Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe
These Strawberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a luscious strawberry filling and a creamy strawberry cream cheese glaze. Perfect for a weekend brunch or special breakfast treat, these rolls combine soft, fluffy dough with sweet-tart strawberry jam, topped with a smooth pink glaze that melts into every bite. With homemade strawberry filling and a fluffy glaze, they offer a perfect balance of fruity sweetness and creamy richness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 12 servings 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
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
Glaze
- 100 g (½ cup) cream cheese, softened (Philadelphia recommended)
- 40 g (3 tbsp) unsalted butter, softened
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strawberry puree, cold (from the filling)
Instructions
- Prepare the strawberry filling: Place the fresh or frozen strawberries in a saucepan with 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.
- Make the dough: In a stand mixer bowl fitted with a dough hook, combine flour, sugar, salt, and yeast. Mix briefly to combine. Add warm milk, softened butter, and egg. Knead on medium speed for 5 to 7 minutes until smooth, elastic, and slightly pulling away from the bowl sides. The dough should be soft but not sticky. Cover with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled in size.
- Shape the rolls: Lightly flour a clean surface. Roll out the dough to a 40 x 30 cm (16 x 12 inches) rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a small border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log. Cut the log into 12 even strips with a sharp knife or dental floss.
- Second rise and bake: Arrange rolls in a greased 9×13 inch baking dish with some space between them. Cover with a clean cloth and let rise for 30 minutes to 1 hour until puffy. Preheat oven to 180°C (350°F). Bake rolls for 20-25 minutes until lightly golden and soft to the touch. Remove from oven and let cool slightly.
- 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 if needed by adding more powdered sugar or a little milk.
- Glaze and serve: Spread the strawberry cream cheese glaze generously over the warm cinnamon rolls. The heat will allow the glaze to melt slightly into the rolls. Serve immediately and enjoy the warm, sweet, and tangy flavors.
Notes
- Allow the dough to rise in a warm, draft-free environment to ensure proper fermentation.
- Using fresh or frozen strawberries both work well for the filling; just make sure to cool the jam before spreading.
- Use dental floss or a sharp knife to cut rolls cleanly without squashing them.
- The glaze can be adjusted for thickness by adding more powdered sugar or a bit of milk.
- Serve rolls warm for the best texture and flavor experience.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.
Keywords: Strawberry cinnamon rolls, strawberry rolls, cinnamon rolls with strawberry filling, cream cheese glaze, homemade cinnamon rolls, brunch recipe, sweet rolls
