Strawberry-Filled Cinnamon Rolls

I got this recipe from my husband’s sister, Celeste, and tweaked it over the years. I recently added the strawberry jam. They are to die for!



Step: 1

Mix warm water and yeast for rolls together in a small bowl until dissolved. Let sit until bubbly, about 10 minutes.

Step: 2

Meanwhile, combine butter, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add hot water and whisk until butter is melted. Allow to cool for a few minutes, then mix in egg. Mix in yeast mixture, followed by 2 cups flour, mixing on high speed with the whisk attachment. Change to the dough hook attachment, add remaining flour, and mix until a nice ball of dough forms.

Step: 3

Place dough into an oiled bowl, cover with plastic wrap, and let rise until doubled in size, 45 minutes to 1 hour.

Step: 4

Preheat the oven to 350 degrees F (175 degrees C).

Step: 5

Roll out dough on a lightly floured surface into a 1/2-inch thick rectangle.

Step: 6

Mix melted butter and jam for filling together in a small bowl. Spread evenly over dough and sprinkle with sugar and cinnamon. Roll dough and pinch edges to seal. Cut into 12 equal rolls and place on a cookie sheet.

Step: 7

Bake in the preheated oven until golden brown and firm to the touch when pressed gently in the center, about 20 minutes.

Step: 8

While the rolls are baking, combine softened butter, milk, jam, and vanilla extract for frosting in a large bowl; beat until creamy. Gradually add powdered sugar, mixing until smooth. Add frosting with a pastry brush to warm cinnamon rolls.


Per Serving: 446 calories; protein 6g; carbohydrates 62.7g; fat 19.4g; cholesterol 61.7mg; sodium 110mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.

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