Ingredients
Scale
For Cinnamon Roll Dough:
- 1 cup warm milk
- 1 packet (8 grams) instant dry yeast
- 2 large eggs
- 3 tablespoons (38 grams) unsalted butter, melted but not hot
- 4½ cups (540 grams) all-purpose flour
- 1 teaspoon salt
- ½ cup (99 grams) granulated sugar
Homemade Strawberry Jam:
- 1½ cups (250 grams) strawberries
- Juice of ½ lemon
- 3 tablespoons (37 grams) granulated sugar
- 1½ teaspoons cornstarch
- 2 teaspoons water
For Cinnamon Roll Filling:
- 1 stick (113 grams) unsalted butter, softened
- 1 cup (213 grams) light brown sugar, packed
- 2 tablespoons ground cinnamon
For Vanilla Glaze:
- 1 cup (113 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons milk
Instructions
- Heat milk until warm to the touch (not hot) and pour into the bowl of a stand mixer. Sprinkle in the dry yeast and let sit for about 5 minutes to activate.
- Add the eggs, butter, salt, sugar, and flour. Using the dough hook, mix on low until ingredients start to come together, then mix on medium speed for 5-7 minutes. The dough should be smooth but still sticky.
- Spray a large bowl with non-stick spray and turn the dough out into it. Cover with a towel, set in a warm place, and allow to rise for about 30 minutes until doubled in size.
- For the strawberry jam, combine strawberries, sugar, and lemon juice in a small saucepan over medium-low heat. Use a fork to mash the strawberries as best you can.
- Turn the heat up to medium and cook for about 5 minutes, until the strawberries have formed a sauce.
- Mix cornstarch and water in a small bowl, ensuring there are no lumps. Pour this slurry into the strawberry mixture and stir to combine.
- Bring the jam to a low boil for about a minute until thick enough to coat the back of a spatula. Remove from heat and allow to cool completely.
- For the cinnamon filling, combine softened butter, brown sugar, and cinnamon in a medium bowl and mix until fully combined.
- Line a 12-inch cast-iron pan or similar-sized baking dish with parchment paper or spray with non-stick spray.
- When the dough has doubled, sprinkle a clean surface with flour. Turn the dough out and roll into a rectangle about 12×15 inches.
- Dust off any excess flour and spread the cinnamon-sugar filling out to the edges of the dough.
- Spread about half of the cooled strawberry jam over the cinnamon-sugar filling in a thin layer.
- Starting on one of the long edges, tightly roll the dough up, dusting any excess flour off as you go.
- Using a sharp knife, cut the roll into 12 pieces and place in the prepared pan. If they start to unravel a bit, just push them back into place.
- Spread the extra jam on top of the cinnamon rolls.
- Preheat the oven to 375°F. Cover the rolls with a kitchen towel and allow them to rise for 20 minutes until doubled in size.
- Once risen, bake for 17-20 minutes until browned and centers are cooked through.
- Remove from oven and allow to cool slightly before icing.
- For the vanilla glaze, combine all ingredients in a small bowl and whisk until smooth. Adjust consistency with more milk or powdered sugar as needed.
- When the cinnamon rolls have cooled slightly, drizzle the vanilla glaze over them and serve.
Notes
- Make sure your milk is warm, not hot, or you’ll kill the yeast.
- Let the dough rise in a warm, draft-free spot for best results.
- Don’t overfill with strawberry jam or it will leak out during rolling.
- Use dental floss instead of a knife for cleaner cuts through the roll.
- These Strawberry Cinnamon Rolls are best served warm and fresh from the oven!
- For make-ahead rolls, refrigerate after cutting and let come to room temperature before baking.
- Prep Time: 30 minutes
- Additional Time: 55 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 446 kcal
- Sugar: 29 g
- Sodium: 110 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 62 mg