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Strawberry Shortcake Cinnamon Rolls Recipe

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These Strawberry Shortcake Cinnamon Rolls combine the classic cinnamon roll with a fresh strawberry twist. Fluffy yeast dough is filled with strawberry jam, fresh strawberries, and cinnamon, then baked to golden perfection and topped with a smooth vanilla icing and fresh berries. Perfect for a special brunch or dessert treat.

  • Author: Emma
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dough

  • 1/4 oz active dry yeast (2 1/4 tsp total)
  • 1/2 cup granulated sugar (plus 1 tsp)
  • 1/4 cup warm water (about 115°F)
  • 4 cups all-purpose flour (plus more for rolling)
  • 6 tbsp unsalted butter (melted)
  • 1 cup whole milk (room temperature)
  • 1 large egg plus 1 egg yolk (room temperature)
  • 1 tsp salt

Filling

  • 2/3 cup strawberry jam
  • 1 cup strawberries (fresh and chopped into small bits)
  • 1 tbsp ground cinnamon
  • 4 tbsp unsalted butter (room temperature)

Topping

  • 3 cups confectioners sugar
  • 4–6 tbsp whole milk
  • 1 tsp pure vanilla extract
  • Sliced strawberries for garnish

Instructions

  1. Activate Yeast: In a small bowl, combine active dry yeast and 1/2 cup sugar. Stir in warm water (about 115°F) and let sit for 10 minutes until a 2-inch foam head appears, indicating the yeast is active.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, add 2 cups all-purpose flour, 1 tsp salt, and remaining sugar. Mix on low for 30 seconds to combine evenly.
  3. Add Wet Ingredients: Pour in milk, melted butter, yeast mixture, and eggs. Mix on low speed until ingredients start to come together, about 1 minute.
  4. Add Remaining Flour: Add the remaining 2 cups of flour to the mixer and mix on medium until all flour is absorbed and the dough starts forming, approximately 2 minutes.
  5. Knead Dough: Increase mixer speed to medium-high and knead the dough for 7-8 minutes until a taut, smooth ball forms, and the sides and bottom of the bowl are clean.
  6. First Rise: Remove dough from mixer, shape into a ball, place into a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
  7. Prepare Pan: Grease a 9x12x3 inch baking pan with nonstick spray.
  8. Chill Dough: After the dough has doubled, refrigerate it for 30 minutes to chill and make it easier to roll.
  9. Roll Out Dough: On a lightly floured surface, roll dough into a 14×17 inch rectangle with the long edge facing you, taking care it doesn’t stick.
  10. Add Filling: Evenly spread strawberry jam over the dough. Arrange chopped strawberries evenly on top, then sprinkle with ground cinnamon.
  11. Roll Dough: Starting from the top edge, roll the dough tightly into a log, pinching the seam to seal. Position seam side down.
  12. Cut Rolls: Use unflavored dental floss to trim 1/2 inch from both ends of the roll, then cut into 9 even pieces. Place each cut side up in the prepared pan.
  13. Second Rise: Cover rolls with a clean towel or plastic wrap and let rise in a warm place for 40 minutes until nearly doubled and plump. Meanwhile preheat oven to 375°F.
  14. Bake Rolls: Bake the cinnamon rolls for 25-30 minutes until golden brown and fragrant. Remove from oven and cool for 20 minutes.
  15. Prepare Icing: While rolls cool, whisk melted butter, confectioners’ sugar, 4 tablespoons milk, and vanilla extract in a medium bowl. Add more milk if needed to reach desired consistency.
  16. Serve: Generously spread icing over warm cinnamon rolls. Garnish each roll with sliced strawberries and serve immediately for best taste.

Notes

  • Make sure the water used to activate yeast is warm but not hot, ideally around 115°F, to avoid killing the yeast.
  • Using fresh strawberries in the filling adds natural freshness and slight texture contrast.
  • Chilling the dough before rolling helps prevent the filling from becoming messy and makes rolling easier.
  • Using dental floss to cut rolls provides clean edges without squashing the dough.
  • For softer icing, add milk gradually to avoid a runny consistency.
  • These rolls are best enjoyed warm on the day they are made but can be stored covered and reheated gently.

Find it online: https://allcookedup.com/strawberry-shortcake-cinnamon-rolls-recipe/