Strawberry Sourdough Cinnamon Rolls

long fermented sourdough cinnamon rolls with strawberry glaze.

5 from 1 vote

Strawberry Sourdough Cinnamon Rolls

These strawberry cinnamon rolls are super soft and delicious - a fun twist on cinnamon rolls and the perfect breakfast or sweet treat for any occasion.

Prep Time20

Cook Time20

Ferment12

Total Time12 40

Course: Breakfast

Cuisine: American

Keyword: cinnamon rolls, sourdough, strawberry

Servings: rolls

Calories: 455kcal

Author: Stephanie Dieckman

Equipment

10 Inch Cast Iron Skillet

Ingredients

Dough

¼ cup milk 60 g
⅔ cups water 160 g
½ cup active sourdough starter 120 g
2 tablespoons sugar 25 g
1 egg 50 g
1 teaspoon salt 6 g
3 ½ cups flour 465 g
¼ cup butter softened 57 g
⅓ cup cream for pouring over cinnamon rolls before baking

Strawberry Cinnamon Filling

½ cup softened butter
½ cup strawberry jam
½ cup brown sugar
1 teaspoon cinnamon

Strawberry Glaze

½ cup finely diced strawberries
2 teaspoons vanilla extract
2 tablespoons melted butter
2 cups powdered sugar

Instructions

Mix + knead: Mix dough ingredients until a dough forms. Knead until smooth and elastic.
Bulk ferment: Let dough rise until puffy and almost doubled (4-12 hours depending on starter strength and temperature).
Mix filling: Whisk filling ingredients in small bowl.
Roll + fill: Roll dough into a 12x24" rectangle. Spread filling evenly over dough.
Shape: Roll up tightly from short side and slice into 1" rolls. Place in a greased baking dish.
Second rise + bake: Cover and rise until puffy (2-4 hours), then bake in preheated oven at 350F for 25 minutes until lightly golden and set in the center. (internal temperature 200-205F)
Glaze + serve: Mix strawberry glaze until smooth and pourable, glaze warm rolls, and serve.

Notes

Starter options: Use an active sourdough starter for a long-fermented dough, or sourdough discard with 1 tablespoon of instant yeast for a same-day option.
Dough texture: The dough should be soft and slightly tacky after kneading; adding too much flour will result in dense rolls.
Fresh milled flour option: Substitute fresh milled hard white wheat 1:1 by weight for all-purpose flour. Allow the dough to rest briefly after mixing so the flour fully hydrates, add flour 1 tablespoon at a time if the dough is too sticky to handle.
Make-ahead: Shaped rolls can be refrigerated overnight, then brought to room temperature and baked in the morning.
Storage: Store baked rolls airtight at room temperature for up to 2 days or freeze for longer storage.

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