Description
Delight in these homemade Strawberry Cinnamon Rolls featuring a luscious strawberry filling and a creamy strawberry cream cheese glaze. This recipe combines fresh strawberries with a tender, yeast-risen dough and a sweet, tangy frosting that enhances the fruity flavors, perfect for breakfast or a special indulgence.
Ingredients
Strawberry Filling
- 3 cups strawberries (destemmed and chopped, fresh or frozen, 18 oz)
- 1 cup granulated sugar
- ⅛ teaspoon sea salt
- 1 lemon (juiced and zested)
- 3 tablespoons cornstarch
- ¼ cup butter (cold)
Dough
- ½ cup warm water
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons active dry yeast (7g or 1 packet)
- 5 cups all-purpose flour (600g)
- ⅓ cup granulated sugar
- ⅛ teaspoon sea salt
- ¾ cup butter (very soft)
- 2 large eggs
- 1 tablespoon pure vanilla extract
- ¾ cup warm milk
Additional Filling and Glaze
- 1 cup strawberries (fresh, chopped, 9 oz)
- 4 oz cream cheese (softened)
- 2 cups powdered sugar (sifted)
- ¼ cup strawberry filling (reserved from filling the rolls)
Instructions
- Make the Strawberry Filling: Combine destemmed strawberries, sugar, cornstarch, lemon juice, salt, and lemon zest in a medium saucepan. Heat over medium heat, stirring to release juices and bring to a simmer. Cook for about 5 minutes until thickened and strawberries are soft.
- Finish the Filling: Remove from heat. Use a blender or potato masher to break up strawberry pieces. Whisk in cold butter until melted and combined. Refrigerate until ready to use.
- Activate Yeast: Dissolve yeast and 1 teaspoon sugar in warm water. Let sit for 10 minutes until foamy; if no foam, use a new yeast batch.
- Prepare the Dough Mixture: In a large bowl, combine flour, sugar, and salt. Make a well in the center and add butter, eggs, vanilla extract, warm milk, and the yeast mixture. Whisk liquids together, then stir with a large spoon until dough forms.
- Knead the Dough: Use hands to bring dough together; it will be sticky and rough at this stage. Cover the bowl with a cloth and place in a warm spot to rise for about 40 minutes until doubled in size. Butter a 9”x12” baking pan while dough rises.
- Prepare the Dough for Rolling: Punch down risen dough. Flatten and fold it several times to smooth it out. Transfer to a floured surface and roll into an 18” by 24” rectangle.
- Spread Filling: Reserve ¼ cup strawberry filling for glaze. Spread the rest of the filling evenly on the dough, leaving a 1” border. Sprinkle with the chopped fresh strawberries.
- Roll and Slice: Starting at a long edge, roll the dough tightly into a log. Mark the log into 12 equal pieces by halving, quartering, and then dividing into thirds.
- Slice with String: Use a piece of unflavored floss or string to wrap around the log and pull to cut. This prevents squishing and helps rolls keep shape. Place each roll on the prepared baking pan and scoop any escaped filling back on top.
- Second Rise: Let rolls rise in a warm place for about 15 minutes until doubled in size. Meanwhile, preheat oven to 355°F (180°C).
- Bake the Rolls: Bake for 25-30 minutes until golden brown on top.
- Prepare Strawberry Cream Cheese Glaze: Beat softened cream cheese and powdered sugar in a bowl until smooth and creamy. Add reserved strawberry filling and beat until fully combined.
- Glaze and Serve: Allow rolls to cool for 10 minutes in the pan. Spread the strawberry cream cheese glaze evenly over the rolls, letting it seep into crevices. Serve warm for best flavor.
Notes
- For optimal dough rising, place the covered bowl in a warm, draft-free area, such as inside an oven with just the light on or near a radiator.
- Using string or dental floss to cut the rolls prevents compression and helps maintain their shape better than a knife.
- Fresh or frozen strawberries can be used for the filling; if frozen, thaw and drain excess juice before cooking if needed.
- Ensure all dairy products like butter, cream cheese, and milk are at the specified temperatures for best dough and glaze consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
