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Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe

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★★★★★

5 from 55 reviews

Delicious homemade strawberry cinnamon rolls featuring a soft yeast dough filled with a sweet strawberry cinnamon filling, baked to golden perfection and topped with a luscious strawberry cream cheese glaze. Perfect for breakfast, brunch, or a sweet treat any time of day.

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 (for filling)
  • 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 (for glaze)
  • 60 g (½ cup) powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp strawberry puree, cold (from the filling)

Instructions

  1. 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, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and blend with an immersion blender or food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
  2. Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, granulated sugar, salt, and instant dry yeast. Briefly mix to combine. Add the warm milk, softened butter, and egg. Knead on medium speed for 5 to 7 minutes until the dough is smooth, elastic, and slightly pulls away from the bowl sides. It should be soft but not overly sticky. Cover with a clean cloth and let rise in a warm, draft-free area for about 2 hours or until doubled in size.
  3. Shape the Rolls: Lightly flour a clean surface. Roll the risen dough into a large rectangle roughly 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly over the dough, leaving a small border on one long edge. Starting from the opposite long edge, roll into a tight log. Using a sharp knife or unflavored dental floss, cut the log into 12 even strips.
  4. Second Rise and Bake: Arrange the rolls in a greased 9×13 inch baking dish, leaving space between each. Cover with a cloth and let rise 30 minutes to 1 hour until puffy. Meanwhile, preheat oven to 180°C (350°F). Bake rolls for 20-25 minutes until lightly golden and soft to the touch. Remove and let cool slightly in the dish.
  5. Prepare the Glaze: In a medium bowl, beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and cold strawberry puree with an electric mixer for 1-2 minutes until smooth, creamy, and light pink. Adjust sweetness or thickness with extra powdered sugar or a bit of milk as needed.
  6. Glaze and Serve: Spread the strawberry cream cheese glaze generously over the warm cinnamon rolls. The glaze will melt slightly and seep into the rolls’ nooks. Serve immediately and enjoy these warm, sweet, and tangy treats!

Notes

  • Use room temperature ingredients for best dough texture.
  • Ensure the strawberry filling is fully cooled before spreading to prevent dough from becoming soggy.
  • The dough should be soft but manageable; add a little flour or milk if needed.
  • For even slices, use dental floss to cut the rolls instead of a knife.
  • Store leftover rolls covered at room temperature for 2 days or refrigerate for up to 5 days.
  • Reheat gently in the microwave before serving to soften.

Keywords: Strawberry cinnamon rolls, cinnamon rolls with strawberry glaze, homemade cinnamon rolls, strawberries and cream cheese glaze, breakfast pastry, sweet rolls

Find it online: https://platedbyemma.com/strawberry-cinnamon-rolls-with-cream-cheese-glaze-recipe/