Strawberry Cinnamon Rolls with Strawberry Cream Cheese Glaze Recipe
Strawberry Cinnamon Rolls combine soft, fluffy homemade yeast dough with a luscious strawberry jam filling and a creamy strawberry cream cheese glaze. These delightful rolls offer a perfect balance of sweet and tangy flavors, making them an irresistible treat for breakfast or dessert.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 3 hours 15 mins
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast, Dessert, Snack
- 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
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 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, then blend with an immersion blender or food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
- Mix and Knead the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, granulated sugar, salt, and instant dry yeast. Mix briefly to combine the dry ingredients. Add the warm milk, softened butter, and egg. Knead on medium speed for 5 to 7 minutes until the dough is smooth, elastic, and slightly pulls away from the bowl. The dough should be soft but not overly sticky. Cover with a clean cloth and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
- Roll Out and Shape the Dough: Lightly flour a clean surface and roll the dough into a large rectangle approximately 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly over the dough, leaving a small border on one longer edge. Starting from the opposite long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
- Second Rise and Bake: Arrange the rolls in a greased 9×13 inch baking dish, leaving space between each roll. Cover with a clean cloth and let them rise for 30 minutes to 1 hour until puffy. Preheat the oven to 180°C (350°F). Bake the rolls for 20-25 minutes, until lightly golden and soft to touch. Remove from oven and let cool slightly in the dish.
- Prepare the Strawberry Cream Cheese Glaze: While rolls are cooling, beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and 2 tablespoons of cold strawberry puree using an electric mixer. Beat for 1-2 minutes until smooth, creamy, and light pink. Adjust sweetness or thickness by adding more powdered sugar or a small amount of milk if necessary.
- Glaze and Serve: Spread the strawberry cream cheese glaze generously over the warm cinnamon rolls. The warmth will allow the glaze to soften and seep into the rolls. Serve immediately to enjoy the sweet and tangy flavors at their best.
Notes
- Use room temperature ingredients for better dough consistency.
- The strawberry filling can be made a day ahead and stored in the refrigerator.
- Frozen strawberries work well but ensure they are fully thawed before cooking.
- For a thinner glaze, add a teaspoon of milk when mixing.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently in the microwave before serving to revive softness and melting glaze.
Keywords: strawberry cinnamon rolls, strawberry cream cheese glaze, homemade cinnamon rolls, sweet rolls, strawberry filling, breakfast pastry, dessert rolls
