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Chocolate Chunk Cherry Sweet Rolls


  • Dough
  • 2 cans Crescent Rounds Dough
  • For Chocolate Cinnamon Filling
  • 4 tablespoons butter , melted
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • Dash of nutmeg
  • 1 cup high quality dark chocolate Ghirardelli Chocolate Intense Dark Bar , chopped
  • For Cherry Filling
  • 1 12 oz . bag frozen cherries
  • ¼ cup plus 2 tbsp sugar for cherries
  • 1 tsp cornstarch
  • Glaze
  • 3 tbsp heavy cream
  • ½ teaspoon pure vanilla extract , I like McCormick Pure Vanilla Extract-16 OZ
  • 1 cup powdered sugar


  • Preheat oven to 375.
  • Lightly grease 2 8-inch cake pans with non-stick spray; set aside.
  • Divide dough into 8 rolls and unroll. Repeat with next package.
  • Brush each piece of dough with melted butter.
  • In a small bowl, mix together cinnamon, dash of nutmeg and sugar.
  • Evenly divide and sprinkle a generous amount of cinnamon-sugar mixture over the dough of each roll.
  • Evenly divide the high quality chopped dark chocolate and spread over cinnamon-sugar.
  • In a medium bowl, toss the frozen cherries with the sugar and cornstarch. Gently mash the cherries so there are no whole cherries left. Spread the cold sugared/mashed cherries evenly over the dough. Cherry juices will seep out the sides.
  • Carefully roll up each dough round, pinching seams together. Cherry juices may be running.
  • Arrange the rolls 1 inch apart in the prepared cake pan.
  • Bake for 15 to 17 minutes, or until tops are golden brown.
  • In the meantime prepare the vanilla glaze.
  • In a small bowl, whisk the confectioner’s sugar, vanilla extract and heavy cream until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and sprinkle with more chocolate chips, if desired.
  • Serve warm.
  • Notes
  • This recipe makes 16 chocolate cherry sweet rolls. This recipe can easily be halved to accommodate 8. Cover in air tight container or with foil to preserve rolls.