Mouthwatering Strawberry Cinnamon Rolls: A Sweet Delight
Soft brioche-style strawberry cinnamon rolls with a rich cream cheese strawberry glaze.
Ingredients
Ingredients
- 1 cup warm milk about 110°F
- 2 teaspoons instant dry yeast
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 large egg room temperature
- 1/2 cup unsalted butter softened
- 2 cups fresh or frozen strawberries hulled and chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 1/4 cup strawberry puree reserved from the filling
- Nonstick spray or extra butter for greasing the bowl and pan
Instructions
- Combine the chopped strawberries, 1/4 cup granulated sugar, and lemon juice in a small saucepan and set over medium heat.
- Cook the strawberries, stirring often, for 8 to 10 minutes until thickened, glossy, and jammy and the mixture lightly coats the back of a spoon.
- Remove the strawberry mixture from the heat, blend with an immersion blender or in a regular blender until smooth, then transfer to a bowl and refrigerate until completely cool and thickened.
- In a large mixing bowl, whisk together the flour, 1/2 cup granulated sugar, salt, and instant dry yeast.
- Add the warm milk, egg, and 1/2 cup softened butter to the dry ingredients and stir with a wooden spoon or dough hook until a shaggy dough forms.
- Knead the dough by hand on a lightly floured surface or with a stand mixer on medium speed for 5 to 7 minutes until it is smooth, stretchy, and slightly tacky but not sticky.
- Lightly grease a large bowl with butter or nonstick spray, place the dough in the bowl, turn it once to coat, cover with plastic wrap or a clean towel, and let rise in a warm place for 1 to 2 hours until doubled in size.
- Grease a 9 by 13 inch baking dish with butter or nonstick spray and set aside.
- Punch down the risen dough gently to deflate it, then turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle about 12 by 18 inches with an even thickness.
- Reserve 1/4 cup of the chilled strawberry puree for the glaze, then spread the remaining strawberry filling evenly over the dough, leaving a 1/2 inch border along one long edge.
- Starting from the long edge opposite the bare border, roll the dough up tightly into a log, pinching along the seam to seal.
- Use a sharp knife or unflavored dental floss to slice the log into 12 even rolls.
- Arrange the rolls, cut side up, in the prepared baking dish with slight space between each roll.
- Cover the dish loosely and let the rolls rise in a warm place for 30 to 60 minutes until puffy and touching.
- Preheat the oven to 350°F while the rolls finish their second rise.
- Bake the rolls for 20 to 25 minutes until lightly golden on top and the centers are cooked through.
- Let the rolls cool in the pan on a wire rack for about 10 to 15 minutes while you prepare the glaze.
- In a medium bowl, beat the softened cream cheese and 1/4 cup softened butter together with a hand mixer until smooth and creamy.
- Add the powdered sugar and vanilla bean paste to the bowl and beat until thick, smooth, and fully combined.
- Add the reserved 1/4 cup strawberry puree and beat again until the glaze is smooth and pourable.
- Spread or drizzle the strawberry cream cheese glaze generously over the warm rolls.
- Serve the strawberry cinnamon rolls warm or at room temperature.
Notes
- Use whole milk for the softest texture, or substitute an equal amount of non dairy milk if needed.
- If using active dry yeast, dissolve it in the warm milk with a pinch of sugar and let stand for 5 to 10 minutes until foamy before adding to the dry ingredients.
- Make the strawberry filling first so it has time to chill and thicken before you spread it on the dough.
- For easy overnight rolls, place the sliced rolls in the pan, cover, refrigerate overnight, then bring to room temperature and let puff before baking.
- If using active dry yeast, dissolve it in the warm milk with a pinch of sugar and let stand for 5 to 10 minutes until foamy before adding to the dry ingredients.
- Make the strawberry filling first so it has time to chill and thicken before you spread it on the dough.
- For easy overnight rolls, place the sliced rolls in the pan, cover, refrigerate overnight, then bring to room temperature and let puff before baking.