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Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls
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Soft, fluffy cinnamon rolls filled with a sweet homemade strawberry jam and classic cinnamon sugar, topped with a tangy 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. Cook the strawberries, 2 tablespoons brown sugar, and lemon juice over medium-high heat, stirring occasionally.
  2. Use a potato masher or the back of a wooden spoon to mash the berries as they cook.
  3. Whisk the 2 teaspoons cornstarch and 1 tablespoon water together in a small bowl.
  4. Stir the cornstarch mixture into the berries.
  5. Continue cooking until the jam is super thick and paste-like, about 2-4 minutes longer.
  6. Stir in the 1 teaspoon pure strawberry extract if using.
  7. Transfer the jam to a bowl and set aside to cool.
  8. Reserve 2 tablespoons of the cooled strawberry jam in a separate bowl for the frosting.
  9. In a small saucepan, whisk together 2/3 cup water and 1/4 cup bread flour for the tangzhong.
  10. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry.
  11. Scrape the tangzhong into a bowl and set it aside until ready to use.
  12. In a stand mixer bowl, mix 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt.
  13. Add 1/3 cup whole milk, 1/3 cup heavy cream, 1 large egg, and the prepared tangzhong to the bowl.
  14. Knead on low speed with the dough hook for 2 minutes, until the dough forms a rough ball.
  15. With the mixer running on low, add 8 tablespoons softened unsalted butter one tablespoon at a time.
  16. Let each tablespoon of butter fully incorporate before adding more.
  17. Continue kneading for an additional 12 minutes, until the dough appears smooth and elastic.
  18. Set the dough aside while you make the brown sugar filling.
  19. In a large bowl, combine 1/2 cup softened unsalted butter, 2/3 cup light brown sugar, and 1 teaspoon ground cinnamon.
  20. Mix with a spoon until smooth.
  21. Line a metal 9×13 baking pan with parchment paper.
  22. Roll out the dough on a lightly floured surface into a 21×15 inch rectangle.
  23. Spread the brown sugar filling across the entire surface of the dough.
  24. Then spread the cooled strawberry jam filling on top of the brown sugar layer.
  25. Use a pizza cutter to cut twelve 1 3/4-inch strips from the dough.
  26. Roll each strip away from you, forming a spiral.
  27. Place each rolled strip into the prepared baking pan.
  28. Cover the pan with plastic wrap and set it aside to rise for 1-2 hours, or until the rolls have doubled in size.
  29. Meanwhile, preheat the oven to 325°F (162°C).
  30. Bake for 30-40 minutes, or until the center roll's internal temperature reaches 185°F (85°C).
  31. While the rolls are baking, make the cream cheese frosting.
  32. In a stand mixer bowl, combine 6 tablespoons softened unsalted butter and 4 ounces cold cream cheese.
  33. Beat until smooth and lump-free.
  34. Mix in 1 cup powdered sugar.
  35. Beat on low speed until the frosting is light and fluffy.
  36. Mix in 1 tablespoon heavy cream and the 2 tablespoons reserved strawberry jam.
  37. Spread the frosting evenly over the warm baked rolls.

Notes

Always measure flour correctly, ideally by weight, or spoon into cup and level.
Ensure all dairy and egg are at room temperature for best dough results.
Don’t overbake; use a thermometer to check for 185°F (85°C) internal temperature.
Let the strawberry jam cool completely before spreading on the dough.

Find it online: https://theopenoven.com/strawberry-cinnamon-rolls-2/