Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe
These Strawberry Cinnamon Rolls combine fluffy, soft homemade dough with a luscious strawberry filling and a creamy strawberry cream cheese glaze. Perfect for a springtime brunch or a special dessert, they blend the classic cinnamon roll texture with fresh, tangy strawberry flavor, offering a delightful twist on a beloved treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
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
Strawberry Cream Cheese 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, lemon juice, and granulated sugar in a saucepan. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and blend until smooth using an immersion blender or food processor. Cover and refrigerate until completely cool.
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, salt, and instant yeast. Mix briefly. Add warm milk, softened butter, and egg. Knead on medium speed for 5-7 minutes until dough is smooth, elastic, and slightly pulls away from bowl sides. Cover with a cloth and let rise in a warm, draft-free place for about 2 hours or until doubled in size.
- Roll out and fill dough: Lightly flour a clean surface. Roll dough into a 40×30 cm (16×12 inch) rectangle. Spread cooled strawberry filling evenly over dough, leaving a small border on one long side. Starting at opposite edge, roll dough into a tight log. Cut into 12 even strips using a sharp knife or dental floss.
- Second rise and bake: Arrange rolls in a greased 9×13 inch baking dish, leaving space between each. Cover and let rise 30-60 minutes until puffy. Preheat oven to 180°C (350°F). Bake rolls for 20-25 minutes until lightly golden and soft to touch. Remove from oven and cool slightly.
- Prepare glaze: In a medium bowl, beat softened cream cheese, softened butter, powdered sugar, vanilla, and cold strawberry puree with an electric mixer for 1-2 minutes until smooth and creamy with a light pink color. Adjust sweetness or thickness as desired.
- Glaze and serve: Spread strawberry cream cheese glaze generously over warm cinnamon rolls. The warmth will melt the glaze slightly, seeping into the rolls. Serve immediately and enjoy the sweet, tangy flavors.
Notes
- Use room temperature ingredients for best dough rise.
- Freezing strawberries can enhance their flavor when thawed and cooked.
- Rolling the dough tightly ensures even spiral rolls.
- Make sure the strawberry filling is completely cool before spreading to prevent dough from becoming soggy.
- The glaze can be refrigerated and gently warmed before serving if not used immediately.
- For a dairy-free option, substitute cream cheese and butter with plant-based alternatives.
Keywords: Strawberry cinnamon rolls, strawberry cream cheese glaze, homemade cinnamon rolls, fruity cinnamon rolls, brunch recipe
