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Strawberry Cinnamon Rolls

Saura Kline
Cinnamon rolls with a homemade strawberry jam!
Servings 14



  • 2 1/4 tsp dry active yeast
  • 1 cup milk
  • 1/2 cup sugar
  • 6 Tbsp. butter, soft
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour

Strawberry Jam

  • 1 lb. strawberries, cored
  • 3/4 cup sugar
  • 1 1/2 tsp pectin
  • 1 lemon, zest and juice

Cinnamon Sugar

  • 1 1/2 tsp cinnamon
  • 2 Tbsp. sugar

Strawberry Glaze

  • 2 cups powdered sugar
  • 1 Tbsp. corn syrup
  • 1 Tbsp. lemon juice
  • 1/4 of strawberry mixture
  • 2-4 Tbsp. milk


  • First start by making the jam. Quarter strawberries and put in a medium sauce pot. Add lemon juice/zest and turn on medium high heat.
  • In a separate bowl, combine pectin and sugar. Mix together. Add sugar/pectin mixture to strawberries. Once strawberries comes to a boil, lower heat and simmer until thick, about 30 minutes. Remove from heat and cool in a bowl.
  • To make the dough, first microwave the milk for 30-45 seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up.
  • Combine sugar, flour, and salt in a bowl and set aside.
  • Next, pour the yeast mixture in your mixing bowl and add half the flour. Mix on low with a paddle attachment. Add 1 egg.
  • Switch to the dough hook. Add remaining flour mixture and the second egg.
    Dough should look dry. Once second egg is combined, start adding bits of the butter a little at a time until thoroughly combined.
  • Continue to knead with dough hook for 3 minutes then remove from mixer and place in a large greased bowl. Cover with a damp towel or plastic wrap and place somewhere warm with no drafts or breezes.
  • Let this proof for 45 minutes. Dough should double in size.
  • Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”.
  • Spread ¾ of the strawberry jam over dough and leave ½” of the sides clean.
  • Mix together sugar and cinnamon and sprinkle over the strawberry filling.
  • Next, starting from the bottom, roll as tightly as you can until it is all rolled up.
    The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife.
  • Cut off 1 1/2“ pieces, you should get around 12-14. Place them in 2 cake pans, or on a cookie sheet to proof again.
  • Proof for 30 minutes in a warm area, no drafts, covered. Rolls with puff up, and that’s when you know to bake.
  • Preheat oven to 350 degrees F (176 degrees C).
  • Bake for about 20-25 minutes, or until golden brown on the sides.
  • While the rolls are baking, make the glaze.
    Combine all the ingredients in a mixer fitted with a paddle attachment and mix on low until it comes together.
  • When rolls come out of the oven, spoon over filling and let it seep into each corner and crack. Let it cool, serve immediately or you can chill and reheat!