Prepare to be captivated by the magic of Homemade Strawberry Cinnamon Rolls. These aren’t just any sweet rolls; they are an extraordinary creation, boasting a fluffy, soft texture that yields effortlessly, revealing a luscious, gooey strawberry center. Each bite delivers an explosion of fresh strawberry flavor, perfectly complemented by a rich, creamy strawberry cream cheese frosting that melts delightfully in your mouth. Get ready to bake a batch of pure joy that will leave everyone craving more.
For more delightful strawberry-infused treats, don’t forget to explore our irresistible Strawberry Pound Cake and the charming Strawberry Crumb Cake!
Ultimate Homemade Strawberry Cinnamon Rolls: A Sweet Twist on a Classic
There’s a certain enchantment that comes with the strawberry season. Every year, as the days grow longer and warmer, a delightful obsession with these vibrant red berries takes hold. My kitchen transforms into a haven for all things strawberry, leading to over fifteen unique strawberry recipes gracing my blog. And for good reason – strawberries are undeniably delicious! After perfecting everything from a decadent strawberry pound cake to a comforting strawberry crumble, the next logical step was to create the ultimate strawberry cinnamon rolls. And oh, what a triumph it was!
These truly are the pinnacle of strawberry rolls. Imagine a pastry so tender, so incredibly soft, that you can effortlessly cut each roll with just a spoon. Every spiral is generously filled with an exquisite homemade strawberry compote, crafted from fresh, ripe strawberries that have been slowly cooked to concentrated perfection. This fruity filling is then enveloped in a cloud-like dough and crowned with a luxurious strawberry cream cheese frosting. It’s a harmonious blend of sweet, tangy, and utterly satisfying flavors.
These remarkable rolls offer a delightful and vibrant twist on classic cinnamon rolls. Their beautiful color and irresistible taste make them perfect for a myriad of special occasions, from a heartwarming Mother’s Day brunch to a romantic Valentine’s Day treat, or even as a standout centerpiece for your Easter Brunch celebrations. They also make an unforgettable weekend breakfast or a comforting dessert any day of the week!
Table of Contents
- Why You Will Love These Strawberry Cinnamon Rolls
- Ingredient Spotlight and Substitutions
- Crafting the Perfect Strawberry Cream Cheese Frosting
- Expert Tips for Flawless Strawberry Cinnamon Rolls
- How to Make Strawberry Rolls: Step-by-Step Guide
- Storing Leftovers and Making Ahead for Convenience
- Recipe FAQs: Your Strawberry Cinnamon Roll Questions Answered
- More Irresistible Cinnamon Roll Recipes
- Strawberry Cinnamon Rolls Full Recipe
Why You Will Love These Strawberry Cinnamon Rolls
There are countless reasons to fall head over heels for these homemade strawberry cinnamon rolls. Beyond their stunning appearance, they offer an unparalleled sensory experience. The dough is meticulously crafted to be incredibly soft and airy, providing the perfect pillow-like base for the rich filling. Speaking of filling, our homemade strawberry compote is slow-cooked to concentrate every ounce of natural fruit sweetness, creating a vibrant, jam-like texture that remains perfectly gooey after baking. The magic doesn’t stop there; the crowning glory is a luscious, tangy strawberry cream cheese frosting that provides a delightful counterpoint to the sweetness of the rolls. Each element works in harmony to create a truly unforgettable treat that’s both comforting and gourmet.
Ingredient Spotlight and Substitutions
(Full list of ingredients and quantities can be found in the detailed recipe card below)
- Bread Flour: While you can certainly use all-purpose flour, bread flour is our secret weapon for achieving the best possible texture. Its higher protein content (typically 12-14%) leads to stronger gluten development, which gives the rolls a fantastic chewiness and a more robust structure. This extra strength is particularly beneficial for supporting the luscious, heavier strawberry filling, preventing it from leaking out during baking. If you’re aiming for that ideal balance of chewiness and softness, bread flour is highly recommended, though all-purpose will still yield delicious results.
- Fresh or Frozen Strawberries: The heart of these rolls is, of course, the strawberries! You have the flexibility to use either fresh or frozen berries. If opting for frozen strawberries, there’s no need to thaw them beforehand; simply add them directly to the saucepan as you would fresh ones. The cooking process for the compote will work beautifully with both, ensuring a rich, flavorful filling.
