Strawberry Cinnamon Rolls Recipe

Strawberry cinnamon rolls in baking tray.

5 from 1 vote

These Strawberry Cinnamon Rolls combine sweet, soft brioche bread with a tangy yet tasty strawberry rhubarb jam. Incredible for breakfast or afternoon snack to feed the family.

Prep Time25

Cook Time40

Proofing Time1 45

Total Time2 50

Course: Bread

Cuisine: American

Servings: scrolls

Calories: 427kcal

Author: Emma Duckworth

Equipment

Ingredients

Strawberry Jam

200 g strawberries washed, hulled and chopped small
100 g forced rhubarb trimmed and sliced into 1 cm (½ inch) pieces
65 g granulated sugar
1 teaspoon cornflour (corn starch)
½ teaspoon ground cinnamon (optional)

Enriched Brioche dough

10 g active dry yeast
240 ml whole milk luke-warm
65 g caster sugar (superfine)
545 g plain flour (all-purpose)
1½ teaspoon fine salt
2 large eggs room temperature
2 teaspoon vanilla extract or vanilla bean paste
140 g unsalted butter room temperature, cut into cubes
vegetable oil (or canola oil) for greasing

Strawberry Cream Cheese Frosting

150 g powdered icing sugar (confectioners sugar)
80 g cream cheese
30 g unsalted butter
1 teaspoon vanilla extract
45 g strawberry jam

Metric - US Customary

Instructions

Strawberry Rhubarb Jam

Make the jam. Add the strawberries chopped rhubarb, and sugar into a small saucepan and bring to a simmer. Cook, stirring continuously for ten minutes. The fruit will break down. You may need to use a fork to break up any larger pieces of rhubarb gently.
Add corn flour then chill the jam. In a small bowl, mix one teaspoon of water with the cornflour to create a slurry. Add the slurry and cinnamon to the saucepan and stir with the jam simmering for five minutes or so until it visibly thickens.
Remove from the heat and pour into a large shallow bowl to cool completely and refrigerate to thicken.

Brioche Dough

Make the dough. Add the yeast, milk, and 1 tablespoon of sugar into a small bowl and mix well. Set to one side for 15 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook, add the flour, remaining sugar, and salt. Quickly mix them together. Add the foaming yeast mixture, eggs, and vanilla bean paste and mix on low for 5 minutes until the dough comes together.
Add butter and knead. Then add the butter gradually, whilst the mixer is running on medium and once incorporated, turn the mixer up and knead for ten minutes. The dough should be pulling away from the sides of the bowl but have formed a ‘tornado’ around the dough hook.
First rise and refrigeration. Tip the dough onto a greased worktop and pull the corners into the centre. Turn over so that the seams are underneath and place the dough ball in a greased bowl and cover with cling film and let rise in a warm place for 1 ½ hours.
Deflate the dough and refrigerate. Once doubled in size, gently punch down the dough, form it into a rectangle, and wrap it in cling plastic to cool. Refrigerate for 1 hour or freeze for 30 minutes (my preferred option).
Prepare the pan and roll out the dough. Line a 23 x 30cm (9 x 13-inch) baking pan with parchment paper. Once cold, on a lightly floured surface, roll the dough into a rectangle approximately 30cm wide x 45 cm long (12in wide x 18in long).
Cover the dough in strawberry jam. Spread the strawberry filling evenly onto the surface using an offset spatula. Leave a small gap all around the edge.
Slice and Roll. Using a sharp knife, slice the dough horizontally into 12 strips. For accuracy, use a ruler and mark the edges to get even-width strips.
From one side, roll each strip up. Place in the prepared pan with the scroll facing up. Repeat with the remaining strips. Leave space all around each scroll.
Second rise, then bake. Cover with plastic wrap and let the dough rise for 45 mins to 1 hour until risen and puffy. Preheat oven to 180°C (350°F). Bake for 35-40 minutes until golden brown. Remove from oven and leave on a wire rack to cool slightly.

Cream Cheese Frosting

Make the frosting. In a bowl, using electric hand-held beaters (or a stand mixer fitted with the beater attachment), cream the cream cheese, butter, and vanilla extract for about 5 minutes until pale and fluffy.
Mix in the powdered icing sugar, until smooth. Add in 2-3 tablespoons of remaining strawberry jam and mix until it is smooth and of a spreadable consistency.
Decorate and serve. Spoon generously onto warm scrolls and serve immediately.

Notes

Store: Unfrosted or frosted scrolls in an airtight container for up to 3 days at room temperature or up to 5 days refrigerated.

Freeze: Unbaked scrolls can be frozen for up to two months. Once shaped, wrap scrolls well in cling wrap, place in an airtight container, and freeze—Thaw in the refrigerator overnight. Allow to come to room temperature and proof for an hour before baking. Baked scrolls can be frozen for up to 3 months. It’s best to freeze them un-glazed. Wrap scrolls well in cling wrap, place in an airtight container and freeze. Thaw in the refrigerator overnight. Warm in the oven for ten minutes or so and then glaze.

For Overnight Rolls: You can easily turn these into overnight rolls. Once the dough is filled with the jam, sliced and rolled, and placed in the prepared pan, wrap the pan tightly in plastic wrap and refrigerate overnight. The next morning, remove the pan from the fridge and take off the plastic wrap. Let the rolls sit at room temperature for 45 minutes before baking as per the instructions.

TIP 1: Chill the dough after its first rise to make the process of rolling it out, filling it, and cutting it into individual rolls easier.

TIP 2: Jam is chilled. Make sure that the rhubarb jam has chilled sufficiently otherwise, you'll have a red-hot mess on your hands!

Nutrition