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Strawberry Cinnamon Rolls with Cream Cheese Strawberry Glaze Recipe

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★★★★★

4.6 from 76 reviews

These Strawberry Cinnamon Rolls combine the classic soft, fluffy cinnamon roll texture with a fresh strawberry twist. Filled with a homemade strawberry jam, rolled into tender dough, then topped with a luscious strawberry cream cheese glaze, they offer a perfect balance of sweet, tangy, and creamy flavors that make for an irresistible breakfast or dessert treat.

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
  • 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

  1. Prepare the Strawberry Filling: Place fresh or frozen strawberries with lemon juice and granulated sugar in a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until thickened to a jam-like consistency. Remove from heat, blend until smooth with an immersion blender or food processor, then cover and refrigerate until completely cool.
  2. Make the Dough: In a stand mixer bowl fitted with a dough hook, combine flour, granulated sugar, salt, and instant dry yeast. Mix briefly. Add warm milk, softened butter, and the egg. Knead on medium speed for 5-7 minutes until the dough is smooth, elastic, and slightly pulls away from the bowl sides. Cover with a cloth and let rise in a warm draft-free place for about 2 hours or until doubled in size.
  3. Roll and Fill the Dough: Lightly flour a clean surface and roll out the dough into a 40 x 30 cm (16 x 12 inch) rectangle. Spread the cooled strawberry filling evenly over the dough surface, leaving a small border on one long edge. Starting from the opposite long edge, roll the dough tightly into a log. Cut the log into 12 even strips using a sharp knife or unflavored dental floss.
  4. Second Rise and Bake: Arrange the rolls in a greased 9×13 inch baking dish with space between each roll. Cover with a cloth and let them rise for 30 minutes to 1 hour until visibly puffy. Meanwhile, preheat oven to 180°C (350°F). Bake rolls 20-25 minutes until lightly golden and soft to touch. Remove from oven and let cool slightly in the dish.
  5. Prepare the Glaze: While rolls cool, beat cream cheese, softened butter, powdered sugar, vanilla extract, and cold strawberry puree with an electric mixer for 1-2 minutes until smooth and creamy with a light pink color. Adjust sweetness or thickness by adding more powdered sugar or a small amount of milk if desired.
  6. Glaze and Serve: Spread the strawberry cream cheese glaze generously over the slightly warm cinnamon rolls, allowing it to melt and seep in. Serve immediately to enjoy warm, sweet, and tangy flavors.

Notes

  • Use room temperature egg and softened butter to help the dough come together smoothly.
  • Letting the dough rise in a warm, draft-free spot ensures a good, airy texture.
  • The filling can be made ahead and refrigerated to save time.
  • If frozen strawberries are used, thaw and drain excess liquid before cooking.
  • For an extra strawberry punch, swirl some strawberry jam inside the rolls along with the puree.
  • The glaze is best spread while rolls are warm to slightly melt for perfect absorption.
  • Store leftover rolls in an airtight container and reheat gently before serving.

Keywords: strawberry cinnamon rolls, strawberry rolls, cinnamon rolls with strawberry filling, cream cheese glaze, breakfast rolls, sweet rolls, baking dessert

Find it online: https://kochenmitviktoria.com/strawberry-cinnamon-rolls-with-cream-cheese-strawberry-glaze-recipe/