Strawberry cinnamon rolls made without yeast and baked in a muffin pan.
I’m scheming up a Valentine’s Day breakfast in bed situation.
It’s not that I don’t think I can convince Brian to do it. The obstacles are different. They include my extreme distaste for crumbs in the bed, and my dogs’ newly acquired begging strategy: if they’re close enough to the food, they lean in to touch it with their nose. At that point, your food has dog nose on it (and who knows where that has really been), so you may as well just give them the food. If these strawberry cinnamon rolls were in the bed, I know it would end with sticky dog noses and red jam in their fur.
My love for these no-yeast small-batch cinnamon rolls hasn’t wavered (and clearly, you guys still love it, too), but I wanted a fruity version.
I’ve been working on making a recipe for strawberry pâte de fruit, but I had a failed batch in the fridge. Side note: my recipe for strawberry pâte de fruit is finally perfect and ready for you to click on it.
A failed batch of gummy candy is essentially really good jam, so I decided the time was right. That said, I think these rolls are so dang good because the jam I used was made from fresh fruit. I’m definitely not asking you to make homemade jam for these, though–I just mean that grabbing a jar of your favorite jam that tastes great is important.
If you want to make homemade jam, I have a recipe for a small batch of strawberry jam. I use it to make this incredible blender strawberry mousse, in case you’re interested in that! I also use strawberry jam in my strawberry jam and moonshine cocktails made in mason jars, too!
Step-by-step strawberry cinnamon rolls photos:
Whew, that was fun! I love working with this dough. It’s so soft and supple.
These cinnamon rolls don’t require yeast to rise–instead, we’re relying on a reaction between baking powder, baking soda and apple cider vinegar. But because dough made in this way can have a biscuit-taste (all hail the mighty biscuit, we love you so..but you’re not welcome here), I included some milk and melted butter in the dough to make it softer. More tender. More like actual cinnamon roll dough.
In the words of Queen Martha: “it’s a good thing.” I know Martha has the time to make cinnamon rolls from scratch, but all I really want in life is for her to try my no-yeast cinnamon roll recipe. Oh, and I’d like her dog trainer to spend some time at my house. But that’s really all I’m asking for in life right now.
The glaze is just powdered sugar and milk, but I would be lying if I didn’t really consider stirring jam into it. But just as I was about to do it, the tea kettle went off and I quickly added the milk without thinking. If you want to make the glaze the prettiest shade of pink, add half the amount of milk, a tablespoon of jam, and stir stir stir. Add more milk to adjust the consistency.
I’m so excited for you to eat these strawberry cinnamon rolls!
My muffin pan that has 6 cups is vintage, but here’s a link to great 6-cup muffin pan if you’re looking for a smaller muffin pan.
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 tablespoons milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons butter, melted
- 1/2 cup thick strawberry jam (not jelly!)
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk, as needed
- Preheat the oven to 375, and spray 4 cups in a muffin pan with cooking spray (or use extra melted butter).
- Combine the flour, the sugar, baking powder, baking soda, and salt in a medium bowl.
- In a small measuring cup, combine the milk, vinegar, and the melted butter.
- Add the wet ingredients to the dry, and stir until a soft dough forms.
- Heavily flour a work surface, and pat the dough out into a rectangle about 10" long by 6" wide. Use plenty of Spread the strawberry jam over the entire surface of the dough.
- Carefully, roll the dough up starting with the short side. Roll away from you. When you get to the end of the dough, pinch the entire seam shut. (see photos for reference)
- Cut the dough into 4 equal pieces, drop into the greased muffin cups, and bake for 14-15 minutes.
- Meanwhile, stir together the milk and powdered sugar for the glaze. If it seems hard to spread, splash in extra milk.
- Frost the strawberry rolls when they come out of the oven, and serve.
Amount Per Serving: Calories: 1617 Total Fat: 27g Saturated Fat: 16g Cholesterol: 70mg Sodium: 1116mg Carbohydrates: 342g Sugar: 249g Protein: 13g