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Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls

Homemade cinnamon rolls loaded with fresh strawberries and sweet jam. These soft, fluffy rolls combine warm cinnamon with bright strawberry flavor for the perfect breakfast treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 12 rolls
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3/4 cup milk warmed to lukewarm
  • 1/3 cup margarine or butter softened
  • 3 1/4 cups all-purpose flour plus extra for kneading
  • 2 tsps instant yeast 1 packet, active dry works too
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 egg large, room temperature preferred
  • 1/4 cup water room temperature
For the Filling
  • 1 cup strawberry jam
  • 1/2 tsp cinnamon
  • 2 cups fresh strawberries sliced thin
For the Icing
  • 1 cup powdered sugar sifted
  • 1/4 tsp cinnamon optional
  • 1-2 tbsp milk adjust for consistency

Method
 

Prepare the Dough
  1. Heat milk in a small saucepan over medium heat until lukewarm (not hot). Add softened margarine or butter and stir until melted. Remove from heat and let cool slightly.
  2. In a large mixing bowl, combine 2 1/4 cups flour, yeast, sugar, and salt. Whisk to distribute evenly.
  3. Add the egg, water, and warm milk mixture to the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
  4. Gradually mix in the remaining 1 cup of flour until the dough pulls away from the bowl sides and is soft and slightly sticky.
Knead and Rest
  1. Turn dough onto a lightly floured surface and knead for 5 minutes, pushing away with the heel of your hand, folding back, and rotating until smooth and elastic.
  2. Place dough back in the bowl, cover with a damp kitchen towel, and let rest for 10 minutes.
Roll and Fill
  1. Turn the rested dough onto a floured surface and roll into a large rectangle.
  2. Spread strawberry jam evenly over the dough, edge to edge. Sprinkle cinnamon over the jam, then arrange sliced strawberries evenly across the surface.
  3. Starting from the longest side, carefully roll the dough into a tight log. Pinch the seam to seal.
  4. Using unflavored dental floss or a sharp knife, slice the log into 12 equal pieces (1 to 1.5 inches thick each).
Second Rise and Bake
  1. Arrange rolls cut-side up in a greased 11x13 inch baking dish, leaving space between them. Cover with a damp cloth and let rise for 30 minutes.
  2. Preheat oven to 375°F (190°C).
  3. Bake for 25-30 minutes until golden brown and rolls sound hollow when tapped.
Make Icing and Serve
  1. While rolls bake, whisk together powdered sugar, cinnamon, and 1 tablespoon milk in a small bowl. Add more milk if needed to reach drizzle consistency.
  2. Let rolls cool for 5 minutes, then drizzle icing generously over warm rolls. Serve immediately.

Notes

Make-Ahead: Assemble rolls the night before, cover tightly with plastic wrap, and refrigerate. In the morning, let sit at room temperature for 30 minutes before baking.
Storage: Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in microwave for 15-20 seconds.
Freezing: Freeze unbaked rolls in the pan wrapped tightly, or freeze baked rolls individually wrapped. Reheat frozen baked rolls in microwave for 30 seconds.
Dairy-Free: Substitute almond milk, oat milk, or coconut milk for regular milk and use dairy-free margarine.
Yeast Check: Always check yeast expiration date. If unsure, proof it first by mixing with warm water and a pinch of sugar for 5-10 minutes until foamy.