Description
Delight in these Strawberry and Cream Cinnamon Rolls featuring a soft, fluffy dough layered with cinnamon sugar and a luscious homemade strawberry filling. Baked to golden perfection and topped with a smooth cream cheese glaze, these rolls are a perfect treat for breakfast or brunch.
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 Mixture
- 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, sugar, and yeast. Stir and let sit for about 5 minutes until it becomes frothy. Add melted butter, eggs, and vanilla extract. Gradually add flour and salt, mixing until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Strawberry Filling: In a small saucepan, combine chopped strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens and becomes jam-like. Remove from heat and set aside to cool.
- Prepare the Cinnamon Sugar: In a small bowl, mix together softened butter, brown sugar, and cinnamon. Set aside.
- Assemble the Rolls: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12×18 inches). Spread the cinnamon sugar mixture evenly over the dough, then spoon the cooled strawberry filling on top, spreading it out evenly.
- Roll and Cut: Starting from the long edge, tightly roll the dough into a log. Cut the roll into 12 equal pieces and place them into a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls with a towel and let them rise for another 30 minutes.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
- Make the Cream Cheese Glaze: While the rolls are baking, beat the softened cream cheese, powdered sugar, vanilla extract, and milk together until smooth and creamy. Add more milk if a thinner glaze is desired.
- Glaze the Rolls: Once the rolls are out of the oven, let them cool for 5-10 minutes. Drizzle the cream cheese glaze over the warm rolls and serve!
Notes
- Make sure the milk is warm but not hot to activate the yeast properly.
- Let the strawberry filling cool before spreading it on the dough to prevent sogginess.
- For a thinner glaze, gradually add milk until desired consistency is reached.
- These rolls are best enjoyed fresh but can be stored in an airtight container for 2-3 days.
- Reheat gently before serving for a soft, warm treat.
