Description
These Strawberry Shortcake Cinnamon Rolls are a delightful blend of fresh strawberries and creamy filling wrapped in fluffy dough, perfect for brunch or dessert.
Ingredients
Scale
- 2 pounds fresh strawberries, hulled, sliced, divided
- 1 cup (200 g) granulated sugar
- 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
- ½ cup (160 g) strawberry jam
- ¼ teaspoon cinnamon
- ¾ cup finely diced fresh strawberries
- 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
- ¼ cup finely diced fresh strawberries
Instructions
- In a medium saucepan, combine 4 cups of sliced strawberries with granulated sugar over medium-high heat.
- Allow mixture to boil and simmer for 2 to 3 minutes until sugar dissolves and syrup forms.
- Remove from heat and blend until smooth in a blender or food processor.
- Transfer strawberry puree to a bowl and mix in remaining sliced strawberries.
- Cover and chill the sauce in the refrigerator while preparing the rolls.
Notes
Fresh strawberries are key for the best flavor and texture.
Adjust sugar according to your sweetness preference.
For a richer filling, add more cream cheese.
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 24g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 62mg