Strawberry Cinnamon Rolls
These soft and sticky strawberry cinnamon rolls are an epic strawberry filled brunch treat! Buttery rich and fluffy brioche dough with a homemade strawberry jam, cinnamon and cardamom filling. All topped off with a glossy vanilla bean cream cheese glaze and fresh strawberries.
Equipment
- 8" square baking tray
- stand mixer fitted with a dough hook
Ingredients
Ingredients for Strawberry Jam
- 8 oz strawberries fresh or frozen, roughly chopped
- 2 tablespoon granulated sugar or caster sugar
- 1 tablespoon lemon juice roughly the juice from one lemon
Ingredients for the Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F
- 2¼ teaspoon dry active yeast (usually a standard sized packet)
- 1 tablespoon granulated sugar or caster sugar, divided into 1 teaspoon and 3 teaspoons
- 1 teaspoon salt
- 1 cup all purpose flour or plain flour
- ¾ cup bread flour
- 3 large eggs ideally at room temperature, one of the eggs divided into yolk and white
- ½ cup unsalted butter softened at room temperature and cut into small pieces
Ingredients for the Filling
- ¾ cup strawberry jam from the recipe included here
- 6 tablespoon unsalted butter softened at room temperature
- ¼ cup granulated sugar or caster sugar
- 2 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
Ingredients for the Vanilla Bean Cream Cheese Frosting
- 1 cup powdered sugar or icing sugar, this doesn't normally need to be sifted for this recipe
- 1 teaspoon vanilla bean paste
- ¼ cup soft spreadable cream cheese
- fresh strawberries sliced for decoration (optional)
Instructions
Instructions for the Strawberry Jam
- Place the chopped strawberries in a small saucepan, along with the sugar and the lemon juice. Cook over a medium heat, stirring occasionally until the sugar melts.
- Once the sugar has melted, allow the jam to come to a boil and continue cooking, stirring occasionally until the sauce has thickened. This usually takes about 20 minutes. (see note)
- When the jam has thickened, remove this from the stove and pour into a heatproof bowl to allow to cool completely. (see note)
Instructions for the Dough
- Begin by greasing a mixing bowl with some butter or flavorless oil and setting this aside.
- Sprinkle the dry active yeast and 1 teaspoon of the sugar into your warmed milk. Stir this and set aside for about 10 minutes to allow the yeast to activate.
- Meanwhile, in the bowl of a stand mixer fitted with a dough hook, stir together your flours, remaining sugar and salt.
- When the yeast is ready, add this to the flour mixture, immediately followed by two whole eggs and one egg white. Reserve the remaining yolk for an egg wash when baking.
- Knead the dough with the mixer on a low setting for about 15 minutes until it has formed a sticky dough that is showing signs of pulling itself away from the sides of the bowl.
- After 15 minutes, with the mixer still on a low setting, add your butter a couple of small bits at a time.
- Once these have all been added, continue kneading for another 15 minutes still on a low setting, until the dough is again pulling itself from the sides of the bowl.
Notes
Since this jam does not need to set, there is no need to check the temperature here. You're simply looking for a well thickened sauce. If this is too runny, it many be too much liquid for your rolls and will make assembling them more difficult. This is a similar process to my the homemade peach jam in my Peach Cinnamon Rolls.
You need to make this jam several hours before you intend to add it to your rolls. I recommend making it the night before (while you're kneading your dough) at the latest to ensure it has plenty of time to cool. You can make it a couple of days in advance to get a head start. Keep it in the refrigerator until needed.
Nutrition
Calories: 396kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 109mgSodium: 306mgPotassium: 121mgFiber: 2gSugar: 25gVitamin A: 728IUVitamin C: 16mgCalcium: 41mgIron: 1mg
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