- Active Dry Yeast: Yeast is the lifeblood of our fluffy dough. We prefer active dry yeast because it gives you the crucial step of “blooming” it in a warm liquid first. This allows you to verify its activity by observing if it becomes nice and foamy. There’s nothing more disheartening than investing time and effort into a yeasted dough only to find it doesn’t rise due to inactive yeast. While instant yeast can be used (which doesn’t require blooming), the peace of mind active dry yeast provides is invaluable.
- Room Temperature Salted Butter: The temperature of your butter plays a vital role in the dough’s texture. Using room temperature butter ensures it can be fully and evenly incorporated into the dough, leading to a tender, cohesive, and richly flavored result. Cold butter will create lumps and an inconsistent dough, so plan ahead!
- Warming Spices (Cinnamon and Nutmeg): It wouldn’t be a cinnamon roll without cinnamon, but did you know these spices do more than just add classic warmth? A touch of cinnamon and nutmeg actually works wonders to bring out and enhance the natural sweetness and complex notes of the strawberries. They add depth and a comforting aroma that truly elevates the overall flavor profile of these rolls.
Crafting the Perfect Strawberry Cream Cheese Frosting
- Cream Cheese: The star of our rich and tangy frosting! High-quality cream cheese gives these rolls an almost cheesecake-like decadence. Its slight tanginess beautifully cuts through the sweetness of the berries and sugar, adding an incredible depth of flavor and a wonderfully smooth, rich consistency to the glaze. Perhaps “Strawberry Cheesecake Cinnamon Rolls” would also be an apt name!
- Powdered Sugar (Confectioners’ Sugar): Essential for both sweetening and thickening our glaze. Powdered sugar dissolves seamlessly, ensuring a silky-smooth frosting without any grainy texture. It helps create that perfect pourable yet substantial consistency that hugs each roll.
- Lemon Zest: The secret ingredient that brightens and balances the entire flavor profile. A delicate touch of lemon zest provides a subtle tartness that pairs exceptionally well with the sweet strawberry notes. It prevents the frosting from being overly sweet and adds a fresh, zesty finish that makes these rolls truly irresistible.
Expert Tips for Flawless Strawberry Cinnamon Rolls
- Precision is Key: Use a Kitchen Scale for Accuracy. For the most consistent and professional baking results, we highly recommend measuring your ingredients, especially flour, by weight in grams rather than volume. When you access the recipe card, simply switch the units to metric to get all the precise gram measurements. This method eliminates variability from how flour is scooped and packed, ensuring your dough has the perfect hydration every time.
- Achieve Clean Cuts with Unflavored Dental Floss. While a sharp serrated knife or even a pizza cutter will work to slice your rolls, for the absolute cleanest and most precise cuts that preserve those beautiful spirals, unflavored dental floss is your best friend. Slide a piece of floss under the rolled dough, cross the ends over the top, and pull taught to slice through cleanly. It might sound unconventional, but trust us – the results are impeccable!
- Always Verify Your Yeast’s Activity. The success of any yeasted dough hinges on active yeast. Before you mix it with your dry ingredients, dissolve your active dry yeast in warm milk (around 105-115°F or 40-46°C) with a pinch of sugar. If it doesn’t become wonderfully foamy and bubbly within 5-10 minutes, your yeast is likely expired or inactive. Do not proceed with that batch; you’ll need to open a new packet to ensure a proper rise.
- Roll Your Dough Tightly for Perfect Spirals. When it comes time to roll your dough after spreading the filling, aim for a nice, tight spiral. This isn’t just for aesthetics; a tightly rolled log ensures that your cinnamon rolls hold their shape beautifully during baking, giving you those desirable, well-defined spirals that are so characteristic of a perfect cinnamon roll.
- Create a Warm, Draft-Free Proofing Environment. Yeast thrives in warmth. For an optimal rise, place your covered dough in a warm, draft-free spot. A slightly warmed oven (turned off!), a sunny countertop, or even near a radiator can work. Consistency in temperature helps the yeast activate uniformly, leading to a lighter, fluffier dough.
How to Make Strawberry Rolls: Step-by-Step Guide
Prep the Strawberry Filling
- Begin by crafting the heart of our rolls: the vibrant strawberry filling. In a medium saucepan, combine your fresh or frozen strawberries, lemon juice, and granulated sugar. Place the saucepan over medium heat and allow the mixture to gently simmer. Cook for approximately 20 minutes, or until the strawberries begin to soften and release their juices. During this time, occasionally mash the berries with a fork or wooden spoon to encourage them to break down and create a richer sauce.
