Strawberry cinnamon rolls are a pillowy soft sweet dough filled with a homemade strawberry jam and topped with a strawberry lemon buttercream frosting.
These strawberry cinnamon rolls taste like summer to me. They're filled with the sweet and vibrant taste of strawberries with the perfect hint of tart lemon coming through.
If you're looking for other cinnamon rolls to try you should try my Mom's famous cinnamon rolls, apple pie cinnamon rolls, or oreo cinnamon rolls.
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Why You Will Love These
MOIST & SOFT: These rolls practically melt in your mouth.
SO FLAVORFUL: The strawberries and lemon brings on such a light and sweet summer vibe.
CAN PREPARE AHEAD: I have overnight instructions in the notes if you need to make these beforehand.
Ingredient Notes
- Strawberries: You can use fresh or frozen. If using frozen you'll want to thaw them first so that you can mash them before starting to cook.
- Cornstarch: Mixing it with the water will help so that it doesn't clump up when you add it to the jam. This is used to help thicken it.
- Milk: I use 2% usually, but have even used water in a pinch and it worked just fine.
- Yeast: I always use active dry.
- Eggs: Make sure they are room temperature.
- Butter: Make sure it's soft.
- Flour: Bread flour or all-purpose is great. I have never tried with wheat or gluten free.
Step By Step Instructions
Start with the Strawberry Jam
Step 1: To make filling, add mashed strawberries to a medium saucepan then add brown sugar, lemon zest, lemon juice, vanilla and salt. Cook over medium heat for about 15 minutes until very thick.
Step 2: In a separate bowl mix together the cornstarch and water. Once jam is thick add the cornstarch mixture and continue to cook for a few more minutes. You want the jam to be like a paste. Remove from heat and cool. Place in an airtight container and stick in the fridge until ready to use. This makes about ⅔ cup of thick jam when done cooking and setting up.
Now Let's make the Cinnamon Rolls
Step 1: Pour warm milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly. Add butter and eggs and mix together again. Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
Step 2: Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
Step 3: Place dough in greased bowl, cover with a cloth and let rise until doubled in size, about 1½ hours.
Step 4: Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18.
Step 5: Remove strawberry jam filling from the fridge and take 1 tablespoon out to save for the frosting. Spread the rest of the jam evenly all over the rolled out dough, leaving about 1 inch on the the long end uncovered.
Step 6: Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together. Cut the dough into 12 rolls total. I like to make little marking first to help make sure they are all about the same size.
Step 7: Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.
Step 8: Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
Step 9: Preheat oven to 375 F. Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
Make the Frosting
Step 1: Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or lemon juice or milk to get your desired consistency or flavor. We love lemon, so we added a bit more. Let rolls cool a bit before frosting or it will melt.
Overnight Option
After cutting and placing the rolls in the pan, cover in plastic wrap and place in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions. I love doing this to have fresh rolls the morning of a holiday.
FAQ
Yes, you will need about ⅔ cup of jam and can use whichever you prefer. I suggest chilling it before so that it is a little more firm.
You can tell if you're dough is done rising if when you lightly tough the dough with your finger, the dough springs back, then you know it is ready.
Usually if you have a problem with your rolls rising it is because you didn't activate your yeast. Make sure that your yeast is fresh and that it bubbles and is active.
Storing and Freezing
Strawberry cinnamon rolls can be stored in an airtight container at room temperature for 2-3 days while remaining fresh. Refrigerating them will make them dry out quicker. You can throw them in the microwave for about 10 seconds to "refresh" them if needed.
Freezing
You can freeze freshly baked cinnamon rolls in an airtight container for 3 months to keep fresh. I will individually wrap them in saran wrap and then pull them out one at a time when needed for a quick breakfast. You can also freeze the whole pan, just allow to come to room temperature before serving. I do this sometimes if I need to make them ahead of time for an event.
Other Popular Fruity Recipes To Try
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Strawberry Cinnamon Rolls
Ingredients
Strawberry Jam
- 2 cups strawberries, fresh or frozen and thawed mashed
- 3 tablespoon brown sugar
- zest of large lemon
- 2 teaspoon lemon juice
- 1 teaspoon vanilla
- ⅕ teaspoon salt
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Cinnamon Roll Dough
- ½ cup warm milk about 105-110 degrees
- ¼ cup granulated sugar
- 1 tablespoon yeast I use active dry yeast
- 2 large eggs room temp
- 6 tablespoon butter softened
- ¾ teaspoon salt
- 2½-3 cups bread flour all-purpose can be used also
Strawberry Lemon Buttercream Frosting
- 4 tablespoon butter softened
- 1 tablespoon strawberry jam
- 1 teaspoon vanilla
- 1½ cups powdered sugar
- 1 tablespoon lemon juice
- 1-2 tablespoon cream or milk depending on how much you need
- pinch of salt
Instructions
Strawberry Jam
- To make filling, add mashed strawberries to a medium saucepan then add brown sugar, lemon zest, lemon juice, vanilla and salt. Cook over medium heat for about 15 minutes until very thick.
- In a separate bowl mix together the cornstarch and water. Once jam is thick add the cornstarch mixture and continue to cook for a few more minutes. You want the jam to be like a paste. Remove from heat and cool. Place in an airtight container and stick in the fridge until ready to use. This makes about ⅔ cup of thick jam when done cooking and setting up.
Cinnamon Rolls
- Pour warm milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly.
- Add butter and eggs and mix together again.
- Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
- Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
- Place dough in greased bowl, cover with a cloth and let rise until doubled in size, about 1½ hours.
- Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18.
- Remove strawberry jam filling from the fridge and take 1 tablespoon out to save for the frosting. Spread the rest of the jam evenly all over the rolled out dough, leaving about 1 inch on the the long end uncovered.
- Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.
- Cut the dough into 12 rolls total. I like to make little marking first to help make sure they are all about the same size.
- Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.
- Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
- Preheat oven to 375 F.
- Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
To make the frosting:
- Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or lemon juice or milk to get your desired consistency or flavor. We love lemon, so we added a bit more.
- Let rolls cool a bit before frosting or it will melt.
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