Description
Delight in these homemade Strawberry Cinnamon Rolls featuring a sweet and tangy strawberry filling and a luscious cream cheese glaze. Soft, fluffy, and infused with fresh strawberry flavors, these rolls are perfect for breakfast or a special 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 in a saucepan with lemon juice and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally until thickened to a jam-like consistency. Remove from heat and blend until smooth. Cover and refrigerate to cool completely.
- 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 5–7 minutes until dough is smooth, elastic, and slightly pulls from the bowl. Cover and let rise in a warm place about 2 hours until doubled.
- Roll and Fill: Lightly flour a surface and roll dough into a 40 x 30 cm (16 x 12 inch) rectangle. Spread cooled strawberry filling evenly, leaving a border along one long edge. From the opposite side, roll dough tightly into a log. Cut into 12 even rolls using a sharp knife or dental floss.
- Second Rise and Bake: Arrange rolls in a greased 9×13 inch baking dish with space between. Cover and let rise 30 minutes to 1 hour until puffy. Preheat oven to 180°C (350°F). Bake for 20–25 minutes until golden and soft. Cool slightly in dish.
- Make the Glaze: Beat cream cheese, softened butter, powdered sugar, vanilla, and cold strawberry puree with an electric mixer until smooth, creamy, and light pink, 1–2 minutes. Adjust sweetness or thickness by adding powdered sugar or milk if needed.
- Glaze and Serve: Spread glaze over warm rolls so it slightly melts and seeps in. 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.
- Both unbaked and baked unglazed rolls freeze well for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
