• Grace Grogan

Strawberry Cinnamon Sweet Rolls

Updated: Jul 12

Strawberries and cinnamon? That's probably an odd combination that most of you have never heard of. And until one day when I ran out of butter and didn't want to head to the store, I hadn't either. When the absence of butter couldn't stop my baking adventures for the day, I instead started going through my refrigerator and pantry looking for something to stuff my dough with. I came across some strawberries and some strawberry jam in the fridge, and I was off to the races! This recipe is relatively easy, fun, and VERY delicious. Trust me, once you make these sweet rolls, you may have to reconsider your relationship with regular cinnamon rolls. Happy baking!



Ingredients:


For the dough:

-1/3 cup warm milk (use whole or 2%, heated to around 110 degrees Fahrenheit)

-1 heaping teaspoon active dry yeast

-3 tbsp granulated sugar

-1 egg

-2 tbsp melted butter

-1 1/2 cups bread flour, plus more for dusting

-1 pinch salt


For the filling:

- 1/2 cup strawberry jam

-1 cup thinly sliced stawberries ( around 6 to 8)

- 1 to 2 tbsp cinnamon, for sprinkling on top


For the Cream cheese Icing:

- 1 1/2 cups powdered sugar

- 2oz cream cheese, softened

- 2 tsp vanilla extract

- 1/4 cup milk



Directions:

For the Dough:

  1. Make sure your milk is at the proper temperature (to your best estimate, which is easily achievable by microwaving cold milk for 30-40 seconds!) Sprinkle yeast and a pinch of the sugar on top. Whisk briefly with a fork and let sit for 5 minutes, or until yeast is activated and frothy on top.

  2. In a stand mixer fitted with a dough hook, mix flour, salt, and the rest of the sugar. With the mixer still running, add in the yeast mixture, egg, and melted butter. After loosely combined, scrape down the bowl and let it run for 5 minutes more, until a workable dough forms. (test this by poking the dough 1 inch deep with your finger, the dough should "bounce back" slowly (within 1-2 seconds)). Set the dough in a well-oiled bowl, cover in plastic wrap, and set in a warm area of the house/kitchen. Let it sit until it has doubled in size ( about 1.5 hours).

  3. After the dough has proofed, roll it out into a large rectangle that is 1/4 inch (3/4cm) thick on a well-floured surface. Spread the 1/2 cup of strawberry jam over the entire surface of the dough, making sure to get the edges. Evenly sprinkle the cinnamon over the entire surface area. place strawberry slices on top, also evenly distributed.

  4. Roll and cut the dough. Turn the rectangle so that one of the long sides is closest to you. Begin rolling the dough into a cylinder, rolling it tightly and away from you. After each turn, bring the dough back to you until it is neatly rolled up. Cut this rolled cylinder into 1 inch thick smaller cylinders. Place these cut rolls into a 9x13 inch pan with the swirl facing up. Cover with plastic wrap and let proof in a warm area for 1 hour.

  5. While the final proof is happening, preheat your oven to 350 degrees Fahrenheit. When the rolls are done proofing, lightly brush them with 1 beaten egg and 2 tbsp water (to make an egg wash) over the top. Bake for 20-30 minutes, or until the rolls are a deep golden brown.

  6. During the baking time, prepare your icing. In a medium-sized bowl, cream together the cream cheese and vanilla. Mix in the milk and powdered sugar. Mix for 2 minute, until its well combined. Immediately after the rolls are done baking, top evenly with the icing. This allows the icing to soak into the rolls fir an even better flavor. Let cool for 5-10 minutes.

  7. Serve and enjoy!!


Notes:

- this recipe makes around 20 rolls, depending on how thin you roll your dough/if you mix it correctly/etc.

- I hope you enjoy this recipe! It remains one of my favorites to this day!!

- For any questions, comments, or concern, feel free to message me on Instagra! @graces_messy_kitchen (:

- HAPPY BAKING!! (:

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