Description
These Strawberry Cinnamon Rolls combine the classic warmth of cinnamon rolls with a fresh strawberry twist, perfect for a delightful breakfast or brunch. Soft, fluffy dough is layered with cinnamon sugar, fresh strawberries, and strawberry jam, then topped with a luscious cream cheese glaze infused with vanilla and a hint of heavy cream, creating an irresistible sweet treat.
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 1 cup fresh strawberries, finely chopped
- 1/2 cup strawberry jam or preserves
Glaze
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. Warm the whole milk until lukewarm and add it to the dry ingredients along with melted butter and eggs. Mix until a soft dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover with a cloth, and let rise in a warm place for about 1 to 1.5 hours or until doubled in size.
- Make the Filling: In a bowl, mix the softened butter, brown sugar, and ground cinnamon until well blended. Stir in the finely chopped fresh strawberries gently. This mixture will provide a sweet and fruity filling for the rolls.
- Assemble the Rolls: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 16×12 inches. Spread the strawberry jam evenly over the dough, then spread the cinnamon-sugar-strawberry filling evenly over the jam. Starting from one long edge, tightly roll the dough into a log and cut into 12 equal pieces.
- Second Rise: Place the rolls in a greased 9×13 inch baking dish, leaving some space between them. Cover with a cloth and let rise for an additional 30-45 minutes, or until puffy.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls in the center of the oven for 20-25 minutes or until golden brown and cooked through. Remove from the oven and let cool slightly before glazing.
- Prepare the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, heavy cream, and vanilla extract, beating until the glaze is smooth and creamy.
- Glaze and Serve: Drizzle the cream cheese glaze generously over the warm cinnamon rolls. Serve immediately for the best taste and texture.
Notes
- The milk should be warm, not hot, to activate the yeast properly.
- Use fresh strawberries for a vibrant flavor and texture in the filling.
- Allow enough time for both rises to ensure fluffy, soft rolls.
- For a stronger strawberry flavor, use strawberry preserves with small chunks of fruit.
- Store leftovers in an airtight container and reheat gently before serving.
