Description

These Strawberry Shortcake Cinnamon Rolls combine fluffy, buttery dough with sweet strawberry jam, fresh berries, and stabilized whipped cream. Finished with homemade strawberry sauce, they are fruity, creamy, and perfect for brunch or dessert.

Ingredients

2 pounds fresh strawberries, hulled and sliced, divided

1 cup granulated sugar (for sauce)

1 cup unsalted butter, grated and cold

4 cups all-purpose flour

2 tablespoons granulated sugar (for dough)

1/2 teaspoon baking soda

2 tablespoons baking powder

2 cups buttermilk

1/2 cup strawberry jam

1/4 teaspoon cinnamon

3/4 cup finely diced fresh strawberries (for filling)

2 ounces cream cheese, softened

1/2 cup granulated sugar (for whipped cream)

2 cups heavy cream

1/2 teaspoon vanilla extract

1 pinch kosher salt

1/4 cup finely diced fresh strawberries (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a medium saucepan over medium-high heat, combine 4 cups sliced strawberries with 1 cup granulated sugar. Bring to a boil and simmer for 2 to 3 minutes until the sugar dissolves and a syrup forms.
Remove from heat, puree until smooth, then stir in the remaining sliced strawberries. Cover and refrigerate until chilled.
Preheat the oven to 400°F and spray a 9×13-inch baking dish with nonstick baking spray.
Grate the cold butter onto parchment paper and place it in the freezer while preparing the dry ingredients.
In a large bowl, whisk together flour, 2 tablespoons granulated sugar, baking soda, and baking powder. Cut in the chilled grated butter until the mixture resembles coarse crumbs.
Add buttermilk and gently stir until just combined. Do not overmix; the dough should be slightly shaggy but hold together.
Turn the dough onto a lightly floured surface and roll into a 10×15-inch rectangle about 1/4-inch thick.
Mix the strawberry jam with cinnamon and spread evenly over the dough. Pat the diced strawberries dry and sprinkle over the jam.
Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal rolls and place in the prepared baking dish.
Bake for 18 to 22 minutes until golden brown and cooked through. Allow to cool slightly.
To make the stabilized whipped cream, chill a mixing bowl and whisk attachment for 15 minutes. Beat cream cheese and 1/2 cup granulated sugar until smooth. Add heavy cream and beat until soft peaks form, then continue beating to stiff peaks. Mix in vanilla extract and kosher salt.
Spread or pipe whipped cream over slightly cooled rolls. Drizzle with chilled strawberry sauce and garnish with diced strawberries before serving.

Notes

Substitute raspberry or mixed berry jam for a different flavor variation.

Add lemon zest to the filling for a brighter citrus note.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For best texture, store whipped cream separately and add after reheating.

Freeze baked rolls without topping for up to 2 months; thaw and top before serving.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 520 kcal
Sugar: 38 g
Sodium: 420 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 85 mg