Strawberry Shortcake Cinnamon Rolls
Fluffy biscuit-style cinnamon rolls filled with strawberries and jam, topped with whipped cream and strawberry sauce. These Strawberry Shortcake Cinnamon Rolls give you all the flavors of a classic shortcake in an easy no-rise breakfast or dessert treat!
Servings: 12 rolls
Calories: 633kcal
Ingredients
Strawberry Sauce
- 2 pounds fresh strawberries, hulled, sliced, divided
- 1 cup (200 g) granulated sugar
Dough
- 1 cup (2 sticks / 227 g) unsalted butter, grated, cold
- 4 cups (500 g) all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon baking soda
- 2 tablespoons baking powder
- 2 cups (490 g) buttermilk
Filling
- ½ cup (160 g) strawberry jam
- ¼ teaspoon cinnamon
- ¾ cup finely diced fresh strawberries
Stabilized Whipped Cream
- 2 ounces cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Garnish
- ¼ cup finely diced fresh strawberries
Instructions
Strawberry Sauce
- Add 4 cups of the sliced strawberries and granulated sugar to a medium saucepan over medium-high heat.
- Let it come up to a boil and simmer for 2 to 3 minutes. The sugar should be dissolved and a strawberry syrup should form.
- Remove from the heat and transfer to a blender or food processor. Puree the sauce until smooth.
- Pour the strawberry puree into a bowl and stir in the remaining sliced strawberries.
- Cover with plastic wrap and chill the strawberry sauce in the refrigerator while you make the rolls.
Dough
- Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick baking spray.
- Grate the butter on the fine edge of a grater onto a sheet of parchment paper. Place the grated butter in the freezer while you prepare the dry ingredients.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, and baking powder.
- Remove the grated butter from the freezer and add it to the dry ingredients. Use a fork or pastry cutter to work the butter in until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir gently until just combined. The dough should look slightly shaggy but hold together; do not overmix.
- Turn the dough out onto a lightly floured surface. Gather any loose bits and gently press them into the dough. If the dough sticks, lightly flour the surface underneath.
- Roll the dough into a 10×15-inch rectangle, about ¼ inch thick.
Filling
- In a small bowl, mix the strawberry jam with the cinnamon.
- Spread the strawberry jam evenly over the dough, all the way to the edges.
- Pat the diced strawberries dry with a paper towel, and then spread them evenly over the jam.
- Starting from the long edge, roll the dough tightly into a log. Using a sharp knife, cut the log into 12 equal rolls.
- Arrange the rolls evenly in the prepared baking dish.
- Bake for 18–22 minutes, or until golden brown and cooked through. Allow the rolls to cool slightly as you prepare the topping.
Stabilized Whipped Cream
- Place the mixing bowl and whisk attachment from your stand mixer in the freezer for 15 minutes to chill.
- Once chilled, add the cream cheese and granulated sugar to the bowl. Mix on medium-high speed until smooth and no lumps remain.
- With the mixer off, pour in the heavy cream. Mix on medium speed until soft peaks form. Stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is incorporated.
- Continue mixing on medium speed until stiff peaks form. Add the vanilla extract and kosher salt, mixing just until combined; do not overmix.
- Once the rolls are cool, spread or pipe the stabilized whipped cream on top.
- Drizzle with strawberry sauce and garnish with diced strawberries.
Nutrition
Serving: 1roll | Calories: 633kcal