Description
These soft and fluffy strawberry cinnamon rolls are filled with a homemade strawberry jam and topped with a bright lemon glaze. The tangzhong starter creates an extra tender texture that stays soft for days.
Ingredients
- 1/2 cup water
- 43 g bread flour
- 2/3 cup warm milk
- 2 1/4 teaspoons instant or active dry yeast
- 1/2 cup white granulated sugar
- 520 g bread flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 525 g whole fresh strawberries, hulled and diced
- 1 tablespoon lemon juice
- 3 teaspoons cornflour (cornstarch)
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups icing sugar (powdered sugar)
- 2–3 teaspoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Make the tangzhong starter by whisking the water and 43 g bread flour together in a small saucepan over low-medium heat until a thick paste forms. Remove from heat and set aside.
- In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
- Add the remaining sugar, bread flour, salt, vegetable oil, vanilla extract, eggs, and tangzhong starter to the mixer bowl. Mix until combined.
- Using a dough hook, knead on low speed until combined, then increase to medium-low speed and knead for about 7 minutes. The dough will remain sticky.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.
- To make the filling, combine the lemon juice and cornflour in a saucepan over low heat. Stir in the strawberries and sugar.
- Cook for about 10 minutes, stirring occasionally. Mash the strawberries and continue cooking another 10 minutes until thick like jam. Stir in the cinnamon and chill until cooled.
- Grease a 9×13-inch baking tray with butter.
- Punch down the dough and roll it out on a lightly floured surface into a 14×16-inch rectangle.
- Spread the cooled strawberry filling evenly over the dough.
- Roll the dough tightly from the long edge into a log. Slice into 12 even rolls using dental floss or a sharp knife.
- Arrange the rolls in the prepared baking tray. Cover and let rise for 45 to 60 minutes until puffy.
- Preheat the oven to 180C (350F).
- Bake for 20 to 22 minutes until lightly golden brown and cooked through.
- For the glaze, whisk together the icing sugar, lemon juice, and lemon zest until smooth and pourable.
- Drizzle the glaze over the warm rolls before serving.
Notes
- The dough is intentionally sticky for softer cinnamon rolls, so avoid adding too much extra flour.
- Dental floss works best for cutting clean rolls without squishing the dough.
- Store leftovers in an airtight container for up to 3 days.
- Warm rolls slightly before serving for the best texture.
- Prep Time: 2 hours 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 390 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 38 mg
