Name: Strawberry Cinnamon Rolls with Cream Cheese Strawberry Glaze Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 3 h 5 min
Cuisine: American
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; 250 g (1 ¾ cups) fresh or frozen strawberries; 50 g (¼ cup) granulated sugar; Juice of half a lemon; 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)

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

250 g (1 ¾ cups) fresh or frozen strawberries

50 g (¼ cup) granulated sugar (for filling)

Juice of half a lemon

100 g (½ cup) cream cheese, softened (Philadelphia recommended)

40 g (3 tbsp) unsalted butter, softened (for glaze)

60 g (½ cup) powdered sugar

1 tsp vanilla extract

2 tbsp strawberry puree, cold (from the filling)

Instructions

Step 1: Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and blend with an immersion blender or in a food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.

Step 2: In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly. Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl. It should be soft but not overly sticky. Cover the dough with a clean cloth and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.

Step 3: Lightly flour a clean surface. Roll out the risen dough to form a large rectangle, approximately 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly over the entire surface of the dough, leaving a small border at one of the longer edges. Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.

Step 4: Arrange the cut rolls in a large, greased baking dish (a 9×13 inch dish works well), leaving a little space between each roll. Cover the dish again with a clean cloth and let the rolls rise for another 30 minutes to 1 hour, or until visibly puffy. Meanwhile, preheat your oven to 180°C (350°F). Bake the rolls for about 20-25 minutes, or until they are lightly golden brown on top and soft to the touch. Remove from oven and let them cool slightly in the dish.

Step 5: While the rolls are cooling, prepare the glaze. In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree with an electric mixer for 1-2 minutes, until the glaze is smooth, creamy, and a beautiful light pink color. Adjust sweetness or thickness if desired by adding more powdered sugar or a tiny bit more milk.

Step 6: Spread the freshly made strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. The warmth of the rolls will allow the glaze to melt slightly and seep into all the nooks and crannies. Serve immediately and enjoy the warm, sweet, and tangy flavors!

Tips & Variations

Use frozen strawberries if fresh are out of season, but be sure to thaw and drain excess liquid before making the filling.

Swap cream cheese glaze for a simple powdered sugar glaze if you prefer a lighter finish.

For a more intense strawberry flavor, add a teaspoon of strawberry extract to the glaze.

Ensure your milk is warm, not hot, to activate the yeast without killing it.

FAQs

Can I make the dough ahead of time?

Yes, after kneading, you can refrigerate the dough for up to 24 hours to slow the rise. Bring it back to room temperature before rolling out and filling.