These potato flake sourdough strawberry cinnamon rolls are soft, fluffy, and packed with flavor! The combination of warm cinnamon, rich dough, and burst of fresh strawberry jam makes them perfect for a summer breakfast, a weekend treat, or even a special occasion. Topped with a luscious strawberry cream cheese icing, these rolls are guaranteed to be a new favorite in your kitchen!
The natural fermentation from the potato flake starter gives these strawberry sweet rolls an incredible depth of flavor and pillowy texture that’s hard to resist.
If you don’t have your own potato flake starter, check out how you can make your own starter, and how you can use it in so many different sourdough recipes, including dinner rolls, potato flake sourdough bread, and much more!
What makes these strawberry cinnamon rolls the best:
- A potato flake starter is perfect for sweeter breads, making this recipe one of the best things to make with a potato flake starter.
- They are soft, fluffy, gooey and delicious with the perfect swirl of strawberry jam and a hint of cinnamon spice.
- You don’t need any yeast, baking powder, or baking soda, they will naturally rise using the yeast in your starter.
- The best make ahead breakfast. You can prepare the sticky buns the night before and let them rise over night making it a breeze to pop in the oven when you wake up the next day.
- The fermentation that occurs to make the bread rise, but also makes the bread much more digestible and easier for those who don’t tolerate gluten well.
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Tools you may need:
- Stand mixer (optional, but so much easier)
- Measuring cups and spoons
- Rolling pin
- Pastry brush
- Baking dish (large circle baking dish, 9×13 baking dish, or large cast iron skillet)
- Dough scraper
- Wooden spoon
- Thread or sharp knife (for cutting the rolls)
Ingredients
Dough ingredients:
- active potato flake starter
- bread flour
- sugar
- water
- coconut oil
- salt
Filling ingredients:
- Strawberry jam (homemade or store bought)
- cinnamon
Strawberry cream cheese icing ingredients:
- Butter
- Cream Cheese
- Heavy Cream
- Vanilla Extract
- Powdered Sugar
- Strawberry Jam (homemade or store bought)
How To Make Potato Flake Sourdough Strawberry Cinnamon Rolls:
Make the dough
In a bowl of a stand mixer with a dough hook attachment, combine active sourdough starter, flour, sugar, warm water, salt, and melted coconut oil. Mix together until it forms into a ball and the dough is pulling away from the sides of the bowl.
Tip: Make sure that your melted coconut oil is not too hot, or it could kill your starter.
Cover and ferment
Remove the dough and form into a ball and place in a large greased bowl. Cover tightly with plastic wrap to prevent the dough from drying out and let it set in a warm place throughout the day until doubled (about 8-12 hours).
Roll out the dough
That night, or 8-12 hours later, after the dough has doubled, remove the dough onto a lightly floured surface. (You could do without flouring your work surface to avoid unfermented grains and utilize a bench scraper if the dough is sticking)
Press the dough flat into a rectangle first before using the rolling pin. This helps the dough not shrink back as you are rolling it out.
Using your rolling pin, roll out the dough into a large rectangular shape about 16 inches long and 12 inches wide.
TIP: If you find that your dough keeps trying to shrink on you, let your dough rest for about 5 minutes and then roll again.
Add the Filling
Mix together the strawberry jam and cinnamon. Spread the strawberry filling over the dough, covering the entire surface, all the way to the edges, except for the front long edge. You want to avoid this edge to help the dough adhere to itself when rolling it up.
Roll the dough up as tightly as you can. Starting at the top edge and working your way down to the edge that does not have the filling on it. The jam WILL squish out. It is okay, we will use the extra that comes out to put on top the of rolls.
When you get to the end, pull it up tightly and pinch the ends into the main roll.
Slice and Second Rise
Lightly oil a 9×13 baking dish.
Cut the strawberry rolls into 12 even rolls and place in the 9×13 dish. Any of the strawberry jam that comes out as you are slicing, should be scraped up using your bench scraper and spread over the strawberry rolls.
Cover the rolls with plastic wrap and let it rise again a room temperature until doubled. Depending on the temperature of your home and strength of your starter this can take anywhere from 6-12 hours.
TIPS: The best to way keep the circular shape of your strawberry cinnamon rolls is to cut them using thread or unflavored floss. A sharp knife or bench scraper will do the job, but will squish the rolls, leaving a less aesthetic looking sticky bun.
A wonderful way to get evenly sized rolls, is to make little marks before starting to cut. I make a mark in the middle, then again in the middle of those two halves. You now have 4 sections marked off. In each of these four sections make marks so that each of the 4 sections will have 3 rolls. This will give you a total of 12 rolls. If you want more rolls, you will just divide your dough based on how many you would like to have.
Bake the potato flake sourdough strawberry cinnamon rolls
After the rolls have doubled, preheat your oven to 350F.
Right before placing the strawberry cinnamon rolls into the oven, pour about 1/2 cup of heavy cream over the top of the rolls. This is optional but makes a much more gooey and moist strawberry cinnamon roll.
Bake the strawberry cinnamon rolls in a 350 F oven for about 25-30 minutes, or until the tops are golden brown.
Once they are done, allow the to slightly cool, about 5-10 minutes before topping with the strawberry cream cheese frosting.
