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Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls
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These incredibly soft and fluffy cinnamon rolls are filled with homemade strawberry jam and a classic brown sugar cinnamon swirl, then topped with a tangy strawberry cream cheese frosting.

Ingredients

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  • 2 cups frozen or fresh strawberries
  • 2 tablespoons brown sugar packed
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 teaspoon pure strawberry extract optional
  • 2/3 cup water
  • 1/4 cup bread flour
  • 3 2/3 cups bread flour
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup whole milk room temperature
  • 1/3 cup heavy cream room temperature
  • 1 large egg room temperature
  • Tangzhong from recipe above
  • 8 tablespoons unsalted butter room temperature
  • 1/2 cup unsalted butter room temperature
  • 2/3 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter room temperature
  • 4 ounces cold cream cheese
  • 1 cup powdered sugar
  • 2 tablespoons reserved strawberry jam
  • 1 tablespoon heavy cream

Instructions

  1. Make the Strawberry Filling:
  2. Cook the strawberries, brown sugar, and lemon juice over medium-high heat.
  3. Stir occasionally while cooking.
  4. Use a potato masher or the back of a wooden spoon to mash the berries as they cook.
  5. Whisk the cornstarch and water together in a small bowl.
  6. Stir the cornstarch mixture into the berries when they start to thicken.
  7. Continue cooking until the jam is super thick and paste-like, about 2-4 minutes longer.
  8. Stir in the strawberry extract if using.
  9. Transfer the jam to a bowl and set aside to cool.
  10. Reserve 2 tablespoons of this jam in a separate bowl for the frosting.
  11. Make the Tangzhong:
  12. In a small saucepan, whisk together the water and flour.
  13. Cook over medium heat, whisking constantly, for 4-5 minutes.
  14. Cook until the mixture is a paste-like slurry.
  15. Scrape the tangzhong into a bowl and set it aside until ready to use.
  16. Make the Cinnamon Roll Dough:
  17. In a stand mixer bowl, combine the 3 2/3 cups bread flour, granulated sugar, instant yeast, and fine sea salt.
  18. Add the heavy cream, whole milk, large egg, and the prepared tangzhong to the bowl.
  19. Attach the dough hook to your stand mixer.
  20. Knead on low speed for 2 minutes, until the dough forms a rough ball.
  21. With the mixer running on low speed, add the 8 tablespoons of softened unsalted butter one tablespoon at a time.
  22. Allow each tablespoon of butter to fully incorporate into the dough before adding the next.
  23. Continue kneading for an additional 12 minutes, until the dough appears smooth and elastic.
  24. Set the dough aside while you make the filling.
  25. Make the Brown Sugar Cinnamon Filling:
  26. In a large bowl, combine the 1/2 cup unsalted butter, light brown sugar, and ground cinnamon.
  27. Mix with a spoon until smooth.
  28. Prepare the Pan:
  29. Line a metal 9×13 baking pan with parchment paper.
  30. Assemble the Rolls:
  31. On a lightly floured surface, roll out the dough into a 21×15 inch rectangle.
  32. Spread the brown sugar cinnamon filling evenly across the entire surface of the dough.
  33. Spread the cooled strawberry jam filling on top of the brown sugar filling.
  34. Use a pizza cutter to cut the dough into twelve 1 3/4-inch strips.
  35. Roll each strip away from you, starting from one end.
  36. Place each rolled strip into the prepared 9×13 baking pan.
  37. Proof the Rolls:
  38. Cover the pan with plastic wrap.
  39. Set the pan aside to rise for 1-2 hours, or until the rolls have doubled in size.
  40. Bake the Rolls:
  41. Meanwhile, preheat the oven to 325°F (162°C).
  42. Bake for 30-40 minutes.
  43. Bake until the internal temperature of the center roll reaches 185°F.
  44. Make the Strawberry Cream Cheese Frosting:
  45. While the rolls are baking, in a stand mixer bowl, combine the 6 tablespoons unsalted butter and cold cream cheese.
  46. Beat until smooth and lump-free.
  47. Mix in the powdered sugar.
  48. Continue beating on low speed until the frosting is light and fluffy.
  49. Mix in the 1 tablespoon heavy cream and the 2 tablespoons of reserved strawberry jam until well combined.
  50. Frost and Serve:
  51. Once the rolls are baked and slightly cooled, spread the strawberry cream cheese frosting generously over them.
  52. Serve warm.

Notes

Ensure all dairy and egg are at room temperature for best dough results.
Don’t skip the tangzhong; it makes the rolls incredibly soft and moist.
Use an instant-read thermometer to check for an internal temperature of 185°F.
Let the strawberry jam cool completely before spreading on the dough.

Find it online: https://timelesscrumb.com/strawberry-cinnamon-rolls/