Description
These soft and fluffy Strawberry Cinnamon Rolls are swirled with sweet strawberry jam and cinnamon, then finished with a gorgeous pink strawberry glaze. They’re perfect for brunch, breakfast, or any occasion that calls for a little homemade love and color!
Ingredients
Scale
- Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup whole milk (warm)
- ¼ cup unsalted butter (melted)
- 1 large egg
- ½ tsp salt
- Filling:
- ½ cup strawberry jam
- ¼ cup brown sugar
- 1 tbsp ground cinnamon
- Strawberry Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp strawberry puree (fresh or thawed frozen strawberries, blended)
- 1 –2 tsp milk (as needed for consistency)
- ½ tsp vanilla extract
Instructions
- Activate Yeast: In a bowl, combine warm milk and sugar, then stir in yeast. Let sit 5–10 minutes until foamy.
- Make Dough: Add melted butter, egg, and salt. Gradually mix in flour until dough forms. Knead for 6–8 minutes until smooth.
- First Rise: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll & Fill: On a floured surface, roll dough into a 16×12 inch rectangle. Spread jam evenly, then sprinkle with brown sugar and cinnamon.
- Shape Rolls: Roll tightly from the long edge. Cut into 12 even rolls using dental floss or a sharp knife.
- Second Rise: Place in a greased 9×13 inch pan. Cover and let rise for 30–40 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden and cooked through.
- Make Glaze: Whisk together powdered sugar, strawberry puree, milk, and vanilla until smooth.
- Glaze & Serve: Drizzle glaze over warm rolls and enjoy!
Notes
Use high-quality or homemade strawberry jam for best flavor.
Add chopped fresh strawberries inside the rolls for extra fruity bursts.
Can be prepped the night before and refrigerated; bake fresh in the morning.
Store at room temp for 2 days, refrigerated for up to 5, or freeze for longer storage.
For a dairy-free version, use plant-based butter and milk.