- Once the strawberries have fully broken down and the sauce has thickened slightly, prepare a cornstarch slurry. In a small separate bowl, whisk together cornstarch and water until smooth. Pour this slurry into the simmering strawberry sauce, stirring continuously. Continue to cook for another 3-5 minutes, allowing the sauce to thicken considerably until it reaches a paste-like consistency, much like a delicious strawberry jam. Once thickened, remove from heat and set aside to cool completely. This cooling step is crucial to prevent the filling from being too hot when spread on the dough.
Make the Cinnamon Roll Dough
- In a large mixing bowl, combine the bread flour and all-purpose flour. Whisk them thoroughly to ensure they are well blended. Now, scoop out 3 cups of this flour mixture and transfer it to the bowl of your stand mixer. The remaining 3 cups of flour will stay in the large bowl for later use.
- To the stand mixer bowl containing 3 cups of flour, add 1 cup of whole milk. Using a spoon or the paddle attachment, mix these ingredients until they just come together to form a shaggy, somewhat rough dough. This initial mix allows the flour to begin hydrating. Cover the bowl with plastic wrap and let it rest for 30 minutes. This resting period, known as autolyse, helps the flour absorb water more fully and begins gluten development without kneading.
- While the shaggy dough rests, prepare your other dry ingredients. To the large bowl containing the remaining flour mixture, add the ½ cup granulated sugar, kosher salt, cinnamon, and nutmeg. Whisk these ingredients together until evenly distributed, then set aside.
- Now, activate your yeast. In a small microwave-safe bowl, warm ½ cup of milk until it reaches a temperature between 105-115°F (40-46°C) – it should feel comfortably warm, not hot. Stir in the active dry yeast and the remaining 1 tablespoon of granulated sugar. Let this mixture stand undisturbed for 5 to 10 minutes until it becomes beautifully foamy. This foam indicates your yeast is alive and active! Once foamy, whisk in the eggs and vanilla extract until everything is well combined.
- Return to your stand mixer bowl where the shaggy dough has rested. Add the reserved flour mixture (with sugar, salt, and spices) and the activated yeast/milk mixture to the shaggy dough. Using your hands, gently knead the ingredients together within the bowl. Focus on incorporating all the dry and wet components until a cohesive dough begins to form, typically for about 1 minute.
- Attach the dough hook to your stand mixer. Begin beating the dough at medium-low speed. Continue to mix for 2-5 minutes, allowing the dough to become smoother and more elastic.
- Now, it’s time to add the room temperature salted butter. Incorporate it gradually, adding 2 tablespoons at a time. After each addition, continue beating the dough until there are no visible streaks of butter left, which usually takes about 45 seconds to 1 minute per addition. This slow incorporation ensures the butter is fully integrated. Continue beating the dough until it becomes beautifully smooth, elastic, and pulls away from the sides of the bowl, approximately 5 minutes after all butter is added.
- Perform the windowpane test to check if your dough is perfectly kneaded. Pinch off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light passing through it (like a windowpane) without it tearing, your dough is ready. If it breaks or tears easily, continue to beat for another 2 minutes and repeat the test until it passes. This ensures optimal gluten development for fluffy rolls.
- Lightly spray a large bowl with cooking spray. Transfer the kneaded dough into this bowl. Cover the bowl tightly with plastic wrap. Place it in a warm, draft-free place (ideally around 75°F or 24°C) and let it rise until it has doubled significantly in size. This first rise typically takes about 1 hour and 30 minutes, but can vary depending on your ambient temperature.
Assemble the Rolls
- Once your dough has completed its first rise, gently turn it out onto a lightly floured work surface. Using your hands, gently stretch and pat the dough into an 18×12-inch rectangle. Try to avoid using a rolling pin too much at this stage, as light stretching helps to keep as much air as possible within the dough, contributing to a softer final product.
- Before spreading the filling, remove 3 tablespoons of the cooled strawberry compote into a small bowl and set it aside. This reserved compote will be mixed into the frosting later. Evenly spread the remaining strawberry filling over the entire surface of the dough rectangle, using the back of a spoon, leaving a small border along one of the longer edges to help seal the roll.
