Description
Delight in these irresistibly soft and fluffy strawberry cinnamon rolls featuring a homemade strawberry filling and a luscious strawberry cream cheese glaze. Perfect for breakfast or brunch, these rolls combine the sweet, tangy flavors of fresh strawberries with the comforting warmth of cinnamon-spiced dough, baked to golden perfection.
Ingredients
Dough Ingredients
- 260 ml (1 cup) warm milk
- 10 g (1 tbsp) instant dry yeast
- 540 g (4 ¼ cups) all-purpose flour
- 65 g (⅓ cup) granulated sugar
- 1 tsp salt
- 1 large egg, room temperature
- 80 g (⅓ cup) unsalted butter, very soft
Strawberry Filling
- 250 g (1 ¾ cups) fresh or frozen strawberries
- 50 g (¼ cup) granulated sugar
- Juice of half a lemon
Strawberry Cream Cheese Glaze
- 100 g (½ cup) cream cheese, softened (Philadelphia recommended)
- 40 g (3 tbsp) unsalted butter, softened
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strawberry puree, cold (from the filling)
Instructions
- Prepare the Strawberry Filling: Place fresh or frozen strawberries, lemon juice, and granulated sugar in a saucepan and cook over medium heat for about 10 minutes, stirring occasionally until thickened to jam consistency. Remove from heat, blend until smooth using an immersion blender or food processor, cover with plastic wrap, and refrigerate until cool.
- Make the Dough: In a stand mixer bowl fitted with a dough hook, combine flour, sugar, salt, and instant yeast. Add warm milk, softened butter, and egg. Knead on medium speed for 5 to 7 minutes until dough is smooth, elastic, and slightly pulling away from bowl sides. Cover with a clean cloth and let rise in a warm, draft-free spot for about 2 hours or until doubled in size.
- Form the Rolls: Lightly flour a surface and roll out dough into a 40 x 30 cm (16 x 12 inch) rectangle. Spread cooled strawberry filling evenly over the surface, leaving a small border on one long edge. Roll from the opposite edge into a tight log. Use a sharp knife or unflavored dental floss to cut into 12 even strips.
- Second Rise & Bake: Arrange rolls in a greased 9×13 inch baking dish with space between each. Cover and let rise for 30 to 60 minutes until puffy. Preheat oven to 180°C (350°F). Bake rolls for 20-25 minutes until lightly golden and soft. Let cool slightly in the dish.
- Make the Glaze: Beat softened cream cheese, softened butter, powdered sugar, vanilla extract, and cold strawberry puree with an electric mixer for 1-2 minutes until smooth and creamy. Adjust sweetness or texture as desired.
- Glaze and Serve: Spread glaze generously over warm cinnamon rolls, allowing it to melt and seep in. Serve immediately to enjoy the warm, sweet, and tangy treat.
Notes
- Use room temperature ingredients for better dough rise and texture.
- Frozen strawberries work well if fresh are out of season; thaw before cooking.
- Adjust sugar in the glaze to taste depending on your preferred sweetness level.
- For a quicker version, the dough can be prepared using warm water instead of milk but will result in a slightly different texture.
- To easily cut the rolled dough, unflavored dental floss can prevent squishing the rolls while slicing.
- Make sure the rolls are just warm when glazing to allow the glaze to spread smoothly without melting too much.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
