Put a fruity twist on a classic favorite with these strawberry cinnamon rolls! Soft, fluffy rolls are swirled with a sweet and tangy strawberry filling, made even more irresistible with a creamy glaze infused with strawberry flavor. These rolls are perfect for breakfast, brunch, or dessert, offering a delightful burst of flavor in every bite.
Ingredients
For the Strawberry Filling:
- 3 cups frozen or fresh strawberries
- 3 tablespoons brown sugar, packed
- 2 teaspoons lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons water
For the Tangzhong:
- ¼ cup all-purpose flour
- ¾ cup water
For the Dough:
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Prepared Tangzhong (from recipe above)
- 4 tablespoons unsalted butter, softened
For the Glaze:
- 1 ounce cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 1-2 tablespoons reserved strawberry filling
- 1 tablespoon whole milk
Instructions
- Prepare the Strawberry Filling: In a medium saucepan over medium heat, combine the strawberries, brown sugar, and lemon juice. Cook until the strawberries break down and release their juices (about 5-7 minutes).In a small bowl, mix the cornstarch and water to create a slurry. Add this to the strawberry mixture and cook, stirring, until thickened. Set aside to cool completely.
- Make the Tangzhong: In a small saucepan, whisk together the flour and water over medium heat. Cook, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool to room temperature.
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt.Add the milk, egg, vanilla extract, and cooled Tangzhong. Mix until a shaggy dough forms.Add the softened butter and knead until the dough is smooth and elastic (about 8-10 minutes by hand or 5-7 minutes with a stand mixer).Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Assemble the Rolls: Punch down the dough and roll it out on a lightly floured surface into a rectangle about 12×18 inches.Spread the cooled strawberry filling evenly over the dough.Starting at one long edge, roll the dough tightly into a log. Slice the log into 12 equal rolls.Arrange the rolls in a greased 9×13-inch baking dish, cover, and let rise for 30-45 minutes, until puffy.
- Bake: Preheat your oven to 350°F (175°C).Bake the rolls for 20-25 minutes, or until golden brown.
- Prepare the Glaze: Beat the cream cheese and butter until smooth. Add powdered sugar, reserved strawberry filling, and milk. Mix until smooth and spreadable.Spread the glaze over the warm rolls.
Conclusion:
These strawberry cinnamon rolls are a delightful twist on a classic favorite. With their soft dough, fruity filling, and creamy glaze, they’re perfect for a special breakfast or an indulgent treat. Serve them warm and watch them disappear!
Strawberry Cinnamon Rolls Recipe
Soft, tender cinnamon rolls with a strawberrytwist, featuring a tangy fruit filling and a sweet cream cheese glaze.
Ingredients
For the Strawberry Filling:
- 3 cups frozen or fresh strawberries
- 3 tablespoons brown sugar packed
- 2 teaspoons lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons water
For the Tangzhong:
- ¼ cup all-purpose flour
- ¾ cup water
For the Dough:
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- Prepared Tangzhong from recipe above
- 4 tablespoons unsalted butter softened
For the Glaze:
- 1 ounce cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 cup powdered sugar
- 1-2 tablespoons reserved strawberry filling
- 1 tablespoon whole milk
Instructions
- Prepare the Strawberry Filling: In a medium saucepan over medium heat, combine the strawberries, brown sugar, and lemon juice. Cook until the strawberries break down and release their juices (about 5-7 minutes). In a small bowl, mix the cornstarch and water to create a slurry. Add this to the strawberry mixture and cook, stirring, until thickened. Set aside to cool completely.
- Make the Tangzhong: In a small saucepan, whisk together the flour and water over medium heat. Cook, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool to room temperature.
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. Add the milk, egg, vanilla extract, and cooled Tangzhong. Mix until a shaggy dough forms. Add the softened butter and knead until the dough is smooth and elastic (about 8-10 minutes by hand or 5-7 minutes with a stand mixer). Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Assemble the Rolls: Punch down the dough and roll it out on a lightly floured surface into a rectangle about 12×18 inches. Spread the cooled strawberry filling evenly over the dough. Starting at one long edge, roll the dough tightly into a log. Slice the log into 12 equal rolls. Arrange the rolls in a greased 9×13-inch baking dish, cover, and let rise for 30-45 minutes, until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
- Prepare the Glaze: Beat the cream cheese and butter until smooth. Add powdered sugar, reserved strawberry filling, and milk. Mix until smooth and spreadable. Spread the glaze over the warm rolls.
