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functional image strawberry cinnamon rolls top down photo with icing in a metal baking pan two rollls have been removed styled with fresh strawberries and a bowl of icing and a spoon covered in icing

Strawberry Cinnamon Rolls

Heather Wolf
Super soft and oh so fluffy, Strawberry Cinnamon Rolls are about to be your new favorite breakfast. Made with yeast dough then filled with a medley of jam and fresh berries, mornings are sweeter eating this treat.
4.67 from 6 votes
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Breads and Rolls
Cuisine American
Servings 10

Ingredients
  

Dough

  • 3/4 cup whole milk
  • 2 1/4 tsp quick rise yeast (1 packet)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup unsalted butter melted
  • 3 cups all-purpose flour unbleached
  • 1/2 tsp sea salt fine
  • 1/2 tsp ground cinnamon

Filling

  • 3/4 cup strawberry jam
  • 1 cup fresh strawberries finely chopped

Icing

  • 1 cup powdered sugar
  • 2 tbsp milk

Instructions
 

Strawberry Cinnamon Rolls

  • Heat milk in microwave for 40 seconds or until it's warm to the touch (about 110 degrees).
  • Pour milk into the bowl of an electric mixer and sprinkle with yeast.
  • Add sugar, egg, egg yolk and melted butter. Whisk until combined.
  • Stir in flour, salt and cinnamon with a wooden spoon until dough begins to form.
  • Knead dough by hand on a floured surface for 10 minutes or use an electric mixer with a dough hook attachment on medium speed for 8 minutes.
  • If dough sticks to the counter/bottom of the bowl add an additional 2 Tbsp of flour and continue kneading until a soft, slightly sticky ball forms.
  • Place dough in an oiled bowl, cover with plastic wrap and a dry, warmed towel and let it rise for 1 hour to 1.5 hours until doubled in size.
  • On a lightly floured surface, roll dough with a rolling pin until it is a 14 x 9 inch rectangle.
  • Spread jam over the surface of dough then top with chopped strawberries.
  • Tightly roll the dough into the shape of a log starting with the short side. Trim and discard uneven ends then cut dough into ten 1-inch rolls with a serrated knife or non-minty floss. Fishing line also works great.
  • Grease a round 9-inch baking pan then arrange strawberry cinnamon rolls in the pan. Cover with plastic wrap and a dry, warm towel and allow to rise for 30 to 45 minutes.
  • Preheat oven to 350 degrees.
  • Remove towel and plastic wrap from baking pan then bake rolls for 20 to 25 minutes or until the edges are slightly golden brown. Do not overbake or the rolls will be dry.
  • Allow rolls to cool in pan for 5 minutes while you make the icing.

Icing

  • Add powdered sugar and milk to a mixing bowl and stir with a spoon until smooth and lump free.
  • Icing will be thick. If you prefer a thinner glaze, add another tablespoon of milk.
  • Spoon icing over rolls and enjoy.

Store

  • Cover strawberry cinnamon rolls with plastic wrap then store up to 5 days in the refrigerator.
Keyword cinnamon, rolls, strawberry