If you’re searching for the ultimate weekend treat or a fuss-free brunch showstopper, look no further than these Crock Pot Cinnamon Rolls with Cherry Pie Filling. Every bite is a pure celebration of gooey cinnamon-swirled pastry, sticky cherries, and creamy icing, all brought together in the magical simplicity of a slow cooker. It brings the nostalgia of classic cinnamon rolls to a new, fruity, crowd-pleasing level — all while making your kitchen smell like heaven!

Crock Pot Cinnamon Rolls with Cherry Pie Filling Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crock Pot Cinnamon Rolls with Cherry Pie Filling is its simplicity. With just a handful of ready-to-go ingredients, you’ll build layers of warm flavor and welcoming texture, from pillowy rolls to luxurious fruit filling, all without breaking a sweat.

Refrigerated cinnamon rolls with icing (2 cans, 12 ounces each): The shortcut hero — these give you fluffy, spiced spirals and that crowd-favorite sweet glaze.
Cherry pie filling (1 can, 21 ounces): Sweet and tart, ready to deliver jammy fruitiness in every mouthful.
Ground cinnamon (1 teaspoon): For that extra pop of cozy, bakery-fresh warmth.
Vanilla extract (1 teaspoon): Deepens the aroma and highlights the cherry goodness.
Unsalted butter, melted (2 tablespoons): Adds supple richness and helps create irresistibly golden edges.
Chopped pecans or walnuts, optional (1/4 cup): For a subtle crunch and nutty flavor boost (you can skip them to keep things classic, too).

How to Make Crock Pot Cinnamon Rolls with Cherry Pie Filling

Step 1: Prep Your Slow Cooker

First things first, lightly grease the inside of your crock pot with cooking spray or a swipe of softened butter. This stops any sticky disasters and means your Crock Pot Cinnamon Rolls with Cherry Pie Filling will release like a dream for serving later on.

Step 2: Chop Up the Cinnamon Rolls

Pop open those refrigerated cinnamon rolls (the best part, right?) and set the icing aside. Using a sharp knife or kitchen scissors, cut each roll into quarters; this creates bite-sized pieces that soak up all that juicy cherry goodness and cook evenly.

Step 3: Combine the Ingredients

In a large bowl, gently mix together the quartered cinnamon rolls, cherry pie filling, ground cinnamon, vanilla extract, melted butter, and nuts if you’re adding them. Toss with care — you want everything coated without breaking up the rolls too much.

Step 4: Transfer and Spread

Scoop the cherry-cinnamon mixture into your prepared crock pot. Spread everything into an even layer to make sure the rolls cook through and absorb all that deliciousness.

Step 5: Slow Cook to Perfection

Cover the crock pot and cook on low for 2 to 2 1/2 hours. The cinnamon rolls should be cooked through and the edges turning gloriously golden. Try not to lift the lid too often; let that slow magic happen.

Step 6: Cool Slightly and Drizzle

Once done, switch off the heat and let the dish cool slightly with the lid off. The grand finale: grab those reserved icing packets and generously drizzle all over the top while it’s still warm. This is where everything comes together into ooey-gooey bliss.

How to Serve Crock Pot Cinnamon Rolls with Cherry Pie Filling

Garnishes

Make it extra pretty and tempting by sprinkling extra chopped nuts on top, dusting with a little powdered sugar, or adding a dollop of whipped cream or vanilla ice cream. The creamy, cool contrast takes the sticky, warm rolls to a whole new level.

Side Dishes

Balance the sweetness with a bowl of fresh berries, a fruit salad, or a few savory breakfast options like scrambled eggs or crispy bacon. These side dishes turn Crock Pot Cinnamon Rolls with Cherry Pie Filling into a standout brunch centerpiece.

Creative Ways to Present

Scoop generous portions into individual ramekins, serve in pretty bowls, or plate up family style right from the crock pot. For festive gatherings, top each portion with a scoop of ice cream and an extra drizzle of icing — your guests will swoon!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let them come to room temperature, then store in an airtight container in the refrigerator for up to 4 days. The rolls stay moist and the cherry filling keeps everything luscious.

Freezing

Want to freeze? Totally doable! Portion the cooled rolls into freezer-safe bags or containers (icing included!) and freeze for up to 2 months. Thaw overnight in the fridge for a ready-to-go treat.

Reheating

Microwave individual servings for 20 to 30 seconds until warmed through, or gently reheat the whole batch in a covered baking dish at 325°F for about 15 minutes. If you like, add a fresh drizzle of icing, and you’ll restore that fresh-baked magic.

FAQs

Can I use a different pie filling?

Absolutely! Blueberry, apple, or peach pie filling swap in beautifully for a unique twist on Crock Pot Cinnamon Rolls with Cherry Pie Filling, and each brings its own personality to the party.

What size crock pot works best?

A standard 6-quart crock pot is perfect for this recipe, ensuring everything cooks evenly without overflow. Smaller and larger sizes work, just adjust the cooking time as needed.

Can I prep this the night before?

Yes! You can combine everything minus the baking and refrigerate overnight in the crock insert. In the morning, simply pop it into the cooker, let it warm slightly on the counter, then proceed with slow cooking.

Is this recipe kid-friendly?

Definitely! Kids love both the gooey cinnamon rolls and sweet cherries. Plus, little hands will have fun helping to cut and mix — it’s a great family activity.

Can I skip the nuts?

Absolutely — the nuts are a tasty bonus, but not essential. If anyone has allergies or you prefer a silky smooth bite, the Crock Pot Cinnamon Rolls with Cherry Pie Filling are still fantastic without them.

Final Thoughts

There’s just something irresistible about the way Crock Pot Cinnamon Rolls with Cherry Pie Filling transforms humble pantry staples into a dish everyone gets excited about. Whether you’re hosting brunch, treating the family, or just need a little extra sweetness in your day, this recipe is a guaranteed hit. I hope you’ll give it a try — and that it brings as much joy to your table as it does to mine!

Crock Pot Cinnamon Rolls with Cherry Pie Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 6 reviews

Author: admin
Total Time: 2 hours 25 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the deliciousness of these Crock Pot Cinnamon Rolls with Cherry Pie Filling. A delightful twist on classic cinnamon rolls, this slow cooker recipe is perfect for breakfast or dessert.

Ingredients

Scale

Cinnamon Rolls:

2 cans (12 ounces each) refrigerated cinnamon rolls with icing

Filling:

1 can (21 ounces) cherry pie filling
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/4 cup chopped pecans or walnuts, optional

Cook Mode Prevent your screen from going dark

Instructions

Prep the Crock Pot: Lightly grease the inside of your crock pot with cooking spray or butter.
Prepare the Mixture: Cut each cinnamon roll into quarters. In a large bowl, combine the quartered cinnamon rolls, cherry pie filling, ground cinnamon, vanilla extract, melted butter, and nuts if using. Gently stir to coat everything evenly.
Cook in the Crock Pot: Transfer the mixture into the crock pot and spread into an even layer. Cover and cook on low for 2 to 2 1/2 hours, or until the cinnamon rolls are cooked through and golden around the edges.
Finish and Serve: Remove the lid and let cool slightly. Drizzle the reserved icing packets over the warm cinnamon roll cherry mixture before serving.

Notes

You can swap cherry pie filling with blueberry, apple, or peach for different flavors.
Serve warm with vanilla ice cream or whipped cream for a dessert-style treat.
Leftovers can be reheated in the microwave for a quick breakfast or snack.

Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Category: Breakfast, Dessert
Method: Slow Cooker
Cuisine: American