Description
Indulge in soft, fluffy strawberry and cream cinnamon rolls filled with a luscious strawberry mixture and topped with a smooth cream cheese frosting. Perfect as a sweet breakfast treat or a delightful dessert, these rolls combine the warmth of cinnamon with the fresh burst of strawberries for a deliciously fruity twist on classic cinnamon rolls.
Ingredients
Scale
Dough
- 1 cup warm milk (about 110°F)
- 2 ¼ teaspoons active dry yeast
- â…“ cup granulated sugar
- 2 large eggs (room temperature)
- 6 tablespoons unsalted butter (melted)
- 1 teaspoon salt
- 4 ½ cups all-purpose flour (plus more for dusting)
Filling
- 1 cup finely chopped fresh strawberries
- ½ cup strawberry jam
- â…“ cup brown sugar
- 2 teaspoons ground cinnamon
- 5 tablespoons unsalted butter (softened)
Frosting
- 4 oz cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
- Activate Yeast: In a large mixing bowl, whisk together warm milk and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active.
- Prepare Dough: Add granulated sugar, eggs, melted butter, and salt to the yeast mixture. Mix until fully combined. Gradually add the all-purpose flour, mixing continuously until a soft dough forms.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Filling: In a small bowl, combine finely chopped fresh strawberries and strawberry jam. In another bowl, mix together brown sugar and ground cinnamon.
- Roll Out Dough: On a floured surface, roll the risen dough into a 16×12 inch rectangle. Spread the softened butter evenly over the surface of the dough.
- Add Filling: Sprinkle the cinnamon sugar mixture evenly over the buttered dough, then spread the strawberry and jam mixture evenly on top.
- Form Rolls: Carefully roll the dough tightly from the long edge into a log. Slice the log into 12 equal rolls.
- Second Rise: Place the rolls into a greased 9×13 inch baking dish. Cover and let them rise for an additional 30–40 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they turn golden brown and are cooked through.
- Make Frosting: While the rolls bake, beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and milk until the frosting is creamy and spreadable.
- Frost and Serve: Once the rolls have cooled slightly, spread the cream cheese frosting on top. Serve warm for the best flavor and texture.
Notes
- Use slightly firm strawberries to avoid excess moisture in the filling which can make the rolls soggy.
- You can prepare the rolls ahead of time and refrigerate them overnight before baking to save time.
- For an extra burst of strawberry flavor, consider drizzling the rolls with a strawberry glaze instead of cream cheese frosting.
