Description
Delicious homemade cinnamon rolls filled with strawberry jam and fresh strawberries.
Ingredients
Scale
- 2 teaspoons corn starch
- 1 Tablespoon cold water
- 1 cup (150 g) chopped strawberries
- 3 Tablespoons (36 g) granulated sugar
- 2 teaspoons lemon juice
- 1 cup (240 ml) whole milk
- ½ cup (100 g) granulated sugar (divided)
- 2 ¼ teaspoons instant yeast
- 4 ½ cups (540 g) all purpose flour (spooned and leveled)
- 1 teaspoon fine sea salt
- 6 tablespoons (85 g) unsalted butter, softened
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ½ cup strawberry jam
- 1 cup fresh strawberries (chopped)
- 1 cup (113 g) powdered sugar
- 2 tablespoons cream cheese (softened)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Optional: 1-2 Tablespoons strawberry jam
Instructions
- In a small bowl, whisk together the cornstarch and cold water until the cornstarch dissolves.
- In a saucepan, combine the cornstarch/water mixture, chopped strawberries, granulated sugar, and lemon juice.
- Bring to a boil and let simmer over medium heat for 10 to 15 minutes until strawberries have broken down and the mixture thickens to a jam-like consistency. Stir continuously to avoid burning.
- Once thickened, remove from heat and let cool. Store in the fridge and bring back to room temperature before using.
- In a stand mixer, stir together the warmed milk, instant yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until foamy.
- In the mixer with a paddle attachment, add in the rest of the sugar, flour, salt, eggs, butter, and vanilla. Stir to combine until a shaggy dough forms.
- Fit the mixer with a dough hook attachment and knead at medium speed for 6-8 minutes. If the dough is sticky, add more flour a little at a time. If kneading by hand, knead on a floured surface for 8-10 minutes.
- Let the dough rise in a greased bowl, covered, until doubled in size, about 1 to 1 1/2 hours.
- Roll out the dough into an 18×12 inch rectangle on a floured surface.
- Spread the jam over the dough, leaving a ½-inch border. Sprinkle diced strawberries on top.
- Starting from the long edge, roll the dough tightly into a log and pinch to seal. Cut into 12 equal rolls.
- Place rolls spiral side up in a greased 9”x13” baking dish and let rise in a warm place for 45 minutes.
- Preheat the oven to 350°F (177°C). Bake rolls for 30-35 minutes until golden brown. Let cool for about 20 minutes.
- In a stand mixer, mix powdered sugar, cream cheese, heavy cream, and vanilla extract until combined. Stir in jam if using.
- Spread half of the icing on the warm rolls, then the rest once cooled.
Notes
- Make the strawberry filling up to 3 days in advance.
- Ensure the dough remains slightly sticky for best texture.
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg