Strawberry-Swirled Cinnamon Buns


1 lb (500 g) refrigerated pizza dough, at room temperature

3/4 cup (175 mL) softened butter, divided

2/3 cup (150 mL) brown sugar

2 tbsp (30 mL) all-purpose flour

1 tbsp (15 mL) cinnamon

1 1/2 cups (375 mL) E.D.SMITH® Strawberry Raspberry & Plum, divided

4 oz (125 g) cream cheese, at room temperature

1 cup (250 mL) icing sugar

1 tsp (5 mL) vanilla extract

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  1. Grease 12 large muffin cups. On lightly floured surface, roll out dough to make 15- x 9-inch (30 cm x 23 cm) rectangle.
  2. Stir together 1/2 cup (125 mL) butter, brown sugar, flour and cinnamon; fold in 1 cup (250 mL) fruit spread until ribbons form in mixture. Spread mixture over dough, leaving 1/2-inch (1 cm) border around edge. Starting at one long side, tightly roll up dough to form log, pinching edges. Cut into 12 slices; lay each slice flat in prepared muffin cup. Cover with tea towel; let stand at room temperature for about 30 minutes or until dough has doubled in size.
  3. Preheat oven to 350°F (180°C). Bake for about 20 minutes or until golden brown and tops spring back when pressed lightly. Let cool for 20 minutes.
  4. Meanwhile, whip together cream cheese, remaining butter, icing sugar and vanilla. Spoon evenly over warm cinnamon buns.
  5. Heat remaining fruit spread until melted; drizzle or swirl over cinnamon buns.

Per 1 cinnamon bun: Calories 350, Fat 16g, Saturated Fat 9g, Cholesterol 45mg, Sodium 420mg, Carbohydrate 48g, Fibre 1g, Sugars 30g, Protein 3g


  1. Slice and toast day-old cinnamon buns; spread with butter and additional jam.