Description
Delicious strawberry cinnamon rolls filled with a strawberry jam and fresh strawberries, topped with a creamy icing.
Ingredients
Scale
- 2 teaspoons corn starch
- 1 tablespoon cold water
- 1 cup (150 g) chopped strawberries
- 3 tablespoons (36 g) granulated sugar
- 2 teaspoons lemon juice
- 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)
- ½ cup strawberry jam
- 1 cup fresh strawberries (chopped)
- 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
- In a small bowl, whisk together the cornstarch and cold water until the cornstarch dissolves.
- In a saucepan, combine the cornstarch/water mixture, chopped strawberries, granulated sugar, and lemon juice.
- Bring to a boil and let simmer over medium heat for 10 to 15 minutes until the strawberries have broken down and the mixture thickens to a jam-like consistency. Stir continuously to prevent burning.
- Once thickened, remove from heat and let cool. This can be made up to 3 days in advance; store in the fridge and bring back to room temperature before using.
- Make the dough: In a bowl of your stand mixer with a paddle attachment, stir together the flour, yeast, sugar, and salt. Add the eggs, vanilla, and milk, and stir to combine. Then, add the softened butter a few pieces at a time and stir until a shaggy dough comes together. Dough will be very sticky and shaggy at this point – do not add flour.
- 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.
- Let the dough rise: Lightly grease a large bowl and place the dough in it, turning to coat. Cover and allow to rise until doubled in size, about 1 to 1 1/2 hours.
- Roll out the dough on a lightly floured surface into a rectangle about 18×12 inches.
- Spread the jam over the dough, leaving a ½-inch border at the top long edge. Sprinkle the diced strawberries on top.
- Starting on the long edge, roll up the dough tightly into a log and pinch to seal. Cut the log into 12 equal rolls.
- Let rolls rise: Grease a 9”x13” baking dish and place rolls spirals side up. Cover and let rise in a warm, draft-free place for 45 minutes.
- Bake rolls: Preheat the oven to 350°F (177°C). Bake for 30-35 minutes until golden brown. Let cool in the pan for about 20 minutes before icing.
- In the stand mixer, mix together powdered sugar, cream cheese, heavy cream, and vanilla extract until smooth. Stir in jam if using.
- Spread about half of the icing on the warm rolls, once while warm, then again once cooled.
Notes
- These rolls can be prepared in advance and stored in the refrigerator before the second rise.
- Make sure not to over-knead the dough to avoid dense rolls.
- You can also use a floss to cut rolls for cleaner edges.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg