Description
Delight in these homemade Strawberry Cinnamon Rolls, a perfect blend of fluffy dough, sweet cinnamon sugar, and fresh strawberry flavor. These rolls are topped with a luscious cream cheese and strawberry glaze, making them an irresistible treat for breakfast or dessert.
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 warm milk, granulated sugar, and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated. Next, add the melted butter, eggs, salt, and flour gradually. Knead the mixture on a floured surface for about 8-10 minutes until a smooth, elastic dough forms.
- Let the Dough Rise: Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it doubles in size.
- Prepare the Filling: While the dough is rising, mix together the softened butter, brown sugar, and ground cinnamon in a bowl until well combined. Chop the fresh strawberries finely and have the strawberry jam ready.
- Roll Out the Dough: Once risen, punch down the dough to release air bubbles. Roll the dough out on a floured surface into a large rectangle, approximately 16×12 inches.
- Add Filling and Roll: Spread the softened butter mixture evenly over the dough. Sprinkle the chopped strawberries on top, then drizzle or spread the strawberry jam evenly over the filling layer. Carefully roll the dough tightly from the longer side into a log.
- Cut and Arrange Rolls: Cut the rolled dough into 12 equal pieces using a sharp knife or dental floss. Place the rolls cut-side up on a greased or parchment-lined baking pan, leaving some space between each roll for expansion.
- Second Rise: Cover the rolls loosely with a towel and allow them to rise for another 30-45 minutes, until puffed and nearly doubled in size.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes until golden brown on top and cooked through.
- Prepare the Glaze: While the rolls bake, beat together softened cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth and creamy.
- Glaze and Serve: Remove the rolls from the oven and allow them to cool for about 10 minutes. Drizzle or spread the cream cheese and strawberry glaze generously over the warm rolls before serving. Enjoy your fresh strawberry cinnamon rolls warm!
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Use fresh strawberries for the best flavor, but frozen can work if thawed and drained.
- You can substitute cream cheese glaze with simple powdered sugar icing if preferred.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a richer dough, you can add a tablespoon of vanilla extract to the dough mixture.
