The Best Cinnamon Rolls I’ve Made In A Long Time

The Best Cinnamon Rolls I’ve Made In A Long Time

Switching things up with strawberry cinnamon rolls—fresh berries, cinnamon filling, and soft dough. Something different, but definitely worth it. Let’s see how this turns out!

Ingredients

STRAWBERRY FILLING
– 3 cups(367g) frozen or fresh strawberries
– 3 tbsp (45g) brown sugar
– 2 tsp lemon juice
– 1 tbsp & 1 tsp cornstarch
– 2 tbsp water

TANGZHONG
– 1/4 cup (32g) AP flour
– 3/4 cup (155g) whole milk

DOUGH
– 3 1/2 cups (460g) AP flour
– 1/3 (63g) sugar
– 2 tsp instant yeast
– 3/4 tsp salt
– 1/2 cup (111g) whole milk, room temp
– 1 large egg, room temp
– 1 tsp vanilla extract
– tangzhong from recipe above
– 4 tbsp (56g) unsalted butter, softened

CINNAMON FILLING
– 1/2 cup (1 stick) unsalted butter, softened
– 3/4 (150g) cup brown sugar
– 2 tbsp cinnamon

STRAWBERRY ICING
– 4oz cream cheese
– 1/4 cup unsalted butter, softened
– 1 1/2 cup powder sugar
– 1-2 tbsp reserved strawberry jam

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Intro: 00:00 – 00:23
Strawberry Jam: 00:24 – 01:42
Dough Prep: 01:43 – 02:30
Rolling Dough: 02:31 – 05:03
Baking Rolls: 05:04 – 05:57
Icing: 05:58 – 07:13
Bite & Outro: 07:14 – 07:57