A fun summer brunch recipe, these Strawberry Sweet Rolls are a fun twist on our classic Copycat Cinnabuns recipe!
Strawberry Cinnamon Rolls
I love my homemade Cinnabuns recipe, but my dad is not a huge cinnamon dessert fan so I wanted to come up with a fun version that the whole family would enjoy at Sunday brunch.
I tried a few different filling options – combining strawberries and cinnamon, using just jam, etc – and the best results were from using a combination of fresh, sliced strawberries and strawberry jam. Feel free to experiment for yourself and see what works!
You could also do blueberries with blueberry jam, lemon curd with berries, marmalade, etc. Whatever type of fruit you would enjoy in a sweet roll – and you could probably even do a savoury version with tomatoes and herbs, but I’m going to keep things sweet over here!
These strawberry sweet rolls can be prepared in advance in a couple of different ways – making the dough in advance by a day and letting it rise in the fridge; making the buns right up to the point before you need to place them in the oven and instead of baking them, refrigerating overnight; or, even just make them the day before and reheat before serving. (Personally, I think they taste best warm – but some people enjoy them cold or room temperature.)
No matter which of these methods you may choose to make this recipe a bit easier, it will still result in fluffy, slightly caramelized buns with delicious sweet filling – topped with a sweet & tart cream cheese frosting. Yum!
Check out just how quick & easy these Strawberry Sweet Rolls are to make – and then scroll down to grab our free printable recipe:
Ingredients for Strawberry Cinnamon Rolls
- 3/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup buttermilk, at room temperature
- 1 egg
- 1/3 cup vegetable oil
- 4 1/2-5 cups all purpose flour
For the strawberry filling:
- 1 cup strawberry jam
- 2 cups sliced strawberries
For the cream cheese drizzle:
- 4 oz. cream cheese, at room temperature (half a brick)
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar, to taste
Tip: you can do either dough rise in the fridge, as needed.
Kitchen Tools You May Find Helpful
- Stand mixer (I usually say a hand mixer is great, but a stand mixer comes in handy for kneading)
- Large mixing bowl
- Measuring cups and spoons
- 2 9″x12″ casserole dishes
- Rolling pin
- Pastry scraper
- Offset spatula
How to Make Strawberry Cinnamon Rolls
Place the water, yeast and 1 tablespoon of the granulated sugar in a large bowl. Stir and proof for 5 minutes.
Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, whisk together the buttermilk, oil and egg.
Pour egg mixture into the water and yeast mixture. Stir another 20 seconds and then add 2 cups of flour and stir until incorporated. Add remaining flour in 1/4 cup increments until the dough forms a cohesive ball that doesn’t stick to the bowl.
Knead the dough for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bow. (Note: I’ve always greased the bowl but a friend recently showed me how it’s easier to grease the dough and it works just the same!)
Cover the dough with plastic wrap and a dish towel and let rise 1-2 hours, until dough has doubled in size.
Remove the towel and plastic wrap to punch down dough.
Sprinkle flour over a large clean surface and roll the dough out to approximately a 20″x30″ rectangle, adding more flour as needed.
Trim off uneven edges and set aside for “scrap buns.”
Spread the strawberry jam over the dough, leaving about 1″ at the long ends of the rectangle clean and free of any jam.
Sprinkle the chopped strawberries overtop of the jam.
Tightly roll the dough up into a log towards the “bare edge” and press to firmly seal the sugar inside.
Score the strawberry roll log every 2 inches and then slice your rolls using those marks using a sharp knife of pastry cutter and place into parchment paper lined, greased pans.
Cover pans with plastic wrap and dish towels and let rolls rise another 1-2 hours, until they are almost doubled.
Bake in a preheated 350 degree for 17 minutes, or until tops start to brown.
While the rolls are baking, prepare the cream cheese frosting by whipping the cream cheese and butter together, and then adding the vanilla extract.
Add in the powdered sugar 1/2 cup at a time until you achieve your desired taste and consistency.
Let the strawberry buns cool slightly before frosting. Serve warm.
Grab your free printable for strawberry cinnamon rolls recipe:
- 2 C powdered sugar
- 1 C almond flour or almond meal
- 1/4 tsp Sea Salt
- 3 large egg whites, room temperature
- Pinch cream of tartar
- 3 TBSP granulated sugar
- 1 tsp vanilla extract
- 1/2 package of graham cracker, crushed
- Ghiraredelli Chocolate melting wafers (1/2 bag) melted
- -Preheat oven to 350°F.
- -Line 2 large baking sheets with parchment paper.
- -Put powdered sugar, almond flour, and salt in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
- -Using a flour sifter, sift the above ingredients into a large bowl. Set aside.
- - Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
- -Continue to beat, slowly adding the granulated sugar, and vanilla extract...until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
- -Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
- -Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes.... pull the pan out and then rotate and bake for another 7 minutes.
- -IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
- Marshmallow Buttercream Filling:
- 1/2 C granulated sugar
- 2 large egg whites
- 1/2 C unsalted butter, at room temperature, cut into 4 to 6 pieces
- 1/2 tsp marshmallow extract
- Pinch of sea salt
- - In the top half of a double boiler whisk sugar and egg white..... in the bottom half of the double boiler add 2 C of water bringing it to a simmer using medium to high heat.... Place the top half of the double boiler over the bottom half... heating the mixture while whisking occasionally about 4-6 minutes.
- -Remove the top half of the double boiler from the heat, scraping the ingredients into the bowl of a stand mixer.... (use a whisk attachment).
- -Whip on medium-high speed until it is light, white, and cool to touch (4-6 minutes).
- -Reduce speed to low while adding one chunk of butter at a time.
- -Increase the mixer speed to medium... beating until the buttercream is smooth ( 4-5 minutes).....Add salt and vanilla extract. Mix well..
- -Using a pastry bag with a #5 tip add some of the buttercream to the flat side of the macaron.
- -Add another macaron on to the top of the first macaron, flat sides facing flat sides..... gently pressing the top macaron to fit in place evenly with the bottom one.
- S'more Topping:
- -Allow macarons sit for 30 minutes while you are melting the chocolate wafers.
- -Have a bowl of crushed graham crackers on hand.
- -After the wafers have melted.... dip 1/2 of the vanilla macaron into it... allow a few seconds for any extra melted chocolate to drip back into the pot.
- -Place chocolate dipped macaron on a parchment lined cookie sheet.
- -Take a few crushed graham crackers and add on top of the melted chocolate while the chocolate is still warm.
- -Allow to cool before serving.
This strawberry sweet roll recipe is an easy brunch recipe that everyone at your table will love!