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Strawberry Cinnamon Rolls Recipe

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4.1 from 74 reviews

Delight in these homemade Strawberry Cinnamon Rolls featuring tender, fluffy dough filled with sweet strawberry jam and fresh strawberries, baked to golden perfection and topped with a luscious cream cheese strawberry icing. Perfect for a special breakfast or brunch, these rolls combine classic cinnamon roll textures with a fresh strawberry twist.

Ingredients

Strawberry Jam

  • 2 teaspoons corn starch
  • 1 Tablespoon cold water
  • 1 cup (150 g) chopped strawberries
  • 3 Tablespoons (36 g) granulated sugar
  • 2 teaspoons lemon juice

Dough

  • 4 ½ cups (540 g) all purpose flour, spooned and leveled
  • ½ cup (100 g) granulated sugar, divided
  • 2 ¼ teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1 cup (240 ml) whole milk
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 6 tablespoons (85 g) unsalted butter, softened

Filling and Assembly

  • ½ cup strawberry jam
  • 1 cup fresh strawberries, chopped

Icing

  • 1 cup (113 g) powdered sugar
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Optional: 1-2 Tablespoons strawberry jam

Instructions

  1. Make the strawberry jam: In a small bowl, whisk together the cornstarch and cold water until dissolved. In a saucepan, combine this mixture with chopped strawberries, granulated sugar, and lemon juice. Bring to a boil over medium heat, then simmer for 10 to 15 minutes, stirring continuously and mashing down the strawberries until the mixture thickens to a jam-like consistency. Remove from heat and cool; can be refrigerated up to 3 days.
  2. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix the flour (starting with 4 cups), yeast, half of the sugar, and salt. Add eggs, vanilla extract, and milk, stirring to combine. Add softened butter gradually and stir until a shaggy dough forms. Do not add extra flour at this stage.
  3. Knead the dough: Replace the paddle with a dough hook and knead on medium speed for 6-8 minutes. If kneading by hand, turn out onto lightly floured surface and knead 8-10 minutes. Add extra flour a tablespoon at a time if dough is too sticky, but do not exceed 5 cups total flour. The dough should be slightly sticky yet smooth and elastic.
  4. First rise: Lightly grease a large bowl and place dough inside, turning once to coat. Cover and let rise in a warm place for 1 to 1.5 hours or until doubled in size.
  5. Roll out the dough: Turn dough onto a lightly floured surface and roll it into an 18 by 12 inch rectangle.
  6. Spread filling: Evenly spread ½ cup of strawberry jam over the dough, leaving a ½-inch border at the top. Sprinkle the chopped fresh strawberries evenly over the jam.
  7. Cut rolls: Starting from the long edge with filling, tightly roll the dough into a log. Pinch to seal the seam. Using a serrated knife or dental floss, cut the roll into 12 equal cinnamon rolls.
  8. Second rise: Grease a 9×13 inch baking dish and place rolls spiral side up. Cover and let rise in a warm spot for 45 minutes until slightly puffy and nearly doubled. If active dry yeast is used, rise time may be about 75 minutes.
  9. Bake the rolls: Preheat the oven to 350°F (177°C) and bake rolls for 30-35 minutes until golden brown. Remove from oven and let cool in pan for 20 minutes.
  10. Make the icing: In a stand mixer bowl fitted with a paddle attachment, combine powdered sugar, softened cream cheese, heavy cream, and vanilla extract. Mix until smooth. If desired, stir in 1-2 tablespoons strawberry jam for extra flavor.
  11. Ice the rolls: Spread half of the icing while rolls are still warm, then spread the remaining icing once the rolls have cooled.

Notes

  • The strawberry jam can be made up to 3 days in advance and stored in the refrigerator; bring to room temperature before use.
  • Do not over-flour or over-knead the dough to prevent dense, chewy rolls.
  • Using dental floss to cut the rolls ensures cleaner, neater cuts without compressing the rolls.
  • The second rise timing varies slightly depending on yeast used; active dry yeast requires longer.
  • For best results, use room temperature eggs and softened butter for the dough.
  • You can optionally add a tablespoon or two of strawberry jam to the icing for enhanced strawberry flavor.

Find it online: https://justsosavory.com/strawberry-cinnamon-rolls-recipe/