- Starting from the longer edge opposite the border you left, carefully and tightly roll the dough into a snug log. Once rolled, prepare your chosen cutting tool: unflavored dental floss, a very sharp kitchen knife, or a pizza cutter. Using any of these, cut the dough log into 12 equal strips, approximately 1.5 inches thick. Place each cut roll, spiral side down, into a prepared 9×13-inch baking dish (lightly greased or lined). Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the rolls undergo their second rise until they are noticeably puffy, usually 25 to 40 minutes.
- While the rolls are completing their second rise, preheat your oven to 350°F (180°C).
- Once the rolls are puffy and the oven is preheated, remove the cover and bake them in the preheated oven for about 30-35 minutes, or until their tops are beautifully golden brown and they are cooked through.
- Now, for the exquisite frosting! In a medium bowl, combine the softened cream cheese and room temperature butter. Using a handheld mixer, cream these two ingredients together at medium speed for 1 to 2 minutes until the mixture is smooth and free of lumps. Gradually add the powdered sugar, heavy cream, and lemon zest. Continue to mix at medium speed until all ingredients are fully combined and the frosting is smooth and creamy, taking another 1-2 minutes. Finally, add the vanilla bean paste and the 3 tablespoons of reserved strawberry filling; beat for about 20 seconds until just incorporated.
- Generously spread this dreamy strawberry cream cheese icing over the warm cinnamon rolls as soon as they come out of the oven. If you prefer a thicker, more cake-like frosting that holds its shape, allow the cinnamon rolls to cool for about 30 to 45 minutes before applying the icing. Enjoy your warm, gooey, and utterly delicious homemade strawberry cinnamon rolls!
Storing Leftovers and Making Ahead for Convenience
Storing Leftovers: Due to the luscious cream cheese in the frosting, it is crucial to store any leftover strawberry cinnamon rolls in an airtight container in the refrigerator. This will help maintain their freshness and prevent spoilage. When you’re ready to enjoy them again, simply pop them into the microwave for a few seconds. This will warm them through, making the dough soft and the filling gooey once more. Don’t worry if the icing melts a little; in our opinion, a slightly messy, extra-gooey cinnamon roll is always the best kind!
Making Ahead: These rolls are fantastic for preparing in advance, which is perfect for busy mornings or when you want fresh-baked goodness without all the immediate effort. You can prepare the dough as instructed up to the first rise. After the dough has completed its initial rise, punch it down gently, cover the bowl tightly with plastic wrap, and place it in the refrigerator overnight. It should not be left in the refrigerator for more than 24 hours to ensure optimal freshness and yeast activity. When you’re ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to take the chill off. Then, proceed with the recipe as normal, starting with stretching and filling the dough. This make-ahead method allows you to enjoy warm, freshly baked rolls with minimal morning prep!
Recipe FAQs: Your Strawberry Cinnamon Roll Questions Answered
No, you don’t *have* to use bread flour, as all-purpose flour will work just fine for these delicious rolls. However, we highly recommend bread flour for a specific reason: its higher protein content (typically 12-14%) results in greater gluten development. This stronger gluten network provides a more robust structure for the dough, which is particularly beneficial when working with a heavy, moist filling like our strawberry compote. The sturdier dough helps prevent the filling from seeping out during rolling and baking, ensuring those beautiful, intact spirals. If you prefer a cinnamon roll that is incredibly chewy and has a significant ‘pull’ to it, bread flour is ideal. If, however, you favor an extra gooey, super soft, and tender roll throughout, all-purpose flour or even a blend with a lower protein flour like pastry or cake flour will give you that desired texture. Ultimately, the choice depends on your personal preference for chewiness versus extreme tenderness.
To ensure your delicious strawberry filling stays perfectly tucked inside your cinnamon rolls, there are a few key techniques to master. First, ensure your dough is rolled out evenly, but not excessively thin. A slightly thicker dough provides a better “casing” for the filling. Second, spread the filling uniformly across the dough, leaving a small, un-filled border (about half an inch) along one of the longer edges. This border will act as a sealing strip. When you begin rolling up the dough from the opposite long edge, make sure to roll it as tightly as possible, creating a snug log. As you reach the un-filled border, pinch the seam firmly together along the entire length of the log to seal the edges. This tight rolling and proper sealing are crucial for keeping the filling securely encased during both the second rise and the baking process, preventing any delicious ooze.
