These Strawberry Cinnamon Rolls are plush homemade cinnamon rolls filled with a cinnamon sugar mixture and strawberry jam and drizzled with a sweet vanilla glaze. They are a simple twist on a classic favorite that everyone will love!
Cinnamon rolls are one of my favorite weekend breakfasts. They take a bit more time than your normal breakfast or brunch recipe, but they are so delicious and pretty simple to make. You won't be headed to Walmart for Pillsbury cinnamon rolls after you try these! Check out my Caramel Cinnamon Rolls or Raspberry Cinnamon Rolls if you want more cinnamon rolls in your life!
If you're looking for more delicious breakfast and brunch recipes check out my Strawberry Pop Tarts, Apple Pie Filled Cinnamon Rolls, or Cinnamon Rolls Pancakes.
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Why You'll Love This Recipe
- They are a fun and simple twist on a classic breakfast favorite. These Cinnamon Roll Pop Tarts are another fun breakfast treat!
- The warm cinnamon sugar is perfectly complimented by the sweet and tart strawberry jam. You can find the same cinnamon and fruit compliments in my Peach Cobbler with Cake Mix.
- The strawberry jam swirl makes these cinnamon rolls so beautiful and inviting. The same way the lemon curd decorates this Lemon Curd Cake.
Ingredients
Ingredients Notes
- I used fresh strawberries. You can use frozen, but you'll want them to be thawed because you have to mash them.
- Be sure to use instant dry yeast that is not too old or your dough won't rise. Instant yeast is also an ingredient in my White Bread Recipe.
- Lemon Juice will cut the sweetness of the jam and add flavor. If you love the lemon flavor you need my Lemon Blueberry Cookies!
- Cornstarch will help to thicken the jam.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Make a cream cheese frosting instead of the vanilla glaze to make Strawberry Cream Cheese Cinnamon Rolls. I also use cream cheese in my Chocolate Chip Cream Cheese Scones.
- You could use store bought dough and jam to make this recipe even simpler. You can make similar swaps to simplify my Brownie Pie.
- Swap out the strawberry jam for a different type of berry to change up the flavor. I use blueberry jam in my Blueberry Pop Tarts.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Heat milk until warm to the touch, not hot, and pour into the bowl of a stand mixer. Sprinkle in the dry yeast. Allow to sit for about 5 minutes to allow the yeast to activate.
STEP 2: Add the eggs, butter, salt, sugar, and flour. Using the dough hook, mix on low until the ingredients start to come together. Mixing slowly will ensure that the dry ingredients won’t go flying all over your kitchen. Then mix on medium speed for 5-7 minutes. At this point the dough should be smooth but still sticky, so don’t add any extra flour. (Photo 1)
STEP 3: Spray a large bowl with non-stick spray. Turn the dough out into the sprayed bowl. (Photo 2)
STEP 4: Cover the bowl with a clean kitchen towel and set it aside in a warm place for about 30 minutes to allow the dough to rise. It should double in size. (Photo 3)
STEP 5: In a small saucepan over medium-low heat combine the strawberries, sugar, and lemon juice. Use fork to mash the strawberries. Turn the heat up to medium and cook the jam for about 5 minutes. Combine the cornstarch and water in a small bowl. Whisk to ensure there are no lumps. Pour the cornstarch slurry into the raspberry mixture and stir to combine. Bring the jam to a low boil for about a minute. The raspberry jam should be thick enough to coat the back of the spatula. Remove from heat and allow to cool completely. The jam will thicken as it cools. You can transfer the jam to a small bowl and place in the fridge for faster cooling if needed. (Photo 4)
STEP 6: In a medium bowl, combine the softened butter, brown sugar, and cinnamon and mix until fully combined. Set aside. (Photo 5) I also use a filling like this in my Mini Cinnamon Roll Cheesecakes.
STEP 7: When the dough has doubled in size sprinkle a clean surface with flour. Turn the dough out onto the floured surface and roll into a rectangle about 12×15″. (Photo 6)
STEP 8: Dust off any excess flour, extra flour is going to make the finished product drier, and spread the cinnamon-sugar filling out to the edges of the dough. (Photo 7)
STEP 9: Spread the cooled strawberry jam over the cinnamon roll filling.You want the layer of jam to be pretty thin or it will drip out when you roll up the dough.(Photo 8)
STEP 10: Starting on one of the long edges tightly roll the dough up, dusting any excess flour off of the outside as you go. If the strawberry jam was too thick some of it might come out as you are rolling, that's okay. (Photo 9)
STEP 11: Using a sharp knife, cut the roll into 12 pieces and place the rolls in the prepared pan. The strawberry jam will make the rolls a bit slippery, so they might start to unravel a bit. You can just use your hands to push them back into place. (Photo 10)
*NOTE* At this point, if you want to wait until the next morning to bake the cinnamon rolls you can cover them and refrigerate them. The next morning pull your cinnamon rolls out and let them rest for about an hour before baking.
STEP 12: Preheat the oven to 375 degrees (F). Cover the rolls with a kitchen towel and allow them to rise for 20 minutes, they should double in size. (Photo 11)
STEP 13: Spread any extra jam on top of the cinnamon rolls. (Photo 12)
STEP 14: Once risen, place in the oven and bake for 17-20 minutes or until browned and the centers are cooked through. Remove from oven and allow to cool slightly before icing.
