Simply Fruity Cinnamon Rolls

For weeks I have been wanting to make some kind of tasty little treat that I haven’t made before. Night after night I have been on Pinterest looking for something that would be perfect and easy.

Well, when I get stressed or have had a long day I want to do a few things: clean, workout, or bake. This time I decided that I needed to finally take all this Pinning and make something amazing.

I love cinnamon rolls, but we all know that they take forever. Plus, I know that if I am stressed I don’t want to do something that isn’t quick and easy, but these cinnamon rolls were different. The dough was super simple to make, but for some reason I like to make things harder than they need to be. And I always make a bigger mess when I’m am stressed which adds to the madness.

RCR no glaze

I was mixing the glaze frosting and I guess I didn’t put the beaters in all the way. When I turned them on metal went flying everywhere and the beaters ended up breaking. I realized, maybe baking isn’t the best stress reliever for me. That being said, they turned out amazing and you totally need to try making them yourself. A simple twist to a classic roll. Enjoy!


glazed RCR
Simply Fruity Cinnamon Rolls – with Lemon Cream Cheese Glaze
SERVES: 9-12
  • Dough Ingredients:
  • 3¼ cups flour
  • 2 tsp instant yeast
  • ¼ cup white sugar
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup water
  • ¾ cup milk
  • ⅓ cup butter, softened
  • Filling Ingredients:
  • 21 ounce can favorite fruit pie filling (I used raspberry)
  • 2 teaspoons cinnamon
  • ½ teaspoon sugar
  • Lemon Cream Cheese Frosting:
  • 4 ounce cream cheese, softened
  • 3 Tablespoons butter, softened
  • 1 cup powdered sugar
  • ¼ cup half and half
  • 2 teaspoons lemon juice
  • 1 Tablespoon lemon zest (one lemon)
  • 1 teaspoon vanilla
  1. In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.
  2. In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.
  3. On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick. Spread strawberry pie filling evenly on top of the dough. In a small bowl combine the cinnamon and sugar and sprinkle on top of the strawberry filling. Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan and cover with a damp cloth and let rise for 30 minutes.
  4. Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on the tops.
  5. To make the glaze: Beat together the cream cheese, butter, and powdered sugar until smooth. Add the half and half, vanilla, lemon juice and lemon zest until combined. Frost over warm cinnamon rolls and devour them all.