Description
These Strawberry Cinnamon Rolls are a delightful twist on a classic favorite, featuring a soft, tender dough filled with a homemade strawberry jam and topped with a luscious strawberry cream cheese glaze. Perfectly sweet and tangy, these rolls are ideal for breakfast or dessert and bring a burst of fresh strawberry flavor to your table.
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
Glaze Ingredients
- 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 and blend with an immersion blender or in a food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
- Make 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. Add the warm milk, softened butter, and egg. Knead on medium speed for 5 to 7 minutes until the dough becomes smooth, elastic, and slightly pulls away from the sides of 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 and Fill the Dough: Lightly flour a clean surface and roll out the risen dough to 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 along one long edge. Starting from the opposite long edge, roll the dough tightly into a log. Cut the log into 12 even strips using a sharp knife or unflavored dental floss.
- Proof the Rolls: Arrange the rolls in a greased 9×13 inch baking dish, leaving a little space between each. Cover with a clean cloth and let rise for another 30 minutes to 1 hour until visibly puffy. Meanwhile, preheat your oven to 180°C (350°F).
- Bake the Rolls: Bake the cinnamon rolls for 20-25 minutes, or until lightly golden brown on top and soft to the touch. Remove from the oven and allow them to cool slightly in the dish.
- Prepare the Glaze: In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and cold strawberry puree with an electric mixer for 1-2 minutes until smooth, creamy, and light pink in color. Adjust sweetness or thickness by adding more powdered sugar or a touch of milk if desired.
- Glaze and Serve: Spread the strawberry cream cheese glaze generously over the warm cinnamon rolls. The warmth will allow the glaze to melt slightly, enhancing the flavor and texture. Serve immediately to enjoy the perfect combination of warm, sweet, and tangy flavors.
Notes
- For make-ahead preparation, refrigerate the shaped rolls overnight and bake fresh in the morning.
- Store glazed rolls at room temperature for up to 2 days.
- Unglazed rolls can be stored in the refrigerator for up to 5 days.
- Both unbaked or baked unglazed rolls freeze well for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
