When I first developed this recipe for strawberry shortcake cinnamon rolls, Harmony legit at 2 back to back. I paid for that sugar high later let me tell ya but I get it. They are seriously so good y’all. I nailed that soft pillowy dough like nobody’s business. But I layered in fresh strawberries, a little fruity jam and cinnamon and topped it with a vanilla frosting that seeps into the warm dough. I just don’t think you will know what to do after you try these.
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How to Make Strawberry Shortcake Cinnamon Rolls
Step 1: In a small bowl, mix yeast, sugar, and warm water. Let sit 10 minutes until foamy. In a stand mixer with dough hook, combine 2 cups flour, sugar, and salt. Add milk, melted butter, eggs, and yeast mixture. Mix on low 1 minute, then add remaining 2 cups flour. Mix on medium until combined, then medium-high for 7–8 minutes until a smooth dough forms. Shape into a ball, place in a greased bowl, cover, and let rise 1 hour until doubled.
Spray a 9x12x3 pan with nonstick spray.
Step 2: Chill dough 30 minutes, then roll into a 14×17-inch rectangle on a floured surface with the long side facing you. Work quickly to keep the dough chilled. Spread the strawberry jam over the dough evenly. Evenly arrange the strawberries over the jam and sprinkle with the cinnamon.
Step 3: Starting from the top, quickly roll your dough into a log. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
Cover the pan with a clean kitchen towel and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375F.
Step 4: Bake until golden brown and the smell fills the house, 25-30 minutes. Remove from the oven and let cool for 20 minutes. In a medium bowl, whisk together the melted butter, confectioners’ sugar, 4 tablespoons of milk and vanilla extract. Start with 4 tablespoons of milk and add more as needed to thin it to your liking. Generously spread over the cooled cinnamon rolls, top each roll with a couple sliced berries and serve.
Strawberry Shortcake Cinnamon Rolls Recipe
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Ingredients
For the 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 115F
- 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
For the Filling
- 2/3 cup strawberry jam
- 1 cup strawberries fresh and chopped in small bits
- 1 tbsp ground cinnamon
For the Topping
- 4 tbsp unsalted butter room temperature
- 3 cups confectioners sugar
- 4-6 tbsp whole milk
- 1 tsp pure vanilla extract
- Sliced strawberries for garnish
Instructions
For the Dough
- In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
- Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
- Add in milk, melted butter, yeast mixture, and eggs, and mix on low until ingredients start to come together, about 1 minute.
- Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
- Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.
- Prepare a 9x12x3 pan by spraying the bottom and sides with nonstick baking spray.
- Once your dough has doubled in size, chill in refrigerator for 30 minutes.
- At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
For the Filling
- Spread the strawberry jam over the dough evenly. Evenly arrange the strawberries over the jam and sprinkle with the cinnamon.
- Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
- Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
- Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375F.
- Bake until golden brown and the smell fills the house, 25-30 minutes. Remove from the oven and let cool for 20 minutes.
For the Topping
- While the rolls cool, work on the icing.
- In a medium bowl, whisk together the melted butter, confectioners' sugar, 4 tablespoons of milk and vanilla extract. Start with 4 tablespoons of milk and add more as needed to thin it to your liking. Generously spread over the cooled cinnamon rolls, top each roll with a couple sliced berries and serve. Best enjoyed warm!
Notes
Storage
- Room temperature: Strawberry Shortcake Cinnamon Rolls can be stored for 2-3 days at room temperature. Just keep them in a sealed container.
- Refrigerator: If you can’t eat them within the first few days, store them in an airtight container in the fridge for up to 7 days.
- Freezer: Wrap the cinnamon buns in plastic wrap or aluminum foil, and keep them in a freezer-safe bag or container. You can store them for up to 3-4 months this way.
- Reheating: Thaw your cinnamon rolls in the fridge overnight. To warm them again, heat them in the microwave in 15-second intervals. Alternatively, you can heat them in the oven or toaster oven for 2-3 minutes at 250 degrees F.
Nutrition
Recipe Tips
- Use the right yeast: I use rapid rise so it speeds up the process.
- Knead properly: This will help them turn out lighter and fluffier in the end.
- Golden brown: Keep your eye on the cinnamon rolls while they bake, and look for a light golden brown color. White means they’re still undercooked, but dark means they’ll taste burnt.
More Cinnamon Roll Recipes
- Lemon Cinnamon Rolls
- Lazy Chai Cinnamon Rolls
- Cinnamon Roll Biscuits
- Bourbon Pecan Sticky Buns
- Cinnamon Roll Monkey Bread
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email Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Oh man…..how delicious are these?! Moist, fluffy, the perfect amount of strawberries – they were a huge hit!
These are so good! The strawberries are so perfect with the classic cinnamon roll flavor. I would give these 10 stars if I could!
These are simply fantastic. I am going to make them for the weekend street party.
Love this flavorful and delicious strawberry cinnamon roll.
These cinnamon rolls are gorgeous! I’ve never tried strawberry cinnamon rolls before, but now I clearly need to! YUM!
Omg…these looks absolutely amazing and incredibly delicious. Love it!