Strawberry Shortcake Cinnamon Rolls Recipe

Strawberry shortcake cinnamon rolls ready to serve in baking dish

5 from 6 votes

Strawberry Shortcake Cinnamon Rolls Recipe

These Strawberry Shortcake Cinnamon Rolls are made with soft, pillowy dough then filled with fresh strawberries and topped with decadent frosting, making each bite better than the last!

Prep Time1 25

Cook Time25

Proofing1 40

Total Time3 30

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 478kcal

Author: Jocelyn Delk Adams

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.

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