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
- 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.
- Add the yeast to the mixture, stir in and let sit for 10 minutes.
- 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.
- 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.
- Transfer dough to a floured work surface and roll out into a large rectangle, about 12”x15”
- Using a rubber spatula, spread the strawberry preserves evenly over the surface of the dough.
- Mix brown sugar and cinnamon together in a small bowl and sprinkle evenly over top of the strawberry preserves.
- 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.
- 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.
- Towards the end of the rising time, preheat oven to 375°F.
- Bake rolls in preheated oven for 15-20 minutes.
- 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.
- Spread glaze over top of rolls or transfer to a piping bag and pipe over the top of rolls.