Strawberry Cinnamon Rolls

A warm, fruity twist on a classic comfort bake, these Strawberry Cinnamon Rolls are filled with bright strawberry jam and finished with a creamy strawberry-cream cheese glaze.

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Prep Time 45

Cook Time 25

Total Time 1 10

Servings: 12 servings

Course: Breakfast, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Dough Ingredients

260 ml 1 cup warm milk Warmed to about 105-115°F (40-46°C).
10 g 1 tbsp instant dry yeast Instant yeast mixes directly with flour; no proofing required.
540 g 4 ¼ cups all-purpose flour Measure by spooning into a cup and leveling for accuracy, or weigh for best results.
65 g ⅓ cup granulated sugar For the dough to feed the yeast.
1 tsp salt Balances sweetness and strengthens dough structure.
1 large egg, room temperature Brings richness and tender structure.
80 g ⅓ cup unsalted butter, very soft Should be soft enough to press a finger into.

Filling Ingredients

250 g 1 ¾ cups fresh or frozen strawberries Hulled and roughly chopped if fresh; frozen should be thawed slightly.
50 g ¼ cup granulated sugar Combines with lemon to create the jam-like filling.
Juice of half lemon Brightens the strawberry flavor.

Glaze Ingredients

100 g ½ cup cream cheese, softened Philadelphia recommended.
40 g 3 tbsp unsalted butter, softened Adds silkiness and a buttery flavor to the glaze.
60 g ½ cup powdered sugar For sweetness and structure in the glaze.
1 tsp vanilla extract Enhances the cream cheese glaze.
2 tbsp strawberry puree, cold Reserve a small amount of the cooled filling for glaze.

Method

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 until the mixture thickens to a jam-like consistency.
Remove from heat and blend 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 until the dough is smooth and elastic.
Cover the dough with a clean cloth and let it rise 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 form a rectangle, approximately 40 x 30 cm (16 x 12 inches).
Spread the cooled strawberry filling evenly over the dough, leaving a border at one long edge. Roll the dough into a tight log and cut into 12 even strips.

Arrange, proof, and bake

Arrange the cut rolls in a greased baking dish, leaving space between each roll. Cover and let rise for 30 minutes to 1 hour.
Preheat your oven to 180°C (350°F). Bake the rolls for about 20-25 minutes until lightly golden brown.

Make the strawberry cream cheese glaze

In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and cold strawberry puree until smooth.

Glaze and serve

Spread the strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. Serve immediately.

Notes

These rolls are versatile; try adding nuts or spices to the filling, or adjusting the sweetness of the glaze to your taste. Serve warm for the best experience.