Description
Delight in these Strawberry and Cream Cinnamon Rolls featuring a soft, yeasted dough layered with a cinnamon sugar butter and a luscious homemade strawberry filling. Baked to golden perfection and topped with a creamy cream cheese glaze, these rolls offer a perfect balance of sweet, fruity, and spiced flavors, ideal for breakfast or brunch gatherings.
Ingredients
Scale
Dough
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- ½ teaspoon salt
- ½ cup warm milk (110°F/43°C)
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Strawberry Filling
- 1 cup fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon lemon juice
- 1 teaspoon vanilla extract
Cinnamon Sugar
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or more for desired consistency)
Instructions
- Make the Dough: In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir and let the mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active. Add melted unsalted butter, eggs, and vanilla extract. Gradually add the flour and salt, mixing until a dough forms. Turn the dough onto a floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- Let the Dough Rise: Place the kneaded dough into a greased bowl. Cover with a clean towel and let it rise in a warm place for about 1 hour or until it doubles in size. This fermentation step develops flavor and texture in the dough.
- Prepare the Strawberry Filling: In a small saucepan, combine chopped strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely.
- Prepare the Cinnamon Sugar: In a small bowl, mix together softened unsalted butter, brown sugar, and ground cinnamon until well combined. This will serve as the spiced layer spread over the dough.
- Assemble the Rolls: After the dough has risen, punch it down to release the air. Roll the dough out on a floured surface into a large rectangle about 12×18 inches. Spread the cinnamon sugar mixture evenly over the surface, then spoon the cooled strawberry filling on top, spreading it out evenly to cover.
- Roll and Cut: Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, cut the rolled dough into 12 equal pieces. Arrange these pieces cut-side up in a greased 9×13-inch baking dish.
- Second Rise: Cover the arranged rolls with a towel and let them rise again for 30 minutes. This second fermentation ensures the rolls become fluffy and light during baking.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they turn golden brown and are fully cooked through.
- Make the Cream Cheese Glaze: While the rolls bake, beat together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy. Add more milk if a thinner glaze is preferred.
- Glaze the Rolls: Remove the rolls from the oven and allow them to cool for 5-10 minutes. Drizzle the cream cheese glaze generously over the warm rolls before serving for a rich, sweet finish.
Notes
- Make sure the milk is warm but not hot (110°F/43°C) to activate the yeast without killing it.
- Allow the strawberry filling to cool completely before spreading to prevent dough sogginess.
- You can substitute fresh strawberries with frozen ones, just thaw and drain excess liquid.
- For an extra fruity touch, add chopped strawberries on top before glazing.
- If you want a thinner glaze consistency, add milk gradually until desired texture is reached.