The choice between bread flour and all-purpose flour for cinnamon rolls largely comes down to your desired texture. Bread flour, with its higher protein content, develops more gluten. For a rich dough like brioche, which our cinnamon roll dough resembles, this stronger gluten structure is ideal. It provides a satisfying chewiness and excellent support for heavier fillings, preventing the rolls from becoming too dense or collapsing. We often recommend using a mix of bread flour and all-purpose flour to strike a beautiful balance: you get good structural integrity and a lovely chew from the bread flour, combined with a delightful softness and gooeyness from the all-purpose flour. However, if your preference leans towards an exceptionally soft, delicate, and tender texture throughout the entire roll, many bakers find that 100% all-purpose flour delivers that result. Consider your personal texture preference to guide your choice.
Yes, it is generally recommended that cinnamon rolls be at room temperature before they go into the oven. This step refers to the second rise, where the shaped rolls are left to proof until they become puffy. Allowing the rolls to come to room temperature and complete their final rise ensures several things: it promotes even baking, meaning the rolls will cook through uniformly from edge to center. It also allows the yeast to perform its final burst of activity, resulting in a proper, airy rise in the oven, which is key to achieving that wonderfully soft, fluffy texture we all love in a cinnamon roll. Baking cold rolls directly from the fridge can lead to a denser texture and uneven cooking.
While dental floss is excellent for clean cuts, you can absolutely cut cinnamon rolls effectively without it. The key is to use a very sharp knife to minimize squishing the delicate dough and filling. A serrated knife often works best for this task. Instead of pressing straight down, use a gentle sawing motion, moving the knife back and forth as you cut through the rolled dough. This technique helps to cleanly slice through the layers without compressing them too much. A sharp chef’s knife or even a pizza cutter can also be used; just remember to use a light hand and a sawing motion to maintain the integrity of your beautiful spirals.
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If you embark on this delightful baking adventure and make this recipe, please consider leaving a star rating on the recipe card below and sharing your thoughts in a comment! We’d also love for you to tag @BritneyBreaksBread on Instagram and use the hashtag #britneybreaksbread so we can celebrate your beautiful creations with you!
Strawberry Cinnamon Rolls
Britney
1 hour
30 minutes
1 hour
30 minutes
3 hours
12
Rolls
Equipment
-
Stand Mixer
-
Medium Saucepan
-
Mixing Bowls
-
9×13 Baking Dish
Ingredients
Strawberry Filling
-
1 1/2 lbs
(680.39 g)
Fresh or Frozen Strawberries -
1/4 cups
(50 g)
Granulated Sugar -
2 tbsp
(30 g)
Lemon Juice -
1 tbsp
(8 g)
Cornstarch -
2 tbsp
(30 g)
Water
Cinnamon Rolls Dough
-
3 cups
(750 g)
Bread Flour -
3 cups
All-Purpose Flour -
1 cup + 2 tbsp
(272 g)
Whole Milk (divided) -
1/2 cup
(100 g)
Granulated Sugar (divided) -
2 tsp
(4 g)
Ground Cinnamon -
1/4 tsp
(0.5 g)
Ground Nutmeg -
1 1/2 tsp
(9 g)
Kosher Salt -
2 1/4 tsp
(7 g)
Active Dry Yeast -
2 Large
(100 g)
Eggs -
1 tbsp
(15 ml)
Vanilla Extract -
1 cup
(227 g)
Salted Butter, (room temperature)
Strawberry Cream Cheese Glaze
-
4 oz
(113.4 g)
Cream Cheese, (softened) -
2 tbsp
(28 g)
Salted Butter, (room temperature) -
2 cups
(240 g)
Powdered Sugar -
2 tbsp
(30 g)
Heavy Cream -
2 tsp
(4 g)
Lemon Zest -
1 tsp
(5 g)
Vanilla Bean Paste (or vanilla extract) -
3 tbsp
(44.36 g)
Reserved Strawberry Filling, (from above)
Instructions
-
Prepare the Strawberry Filling: Combine 1 1/2 lbs fresh or frozen strawberries, 1/4 cup granulated sugar, and 2 tbsp lemon juice in a medium saucepan. Cook over medium heat for about 20 minutes, mashing occasionally with a fork or wooden spoon, until strawberries soften and break down.
-
Once strawberries are broken down and slightly thickened, create a slurry by mixing 1 tbsp cornstarch and 2 tbsp water in a small bowl. Pour the slurry into the strawberry sauce, mix well, and continue to cook for another 3-5 minutes until the sauce thickens to a jam-like consistency. Set aside to cool completely.
