Strawberry Cinnamon Rolls Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Yeast dough rolled out roughly 12x18. Strawberry filling swapped with cherry preserves for tangier zing. Cinnamon sugar tweak—cut 10 percent sugar, add pinch nutmeg. Rolls rise till puffed, close but not overdone. Heavy cream poured on top before 22-minute bake at 345°F, just shy of full blast to avoid drying. Slicing thicker 1 3/4 inch rounds to keep them gooey inside. Classic cream cheese frosting altered with lemon zest for brightness. Watch colors—golden edges, bubbling fruit, soft spongy dough under crust. Aroma shifts from yeasty sweet to lightly toasted sugar and warm fruit. Tactile dough feel key—springy yet tacky before rolling. Serve warm, knife cuts pull gooey strands out. Stands up to morning chaos, no regrets.
Prep:
20 min
Cook:
22 min
Total:
Servings:
12 servings
#baking
#cinnamon rolls
#cherry preserves
#cream cheese frosting
#American cuisine
#yeast dough
Caught somewhere between dough frenzy and coffee buzz. Cherry preserves swapped in a last-minute scavenge. The dull sugar hit boosted by nutmeg’s warmth—breaks the monotony. Rolling tight, yet feeling the dough stretch and resist. Rising rolls at fridge-warm spot where silence reigns, you can almost hear the yeast bubbling secrets. Cream spills over just before the oven beckons, gurgling with anticipation. That golden crust emerging like dawn after noisy nights. Frosting zested with lemon sharpness cutting deep through sugary lethargy. Expect gooey, almost rebellious rolls that defy the kitchen clock, pulling apart strands sticky with late-summer fruit memories. Strange comfort when oven heat meets chilled morning air. Learned beats: sensory cues > timers; dough mood over rigid rule. Rolling and slicing became rhythmic meditation, interrupted by steam and smell.
Ingredients
- 1 thawed tube of cinnamon roll dough
- 3/4 cup cherry preserves instead of strawberry pie filling
- 1/3 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup heavy cream
- 6 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- zest of 1 small lemon
About the ingredients
Cherry preserves sub out strawberry pie filling because watery fillings frequently trick the dough into soggy failures. Using slightly less sugar balances the natural sweetness of preserved cherries plus that dash of nutmeg frees flavor from monotony. Cream cheese frosting is unlikely to behave without softening steps; room temp is your friend here. Lemon zest addition combats overly sweet glaze, introduces contrast. Dough thickness matters—thin means disaster with leakage, too thick means quarterbacks for doughy bites. Grease your pan with butter for richness or spray when pressed for speed. Heavy cream before baking is crucial, don’t skip; makes rolls resilient to drying out in midbake. If stuck on rolling tightness, press dough flat with fingertips to avoid uneven spirals. Fresh citrus enhances—frozen? Slightly thaw and drain liquids first.
Method
- Preheat oven to 345F. Why lower than usual? Dry edges show too fast at 350F.
- Lightly flour board or parchment. Roll dough into rough 12 x 18 inch rectangle. No perfect edges. Aim for thickness around 1/4 inch. Too thin, filling leaks; too thick, dough chewy.
- In a bowl mix sugar cinnamon nutmeg. More cinnamon slows sweetness balance. Nutmeg adds warmth.
- Spread cherry preserves evenly but not too thick. Avoid watery puddles that bog dough. Use spatula but leave 1/2 inch dough margin.
- Sprinkle sugar spice mix evenly on top of preserves. Press lightly for some adhesion but no soaking dough.
- Roll up dough tightly from long edge. Tight roll means better spiral definition; loose means collapse in oven.
- Cut roll into 12 pieces, about 1 3/4 inch thick—not thinner. Thinner burns and dries quickly.
- Place rolls in greased 9x13 dish with equal spaces. One inch apart to allow rise expansion.
- Cover with thin towel or plastic wrap sprayed with oil. Warm spot with no breeze or fridge noise. I use top of fridge.
- Let rise 1 to 1 1/2 hours until puffy but not doubled. Dough should spring back slowly when poked gently.
