Strawberry Cinnamon Roll Recipe

Few things compare to the smell of fresh cinnamon rolls filling the house. It’s definitely a favorite around here and we’ve spent some time playing around with recipes to come up with different variations. This time, I took a classic cinnamon roll recipe and added a twist with strawberry jam. I think the fruity filling makes for a lighter cinnamon roll which is perfect for these warm summer months. Top it all off with a cream cheese glaze and some fresh strawberries and you’ve got a pretty amazing start to your day. 

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Here is what you’ll need:

For the rolls

• 1 cup whole milk
• 1/3 cup unsalted butter, softened
• 1/4 cup granulated or caster sugar
• 1 tsp dry active yeast
• 2 1/2 cup A.P flour
• 3/4 tsp salt

For the filling

• 3-4 tbs strawberry preserves 
• 1 tsp cinnamon
• 1/3 cup packed brown sugar 

For the glaze

• 3oz cream cheese, room temperature
• 3/4 cup powdered sugar
• 2-3 tbs whole milk

Directions:

1. Combine the milk, butter, and sugar together in a small saucepan. Place pan on the stove over medium-low heat, stirring occasionally. Once butter has completely melted and sugar has dissolved, remove from heat and allow to cool until luke warm.
2. Add the yeast to the mixture, stir in and let sit for 10 minutes.
3. Meanwhile, combine the flour and salt in a large mixing bowl. Once the yeast mixture is ready, add to the flour mixture and incorporate. Mix until dough is fully formed and smooth. 
4. Transfer dough onto a lightly floured work surface. Shape into a ball, place into a greased bowl and cover with a damp dish towel. Let rise for 1-2 hours. It should have just about doubled in size.
5. Transfer dough to a floured work surface and roll out into a large rectangle, about 12”x15”
6. Using a rubber spatula, spread the strawberry preserves evenly over the surface of the dough.
7. Mix brown sugar and cinnamon together in a small bowl and sprinkle evenly over top of the strawberry preserves.
8. Roll dough tightly lengthwise, making a long log. Pinch seams together and place seam side down on your work surface. Cut dough into 9 equal parts.
9. Place rolls into a lightly greased baking dish or cast iron skillet (I used my lodge combo cooker) and cover with a damp dish towel. Allow to rise for 1 hour.
10. Towards the end of the rising time, preheat oven to 375°F.
11. Bake rolls in preheated oven for 15-20 minutes. 
12. While rolls are cooling, combine the ingredients for the glaze in a large mixing bowl. Whisk together until glaze forms, you can make this thicker or thinner per your preference by adding more or less milk. 
13. Spread glaze over top of rolls or transfer to a piping bag and pipe over the top of rolls.