Description
Delight in these homemade Strawberry Cinnamon Rolls featuring a soft, fluffy dough rolled with a sweet strawberry filling and topped with a luxurious strawberry cream cheese glaze. Perfect for breakfast or brunch, these rolls combine the warmth of cinnamon with the fresh, tangy flavor of strawberries for a unique twist on a classic treat.
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 thick and jam-like. Remove from heat and blend 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, then add warm milk, softened butter, and egg. Knead for 5 to 7 minutes at medium speed until dough is smooth, elastic, and slightly pulls away from bowl sides. Cover with a cloth and let rise for 2 hours until doubled in size.
- Roll and Fill the Dough: Lightly flour a surface and roll out the dough to a 40 x 30 cm rectangle. Spread chilled strawberry filling evenly over dough, leaving a small border on one long edge. Starting from the opposite long edge, roll dough tightly into a log. Cut into 12 even strips using a sharp knife or dental floss.
- Second Rise and Bake: Arrange rolls in a greased 9×13 inch baking dish with space between each. Cover and let rise 30 to 60 minutes until puffy. Preheat oven to 180°C (350°F) and bake rolls for 20-25 minutes until lightly golden and soft. Let cool slightly in the dish.
- Prepare the Glaze: Beat softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and cold strawberry puree with an electric mixer for 1-2 minutes until smooth and creamy with a light pink hue. Adjust sweetness or thickness as needed.
- Glaze and Serve: Spread the strawberry cream cheese glaze generously over warm rolls, allowing the glaze to melt slightly. Serve immediately for the best flavor and texture experience.
Notes
- For make-ahead, refrigerate shaped rolls overnight and bake fresh in the morning.
- Store glazed rolls at room temperature for up to 2 days.
- Unglazed rolls can be stored refrigerated for up to 5 days.
- Freeze unbaked or baked unglazed rolls to extend storage life.
- Use fresh or frozen strawberries for the filling depending on availability.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
