Description
Delight in the comforting aroma and sweet flavors of these homemade Strawberry Cinnamon Rolls, made with a luscious strawberry jam filling and a soft, buttery dough. Perfect for breakfast or brunch, these rolls combine fresh strawberries, warm spices, and a creamy vanilla glaze to create an irresistible treat.
Ingredients
Strawberry Jam
- 8 oz strawberries (fresh or frozen, roughly chopped)
- 2 tbsp granulated sugar (or caster sugar)
- 1 tbsp lemon juice (roughly the juice from one lemon)
Dough
- ¼ cup full fat milk (or whole milk, warmed to 104°F)
- 2¼ tsp dry active yeast (usually a standard sized packet)
- 1 tbsp granulated sugar (or caster sugar, divided into 1 teaspoon and 3 teaspoons)
- 1 tsp salt
- 1 cup all purpose flour (or plain flour)
- ¾ cup bread flour
- 3 large eggs (ideally at room temperature, one of the eggs divided into yolk and white)
- ½ cup unsalted butter (softened at room temperature and cut into small pieces)
Filling and Topping
- ¾ cup strawberry jam (from the recipe included)
- 6 tbsp unsalted butter (softened at room temperature)
- ¼ cup granulated sugar (or caster sugar)
- 2 tsp ground cinnamon
- ½ tsp ground cardamom
- 1 cup powdered sugar (or icing sugar)
- 1 tsp vanilla bean paste
- ¼ cup soft spreadable cream cheese
- Fresh strawberries (sliced for decoration, optional)
Instructions
- Make the Strawberry Jam: Place the chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally until the sugar melts. Once melted, bring to a boil and continue cooking, stirring occasionally until thickened, about 20 minutes. Remove from heat and allow to cool completely in a heatproof bowl.
- Prepare the Dough: Grease a mixing bowl with butter or flavorless oil and set aside. In a small bowl, combine warmed milk with active dry yeast and 1 teaspoon sugar; stir and let activate for about 10 minutes until frothy.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, bread flour, remaining sugar (3 teaspoons), and salt.
- Add Wet Ingredients: Pour the yeast mixture into the flour mixture, then add two whole eggs and one egg white. Reserve the remaining egg yolk for the egg wash.
- Knead the Dough: Knead on low speed for about 15 minutes until the dough is sticky but pulling away from the bowl. Continue adding softened butter gradually while mixing low speed. Once all butter is incorporated, knead for an additional 15 minutes until dough is smooth and elastic.
- Shape and Fill Rolls: Roll out the dough into a rectangle. Spread softened butter evenly over the surface, then evenly spread the cooled strawberry jam. In a small bowl, mix sugar, cinnamon, and cardamom, then sprinkle this spice-sugar mixture over the jam. Roll the dough tightly into a log and cut into 9 equal pieces.
- Proof the Rolls: Place the rolls onto a greased baking dish or lined tray, cover with a clean cloth, and let rise until doubled in size, about 45 minutes to 1 hour.
- Preheat the Oven and Apply Egg Wash: Preheat the oven to 350°F (175°C). Brush the rolls gently with the reserved egg yolk.
- Bake the Rolls: Bake the rolls for 25–30 minutes until golden brown and cooked through.
- Make the Glaze: While rolls bake, blend powdered sugar, vanilla bean paste, and cream cheese until smooth and creamy.
- Serve: Once rolls are baked and slightly cooled, drizzle the cream cheese glaze over them. Garnish with fresh sliced strawberries if desired. Serve warm.
Notes
- The strawberry jam can be made ahead and stored refrigerated for up to one week.
- For more intense flavor, use fresh strawberries if available. Frozen can be used but thaw and drain excess liquid before cooking.
- Ensure milk is warmed to about 104°F to properly activate the yeast without killing it.
- Softened butter means it should be pliable but not melted to incorporate easily into the dough.
- Proofing time may vary depending on room temperature; dough should roughly double in size.
- Use room temperature eggs to help dough rise properly and yield tender texture.
- If you don’t have vanilla bean paste, vanilla extract is a fine substitute, though paste adds a richer flavor and speckled appearance.
