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Strawberry Cinnamon Rolls Recipe

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★★★★★

4.9 from 121 reviews

Delight in these homemade Strawberry Cinnamon Rolls featuring a soft, yeasted dough rolled with a fresh strawberry cinnamon filling and topped with a luscious strawberry cream cheese glaze. Perfectly sweet and tangy, these cinnamon rolls offer a fruity twist on a classic breakfast treat, ideal for sharing with family and friends.

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 Ingredients

  • 250 g (1 ¾ cups) fresh or frozen strawberries
  • 50 g (¼ cup) granulated sugar (for filling)
  • Juice of half a lemon

Glaze Ingredients

  • 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

  1. Prepare the Strawberry Filling: Place the 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 with an immersion blender or food processor until smooth. Cover and refrigerate until completely cool.
  2. Make the Dough: In a 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 egg. Knead on medium speed for 5-7 minutes until dough is 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.
  3. Roll and Fill the Dough: Lightly flour a surface, roll the risen dough into a 40 x 30 cm (16 x 12 inch) rectangle. Spread the cooled strawberry filling evenly, leaving a small border on one long edge. Roll tightly from the opposite long edge into a log. Cut into 12 even strips using a sharp knife or unflavored dental floss.
  4. Second Rise and Bake: Arrange rolls in a greased 9×13 inch baking dish with space between. Cover and let rise for 30-60 minutes until puffy. Preheat oven to 180°C (350°F). Bake rolls for 20-25 minutes until lightly golden and soft to touch. Cool slightly in the dish.
  5. 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, creamy, and light pink. Adjust sweetness or consistency by adding more powdered sugar or a little milk if needed.
  6. Glaze the Rolls and Serve: Spread the strawberry cream cheese glaze generously over the warm rolls so it melts into the nooks and crannies. Serve immediately to enjoy the warm, sweet, and tangy flavors.

Notes

  • Ensure the milk is warm, not hot, to activate the yeast without killing it.
  • Use fresh or frozen strawberries for the filling; frozen strawberries should be thawed slightly before cooking.
  • For a smoother glaze, chill the strawberry puree thoroughly before mixing.
  • If you prefer less tanginess, reduce the lemon juice slightly.
  • Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
  • For dairy-free options, substitute butter and cream cheese with vegan alternatives.

Keywords: Strawberry cinnamon rolls, strawberry cream cheese glaze, homemade cinnamon rolls, breakfast pastry, strawberry dessert rolls

Find it online: https://recipeswithria.com/strawberry-cinnamon-rolls-recipe/