Strawberry Cinnamon Rolls Recipe

Strawberry Cinnamon Rolls in a square baking pan.

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Strawberry Cinnamon Rolls Recipe

These strawberry cinnamon rolls are filled with fresh strawberry filling and topped with a simple icing for the perfect finishing touch.

Prep Time40

Cook Time25

Rise Time2

Total Time3 5

Course: Bread, Breakfast

Cuisine: American

Servings:

Calories: 285kcal

Author: Judy Wilson

Ingredients

2 cups all-purpose flour
1½ teaspoons active dry yeast
2 Tablespoons sugar
1 teaspoon salt
½ cup milk
1 egg

Filling Ingredients

1 pint strawberries
½ cup sugar
1 teaspoon cinnamon
2 Tablespoons lemon juice

Icing Ingredients

1 cup powdered sugar
1 Tablespoon milk
½ teaspoon vanilla
1 Tablespoon melted butter

Instructions

In the bowl of a stand mixer, combine flour, yeast, sugar, and salt, and stir to combine.
Fit stand mixer with a spiral dough hook.
Warm milk to about 110ºF degrees and add to flour mixture.
Add egg and milk.
Turn the mixer to 2 and mix until combined. (Note: my mixer’s instructions say to use the dough spiral on 2. I don’t know if it’s the same for all dough hook mixers).
Continue mixing to knead dough for 5 minutes.
The dough should come away from the sides of the bowl as it kneads but still be tacky. If the dough is overly sticky, add a small amount of flour to reach the desired consistency.
When the dough is done kneading, remove the bowl from the mixing and dough hook, shape it into a ball, cover it, and let rise until doubled in size. This should take 1-2 hours, depending on your kitchen temperature.
While the dough is rising, cap and dice strawberries. You should end up with about 1½ cups.
Combine strawberries, sugar, cinnamon, and lemon juice in a saucepan.
Bring to a simmer and simmer until the mixture thickens. This should take 6 minutes.
Blend with an immersion blender or transfer to a blender or food processor. The mixture is hot, so be extra careful when transferring and blending.
Strawberry sauce should be about the thickness of gravy but will thicken as it cools.
Let the sauce cool while the dough rises.
When the dough has risen, roll it out into a 10x10-inch rectangle.
Spread Strawberry sauce over dough to within ½ an inch of the edges.
Roll up the dough.
Cut into 1-1 ¼ inch rolls.
Arrange in a greased baking pan and allow to rice for 30-45 minutes.
Preheat oven to 350ºF and bake rolls for 25 minutes or until golden brown.
Remove from oven and let cool.
While the rolls cool, combine the icing ingredients and spread it over the baked rolls.

Notes

What to do if the strawberry sauce does not thicken: The natural pectin in fruit fluctuates depending on ripeness and other factors. So, if your sauce doesn’t thicken, remove a few tablespoons to cool until it is no longer scalding. Add 1-2 teaspoons of cornstarch and stir until lumps completely dissolve. Add back to strawberry sauce and cook until clear and thickened.

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