oven! Doesn’t it look so yummy? My kitchen smells like heaven!
Serve warm and enjoy!
If you aren’t a fan of cherries or want to try another filling. Blueberry, strawberry pie filling, or even a homemade raspberry filling would be absolutely delicious too!
Let’s talk about the glaze
The original recipe didn’t have the glaze but I thought that the cream cheese glaze would complement the cherries. I think it just completes it and makes the coffee cake even yummier. I would suggest doubling the glaze if you would like to serve an extra dose on each serving. It’s that delicious!
Since it has a cream cheese glaze, keep it stored in the refrigerator in an airtight container. To serve heat up in the microwave and drizzle extra glaze over the cake or individual serving.
A sprinkling of toasted almonds would be a nice addition as well!
Enjoy!
Aletia
Thank you for stopping by! If you make this recipe, please use hashtag #deliciouslysouthern. I would love to see your photos !! Also please let me know if you have any questions about the recipe. I would love to hear from you. Be sure to subscribe to my blog and follow me on Instagram, Pinterest, and Facebook!
For more delicious coffee cakes or quick bread recipes, be sure to check out these:
aletiadupree.com/blueberry-lemon-bread-lemon-icing/
aletiadupree.com/lemon-poppyseed-bread/
aletiadupree.com/strawberry-cream-bread/
Cinnamon Roll Cherry Coffee Cake
Prep Time: 10 minutes- Cook Time: 40-45 minutes
- Total Time: -28846161.183333 minute
Yield: 1-10-inch cake
Print Recipe
Pin RecipeDescription
This Cinnamon Roll Cherry Coffee Cake is what coffee cake dreams are made of-A sweet, tart cherry pie filling nestled in layers of flaky buttermilk biscuits rolled in cinnamon and butter and drizzled with a yummy cream cheese glaze that brings it all together. Yum!
Ingredients
For the coffee cake
- 1 (21- ounce) can of cherry pie filling
- 1 ½ cups firmly packed light brown sugar
- 3 tablespoons ground cinnamon
- 2 (16-ounce) cans of flaky buttermilk biscuits
- 1 ½ cups (3 sticks) butter, melted
For the glaze
- 4 ounces of cream cheese, room temperature
- ¼ cup (½ stick) unsalted butter
- 1 cup powdered sugar
- ¼ teaspoon pure vanilla extract
- 5 to 6 tablespoons of whole milk
- Garnish with lightly toasted sliced almonds, if desired. (Optional)
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 10-inch tube pan or bundt pan.
- Spoon cherry pie filling into the bottom of the greased pan. Set aside.
- In a small bowl, combine the brown sugar and cinnamon together. Set aside.
- Separate the biscuits and flatten each biscuit to about ¼-inch. Dip in the melted butter and dredge in the sugar-cinnamon mixture.
- Place flattened sugar-coated biscuits over the cherry pie filling. (Arrange in layers ) Continue this process until all the biscuits are layered in the pan.
- Pour any leftover butter over the layers of biscuits and sprinkle leftover (if you have any) over the biscuits as well.
- Bake in the preheated oven for 40-45 minutes or until done. Be careful not to overbake. NOTE: If your biscuits get too brown, tent the pan with foil.
- Remove from the oven and cool for 10 minutes. Invert onto a serving plate. Drizzle with the cream cheese glaze and sprinkle with lightly toasted almonds. Enjoy!
- To make the glaze: In a medium size mixing bowl, cream soften cream cheese and soften butter together. Slowly add powdered sugar, vanilla extract, and milk. Beat until smooth. You may need to add more milk. It should be a pourable consistency for drizzling over the coffee cake.
Notes
Do ahead/freeze tip: This cake can be made up three days ahead. Store in the refrigerator in an airtight container. You may also freeze it too for up to two months. Let thaw overnight in the refrigerator. Heat in the microwave to serve.
In picture it looks like there is a layer of the biscuits under the pie filling, is this correct?
Hi Rose, yes there is a layer of biscuits under the pie filling. Hope you enjoy the recipe. It’s so delicious and easy to make.😄
Hi Rose, yes there is a layer of biscuit under the pie filling. Hope you enjoy this delicious coffee cake.