Description
Delight in these soft, homemade strawberry cinnamon rolls featuring a luscious strawberry filling and a creamy strawberry-cream cheese glaze. Perfectly sweet and tangy, these rolls make for a comforting breakfast or dessert treat with a unique fruity twist.
Ingredients
Scale
Dough
- 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
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. Cook over medium heat for about 10 minutes, stirring occasionally, until thickened to a jam-like consistency. Remove from heat and blend with an immersion blender or food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, granulated sugar, salt, and instant dry yeast. Mix briefly. Add warm milk, softened butter, and egg. Knead on medium speed for 5 to 7 minutes until the dough is smooth, elastic, and slightly pulling away from bowl sides. Cover with a clean cloth and let rise in a warm, draft-free place for about 2 hours until doubled in size.
- Roll Out and Fill the Dough: Lightly flour a clean surface and roll out the dough into a 40 x 30 cm (16 x 12 inches) rectangle. Spread the cooled strawberry filling evenly over the surface, leaving a small border on one long edge. Starting at the opposite edge, roll the dough tightly into a log. Use a sharp knife or dental floss to cut into 12 even strips.
- Second Rise and Bake: Arrange the rolls spaced apart in a greased 9×13 inch baking dish. Cover with a cloth and let rise for 30 to 60 minutes until puffy. Preheat the oven to 180°C (350°F). Bake rolls for 20-25 minutes until lightly golden and soft. Let cool slightly in the dish.
- Prepare the Glaze: In a medium bowl, beat softened cream cheese, softened butter, powdered sugar, vanilla extract, and cold strawberry puree together with an electric mixer for 1-2 minutes until smooth, creamy, and light pink. Adjust sweetness or thickness if needed.
- Glaze and Serve: Spread the strawberry cream cheese glaze generously over the warm rolls. The glaze will slightly melt and seep into the rolls’ crevices. Serve immediately to enjoy the warm, sweet, and tangy flavors.
Notes
- Use room temperature egg and softened butter for best dough texture.
- The strawberry filling can be prepared a day ahead and refrigerated.
- For easier slicing, chill the rolled log briefly before cutting.
- Ensure the dough does not get too sticky; add a little flour if needed during kneading.
- Store leftovers covered at room temperature for up to 2 days or refrigerate and reheat gently.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cinnamon rolls, strawberry roll recipe, cream cheese glaze, homemade cinnamon rolls, fruity cinnamon rolls
