Strawberry Cinnamon Rolls

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These homemade strawberry cinnamon rolls are made with an easy yeast dough made with fresh strawberries and sweet strawberry jam giving them maximum strawberry flavor. I top them with cream cheese icing for the best brunch treat.

Prep Time45

Cook Time35

Rising Time2 15

Total Time3 35

Course: Breakfast, Dessert

Cuisine: American

Servings: rolls

Calories: 402kcal

Author: Heather Perine

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

½ cup strawberry jam
1 cup fresh strawberries chopped

For the 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

Make the strawberry jam:

In a small bowl, whisk together the cornstarch and water until the cornstarch dissolves. 2 teaspoons corn starch 1 Tablespoon cold water
In a saucepan, combine the cornstarch/water mixture, strawberries, sugar, and lemon juice. 1 cup (150 g) chopped strawberries 3 Tablespoons (36 g) granulated sugar 2 teaspoons lemon juice
Bring to a boil and let simmer over medium heat, for 10 to 15 minutes until strawberries have broken down and the mixture thickens to a jam-like consistency. Stir continuously with a wooden spoon or spatula to make sure the mixture doesn’t burn. I like to mash down the strawberries as they cook with the back of the spoon. If the mixture is drying our sticking to the bottom of the pan, lower the heat. You can always add an additional tablespoon of water if need be.
Once thickened, remove from the heat to let cool.Can be made up to 3 days in advance. Store in the fridge and bring back to room temperature before using.

Make the cinnamon rolls

Make dough. In a bowl of your stand mixer with a paddle attachment, stir together the flour (start with 4 cups), yeast, sugar and salt. Add in the eggs, vanilla and milk and stir to combine. Then add in the softened butter a few pieces at a time and stir to combine until a shaggy dough comes together. Dough will be very sticky and shaggy at this point - do not add more flour at this point. 4 ½ cups (540 g) all purpose flour ½ cup (100 g) granulated sugar 2 ¼ teaspoons instant yeast 1 teaspoon fine sea salt 2 large eggs 2 teaspoons vanilla extract 6 tablespoons (85 g) unsalted butter,
Knead the dough. Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand. Dough will be sticky at first, and get less sticky as you knead, so I add extra flour a tablespoon at a time if needed. The dough should still be slightly sticky to the touch but feel smooth and elastic. Do not use more than 5 cups of flour and not over knead or your cinnamon rolls will become out dense and chewy!
Let the dough rise. Lightly grease a large bowl, and place dough into the bowl, turning once to coat. Cover the bowl and allow to rise until doubled in size, about 1 to 1 1/2 hours. If you're using active dry yeast, the rise time will take longer.
Roll out the dough. Turn the dough out onto a lightly floured surface, and roll out the dough into a 18x12 inches rectangle.
Spread filling. Spread the jam over the dough into an even layer, leaving about a ½-inch border at the top long edge. Sprinkle on the diced strawberries. ½ cup strawberry jam 1 cup fresh strawberries
Cut rolls. Starting on the long edge with filling, roll up the dough tightly into a log. Pinch the dough to seal. Using a serrated knife cut the log into 12 equal rolls. You can also cut the rolls using a piece of thread or unflavored dental floss,which I find gives the cleanest cuts. I place a long piece of thread underneath the dough, bring up the thread on each side, criss cross it, and then pull the thread through the dough so it cuts right through leaving the spiral intact.
Let rolls rise. Grease a 9”x13” baking dish with butter or non-stick cooking spray. Place rolls into pan spiral side up. Cover the baking dish and let rise in a warm, draft free place for 45 minutes until the rolls are slightly puffy, and nearly doubled in size. If you used active dry yeast, the second rise time will be near 75 minutes.
Bake rolls. Near the end of the second rise time, position a rack in the center of your oven and preheat the oven to 350°F/177°C. Bake rolls in the preheated oven for 30-35 minutes until golden brown. Let cool in the pan for about 20 minutes before icing.

Make icing:

In the bowl of the stand mixer fitted with the paddle attachment, mix together the powdered sugar, cream cheese, heavy cream, and vanilla extract until it all comes together. Stir in jam if using. 1 cup (113 g) powdered sugar 2 tablespoons cream cheese 2 tablespoons heavy cream 1 teaspoon vanilla extract Optional: 1-2 Tablespoons strawberry jam
Spread about half of the the icing on the warm rolls once while warm, then again once cooled.

Notes

After the first rise, roll out the dough, add the filling, roll up, and cut the rolls. Place them in the baking pan, cover with plastic wrap, and refrigerate overnight. Then bring them to room temperature the next morning and let go through the second rise until puffy.
Due to the cream cheese icing, it's recommended to store the rolls in the fridge in an airtight container to maintain freshness and prevent the icing from softening too much. You can store the rolls in the fridge for up to 5 days. Beyond this period, the texture and flavor may be affected.
You can freeze them before or after baking for up to 3 months.

Nutrition