Did you know that cinnamon rolls are actually a sweet import? These beauties are actually a Swedish concoction, and we sincerely cannot say thank you enough! If you ever pop over to the Nordic country, you’ll see that these classic treats are loved there just as much, if not more so!Just in time for strawberry season, we’re giving this Old World treat a twist with our lip-smacking strawberry cinnamon rolls.
Sweet & Fruity: Our Strawberry Cinnamon Rolls
If there’s one thing that brings a smile to my face, it’s cinnamon rolls! A sweet and spicy filling paired fluffy baked dough and a drizzle of something sweet on top is enough to get my mouth watering. In my love, I have looked to the source of cinnamon rolls, Sweden, to see how the homeland of the delightful pastry celebrates them. It seems that in that Northern country, every opportunity for a little break is used to chat with friends, family, or colleagues over a cup of coffee and a cinnamon roll. A great tradition that I wish we had here too. Perhaps it’s in looking in spreading the cinnamon gospel, that we might be able to go back to the drawing board with this baked good we know so well!
While cinnamon and sugar is a fantastic combination, can’t we add a bit of a twist? If even a little bit? Thus, came our cinnamon rolls filled with fresh strawberries. Perfect for spring, summer, and strawberry lovers alike, this is a treat to try out.
For the strawberry cinnamon rolls, you will start by making a yeast dough out of flour, butter, egg, sugar, milk, and, of course, yeast. The secret to success here is making sure that the dough has enough time to rise, this is the only way the rolls will become nice, soft and fluffy! To do so, cover your dough with a kitchen towel after kneading and place it in a warm place for at least half an hour, or until the dough has doubled in size.
In the meantime, you can take care of the fruit filling. This is a doable homemade recipe, where you’ll use strawberries, sugar, and cornstarch to make a compote. Once its ready, and incredibly fragrant, you’ll spread it on the dough before baking. And of course, we’ll need mix up a cinnamon-sugar mix to give these rolls their namesake! Sprinkle it evenly over the rolled-out dough, spread the strawberry mixture on top, roll it up, and divide it into about twelve equal pieces. Bake the rolls in a baking dish.
Looking for more baking inspiration? Then we’ve got just the stuff for you! Check out our strawberry cheesecake roll, strawberry shortcake surprise, and lemon bars for more inspiration.
STRAWBERRY CINNAMON ROLLS
- Prep time: 30 min
- Cooking time: 35 mins
- Rising time: 1 hr
- Servings: 12
INGREDIENTS
For the yeast dough:
- 3 ¾ cups flour
- 1 packet active dry yeast
- ⅓ cup sugar
- 1 ¼ cups milk
- 6 tbsp softened butter
- 1 egg
- 1 pinch salt
- Vegetable oil
For the filling:
- 1 cup fresh strawberries
- ⅓ cup sugar
- 1 ½ tbsp cornstarch
- 1 tsp cinnamon
- ¼ cup cane sugar
- 2 tbsp butter
INSTRUCTIONS
- In a large bowl, mix the flour with the sugar and yeast.
- In a saucepan, combine the butter and milk. Let the butter melt slowly over low heat.
- Pour the melted butter into the dry ingredients. Add the egg and a pinch of salt as well. Knead everything with dough hooks or simply with your hands for a few minutes until an elastic dough forms.
- Brush a bowl with some neutral vegetable oil. Place the dough inside and cover it. Store the bowl in a warm place and let the dough rise for about an hour. The dough should have doubled in size before you continue.
- Meanwhile, wash the strawberries and remove their stems. Cut into small pieces.
- In a saucepan, heat the strawberries with the sugar. Stir over medium heat until the sugar dissolves and the strawberries release their juice. Add the cornstarch and stir well until the mixture thickens. Once thickened, allow the fruit mixture to cool completely.
- Next, generously flour your work surface. Knead the dough thoroughly once more, then roll it out with a rolling pin into an even rectangle, approximately 12 by 16 inches.
- Mix the cane sugar with the cinnamon. Brush the dough lightly with butter, then sprinkle the sugar-cinnamon mixture evenly over the surface.
- Spread the strawberry compote evenly over the dough, leaving about a ½-inch border around the edges. Starting from the long side, carefully roll up the dough, then gently press the ends together to seal and prevent the filling from leaking out.
- With a sharp knife, cut the roll into 12 equal pieces.
- Place each roll evenly spaced in a buttered baking dish. Preheat the oven to 350°F and let the rolls rise, covered, for another 30 minutes.
- After the rising time, bake the rolls for 35 minutes on the middle rack and let them cool well afterwards.
Notes
Our strawberry cinnamon rolls taste great by themselves or with a bit of glaze. To make the glaze, mix ¼ cup powdered sugar with 2 tbsp water or lemon juice. Mix until smooth and drizzle the glaze over the rolls with a spoon. Alternatively, sprinkle some coarse sugar over your rolls before baking for a touch of subtle sweetness.