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Red Cherry Rolls


  • 2 (16.5 ounce) cans Bing cherries, drained and liquid reserved
  • 1 cup granulated sugar
  • 1 tablespoon flour or tapioca
  • 1 tablespoon butter
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter or shortening
  • 1/2 cup milk


  1. Add enough water to the reserved cherry liquid to make 2 cups juice.
  2. In a saucepan mix together cherry juice-water combination, sugar, the 1 tablespoon flour or tapioca and the 1 tablespoon butter. Cook for about 1 minute, then let stand.
  3. Mix the 1 1/2 cups flour, baking powder, salt, the 2 tablespoons butter or shortening and milk as though you are making biscuits. Roll out to approximately 1/4-inch thick. Spread the 2 cans of drained cherries evenly on the dough, then roll up the dough. Using a sharp knife, cut into 1 1/2-inch slices.
  4. Place slices in a greased baking dish and then pour the cherry juice sauce over the top.
  5. Bake uncovered at 425 degrees F for 30 minutes.
  6. Let cool before serving.