Description
Delight in warm, homemade Strawberry Cinnamon Rolls featuring a soft, fluffy dough filled with a luscious strawberry jam and topped with a creamy strawberry cream cheese glaze. Perfect for breakfast or a sweet treat, these rolls combine classic cinnamon roll comfort with a fresh, fruity twist.
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
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 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 cooled.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the dry ingredients: flour, sugar, salt, and yeast. Add warm milk, softened butter, and egg. Knead on medium speed for 5 to 7 minutes until dough is smooth, elastic, and slightly pulls from the bowl sides. Cover with a cloth and let rise in a warm place for about 2 hours or until doubled in size.
- Roll and Fill the Dough: Lightly flour a surface and roll the dough into a 40 x 30 cm rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a small border along one long edge. Starting from the opposite long edge, roll into a tight log. Cut the log into 12 even strips using a sharp knife or unflavored dental floss.
- Proof and Bake: Arrange the rolls in a greased 9×13 inch baking dish, leaving space between each. Cover with a cloth and let rise another 30 minutes to 1 hour until puffy. Preheat the oven to 180°C (350°F). Bake rolls for 20-25 minutes until lightly golden and soft to the touch. Remove and allow to cool slightly.
- Prepare the Glaze: Beat cream cheese, softened butter, powdered sugar, vanilla extract, and cold strawberry puree together with an electric mixer for 1-2 minutes until smooth, creamy, and light pink. Adjust sweetness or thickness if desired.
- Glaze and Serve: Spread the strawberry cream cheese glaze generously over the warm rolls. The slight warmth will melt the glaze, seeping into nooks and crannies. Serve immediately for best flavor and texture.
Notes
- For make-ahead convenience, refrigerate shaped rolls overnight and bake fresh in the morning.
- Store glazed rolls at room temperature for up to 2 days or unglazed rolls in the fridge up to 5 days.
- Freezing unbaked or baked unglazed rolls extends storage life and they can be thawed and baked or reheated when needed.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
