STRAWBERRY DONUT ROLLS RECIPE
These strawberry donut rolls are soft, fluffy, and filled with sweet strawberry jam. Coated in cinnamon sugar, they make a delicious breakfast treat or snack that’s easy to prepare and perfect for sharing.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast 1 packet
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup warm milk 110°F/45°C
- 2 tablespoons unsalted butter melted
- 1 large egg
For the Filling:
- ½ cup strawberry jam
For the Topping:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter melted
Instructions
Prepare the Dough:
- In a small bowl, dissolve yeast in warm milk and let sit for 5 minutes until foamy. In a large bowl, mix flour, sugar, and salt. Add yeast mixture, melted butter, and egg. Knead until smooth and elastic, about 8–10 minutes.
Let Dough Rise:
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Shape the Rolls:
- Roll out dough on a floured surface into a rectangle about 12x16 inches. Spread strawberry jam evenly over the dough. Roll tightly from the long side and cut into 12 equal rolls.
Second Rise:
- Place rolls in a greased baking dish, cover, and let rise for 30 minutes.
Bake:
- Preheat oven to 350°F (175°C). Bake rolls for 18–20 minutes or until golden brown.
Add Topping:
- Brush warm rolls with melted butter and sprinkle generously with cinnamon sugar mixture.
Serve:
- Serve warm and enjoy!
Notes
Make Ahead: Dough can be prepared the night before and refrigerated overnight.
Customizing the Flavor: Use raspberry or apricot jam for a different twist. Add chopped nuts for crunch.
Serving Suggestions: Perfect for breakfast with coffee or as a sweet afternoon snack.
Allergy-Friendly Options: Use dairy-free butter and milk alternatives if needed.
Storage Tips: Store leftover rolls in an airtight container at room temperature for up to 2 days. Reheat before serving.