Print

Irresistible Strawberry Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

Delight in these irresistible strawberry cinnamon rolls featuring a tender, chewy dough filled with a luscious strawberry-cinnamon filling and topped with a creamy strawberry cream cheese icing. Perfect for breakfast, brunch, or a sweet dessert treat.

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 preferred)
  • 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 preparation)
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Activate yeast: Warm the milk to about 110°F (just warm to the touch, not hot), then combine it with the sugar and yeast in a large mixing bowl. Let this mixture sit for 10 minutes until it becomes foamy to ensure the yeast is active.
  2. Make dough: Add the cooled melted butter, eggs, bread flour, and salt to the yeast mixture. Using a stand mixer with a dough hook, mix on medium speed for 6-8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky, developing gluten for a tender, chewy crumb.
  3. First rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 1 hour until roughly doubled in size.
  4. Prepare filling: While the dough rises, combine chopped strawberries, sugar, and freshly squeezed lemon juice in a saucepan over medium heat. Simmer for about 5 minutes, stirring occasionally, until berries soften and release juices. Mix cornstarch with 2 tablespoons water to form a slurry, whisk it into strawberry mixture with cinnamon, and simmer for 1 more minute until thickened. Transfer to a shallow dish and cool completely to prevent soggy dough.
  5. Shape rolls: Once risen, turn dough onto a floured surface and roll into a 12×16 inch rectangle. Spread cooled strawberry filling evenly over dough, leaving a 1/2 inch border. Roll tightly starting from the long edge closest to you, seal seam, then cut into 12 equal pieces using a sharp knife or dental floss.
  6. Second rise: Arrange 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.
  7. Bake rolls: Preheat oven to 375°F. Remove plastic wrap and bake rolls for 20-25 minutes until golden brown, set but still soft, and a toothpick inserted comes out clean. Cool in pan for 5 minutes.
  8. Prepare icing: Beat softened cream cheese and butter until light and fluffy. Add sifted powdered sugar, reserved strawberry filling, milk, and vanilla extract, then beat until smooth and spreadable.
  9. Ice rolls and serve: Spread icing generously over warm rolls, letting it melt slightly into crevices. Serve warm for best texture or at room temperature.

Notes

  • Ensure the milk is not too hot when activating yeast to avoid killing it.
  • Allow the strawberry filling to cool completely before spreading to prevent sogginess.
  • Using dental floss to cut rolls helps achieve clean, even slices.
  • Sift powdered sugar to avoid lumps in icing for a smoother texture.
  • Serving warm enhances the soft, gooey texture of the rolls.

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

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