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Strawberry Cinnamon Rolls with Strawberry Jam Frosting Recipe

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3.9 from 2 reviews

Delight in these homemade Strawberry Cinnamon Rolls featuring a luscious strawberry filling combined with a classic cinnamon sugar butter spread, all rolled into a soft, tender dough made using the traditional tangzhong method for extra fluffiness. Finished with a decadent cream cheese frosting swirled with reserved strawberry jam, these rolls are perfect for a special breakfast or dessert treat.

Ingredients

Strawberry Filling

  • 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)

Tangzhong

  • 2/3 cup water
  • 1/4 cup bread flour

Dough

  • 3 2/3 cups bread flour (see notes for measuring)
  • 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 (prepared above)
  • 8 tablespoons unsalted butter (room temperature)

Brown Sugar Cinnamon Filling

  • 1/2 cup unsalted butter (room temperature)
  • 2/3 cup light brown sugar (packed)
  • 1 teaspoon ground cinnamon

Cream Cheese Frosting

  • 6 tablespoons unsalted butter (room temperature)
  • 4 ounces cold cream cheese
  • 1 cup powdered sugar
  • 2 tablespoons reserved strawberry jam (from filling)
  • 1 tablespoon heavy cream

Instructions

  1. Make the Strawberry Filling: Cook the strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Use a potato masher or the back of a wooden spoon to mash the berries as they cook. When the mixture begins to thicken, whisk together cornstarch and water, then stir into the berries. Continue cooking for 2-4 minutes until thick and paste-like. Stir in strawberry extract if using, transfer to a bowl, and allow to cool. Reserve 2 tablespoons separately for the frosting.
  2. Prepare the Tangzhong: In a small saucepan, whisk water and bread flour together. Cook over medium heat, whisking constantly for 4-5 minutes until a thick, paste-like slurry forms. Transfer to a bowl and let cool before use.
  3. Make the Cinnamon Roll Dough: In the bowl of a stand mixer, combine 3 2/3 cups flour, sugar, yeast, and salt. Add cream, milk, egg, and tangzhong paste. Using the dough hook on low speed, knead for 2 minutes until the dough starts to form a rough ball.
  4. Incorporate Butter into Dough: With the mixer still on low, add softened butter one tablespoon at a time, ensuring each is fully mixed before adding more. Once all butter is incorporated, continue kneading for 12 more minutes until the dough becomes smooth and elastic. Set aside while preparing the filling.
  5. Prepare the Brown Sugar Filling: In a large bowl, combine softened butter, brown sugar, and ground cinnamon with a spoon until smooth and creamy.
  6. Shape the Rolls: Line a 9×13 inch metal baking pan with parchment paper. On a lightly floured surface, roll the dough into a 21×15 inch rectangle. Evenly spread the brown sugar cinnamon filling across the dough, then layer the strawberry jam filling on top.
  7. Cut and Roll: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you tightly and place them seam side down into the prepared baking pan.
  8. Proof the Rolls: Cover the pan with plastic wrap and let the rolls rise at room temperature for 1-2 hours or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  9. Bake: Bake the rolls for 30-40 minutes or until the center roll’s internal temperature reaches 185°F, indicating they are fully cooked through.
  10. Make the Cream Cheese Frosting: While the rolls are baking, combine softened cream cheese and butter in a stand mixer bowl. Beat until smooth and lump-free. Gradually add powdered sugar and mix on low until the frosting is light and fluffy. Finally, blend in heavy cream and the reserved 2 tablespoons of strawberry jam for a burst of fruity flavor.

Notes

  • Measure bread flour by spooning it into the measuring cup and leveling off for accuracy.
  • Tangzhong is a cooked flour-water paste that helps make the dough soft and fluffy.
  • Make sure all wet ingredients and butter are at room temperature to ensure even mixing and dough development.
  • Internal temperature of 185°F ensures the rolls are fully baked and tender.
  • Optional strawberry extract enhances the fruit flavor but can be omitted if unavailable.
  • These rolls can be stored in an airtight container and reheated gently for best texture.

Find it online: https://bitezly.com/strawberry-cinnamon-rolls-with-strawberry-jam-frosting-recipe/