These strawberry cinnamon rolls came out so soft and delicious! I adapted the dough from the the delicious cinnamon roll recipe written by Divas Can cook to make these cinnamon rolls! Please, note there are some changes made to achieve that perfect strawberry taste in every bite. I promise these cinnamon strawberry rolls are worth every minute!Print
1/3 cup very warm water 110-115 degrees like a warm baby bottle
1 package active dry yeast 2 1/4 teaspoons
1/4 teaspoon sugar
1/2 cup sugar
1/3 cup buttermilk room temperature
1/2 cup whole milk room temperature
6 tablespoons butter melted
2 tablespoons canola oil
1 1/2 tablespoon vanilla extract
½ tablespoon butter extract
1/2 tablespoon strawberry extract OR 1 Teaspoon of strawberry oil
2 eggs slightly beaten
1 teaspoon salt
1 teaspoon baking powder
4 cups all-purpose flour sifted (may need more or less)
½ cup Heavy Whipping Cream (Warmed)
1 cup brown sugar
1 tablespoon cinnamon
1/2 cup butter melted
Strawberry CREAM CHEESE GLAZE
8 oz. cream cheese softened
1/2 cup butter melted
4-8 tablespoons milk may need more or less
3 cups sifted powdered sugar
1 teaspoon vanilla extract
2 teaspoon strawberry extract or ¼ tsp strawberry oil
2 pinches of salt optional
½ tbsp Lemon Juice
1lbs. of strawberries
1/4 cup of sugar or a bit more
1 tablespoons of cornstarch
A few drops of lemon juice
Pinch of salt
1. In a measuring cup stir together water, 1/4 teaspoon sugar, and yeast.
2. Let mixture sit for a few minutes until it is puffy and foamy.
3. Pour yeast mixture into a large bowl.
4. Add in 1/2 cup sugar, buttermilk, whole milk, melted butter, canola oil, vanilla extract, strawberry flavoring of choice, butter extract, and eggs.
5. Mix until combined.
6. Mix in salt and baking powder.
7. Gradually mix in the flour a little at a time, using just enough so that the dough pulls from the sides of the bowl. It will be slightly sticky but shouldn’t stick to a clean fingertip. I found that after some time, it is best to mix by spook then by hand.
8. Once dough has formed place the ball of dough into a large, lightly greased bowl.
9. Cover with plastic wrap and place the bowl in a warm location.
10. Let sit for about 1 hour or until the dough has doubled in size.
11. While the dough is rising, let’s whip up our strawberry topping!
12. Clean and slice strawberries. Be sure to remove stems.
13. In a saucepan add in all ingredients for topping and cook on medium heat uncovered for 10 minutes.
14. Remove from heat, but dont cover.
Back to our dough….
15. Gently punch the dough down a few times to release the air.
16. Sprinkle a work surface lightly with flour and turn dough onto a floured surface.
17. Knead the dough gently a couple of times and then pat the dough into a rectangle that is about 1/4 inch thick.
18. Brush the dough with ¼ cup of melted butter. (I sometimes add in a bit of vanilla extract to the butter)
19. In a small bowl mix together brown sugar & cinnamon.
20. Sprinkle on half the brown sugar mixture.
21. Brush again with butter and finish with remaining brown sugar mixture.
22. Starting from the end furthest from you, begin tightly rolling up the dough.
23. When done, place the roll seam-side down, and carefully slice the roll into 12 (1 1/2-inch) sections.
24. Place the rolls in a greased baking pan,sides touching.
25. Cover with plastic wrap and place in a warm location to let rise.
26. Once rolls have risen, pour warm NOT HOT heavy cream over the rolls. Allow the cream to soak into the rolls before moving on.
27. Preheat oven to 350 F.
28. Bake for 20-25 minutes or until sides of cinnamon rolls are lightly golden. If you find your rolls are still doughy, I recommend reducing heat to 300F to let them soak in the heat for an additional 10-15 minutes.
29. While rolls are cooking, prepare the glaze by creaming cream cheese, melted butter, and extract together.
30. Slowly incorporate the sifted powdered sugar. Be sure to whip in between each addition.
31. When cinnamon rolls come out of the oven, let cool for a few minutes and then spread on the glaze.
32. I prefer to add my strawberry topping on after my rolls have mostly cooled, but it is completely up to you!
33. Most importantly, don’t forget to add a sprinkle of Love + Light in every bite!
Before I formed you in the womb I knew[a] you, before you were born I set you apart.-Jeremiah 1:5
A few Notes before you begin:
- Use a large bowl..Thank me later.
- Bring your eggs, buttermilk, and whole milk to room temperature before starting.
- Your butter should be melted, but not piping hot! (You dont want to kill your yeast)
- You can use more or less strawberry extract or oil depending on how much of a strawberry taste you desire. Oils tend to be stronger than extract, so remember a little goes a long way.
- I usually let my dough rise in the oven. I turn the oven to the lowest temperature (about 200F for me) then I turn it off. Let cool for a few minutes before putting my dough in to rise.
- Heavy Cream is OPTIONAL. I prefer soft gooey rolls, much like Cinnabon so I use the heavy cream.