- Pour heavy cream over rolls before baking. Cream keeps tops moist, adds richness, and prevents crust cracking.
- Bake 20-25 minutes at 345F. Watch color—edges golden, fruit bubbly, dough firm but springs to touch.
- Remove when top jiggles slightly but doesn't sink when nudged. Overbaking dries rolls.
- Beat cream cheese frosting: cream cheese, powdered sugar, vanilla, lemon zest. Lemon zest cuts rich tang. Skip if too tart.
- Spread frosting on warm rolls for best melt-in effect.
- Serve warm. Rolls should pull apart sticky strings of fruit and sugar, soft dough inside with slight chew of crust.
- Leftovers reheat with damp towel in microwave 20 seconds. Avoids drying crust.
Cooking tips
Start with thawed dough—you want pliable but not sticky to touch. Roll on a floured surface; flour stops sticking without toughening crust. Rectangle shape helps shape uniform rolls but imperfections don’t matter much. Mix sugar cinnamon nutmeg well for flavor consistency. Spread preserves thinly but evenly; thick globs risk dough collapse. Roll your log tightly to guarantee spirals hold shape; loose rolls blur visual appeal and risk dough expansion failure. Slice thicker rounds for chew and retention of gooey filling. Rising area should be warm but draft-free; too cold and dough hardens, too hot and ferments too fast. Heavy cream poured just before oven locks moisture inside rolls, encourages caramelization on edges. Oven 345°F not 350°F to prevent over-browning too early—trust visual cues: golden edges, fruity bubbles, springs to gentle touch. Frosting is mix of smooth cream cheese powdered sugar vanilla lemon zest; lemon zest vital to break thick creamy sweetness and awaken taste buds. Leftover reheating? Damp towel trap makes softness resurface. Avoid microwave over longer times; crust becomes tough and chewy. The magic’s in sensory refinement every step, not strict time keeping.
Chef's notes
- 💡 Keep dough pliable but not sticky. Chill overnight if rushed but warm before rolling. Flour surface lightly to stop sticking; too much flour toughens crust. Roll rectangle rough, edges don’t have to be perfect. Thickness around quarter inch best to hold filling without leaks or chewiness.
- 💡 Mix sugar, cinnamon, nutmeg thoroughly before sprinkling. More cinnamon means deeper spice but watch sweetness. Nutmeg adds warmth, a subtle twist against basic cinnamon roll sugar. Spread preserves thin but even; watery ones soak dough, thick globs collapse rolls when baked. Leave quarter inch dough margin for sealing.
- 💡 Roll tightly from long edge. Loose roll equals collapsed swirls after rise and bake. Tuck edges tight, press lightly to seal. Slice into thick rounds one and three-quarter inches; thinner slices burn, dry too fast and lose gooey texture inside.
- 💡 Place spaced evenly in greased pan, one inch apart for rising. Cover loosely with oiled plastic or thin towel; warm and draft-free spot crucial. I use fridge top or oven turned off but warm. Check rise visually not by clock; dough should spring back slowly, not bounce back hard.
- 💡 Heavy cream poured on rolls before baking traps moisture, softens crust edges, promotes caramelized spots without drying. Bake at 345F not 350F; slower caramelizing helps avoid burnt edges while cooking through. Pull rolls when top jiggles lightly but not sinks; preserves gooey soft inside without overdry crust.
Common questions
Why cherry preserves instead strawberry?
Less watery. Soggy dough common with strawberry pie filling. Preserves thicker, stick better. Less seepage means cleaner spiral. Plus tart kick.
How thick slice rolls?
Go one and three-quarter inch at least. Thinner burns edges faster, dries interior. Thicker holds gooey filling, chew balance. Cutter must be sharp. Twist knife if stuck.
What if dough too sticky?
Chill it, flour board more, fold hands dusted in flour. Sticky means under-proofed or warm. Routed by rest or cooler environment. Can add tiny flour but not too much.
How store leftovers?
Room temp covered 1-2 days fine. Refrigerate wrapped tight if longer. Reheat wrapped in damp towel 20 seconds. Avoid dry microwave, crust tough and chewy then.
