Best 4 Strawberry Filled Cinnamon Rolls Recipes

STRAWBERRY CINNAMON ROLLS

Steps:

• Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm.
• In a large bowl combine 2 1/4 cup flour, yeast, sugar, and salt. Mix well.
• Stir in egg and 1/4 cup of water. Mix well. Now stir in the milk mixture until dough forms.
• Stir in another cup of flour. When dough comes together, flip it onto a lightly floured surface and knead until smooth.
• Return the dough ball to the bowl, cover with a damp towel, and let rest for 10 minutes.
• Roll out dough into a 15x10 inch rectangle. Spread the strawberry jam all over the dough. Sprinkle with cinnamon. Then evenly cover with the chopped strawberries.
• Roll up the dough and pinch the seam to seal. Cut into 12 equal size rolls.
• Place rolls cut side up in a greased 11x13 baking dish. Cover and let rise until doubled (30 mins). While waiting, Preheat oven to 375 degrees F.
• Bake in the preheated oven for 30 minutes or until golden brown.

STRAWBERRY-FILLED CINNAMON ROLLS

Steps:

• Mix warm water and yeast for rolls together in a small bowl until dissolved. Let sit until bubbly, about 10 minutes.
• Meanwhile, combine butter, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add hot water and whisk until butter is melted. Allow to cool for a few minutes, then mix in egg. Mix in yeast mixture, followed by 2 cups flour, mixing on high speed with the whisk attachment. Change to the dough hook attachment, add remaining flour, and mix until a nice ball of dough forms.
• Place dough into an oiled bowl, cover with plastic wrap, and let rise until doubled in size, 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out dough on a lightly floured surface into a 1/2-inch thick rectangle.
• Mix melted butter and jam for filling together in a small bowl. Spread evenly over dough and sprinkle with sugar and cinnamon. Roll dough and pinch edges to seal. Cut into 12 equal rolls and place on a cookie sheet.
• Bake in the preheated oven until golden brown and firm to the touch when pressed gently in the center, about 20 minutes.
• While the rolls are baking, combine softened butter, milk, jam, and vanilla extract for frosting in a large bowl; beat until creamy. Gradually add powdered sugar, mixing until smooth. Add frosting with a pastry brush to warm cinnamon rolls.

STRAWBERRY CINNAMON ROLLS

Steps:

• Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
• Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
• Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
• Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
• While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

STRAWBERRY SWEET ROLLS RECIPE BY TASTY

Steps:

• Generously grease a 9-inch (23 cm) cast iron or cake pan.
• In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
• Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• Preheat oven to 325˚F (160˚C).
• After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, about ½ cup (60 grams), until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (12 mm) thick.
• In a small bowl combine the strawberry preserves and butter, stir to combine.
• Spread the filling mixture evenly over the rolled out dough, leave about 1½ inches (4 cm) from the edge.
• Starting from the bottom roll the dough upward, being careful not to squeeze the filling out.
• With a knife cut the rolled dough into 8 pieces.
• Place strawberry roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The strawberry rolls should expand to the edges of the pan during this time.
• Bake for 45 minutes. Cover the rolls with foil to prevent the outside from burning, and bake for an additional 35 minutes.
• While the strawberry rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
• Remove the strawberry rolls from the oven and let cool in the pan for at least 20 minutes. Once cool, drizzle frosting over the rolls before serving.
• Enjoy!