Strawberry Cinnamon Rolls
Strawberry Cinnamon Rolls are soft, fluffy, gooey, and filled with a homemade strawberry filling. Topped with a strawberry cream cheese icing and makes the perfect breakfast, brunch, or summer dessert recipe!
Servings: 12 rolls
Ingredients
Homemade Strawberry Jam Filling
- 2 cups fresh strawberries cut into small pieces
- 1 tablespoon brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 3 teaspoons corn starch
- 1 tablespoon water
Cinnamon Rolls
- 1 cup milk
- 1/3 cup salted butter
- 1 packet (2 1/4 teaspoons) active dry yeast or instant yeast
- 1/2 cup granulated sugar
- 2 whole eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup Greek yogurt or sour cream
- 1 teaspoon ground cinnamon
- 3 3/4- 4 cups all-purpose flour
Filling
- 1/2 cup salted butter softened
- 3/4 cup brown sugar
- 2 teaspoons ground cinnamon
Strawberry Frosting
- 1/2 cup salted butter softened
- 2 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 1-2 tablespoons crushed freeze-dried strawberries
- 1 tablespoon milk
Instructions
To Make Strawberry Jam
- In a small saucepan on medium heat, add strawberries, sugars, lemon juice and vanilla extract. Cook until tender for a few minutes and then mash with a potato masher or fork.
- Whisk together the water and corn starch and pour into the strawberry mixture. Mix and let the mixture thicken, about 2-4 minutes. Transfer jam to a bowl and set aside to cool until ready to use.
To Make Cinnamon Rolls
- Warm milk and butter in a small pot on the stove or microwave until it's 110 degrees F. Make sure it isn't too hot and it should feel like warm bath water. I highly recommend using a food thermometer. Add the milk mixture and yeast to the bowl of a stand mixer and whisk together until combined and the milk is frothy. Let sit for 2 minutes. Add sugar, eggs, vanilla extract and yogurt. Mix until well combined.
- Add the flour and cinnamon to the dough and mix in with a wooden spoon until dough begins to form. Place the mixing bowl on the stand mixer and knead the dough with a dough hook for about 8 minutes until a dough ball is formed, scrape down the sides of the bowl a few times. The dough will be slightly sticky but shouldn't stick to your hands. If it is too sticky add 2 tablespoons of flour. If you don't have a stand mixer you could use your hands and knead the dough on a well-floured surface.
- Transfer the dough ball to a lightly greased bowl, cover with a warm damp towel and let dough rise for an 1 – 1 1/2 hours, or until it has doubled in size. The time will vary depending on the humidity and temperature in your home. To make your towel warm, place the damp towel in the microwave for 30 seconds
- After the dough has doubled in size, transfer to a lightly floured surface and roll out to about 16×12 inch rectangle. Mix the softened butter, brown sugar and cinnamon in a small bowl and mix with a fork until combined. Then spread the mixture over the dough, covering every inch. Then spread the strawberry jam all over the cinnamon filling.
- Lightly grease a 13 x 9 inch baking dish or line with parchment paper. With a pizza cutter or sharp knife, cut into 12 strips from the longer side dough. Roll into a cinnamon roll and place on the prepared baking dish. Cover the rolls again and place a warm damp towel on top. Let rise for another 30-45 minutes. They will get a little puffy and rise a bit.
- Preheat oven to 350 degrees F. Bake cinnamon rolls for 23-28 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft and gooey in the middle.
- While the cinnamon rolls are cooling, add all of the frosting ingredients together and beat with an electric mixer or whisk until smooth, light and fluffy. Spread the frosting over warm Strawberry Cinnamon Rolls and serve immediately. Top with more freeze-dried strawberries or fresh strawberries and enjoy!