Description
Sweet and pillowy strawberry cinnamon rolls blend classic breakfast pastry with fruity freshness. Homemade rolls deliver warm comfort and delightful strawberry essence for weekend breakfast enjoyment.
Ingredients
Scale
- 1 cup (240g) strawberry preserves or jam
- ½ cup (75g) diced fresh strawberries
- 3 ½ cups (440g) all-purpose flour
- ¾ cup (180ml) warm milk (110°F/43°C)
- 1 large egg
- 1 packet (2 ¼ tsps) instant yeast
- ½ cup (100g) brown sugar
- 1 tbsp ground cinnamon
- 2 tbsps unsalted butter, softened
- ¼ cup (50g) granulated sugar
- ½ tsp salt
- ¼ cup (56g) unsalted butter, melted
- 1 cup (120g) powdered sugar
- 2 tbsps milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Dough Preparation: Combine flour, sugar, yeast, and salt in a large mixing bowl, ensuring thorough blending of dry ingredients.
- Liquid Integration: Pour warm milk, melted butter, and egg into the dry mixture, stirring until a cohesive dough forms.
- Kneading Process: Transfer dough to a floured surface, kneading vigorously by hand or with a stand mixer for 8-10 minutes until smooth and elastic.
- First Proofing: Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for approximately one hour until doubled in size.
- Flavor Layering: Roll out the proofed dough into a rectangular shape, generously spreading softened butter across the surface, then sprinkle with a mixture of cinnamon and sugar.
- Strawberry Incorporation: Distribute finely chopped strawberries evenly over the cinnamon-sugar layer, ensuring consistent coverage.
- Rolling and Cutting: Carefully roll the dough into a tight log, then slice into individual rolls using a sharp serrated knife.
- Second Proofing: Arrange rolls in a buttered baking dish, allowing space for expansion, and let rise for 30-45 minutes.
- Baking: Preheat the oven to the specified temperature, then bake the rolls until golden brown and fragrant, transforming them into delectable pastries.
Notes
- Flour Selection: Choose high-protein bread flour for better gluten development, ensuring a more elastic and tender dough texture.
- Temperature Matters: Use lukewarm milk (110-115°F) to activate yeast without killing it, creating optimal rising conditions for the dough.
- Strawberry Moisture Control: Pat chopped strawberries dry with paper towels to prevent excess liquid from making the rolls soggy during baking.
- Kneading Technique: Develop gluten by kneading until the dough becomes smooth and passes the windowpane test, indicating proper elasticity and structure.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg