Description
These Strawberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a luscious homemade strawberry filling and a creamy strawberry cream cheese glaze. Soft, fluffy, and bursting with fresh berry flavor, they make a perfect breakfast treat or dessert that combines sweet and tangy notes for an irresistible indulgence.
Ingredients
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
Strawberry 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 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 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 dough is smooth, elastic, and slightly pulls away from the bowl. Cover with a cloth and let it rise in a warm, draft-free space for about 2 hours until doubled in size.
- Shape the Rolls: Lightly flour a clean surface. Roll the dough into a 40 x 30 cm (16 x 12 inch) rectangle. Evenly spread the cooled strawberry filling over the dough, leaving a small border along one longer edge. Starting from the opposite long edge, roll tightly into a log. Cut the log into 12 even strips using a sharp knife or unflavored dental floss.
- Second Rise and Bake: Arrange rolls in a greased 9×13 inch baking dish, leaving space between them. Cover with a clean cloth and let rise for 30 minutes to 1 hour until puffy. Preheat oven to 180°C (350°F). Bake for 20-25 minutes until lightly golden and soft to the touch. Remove and let cool slightly in the dish.
- Prepare the Glaze: In a medium bowl, beat softened cream cheese, butter, powdered sugar, vanilla extract, and cold strawberry puree with an electric mixer for 1-2 minutes until smooth, creamy, and light pink. Adjust sweetness or thickness as desired.
- Glaze and Serve: Spread the strawberry cream cheese glaze generously on the warm cinnamon rolls. The warmth allows the glaze to slightly melt into the rolls. Serve immediately and enjoy the sweet, tangy flavors.
Notes
- For make-ahead, refrigerate shaped rolls overnight and bake in the morning for fresh rolls.
- Store glazed rolls at room temperature for up to 2 days or unglazed rolls in the fridge for up to 5 days.
- Both unbaked and baked unglazed rolls can be frozen for longer storage; thaw before baking or glazing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
