Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe
Delight in these homemade Strawberry Cinnamon Rolls featuring a soft, tender dough filled with a luscious strawberry cinnamon jam, baked to a golden perfection, and topped with a creamy strawberry-vanilla glaze. Perfect for a special breakfast or a sweet treat, these rolls combine the warmth of cinnamon with the fresh tang of strawberries in every bite.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
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
- 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 until smooth using an immersion blender or food processor. Cover with plastic wrap and refrigerate until completely cool.
- Make the dough: In a stand mixer bowl fitted with a dough hook, combine flour, sugar, salt, and yeast. Mix briefly. Add warm milk, softened butter, and egg, knead for 5-7 minutes at medium speed until dough is smooth, elastic, and slightly pulls from bowl sides. Cover and let rise in warm draft-free area for about 2 hours until doubled in size.
- Roll out the dough and add filling: Lightly flour a clean surface. Roll the risen dough into a 40 x 30 cm (16 x 12 inches) rectangle. Spread the cooled strawberry filling evenly over dough, leaving a small border along one longer edge. Roll dough tightly from opposite long edge into a log. Cut log into 12 even strips using a sharp knife or unflavored dental floss.
- Second rise and baking: Arrange rolls cut side up in a greased 9×13 inch baking dish, leaving some space between each. Cover and let rise 30 minutes to 1 hour, until puffy. Preheat oven to 180°C (350°F). Bake for 20-25 minutes until rolls are lightly golden and soft. Remove from oven and cool slightly.
- 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 and creamy. Adjust sweetness or thickness if desired with additional powdered sugar or a bit of milk.
- Glaze the rolls and serve: Spread the strawberry cream cheese glaze generously over the warm cinnamon rolls so it melts slightly into the rolls. Serve immediately and enjoy the warm, sweet, and tangy flavors.
Notes
- Use room temperature ingredients for best dough texture.
- Ensure strawberries are fully cooled before spreading on dough to avoid sogginess.
- For best results, allow rolls to rise in a warm, draft-free spot.
- The glaze can be adjusted for sweetness or consistency by adding more powdered sugar or a teaspoon of milk.
- Use dental floss to slice rolls cleanly without squashing the dough.
- Leftovers can be stored in an airtight container and refreshed in a warm oven or microwave.
Keywords: Strawberry Cinnamon Rolls, Strawberry Cream Cheese Glaze, Sweet Breakfast Rolls, Homemade Cinnamon Rolls, Strawberry Jam Filling
