I never really thought I was a big fan of cinnamon rolls until I started making different varieties. And then I was hooked. I've done pumpkin cinnamon rolls, apple pie cinnamon rolls, and now these strawberry cinnamon rolls. These are perfect when you want something that's a little more light and refreshing. 

These are also pretty simple to make after you take care of the dough (which isn't hard to do). Just use a good quality jam for the filling and doctor it up a bit with some cinnamon. Sprinkle on some fresh strawberries, roll it up, slice and bake it, and viola! Perfect breakfast! I'll be adding these to my list of weekend breakfasts, that's for sure! 
Strawberry Cinnamon Rolls Recipe
Makes 18 rolls
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For the dough
6 1/4 cups all purpose flour (794 g/28 ounces)
2 teaspoons salt
6 tablespoons sugar
5 teaspoons instant yeast
2 cups + 2 tablespoons lukewarm milk
1/2 cup vegetable oil

For the filling
1 1/2 cup strawberry jam
1 teaspoon cinnamon
4 cups sliced strawberries

For the glaze:
1 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon cinnamon
2-3 tablespoons milk

To make the dough, mix the yeast with the sugar and warm milk and let sit for about 5 minutes. Measure the flour into the bowl of your mixer, add in the yeast mixture and oil, and mix with the paddle until everything is incorporated. Add in the salt, switch to the dough hook, and mix on low speed until a smooth, tacky ball of dough forms. Transfer the dough to a greased bowl, cover it, and let it rise until doubled, about 1-2 hours.   

When the dough is almost done rising, stir together the jam and cinnamon. 

Preheat your oven to 350 degrees. 

To assemble the rolls, divide the dough in half. Roll it out on a floured surface into a long rectangle, about 15x25 inches or so. The dough will be thin. Spread half of the jam mixture onto each rectangle.  Sprinkle the strawberries on top. The berries won't cover the entire rectangle, but you want to make sure they're evenly spaced. Roll the dough up from the long side and then cut it into 2-inch pieces. Place the slices into greased cake pans, cut side down. Let sit for about 15 minutes to rise. Bake for 25-30 minutes until browned on top and cooked through. 

After the rolls have finished baking, make the glaze by combining the powdered sugar, cinnamon, and almond extract. Add the milk, 1 tablespoon at a time, until the glaze is a pourable consistency. Pour over the cinnamon rolls and serve.  

Dough recipe from Peter Reinhart's Artisan Breads Every Day
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Comments

03/04/2013 9:03am

These are absolutely beautiful, and I LOVE that you used strawberry jam! These are a lovely spring treat- thanks! :)

Reply
03/05/2013 3:24pm

Just saw them on FG and I've made quickie (non-yeast) cinn rolls using strawberry filling but need to try the real thing. So pretty!

Reply
03/05/2013 9:07pm

These look so amazing! I would totally make these with cream cheese frosting because that just sounds delicious :)

Reply
03/27/2013 2:06pm

These sound and look so good. And easy to do. I really need to get on the cinnamon roll bandwagon.

Reply
05/07/2013 11:56am

My mouth is watering just looking at these photos! Can't wait to take a shot at baking them!

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01/23/2014 7:49am

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