How to Make the Strawberry Cream Cheese Icing:
While the rolls bake, it’s time to whip up the cream cheese frosting with a hint of strawberry jam.
Beat the Frosting:
In a small bowl, use a hand mixer to beat the softened cream cheese and butter together until smooth. Add the sifted powdered sugar and vanilla extract. Mix until light and fluffy, then add the heavy cream. Finally add in the strawberry jam and mix until incorporated.
Frost and Serve:
Once the strawberry cinnamon rolls have finished baking and have cooled slightly, it’s time to frost them.
Spread the frosting generously over the top of the dough. The residual heat from the rolls will melt the frosting slightly, making it even gooier and more delicious.
Tips for Success
- Make-Ahead Option: You can prepare the dough the morning before you want to enjoy them. Allowing it to ferment for its first rise during the day. That night, assemble the rolls and allow them to rise a second time through the night. In the morning they will be ready to bake for a delicious breakfast treat!
- Use a thread or unflavored dental floss: When cutting the rolls, it’s best to use thread or dental floss to cut the rolls without squishing them. If you don’t have either on hand be sure to use a sharp knife to keep the rolls from squishing and losing their shape. A bench scraper isn’t the best tool for the job here.
- Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easier mixing.
- Storage: Store any leftover rolls in an airtight container in the fridge for up to 2-3 days, or freeze them for longer storage.
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Potato Flake Sourdough Strawberry Cinnamon Rolls
Equipment
- Stand mixer (optional, but so much easier)
- measuring cups and spoons
- Silicone spatula
- Rolling Pin
- Unflavored floss or thread for cutting
- Baking dish (9×13 baking dish or large cast iron skillet)
Ingredients
Dough Ingredients:
- 1/2 cup active potato flake starter
- 3 ½ cups bread flour
- 1/3 cup sugar
- 3/4 cup warm milk make sure it’s not too hot to prevent killing the wild yeast
- 1/4 cup melted coconut oil
- 1/2 tablespoon salt
Strawberry Filling Ingredients:
- 1 cup strawberry jam homemade or store bought
- 1 teaspoon cinnamon
Strawberry Cream Cheese Icing Ingredients:
- 4 oz cream cheese softened
- 2 Tablespoons unsalted butter softened
- 3/4 cups powdered sugar sifted
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon heavy cream
- 2 tablespoons Strawberry Jam
Extra Ingredients:
- 1/2 cup heavy cream to pour over the rolls before baking
Instructions
- In a bowl of a stand mixer with a dough hook attachment, combine active sourdough starter, flour, sugar, warm water, salt, and melted coconut oil. Mix together until it forms into a ball and the dough is pulling away from the sides of the bowl.
- Remove the dough and form into a ball and place in a large greased bowl. Cover tightly with plastic wrap to prevent the dough from drying out and let it set in a warm place throughout the day until doubled (about 8-12 hours).
- That night, or 8-12 hours later, after the dough has doubled, remove the dough onto a lightly floured surface. (You could do without flouring your work surface to avoid unfermented grains and utilize a bench scraper if the dough is sticking)
- Press the dough flat into a rectangle first before using the rolling pin. This helps the dough not shrink back as you are rolling it out.
- Using your rolling pin, roll out the dough into a large rectangular shape about 16 inches long and 12 inches wide.
- Mix together the strawberry jam and cinnamon. Spread the strawberry filling over the dough, covering the entire surface, all the way to the edges, except for the front long edge. You want to avoid this edge to help the dough adhere to itself when rolling it up.
- Roll the dough up as tightly as you can. Starting at the top edge and working your way down to the edge that does not have the filling on it. The jam WILL squish out. It is okay, we will use the extra that comes out to put on top the of rolls.
- When you get to the end, pull it up tightly and pinch the ends into the main roll.
- Lightly oil a 9×13 baking dish.
- Cut the strawberry rolls into 12 even rolls and place in the 9×13 dish. Any of the strawberry jam that comes out as you are slicing, should be scraped up using your bench scraper and spread over the strawberry rolls.
- Cover the rolls with plastic wrap and let it rise again a room temperature until doubled. Depending on the temperature of your home and strength of your starter this can take anywhere from 6-12 hours.
- After the rolls have doubled, preheat your oven to 350F.
- Right before placing the strawberry cinnamon rolls into the oven, pour about 1/2 cup of heavy cream over the top of the rolls. This is optional but makes a much more gooey and moist strawberry cinnamon roll.
- Bake the strawberry cinnamon rolls in a 350 F oven for about 25-30 minutes, or until the tops are golden brown.
- Once they are done, allow the to slightly cool, about 5-10 minutes before topping with the strawberry cream cheese frosting.
How to Make the Strawberry Cream Cheese Icing:
- While the rolls bake, it’s time to whip up the cream cheese frosting with a hint of strawberry jam.
- In a small bowl, use a hand mixer to beat the softened cream cheese and butter together until smooth. Add the sifted powdered sugar and vanilla extract. Mix until light and fluffy, then add the heavy cream. Finally add in the strawberry jam and mix until incorporated.
- Once the strawberry cinnamon rolls have finished baking and have cooled slightly, it’s time to frost them.
- Spread the frosting generously over the top of the dough. The residual heat from the rolls will melt the frosting slightly, making it even gooier and more delicious.
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