why make this recipe
Strawberry Cinnamon Rolls are a delightful twist on a classic favorite. They mix sweet strawberries with soft, fluffy dough and a creamy glaze, creating a treat that’s perfect for breakfast or dessert. Their beautiful pink color and warm, fresh flavor will make anyone smile. Making these rolls can brighten up any day, whether for a special occasion or a cozy weekend brunch.
how to make Strawberry Cinnamon Rolls
Ingredients
- 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
- 250 g (1 ¾ cups) fresh or frozen strawberries
- 50 g (¼ cup) granulated sugar (for filling)
- Juice of half a lemon
- 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)
Directions
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 until smooth. Cover and refrigerate until completely cool.
In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly. Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl. The dough should be soft but not sticky. Cover the dough with a clean cloth and let it rise in a warm place for about 2 hours, or until it doubles in size.
Lightly flour a clean surface. Roll out the risen dough into a large rectangle, about 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly over the dough, leaving a small border at one long edge. Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
Arrange the cut rolls in a greased baking dish (a 9×13 inch dish works well), leaving some space between each roll. Cover the dish with a clean cloth and let the rolls rise for another 30 minutes to 1 hour, or until they are puffy. Meanwhile, preheat your oven to 180°C (350°F). Bake the rolls for about 20-25 minutes, or until they are lightly golden brown and soft to the touch. Let them cool slightly in the dish.
While the rolls cool, prepare the glaze. In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree with an electric mixer for 1-2 minutes until smooth and creamy. Adjust sweetness or thickness by adding more powdered sugar or a little milk if needed.
Spread the strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. The warmth of the rolls will help the glaze melt a bit and seep into the rolls. Serve immediately and enjoy the warm, sweet, and tangy flavors!
how to serve Strawberry Cinnamon Rolls
Serve these Strawberry Cinnamon Rolls warm with an extra dollop of glaze on top. They are best enjoyed fresh, but you can also pair them with a cup of coffee or tea for a perfect breakfast or snack.
how to store Strawberry Cinnamon Rolls
If you have any leftover rolls, store them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week. To reheat, pop them in the microwave for a few seconds or warm them in the oven.
tips to make Strawberry Cinnamon Rolls
- Make sure your milk is warm, but not hot, to activate the yeast properly.
- Don’t skip the cooling step for the strawberry filling, as this helps maintain the texture of the rolls.
- If the dough is too sticky, you can add a little more flour until it feels right.
- Use a sharp knife or dental floss to cut the rolls for clean slices.
variation
You can add cinnamon to the filling for a classic cinnamon roll flavor or substitute raspberries or blueberries for a different berry experience.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just remember to thaw and drain them first before cooking them down into a filling.
Can I make the dough in advance?
Absolutely! You can prepare the dough and let it rise in the refrigerator overnight. Just bring it back to room temperature before rolling and shaping.
How do I get my rolls to be extra fluffy?
Make sure to knead the dough well and let it rise in a warm place. The longer it rises, the fluffier your rolls will be!
Strawberry Cinnamon Rolls
Ingredients
For the Dough
- 260 ml warm milk Make sure it is warm, but not hot.
- 10 g instant dry yeast
- 540 g all-purpose flour Adjust if dough is too sticky.
- 65 g granulated sugar
- 1 large egg, room temperature
- 1 tsp salt
- 80 g unsalted butter, very soft
For the Filling
- 250 g fresh or frozen strawberries Frozen strawberries should be thawed and drained.
- 50 g granulated sugar (for filling)
For the Glaze
- 100 g cream cheese, softened Philadelphia recommended.
- 40 g unsalted butter, softened
- 60 g powdered sugar Adjust sweetness or thickness as needed.
- 1 tsp vanilla extract
- 2 tbsp strawberry puree, cold From the filling.
Instructions
Prepare 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 until smooth. Cover and refrigerate until completely cool.
Make the Dough
- In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly.
- Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl.
- Cover the dough with a clean cloth and let it rise in a warm place for about 2 hours, or until it doubles in size.
Shape the Rolls
- Lightly flour a clean surface. Roll out the risen dough into a large rectangle, about 40 x 30 cm (16 x 12 inches).
- Spread the cooled strawberry filling evenly over the dough, leaving a small border at one long edge.
- Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
- Arrange the cut rolls in a greased baking dish (a 9×13 inch dish works well), leaving some space between each roll.
- Cover the dish with a clean cloth and let the rolls rise for another 30 minutes to 1 hour, or until they are puffy. Meanwhile, preheat your oven to 180°C (350°F).
- Bake the rolls for about 20-25 minutes, or until they are lightly golden brown and soft to the touch. Let them cool slightly in the dish.
Prepare the Glaze
- In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree with an electric mixer for 1-2 minutes until smooth and creamy.
Serve the Rolls
- Spread the strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. The warmth of the rolls will help the glaze melt a bit and seep into the rolls.
- Serve immediately and enjoy the warm, sweet, and tangy flavors!