Strawberry cinnamon rolls

    2 hours 10 min

    Freshly baked cinnamon rolls are topped with a sweet strawberry glaze in this yummy breakfast pastry. A lovely idea for a weekend brunch, Mother's day treat or a Valentine's Day breakfast.

    3 people made this

    Serves: 12 

    • Dough
    • 180ml warm water (about 41 C)
    • 50g caster sugar
    • 2 1/2 teaspoons dried active yeast
    • 345g plain flour
    • 2 tablespoons butter
    • 1 egg
    • 1 teaspoon salt
    • Filling
    • 120g butter, at room temperature
    • 145g soft brown sugar
    • 1 tablespoon ground cinnamon
    • Strawberry glaze
    • 200g icing sugar
    • 60g pureed strawberries
    • 1 teaspoon ( vanilla extract
    • 1 pinch salt

    Prep:25min  ›  Cook:15min  ›  Extra time:1hr30min resting  ›  Ready in:2hr10min 

    1. Combine water, sugar and yeast in the bowl of a stand mixer. Allow yeast to sit until foamy, about 10 minutes.
    2. Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the countertop and cover with cling film. Let rest until doubled in size, about 1 hour.
    3. Roll dough out to a 23cm x 40cm rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up the dough tightly. Slice into 12 pieces.
    4. Preheat the oven to 190 C / Gas 5. Lightly grease a large baking dish.
    5. Place cinnamon rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
    6. Uncover rolls and bake in the preheated oven until centres are lightly golden brown, 15 to 18 minutes.
    7. While the cinnamon rolls are cooling slightly, prepare the glaze. Combine icing sugar, strawberry puree, vanilla extract and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

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