Breads & Bakingcambreabakes5.0
Strawberry Cinnamon Rolls
These strawberry cinnamon rolls are soft, fluffy, and made with a milk bread dough for an ultra-pillowy texture. Swirled with jammy strawberry filling and finished with tangy strawberry cream cheese frosting, they’re the perfect fruity twist on classic cinnamon rolls.
👥 12 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 3h🔥 Cook: 30 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- wooden spoon
- saucepan
- pan
- oven
📝 Preparation Steps
1
Make the Strawberry Filling
2
Cook the strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Use a potato masher or the back of a wooden spoon to mash the berries as they cook. When they start to thicken, whisk the cornstarch and water together, then stir it into the berries. Continue cooking until the jam is super thick and paste-like, about ⏱️ 2-4 minutes longer. Stir in the strawberry extract if using, transfer to a bowl, and set aside to cool. (Reserve 2 tablespoons in a separate bowl for the frosting)
brown sugar (packed)2 tablespoonscup light brown sugar (packed)2/3lemon juice1 teaspooncornstarch2 teaspoonswater1 tablespooncup water2/3
3
Make the Tangzhong
Tangzhong (from recipe above)
4
In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for ⏱️ 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
water1 tablespooncup water2/3
5
Make the Cinnamon Roll Dough
ground cinnamon1 teaspoon
6
In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, and tangzhong to the bowl. Knead on low speed with the dough hook for ⏱️ 2 minutes, until the dough forms a rough ball.
large egg (room temperature)1Tangzhong (from recipe above)
7
With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional ⏱️ 12 minutes, until the dough appears smooth and elastic. Set aside while you make the filling.
8
In a large bowl, make the brown sugar filling. Combine the butter, brown sugar, and cinnamon with a spoon until smooth.
brown sugar (packed)2 tablespoonscup light brown sugar (packed)2/3ground cinnamon1 teaspoon
9
Line a metal 9×13 baking pan with parchment paper.
10
Roll out the dough on a lightly floured surface into a 21×15 rectangle. Spread the brown sugar filling across the entire surface of the dough. Then spread the strawberry jam filling on top.
brown sugar (packed)2 tablespoonscup light brown sugar (packed)2/3
11
Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
12
Cover the pan with plastic wrap and set it aside to rise for ⏱️ 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162 °C).
13
Bake for ⏱️ 30-40 minutes, or until the center roll's internal temperature reaches 185°F.
14
While the rolls are baking, make the cream cheese frosting. In a stand mixer bowl, combine the cream cheese and butter until smooth and lump-free. Then mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the heavy cream and reserved strawberry jam.
cold cream cheese4 ouncespowdered sugar1 cupcup heavy cream (room temperature)1/3heavy cream1 tablespoonreserved strawberry jam2 tablespoons
Nutrition Facts
calories
320 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
2 g
sugar Content
21 g
sodium Content
167 mg
protein Content
6 g
trans Fat Content
0.3 g
cholesterol Content
37 mg
carbohydrate Content
53 g
saturated Fat Content
6 g
unsaturated Fat Content
4 g
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