Strawberry Cinnamon Rolls

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These Strawberry Cinnamon Rolls are soft, fluffy, and filled with a sweet strawberry filling, then topped with a strawberry glaze. 

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They’re perfect for a summer brunch, holiday, or a special breakfast treat!

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To make, combine the flour, sugar, yeast, and salt.

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Add warm milk, melted butter, egg, and egg yolk.

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Mix a few times with a wooden spoon just until a soft dough forms.

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Then knead for 8-10 minutes (by hand or mixer) until smooth and elastic.

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Place in a lightly greased bowl, cover with plastic wrap and a warm kitchen towel. Let rise for 1½ hours, or until doubled.

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On a lightly floured surface, roll the dough into a 12×18-inch rectangle.

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Spread the softened butter evenly over the dough.

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Sprinkle brown sugar and cinnamon evenly over the butter, and I like to use my fingertips to gently work the cinnamon sugar into the butter.

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Carefully spread the strawberry preserves over the cinnamon layer, then sprinkle the finely chopped strawberries on top.

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Starting from the long side, roll the dough tightly but gently into a log (to prevent filling from squeezing out).

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Cut into 12 rolls and place into a greased 9×13-inch pan.

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Cover with plastic wrap and a towel again and let rise for ~45 minutes, until puffy.

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Preheat oven to 350°F. Bake for 25-30 minutes, or until lightly golden.

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In a small bowl, whisk together powdered sugar, milk, strawberry preserves, vanilla, and salt until smooth and pourable.

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Spread glaze over warm rolls and serve with fresh strawberries.

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For full recipe, instructions, helpful tips, and more swipe up or visit the blog!

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