Description
Delight in these homemade Strawberry and Cream Cinnamon Rolls featuring a luscious strawberry filling and a smooth cream cheese glaze. Perfectly soft and bursting with sweet and tangy flavors, these cinnamon rolls offer a delicious twist on the classic favorite, ideal for breakfast or brunch.
Ingredients
Scale
Dough
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- ½ teaspoon salt
- ½ cup warm milk (110°F/43°C)
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Strawberry Filling
- 1 cup fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon lemon juice
- 1 teaspoon vanilla extract
Cinnamon Sugar Mixture
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or more for desired consistency)
Instructions
- Make the Dough: In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5 minutes until frothy. Add the melted butter, eggs, and vanilla extract, mixing well. Gradually incorporate the flour and salt, stirring to form a dough. Knead on a floured surface for 5-7 minutes until the dough is smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl and cover it with a clean towel. Let it rise in a warm area for about 1 hour, or until it doubles in size.
- Prepare the Strawberry Filling: In a small saucepan, combine the chopped strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook the mixture over medium heat for 5-7 minutes, stirring occasionally until it thickens to a jam-like consistency. Remove from heat and allow to cool completely.
- Prepare the Cinnamon Sugar: In a small bowl, mix softened butter, brown sugar, and ground cinnamon until well combined. Set aside.
- Assemble the Rolls: Once the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle approximately 12 by 18 inches. Spread the cinnamon sugar mixture evenly over the dough, then layer the cooled strawberry filling on top, spreading to cover.
- Roll and Cut: Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal pieces and arrange them cut-side up in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls with a towel and allow them to rise again for 30 minutes until puffy.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
- Make the Cream Cheese Glaze: While baking, beat the softened cream cheese, powdered sugar, vanilla extract, and milk together until smooth and creamy. Add additional milk if you prefer a thinner glaze.
- Glaze the Rolls: Let the baked rolls cool for 5-10 minutes, then drizzle the cream cheese glaze generously over the warm rolls. Serve and enjoy!
Notes
- For best results, ensure the milk is warm but not hot to activate the yeast properly.
- Allow the strawberry filling to cool completely before spreading to avoid soggy rolls.
- Rolling the dough tightly and evenly will help create nice spiral layers.
- Customize sweetness by adjusting the amount of sugar in the filling and glaze.
- Store leftovers in an airtight container; they can be reheated gently before serving.
