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Irresistible Strawberry Cinnamon Rolls Recipe

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★★★★★

5 from 118 reviews

These irresistible strawberry cinnamon rolls feature a soft, chewy bread dough filled with a homemade strawberry-cinnamon filling, topped with a luscious strawberry cream cheese icing. Perfect for breakfast, brunch, or dessert, they bring the fresh sweetness of strawberries and warm cinnamon flavors together in every bite.

Ingredients

Scale

For the Dough

  • 3/4 cup milk
  • 1/4 cup sugar
  • 2 1/4 tsp yeast (Red Star Platinum recommended)
  • 1/3 cup butter, melted and cooled to room temperature
  • 2 eggs
  • 3 1/2 cups bread flour (King Arthur recommended)
  • 1/2 tsp salt
  • 3 tbsp cream

For the Filling

  • 2 cups strawberries, finely chopped into 1/4-inch pieces
  • 1/2 cup sugar
  • 1 1/2 tsp lemon juice, freshly squeezed
  • 1 tbsp cornstarch
  • 1/2 tsp cinnamon

For the Icing

  • 4 oz cream cheese, softened to room temperature (about 70°F)
  • 2 tbsp butter
  • 1 1/4 cups powdered sugar, sifted
  • 2 tbsp strawberry filling (reserved from filling)
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Activate Yeast and Mix Dough: Warm the milk to about 110°F (just warm to touch). Combine milk, sugar, and yeast in a large mixing bowl and let sit for 10 minutes until foamy to ensure yeast is active. Add melted, cooled butter, eggs, bread flour, and salt. Using a stand mixer with a dough hook, mix on medium speed for 6-8 minutes until dough is smooth, elastic, and slightly tacky.
  2. First Rise: Transfer dough to a lightly oiled bowl, cover with plastic wrap or damp towel. Let it rise at room temperature for 1 hour until roughly doubled in size. While dough rises, prepare filling.
  3. Prepare Strawberry Filling: In a saucepan over medium heat, combine finely chopped strawberries, 1/2 cup sugar, and freshly squeezed lemon juice. Bring to a simmer and cook for 5 minutes, stirring occasionally until strawberries release juice and break down slightly. Mix cornstarch with 2 tbsp water to form slurry, whisk into strawberry mixture with cinnamon. Simmer 1 more minute until thickened. Transfer to a shallow dish and cool completely to prevent soggy dough.
  4. Shape Rolls: Once dough has doubled, turn it out onto a lightly floured surface. Roll or stretch gently into a 12×16 inch rectangle. Spread cooled strawberry filling evenly over dough, leaving a 1/2 inch border all around. Starting from the long side nearest you, roll dough tightly into a log, pinching seam to seal. Cut into 12 equal pieces using a sharp knife or dental floss.
  5. Second Rise: Place rolls cut-side up in a greased 9×13 inch baking pan, cover with plastic wrap, and let rise at room temperature for 45 minutes until puffy and nearly touching.
  6. Bake Rolls: Preheat oven to 375°F. Uncover rolls and bake for 20-25 minutes until tops are golden brown and a toothpick inserted into center comes out clean. Rolls should feel set but slightly soft. Remove and cool in pan for 5 minutes.
  7. Prepare Icing: Beat softened cream cheese and butter together for about 2 minutes until light and fluffy. Add sifted powdered sugar, 2 tablespoons reserved strawberry filling, milk, and vanilla extract, then beat until smooth and spreadable.
  8. Ice Rolls: Spread icing generously over warm rolls, allowing it to melt into crevices to soften rolls further. Serve warm for best texture or at room temperature.

Notes

  • Make sure milk is warm but not hot to properly activate yeast.
  • Allow strawberry filling to cool completely to avoid soggy dough.
  • Using dental floss to cut the rolled dough helps make clean cuts without squishing the rolls.
  • Sifting powdered sugar before icing ensures smooth texture without lumps.
  • Serve rolls warm to enjoy the melty icing and soft texture, or cool slightly if preferred.

Keywords: strawberry cinnamon rolls, cinnamon rolls recipe, strawberry filling, cream cheese icing, baked breakfast rolls

Find it online: https://cookwithyana.com/irresistible-strawberry-cinnamon-rolls-recipe-2/