STEP 14: In a small bowl combine all of the ingredients and whisk until smooth. If the glaze is too thick you can add more milk, ½ tablespoon at a time. If the glaze is too thin you can add more powdered sugar, 2 tablespoons at a time until your desired consistency is reached. (Photo 13)
STEP 15: Drizzle the vanilla icing over the strawberry cinnamon rolls and serve. (Photo 14)
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cinnamon rolls at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Let your dough rise in a warm room. Too cold of an environment will cause the dough not to rise as well.
- Be sure you are using fresh yeast. Yeast can expire and this will make the dough not rise.
Recipe FAQs
There could be a couple of explanations for this. The first is that your yeast could have been expired. Be sure you are using fresh yeast. The room where the dough was rising could also have been too cold. Yeast needs a warm environment to rise well.
Yes! This will work just as well and will make the process a bit faster.
Absolutely!
Yes, you can make the cinnamon rolls ahead of time and hold them in the fridge for up to a day before baking.
Room Temperature: The strawberry cinnamon rolls can be stored in an airtight container at room temperature for up to 3 days.
Refrigerator: If stored correctly in an airtight container they will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Strawberry Cinnamon Rolls or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Strawberry Cinnamon Rolls
Ingredients
For Cinnamon Roll Dough:
- 1 cup warm milk
- 1 packet (8 grams) instant dry yeast
- 2 large eggs
- 3 tablespoons (38 grams) unsalted butter melted, but not hot
- 4 ½ cups (540 grams) all-purpose flour
- 1 teaspoon salt
- ½ cup (99 grams) granulated sugar
Homemade Strawberry Jam:
- 1 ½ cup (250 grams) strawberries
- juice of ½ lemon
- 3 tablespoons (37 grams) granulated sugar
- 1 ½ teaspoons cornstarch
- 2 teaspoons water
For Cinnamon Roll Filling:
- 1 stick (113 grams) unsalted butter softened
- 1 cup (213 grams) light brown sugar packed
- 2 tablespoons ground cinnamon
For Vanilla Glaze:
- 1 cup (113 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons milk
Instructions
For Dough:
- Heat milk until warm to the touch, not hot, and pour into the bowl of a stand mixer. Sprinkle in the dry yeast. Allow to sit for about 5 minutes to allow the yeast to activate.
- Add the eggs, butter, salt, sugar, and flour. Using the dough hook, mix on low until the ingredients start to come together. Then mix on medium speed for 5-7 minutes. The dough should be smooth, but still sticky.
- Spray a large bowl with non-stick spray. Turn the dough out into the sprayed bowl.
- Cover the bowl with a towel and set the bowl in a warm place and allow the dough to rise for about 30 minutes. The dough should double in size.
For Strawberry Jam:
- In a small saucepan over medium-low heat combine the strawberries, sugar, and lemon juice. Use a fork to mash the strawberries as best you can.
- Turn the heat up to medium and cook the jam for about 5 minutes, until the strawberries have formed a sauce.
- While the strawberry mixture simmers combine the cornstarch and water in a small bowl. Whisk to ensure there are no lumps. Pour the cornstarch slurry into the strawberry mixture and stir to combine.
- Bring the jam to a low boil for about a minute. The strawberry jam should be thick enough to coat the back of the spatula.
- Remove from heat and allow to cool completely. The jam will thicken as it cools. You can transfer the jam to a small bowl and place in the fridge for faster cooling if needed.
For Cinnamon Roll Filling:
- In a medium bowl, combine all ingredients and mix until fully combined. Set aside.
For Dough:
- Line a 12-inch cast-iron pan or a similarly sized baking dish with parchment paper or spray with non-stick spray.
- When the dough has doubled in size sprinkle a clean surface with flour. Turn the dough out onto the floured surface and roll into a rectangle about 12×15″.
- Dust off any excess flour and spread the cinnamon-sugar filling out to the edges of the dough.
- Spread about half of the cooled strawberry jam over the cinnamon-sugar filling. You want the layer of jam to be pretty thin or it will drip out when you roll up the dough.
- Starting on one of the long edges tightly roll the dough up, dusting any excess flour off of the outside as you go. If the strawberry jam was too thick some of it might come out as you are rolling, that's okay.
- Using a sharp knife, cut the roll into 12 pieces and place the rolls in the prepared pan. The strawberry jam will make the rolls a bit slippery, so they might start to unravel a bit. You can just use your hands to push them back into place.
- Spread the extra jam on top of the cinnamon rolls.
- At this point, if you want to wait until the next morning to bake the cinnamon rolls you can cover them and refrigerate them. The next morning pull your cinnamon rolls out and let them rest for about an hour before baking.
- If you want to bake them now, preheat the oven to 375 degrees (F). Cover the rolls with a kitchen towel and allow them to rise for 20 minutes, they should double in size.
- Once risen, place in the oven and bake for 17-20 minutes or until browned and the centers are cooked through.
- Remove from oven and allow to cool slightly before icing.
For Vanilla Glaze:
- In a small bowl combine all of the ingredients and whisk until smooth. If the glaze is too thick you can add more milk, ½ tablespoon at a time. If the glaze is too thin you can add more powdered sugar, 2 tablespoons at a time until your desired consistency is reached.
- When the cinnamon rolls have cooled slightly drizzle the vanilla glaze over the cinnamon rolls and serve.
Notes
- Be sure you are using fresh yeast. Yeast can expire and this will make the dough not rise.
- Let your dough rise in a warm room. Too cold of an environment will cause the dough not to rise as well.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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