Strawberry Lemonade Cinnamon Rolls

The classic strawberry-lemonade combo is made into these sweet cinnamon rolls!

These might be my favorite cinnamon rolls I have ever made. So far that is. The strawberry jam is infused into the dough then topped with lemon icing. THEY ARE SO GOOD! I like to add lemon juice and lemon zest into the icing. It is so refreshing. I hope you love them as much as my family does!

 

Ingredients:

• 4 cups flour
• 1/4 cup sugar
• 1/2 tsp salt
• 2 1/4 tsp instant yeast (1 rapid yeast packet)
• 3/4 cup milk
• 1/4 cup strawberry jam
• 1 egg
• 1/2 cup heavy cream

Filling

• 3 tbsp butter, softened
• 1/2 cup brown sugar
• 1 1/2 tbsp of cinnamon

Icing

• 1 tbsp strawberry jam
• 2 cups powdered sugar (add more if needed)
• ½ lemon, juiced
• 1 lemon zested

Instructions:

Dough

1. Warm milk and 3 tbsp of butter in a microwave safe bowl to 110℉ not hotter or colder. Use a thermometer to know the temperature
2. Now add the yeast. Mix and let it sit for 10 minutes.
3. In a large mixing bowl, or in a standing mixer, add the flour, sugar, and salt. Mix well.
4. Add the milk mixture, strawberry jam, and egg.
5. If using a KitchenAid- Mix with the dough hook attachment. Add flour as it is mixing until becomes a smooth dough ball. Not too sticky but still soft. If the dough is still too runny- add 1/4 cup of flour at a time until it is smooth and soft.
6. If mixing by hand, add flour on the counter and knead until soft.
7. Spray a medium bowl with non-stick spray and add the dough. Cover loosely with a tea towel or plastic wrap. Let it rest for 10 minutes.
8. While the dough is resting mix up the filling.
9. In a small bowl add the brown sugar and cinnamon.
10. Roll the dough out into a 14×8-inch rectangle.
11. Spread the butter on top.
12. Then sprinkle on the sugar mixture as evenly as possible
13. Cut into 10- 12 strips and roll individually.
14. Roll into 10-12 rolls.
15. Arrange the rolls in a greased large baking dish. I use a 9″x13″
16. Loosely cover the pan. Let them rise for 90 minutes in a warm place in the kitchen. I usually set them by a window to get some sun. They should have doubled in size.
17. Preheat the oven to 375℉. Pour a 1/2 cup of heavy cream in the baking dish with rolls.
18. Bake for 25-27 minutes or until the rolls reach 190℉ on a thermometer.
19. While they are baking mix the icing ingredients together.
20. When the rolls are done, move to a cooling rack.
21. Spread the icing all over the rolls while they are still hot.
22. Eat right away or refrigerate for 3 days.
23. ENJOY!