Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe
Experience the ultimate comfort food with these homemade Strawberry Cinnamon Rolls. Featuring a tender brioche dough layered with a luscious homemade strawberry filling, then topped with a tangy, creamy strawberry cream cheese glaze, these rolls combine soft, fluffy texture with sweet and fruity flavors. Perfect as a breakfast treat or dessert, this recipe guarantees fluffy perfection with every bite.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 12 rolls
- Category: Dessert, Breakfast, Baked Goods
- Method: Baking
- Cuisine: American
Ingredients
Dough Ingredients
- 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 Ingredients
- 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
- Make the Strawberry Filling: Place the fresh or frozen strawberries in a saucepan with the 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.
- Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, granulated sugar, salt, and instant dry 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 bowl sides. Dough should be soft but not overly sticky. Cover with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled in size.
- Roll Out and Fill Dough: Lightly flour a clean surface. Roll the risen dough into a 40 x 30 cm (16 x 12 inch) 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. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
- Second Rise and Bake: Place the rolls cut side up into a greased 9x13 inch baking dish, leaving some space between each. Cover with a clean cloth and let them rise again for 30 minutes to 1 hour until visibly puffy. Preheat the oven to 180°C (350°F). Bake for 20-25 minutes, until rolls are lightly golden brown and soft to the touch. Remove and allow to cool slightly in the dish.
- Prepare the Glaze: While rolls cool, 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 consistency by adding more powdered sugar or a small amount of milk if needed.
- Glaze and Serve: Spread the strawberry cream cheese glaze generously over the slightly warm rolls. The warmth allows the glaze to melt and seep into the rolls’ crevices. Serve immediately and enjoy the warm, sweet, and tangy strawberry cinnamon rolls.
Notes
- For make-ahead, refrigerate shaped rolls overnight and bake fresh in the morning.
- Store glazed rolls at room temperature for up to 2 days or unglazed rolls refrigerated up to 5 days.
- Both unbaked or baked unglazed rolls freeze well for longer storage.
