Strawberry Cinnamon Rolls Recipe

Introduction

These irresistible strawberry cinnamon rolls combine the warmth of cinnamon with the fresh sweetness of strawberries, creating a delightful treat perfect for breakfast or dessert. Soft, tender dough meets a luscious strawberry filling and creamy icing for a truly memorable bake.

Ingredients

• For the dough:
• 3/4 cup milk
• 1/4 cup sugar
• 2 1/4 tsp yeast (Red Star Platinum recommended)
• 1/3 cup butter, melted and cooled to room temperature
• 2 eggs
• 3 1/2 cups bread flour (King Arthur suggested)
• 1/2 tsp salt
• 3 tbsp cream
• For the filling:
• 2 cups strawberries, finely chopped into 1/4-inch pieces
• 1/2 cup sugar
• 1 1/2 tsp freshly squeezed lemon juice
• 1 tbsp cornstarch
• 1/2 tsp cinnamon
• For the icing:
• 4 oz cream cheese, softened to room temperature (about 70°F)
• 2 tbsp butter
• 1 1/4 cups powdered sugar, sifted
• 2 tbsp strawberry filling
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Step 1: Warm the milk to about 110°F (just warm to the touch, not hot). Combine it with the sugar and yeast in a large mixing bowl. Let this sit for 10 minutes until foamy, confirming the yeast is active.
2. Step 2: Add the cooled melted butter, eggs, bread flour, and salt to the yeast mixture. Using a stand mixer with a dough hook, mix on medium speed for 6-8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
3. Step 3: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 1 hour, until it roughly doubles in size.
4. Step 4: Meanwhile, prepare the strawberry filling. In a saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Simmer for about 5 minutes, stirring occasionally until the strawberries soften and release juices.
5. Step 5: Mix cornstarch with 2 tablespoons water to make a slurry. Whisk it into the strawberry mixture along with cinnamon. Simmer for another minute until thickened. Transfer to a shallow dish and let cool completely to prevent sogginess during assembly.
6. Step 6: Once the dough has doubled, turn it out onto a lightly floured surface. Roll or stretch it into a 12×16 inch rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a 1/2 inch border all around.
7. Step 7: Starting from the long side closest to you, tightly roll the dough into a log, pinching the seam to seal. Cut the log into 12 equal pieces using a sharp knife or dental floss, arranging them cut-side up in a greased 9×13 inch baking pan.
8. Step 8: Cover the pan with plastic wrap and let the rolls rise for 45 minutes at room temperature until puffy and nearly touching.
9. Step 9: Preheat the oven to 375°F. Bake the rolls uncovered for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes.
10. Step 10: Prepare the icing by beating cream cheese and butter together until light and fluffy. Add sifted powdered sugar, 2 tablespoons of strawberry filling, milk, and vanilla extract, beating until smooth and spreadable.
11. Step 11: Spread the icing generously over the warm rolls, allowing it to melt slightly. Serve warm for best texture, or let cool to room temperature if preferred.

Tips & Variations

• Use room temperature ingredients to ensure proper yeast activation and dough consistency.
• For a tangier filling, add a splash more lemon juice to brighten the strawberry flavor.
• Swap strawberries for raspberries or blueberries for a different berry twist.
• Sift powdered sugar before adding to icing to avoid lumps and achieve a smooth finish.
• Let the filling cool completely before spreading to avoid soggy dough.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven to soften before serving. For longer storage, freeze the rolls individually wrapped for up to 3 months; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it back to room temperature before rolling and adding the filling.

What if I don’t have bread flour?

You can substitute all-purpose flour, but the rolls may be less chewy and slightly softer since bread flour has higher protein content that improves gluten development.