Description
These Strawberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a sweet and tangy strawberry filling and a creamy strawberry-infused cream cheese glaze. Soft, fluffy, and bursting with fresh strawberry flavor, these rolls are perfect for breakfast, brunch, or a special treat any time of day.
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 and blend with an immersion blender or food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
- Make the Dough: In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly. Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl. It should be soft but not overly sticky. Cover the dough with a clean cloth and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
- Shape the Rolls: Lightly flour a clean surface. Roll out the risen dough to form a large rectangle approximately 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly over the dough surface, leaving a small border at one longer edge. Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
- Second Rise and Bake: Arrange the cut rolls in a large, greased 9×13 inch baking dish, leaving some space between each roll. Cover with a clean cloth and let them rise for 30 minutes to 1 hour until visibly puffy. Preheat the oven to 180°C (350°F). Bake for 20-25 minutes, until lightly golden and soft to touch. Remove from oven and allow to cool slightly in the dish.
- Prepare the Glaze: While the rolls cool, beat together softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and cold strawberry puree with an electric mixer for 1-2 minutes until smooth, creamy, and light pink. Adjust sweetness or thickness as desired with more powdered sugar or a bit of milk.
- Glaze and Serve: Spread the strawberry cream cheese glaze generously over the slightly warm rolls. The warmth helps the glaze melt slightly into the rolls. Serve immediately and enjoy the warm, sweet, and tangy flavors.
Notes
- For make-ahead, refrigerate shaped rolls overnight and bake in the morning.
- Store glazed rolls at room temperature for up to 2 days.
- Unglazed rolls can be refrigerated for up to 5 days.
- Freeze unbaked or baked unglazed rolls for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
