Strawberry Cinnamon Rolls
These strawberry cinnamon rolls are filled with a homemade strawberry jam and are topped with a strawberry cream cheese icing. This is a perfect breakfast treat for the spring and summertime!
Equipment
- 9x13 Glass Baking Pan
- Electric Stand Mixer
- Rolling Pin
- Saucepan
Ingredients:
Dough
- 1 cup milk, warmed to 110°F
- 4 tablespoons unsalted butter, cubed
- 2 packets active rise yeast (4 ½ teaspoons)
- ¼ cup sugar
- 2 large eggs, room temperature & beaten
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
Strawberry Jam Filling
- 2 cups strawberries, about 17 medium-sized
- ½ cup sugar
- ½ cup unsalted butter, room temperature
- 1 ½ teaspoons ground cinnamon
Strawberry Cream Cheese Icing
- 3 ounces block-style cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tablespoons strawberry jam
- 1 teaspoon vanilla extract
Instructions:
Dough
- In a microwaveable-safe bowl, heat the milk and cubed butter for 30-40 seconds, or until around 110°F. Pour into the bowl of a stand mixer and mix in the yeast, sugar, beaten eggs, and salt with a fork or whisk.
- Using the dough hook attachment, add in the flour and mix on low speed until the dough starts to form. Once formed, increase the speed to medium and knead until the dough is soft and slightly tacky (2-3 minutes). If the dough sticks to your fingers when trying to remove it, mix in 1 tablespoon of flour at a time until it doesn't (I usually add just 1 tablespoon).
- Transfer the dough to a lightly greased large bowl and cover with plastic wrap or a kitchen towel. Preheat the oven to 200 degrees and once preheated turn it off, place the bowl in the oven and keep the door slightly open. Allow the dough to rise in that warm space for 1 hour.*If you can't do this in your oven, let the dough rise on the counter.
Strawberry Jam Filling
- Slice the tops off of the strawberries and puree them in a food processor or blender for 5 seconds. Place them in a medium-sized saucepan and mix in the sugar.
- Cook over medium heat until thickened (about 15-20 minutes). Be sure to stir occasionally.
- Once thickened, transfer the strawberry jam to a heat-safe bowl and place it into the refrigerator to completely cool.
Assemble
- In the bowl of a stand mixer using the paddle attachment, beat the softened butter and cinnamon on high speed until completely combined. Set aside.
- After the dough has risen, roll it out on a lightly floured surface to ¼ inch thick and into a rectangle. Use a rubber spatula to spread the cinnamon butter all over the dough.
- Spread on the strawberry jam. Be sure to save 2 tablespoons of that jam for the icing.
- Starting on the long end, roll the dough up as tightly as you can into a log shape (it will be slightly messy). Use a serrated knife and cut off the uneven ends. Then cut the log into 15 rolls (about 1 inch wide).
- Spray a 9x13-inch pan with non-stick spray and place the rolls inside of it. Cover with a towel and rise for 25 minutes on the counter.
- Preheat the oven to 375 degrees and bake for 20-25 minutes, or until the rolls are lightly golden brown on top and the center of the rolls are cooked through.
Strawberry Cream Cheese Icing
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until combined and creamy (2-3 minutes).
- Add the powdered sugar, 2 tablespoons of the strawberry jam, and vanilla extract and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.
- Spread the icing over the hot cinnamon rolls and serve immediately.
- Keep any leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days.
Notes:
Baking Pan: These rolls are baked in a 9x13-inch baking dish. I used a glass pan.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Rising Method: If possible, I recommend the first rise to happen in the oven. If you can't, then the dough can rise on the counter. I prefer the oven method when I can.
Room Temperature Ingredients: For best results, I recommend removing the butter, eggs, and cream cheese 1 hour before you want to start baking.
Strawberry Filling: Be sure this is completley cooled before spreading onto the dough.
Glaze: As soon as the rolls come out of the oven, spread the icing over the top. That way it'll melt into all of the cracks, which is the best part!
Nutrition
Serving: 1rollCalories: 351kcalCarbohydrates: 51gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 214mgPotassium: 124mgFiber: 2gSugar: 21gVitamin A: 429IUVitamin C: 12mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was!