Description
Delight in these homemade Strawberry Cinnamon Rolls featuring soft, pillowy dough filled with a luscious strawberry jam and topped with a creamy strawberry cream cheese glaze. Perfect for breakfast or brunch, these rolls combine the classic cinnamon roll texture with fruity, tangy freshness for a unique twist on a beloved treat.
Ingredients
Scale
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
Filling
- 250 g (1 ¾ cups) fresh or frozen strawberries
- 50 g (¼ cup) granulated sugar (for filling)
- Juice of half a lemon
Glaze
- 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
- Prepare the Strawberry Filling: 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 into 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 stand mixer bowl fitted with a dough hook, combine flour, granulated sugar, salt, and instant dry yeast. Mix briefly. Add warm milk, softened butter, and the egg. Knead on medium speed for 5 to 7 minutes until the dough becomes smooth, elastic, and slightly pulls away from the bowl sides. Cover with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled in size.
- Shape the Rolls: Lightly flour a clean surface. Roll out the risen dough into a 40 x 30 cm (16 x 12 inches) rectangle. Spread the cooled strawberry filling evenly, leaving a small border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log. Cut the log into 12 even strips using a sharp knife or unflavored dental floss.
- Second Rise and Bake: Arrange the rolls in a greased 9×13 inch baking dish, leaving some space between each. Cover with a cloth and let them rise for 30 to 60 minutes until puffy. Preheat oven to 180°C (350°F). Bake rolls for 20 to 25 minutes until lightly golden and soft. Allow them to cool slightly in the dish.
- Prepare the Glaze: Beat together 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 with a light pink hue. Adjust sweetness or consistency by adding more powdered sugar or milk if needed.
- Glaze and Serve: Spread the strawberry cream cheese glaze generously over the warm cinnamon rolls. The warmth helps the glaze melt slightly and seep into the rolls. Serve immediately to enjoy the warm, sweet, and tangy flavors.
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 or unglazed in the refrigerator for up to 5 days.
- Unbaked or baked unglazed rolls freeze well for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 16g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
