Strawberry Cinnamon Rolls
Soft brioche-style rolls filled with jammy strawberry filling and topped with a strawberry cream cheese glaze.
Ingredients
Ingredients
- 1 cup warm milk about 110°F
- 1 tablespoon instant dry yeast
- 4 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1 large egg room temperature
- 1/3 cup unsalted butter very soft
- 1 3/4 cups fresh or frozen strawberries chopped
- 1/4 cup granulated sugar for filling
- Juice of 1/2 lemon
- 1/2 cup cream cheese softened
- 3 tablespoons unsalted butter softened, for glaze
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 2 tablespoons cold strawberry puree reserved from filling
- Cooking spray or a little extra butter for greasing the bowl and pan
Instructions
- In a large mixing bowl, stir together the warm milk and instant dry yeast and let sit for 5 minutes until slightly foamy on top.
- Whisk in the egg, 1/3 cup granulated sugar, and salt until well combined.
- Add about two thirds of the flour and stir with a spoon or dough hook until a thick, sticky batter forms.
- Add the very soft 1/3 cup butter a spoonful at a time, mixing it into the dough until it disappears and the dough looks glossy.
- Sprinkle in the remaining flour and knead by hand or with a stand mixer on medium speed for 8 to 10 minutes, until the dough is smooth, elastic, and slightly tacky but not wet.
- Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size, about 60 to 90 minutes.
- While the dough rises, make the strawberry filling by combining the chopped strawberries, 1/4 cup granulated sugar, and lemon juice in a medium saucepan.
- Cook the strawberry mixture over medium heat, stirring often, until the berries break down and the mixture thickens and bubbles, about 10 to 15 minutes.
- Continue to cook until the filling is thicker than jam and you can drag a spoon through the center and the line briefly holds, then remove from heat.
- Transfer the strawberry filling to a bowl, cool to room temperature, then chill until cold; reserve 2 tablespoons of the smoothest part of the puree for the glaze.
- When the dough has doubled, gently punch it down and turn it out onto a lightly floured surface.
- Roll the dough into a rectangle about 12 by 18 inches, with the long side facing you.
- Spread the cooled strawberry filling evenly over the dough, leaving a 1/2 inch border along one long edge.
- Starting from the opposite long edge, roll the dough into a snug log, pulling gently as you roll to keep the spiral tight, then pinch the seam to seal.
- Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
- Arrange the rolls cut side up in a greased 9 by 13 inch baking dish, spacing them evenly.
- Cover the pan loosely and let the rolls rise in a warm place until puffy and nearly touching, about 30 to 45 minutes.
- While the rolls rise, preheat the oven to 350°F and place a rack in the center of the oven.
- Bake the risen rolls for 22 to 25 minutes, until lightly golden on top and the centers spring back when gently pressed.
- While the rolls bake, make the glaze by beating the cream cheese and 3 tablespoons softened butter in a bowl until smooth and creamy.
- Add the powdered sugar and vanilla bean paste and beat until smooth, then mix in the reserved 2 tablespoons cold strawberry puree until fully combined.
- Let the baked rolls cool in the pan for 10 to 15 minutes, then spread the strawberry cream cheese glaze over the warm rolls so it melts into the swirls.
- Serve warm or at room temperature.
Notes
- If the dough feels very stiff, add 1 to 2 teaspoons of milk while kneading until it becomes soft and elastic.
- For easier slicing, chill the filled dough log for 10 to 15 minutes before cutting into rolls.
- You can assemble the rolls, place them in the pan, cover, and refrigerate overnight; bring to room temperature for about 45 minutes, then bake as directed.
- Store leftover rolls covered in the refrigerator for up to 3 days and reheat gently in the microwave before serving.
- For easier slicing, chill the filled dough log for 10 to 15 minutes before cutting into rolls.
- You can assemble the rolls, place them in the pan, cover, and refrigerate overnight; bring to room temperature for about 45 minutes, then bake as directed.
- Store leftover rolls covered in the refrigerator for up to 3 days and reheat gently in the microwave before serving.