-
Make the Cinnamon Roll Dough: In a large mixing bowl, whisk together 3 cups bread flour and 3 cups all-purpose flour. Transfer 3 cups of this flour mixture into the bowl of a stand mixer. Keep the remaining 3 cups of flour in the large bowl.
-
To the stand mixer bowl, add 1 cup whole milk and mix until a shaggy dough forms. Cover and let rest for 30 minutes.
-
To the large bowl with the remaining flour, add 1/2 cup granulated sugar, 1 1/2 tsp kosher salt, 2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Whisk to combine. In a small bowl, microwave 1/2 cup milk until warm (105-115°F/40-46°C). Stir in 2 1/4 tsp active dry yeast and 1 tbsp granulated sugar. Let stand until foamy (5-10 minutes). Then, whisk in 2 large eggs and 1 tbsp vanilla extract.
-
Add the reserved flour mixture and the yeast/milk mixture to the stand mixer bowl. Gently knead by hand for 1 minute until a cohesive dough forms. Attach the dough hook and beat at medium-low speed for 2-5 minutes until smooth. Gradually add 1 cup room temperature salted butter, 2 tablespoons at a time, beating until no butter streaks remain after each addition (45 seconds to 1 minute per addition). Continue to beat for another 5 minutes until the dough is very smooth and elastic. Perform the windowpane test: pinch off a piece of dough and gently stretch it. If you can see light through it without tearing, it’s ready. If not, beat for 2 more minutes and retest.
-
Spray a large bowl with cooking spray, place dough inside, and cover with plastic wrap. Let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour and 30 minutes.
-
Assemble the Rolls: Turn out dough onto a lightly floured surface and gently stretch into an 18×12-inch rectangle (avoid heavy rolling to maintain air). Remove 3 tablespoons of cooled strawberry filling and set aside for the glaze. Evenly spread the remaining filling over the dough with the back of a spoon, leaving a small border on one long edge.
-
Starting from the long edge opposite the border, tightly roll the dough into a log. Using unflavored dental floss or a sharp knife, cut the log into 12 equal strips. Place each roll, spiral side down, into a prepared 9×13-inch baking dish. Cover and let rise until puffy (second rise), 25 to 40 minutes.
-
Preheat oven to 350°F (180°C). Bake in the preheated oven for 30-35 minutes, or until the tops are golden brown.
-
Make the Strawberry Cream Cheese Glaze: In a medium bowl, cream together 4 oz softened cream cheese and 2 tbsp room temperature salted butter with a handheld mixer at medium speed for 1-2 minutes until smooth. Add 2 cups powdered sugar, 2 tbsp heavy cream, and 2 tsp lemon zest. Mix until fully combined and smooth (1-2 minutes). Stir in 1 tsp vanilla bean paste and the 3 tablespoons of reserved strawberry filling; beat until well combined (about 20 seconds).
-
Generously spread the prepared icing onto the warm cinnamon rolls. For a thicker, cake-like frosting, allow the cinnamon rolls to cool for 30-45 minutes before icing. Serve warm and enjoy!
Notes
Storing Leftovers and Making Ahead
Storing: The best way to store leftover cinnamon rolls is in an airtight container in the refrigerator. Because of the cream cheese in the frosting, you’ll want to store them in the fridge. If you like warm rolls, pop them in the microwave for a few seconds prior to eating. The icing may melt a bit but with cinnamon rolls, the messier the better in my book!
Making ahead: You can make the dough ahead of time. Prepare it as instructed and when it’s time for the dough to rise, cover it and place it into the refrigerator overnight. (do not exceed 24 hours) Let the dough sit at room temperature for about 30 minutes, then resume with preparing as per the recipe card.
Tips for the Best Cinnamon Rolls
- Use a kitchen scale to measure your ingredients. Specifically, you’ll want to weight everything in grams. When you go to the recipe card, switch the units to metric and you’ll get all of the gram measurements there. This ensures the most consistent results.
- Cut the cinnamon rolls with unflavored dental floss. Of course, a serrated knife or sharp knife will work, but you get the cleanest cut with dental floss! It sounds crazy but trust me on this one!
- Make sure that your yeast is active! Expired yeast will not rise. When you dissolve the yeast in the milk, if it doesn’t become nice and foamy, it’s 9/10 probably bad. Don’t use it, you’ll need to get a new pack.
- Roll each roll nice and tight! This will give you those perfect spirals when they bake up in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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