Strawberry Cinnamon Rolls Recipe
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Strawberry Cinnamon Rolls Recipe
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Perfect for brunch, dessert, or anytime you crave something sweet and comforting, these Strawberry Cinnamon Rolls transform classic cinnamon rolls into sweet strawberry cinnamon rolls for a fun twist.
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Ingredients
Dough:
- 1 cup warm milk measure in a larger glass measuring cup
- 1 tablespoon sugar
- 1 packet yeast 2 ¼ teaspoon
- 1 egg
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- ¼ cup sugar
- ½ teaspoon salt
- 4 tablespoons butter softened
Strawberry Filling:
- 1/2 cup butter 1 stick extra soft
- 3/4 cup Strawberry Preserves
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 1/2 cups fresh strawberries sliced
Glaze
- 1 cup powdered sugar
- 1/4 cup freeze dried strawberries crushed
- 1 –2 tablespoons lemon juice
Instructions
- In the larger measuring cup, warm milk to between 100-110 degrees. Add tablespoon of sugar and yeast and stir both into the warm milk. Let the yeast activate for about 4-5 minutes until foamy on the surface.
- In a large bowl add milk and yeast mixture, egg and vanilla and whisk together.
- In a medium bowl add flour, sugar and salt and whisk together. Add the flour mixture to the milk mixture in the bowl and mix together. When the dough starts to come together add butter piece by piece to the dough as it’s being mixed.
- When the dough comes together as a smooth ball that pulls away from the sides of the bowl, roll it out onto a floured surface and knead for about 5 minutes until soft and shiny. If using a stand mixer with a dough hook, mix the dough on low to medium low for about 5 minutes. Place dough in a large oiled bowl and cover with plastic wrap and allow to sit in a warm spot for about an hour or until it doubles in size.
- Prepare a 11x13” baking pan with butter along all sides and bottom of the pan.
- When dough has risen, punch down and roll out onto a lightly floured surface. Roll out into a rectangle that is about 10x15”. Spread extra soft butter over the surface leaving about 1” of the far long edge with no butter.
- In a medium bowl add strawberry preserves, lemon juice and cinnamon and mix together. Spread mixture over the butter on dough, again leaving about 1” of the far edge of the dough bare. Add sliced strawberries evenly over the preserves.
- Starting from the long edge, begin rolling the dough tightly by stretching the dough a little while rolling. When you reach the far bare edge pinch and press the bare edge to the bare outside of the dough trying to seal the edge. Push the ends of the roll towards the center so your roll is even all the way across.
- Cut the dough with a serrated knife or use dental floss into 12 equal rolls. Place each roll in the prepared baking pan, leaving space in between each roll. Cover the pan with plastic wrap and allow the rolls to proof for about 30 minutes. Preheat the oven to 375 degrees when the rolls are proofed for about 25 minutes.
- Place the rolls in the oven and bake for about 25-30 minutes. Remove from the oven and allow to cool for about 10 minutes. Make glaze by adding powdered sugar, freeze dried strawberries and lemon juice in a small bowl and whisking until smooth. Pour over rolls when the top feels cool. Enjoy!
Nutrition Information
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Calories
378kcal
(19%)
Carbohydrates
61g
(20%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
46mg
(15%)
Sodium
209mg
(9%)
Potassium
187mg
(5%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
409IU
(8%)
Vitamin C
74mg
(82%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 209mg | 9% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 74mg | 82% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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