Strawberry Cinnamon Rolls with Cream Cheese Strawberry Glaze Recipe
Delight in these Strawberry Cinnamon Rolls featuring a tender, fluffy dough swirled with a luscious homemade strawberry filling and topped with a creamy strawberry-vanilla glaze. Perfect for breakfast or a sweet treat, these rolls combine the classic comfort of cinnamon rolls with the fresh, fruity brightness of strawberries for a unique and irresistible flavor experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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
Strawberry Cream Cheese 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
- Make 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 thickened to a jam-like consistency. Remove from heat and blend until smooth using an immersion blender or food processor. Cover and refrigerate until completely cool.
- Prepare the Dough: In a stand mixer bowl fitted with a dough hook, combine flour, sugar, salt, and instant yeast. Mix briefly then add warm milk, softened butter, and egg. Knead on medium speed for 5 to 7 minutes until the dough is smooth, elastic, slightly pulling away from the sides of the bowl, soft but not sticky. Cover with a cloth and let rise in a warm, draft-free place for about 2 hours until doubled in size.
- Shape the Rolls: Lightly flour a surface and roll out the dough into a 40 x 30 cm (16 x 12 inches) rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a small border along one long edge. Starting from the opposite edge, roll the dough tightly into a log. Cut the log into 12 even slices using a sharp knife or unflavored dental floss.
- Second Rise and Bake: Arrange the rolls in a greased 9×13 inch baking dish, spaced slightly apart. Cover with a cloth and let rise for 30 to 60 minutes until puffy. Preheat the oven to 180°C (350°F). Bake rolls for 20-25 minutes until lightly golden and soft to touch. Remove from oven and let cool slightly in the dish.
- Prepare the Glaze: While rolls cool, beat cream cheese, softened butter, powdered sugar, vanilla extract, and 2 tablespoons of the cold strawberry puree together with an electric mixer for 1-2 minutes until smooth, creamy, and light pink. Adjust consistency by adding more powdered sugar or a bit of milk if needed.
- Glaze and Serve: Spread the strawberry cream cheese glaze generously over the warm rolls. The warmth will help the glaze melt slightly and soak in. Serve immediately for the best flavor and texture.
Notes
- Ensure the milk is warm, not hot, to activate the yeast without killing it.
- You can use fresh strawberries when in season or frozen for convenience.
- For an extra cinnamon flavor, you may add a teaspoon of ground cinnamon to the dough or sprinkle inside the filling.
- Rolls can be stored covered at room temperature for 1-2 days or refrigerated for up to 5 days.
- Reheat rolls gently in the oven or microwave before serving to restore softness.
- If strawberry puree is too tart, balance with additional powdered sugar in the glaze.
Keywords: strawberry cinnamon rolls, homemade cinnamon rolls, strawberry filling, cream cheese glaze, breakfast pastries, sweet rolls
