Description
Homemade Strawberry Cinnamon Rolls combine the classic comfort of soft cinnamon rolls with the fresh, fruity burst of strawberries in every bite. These delightful breakfast pastries feature a tender dough filled with strawberry preserves, fresh diced strawberries, cinnamon, and brown sugar, all topped with a luscious cream cheese strawberry glaze. Perfect for brunch or a special morning treat, they’re easy to make and irresistibly delicious.
Ingredients
Scale
For the Dough
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup warm whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted
For the Filling
- 1/2 cup strawberry preserves
- 1 cup finely diced fresh strawberries
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
For the Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon strawberry preserves
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Prepare the Dough: In a large bowl, combine 2 cups of flour, instant yeast, granulated sugar, and salt. Stir in the warm milk, egg, and melted butter until smooth. Gradually add the remaining flour until a soft dough forms. Knead the dough for 6 to 8 minutes on a lightly floured surface until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.
- Roll Out the Dough and Add Filling: Once risen, roll the dough onto a lightly floured surface into a 14 x 9-inch rectangle. Spread the softened butter evenly over the dough. Next, spread the strawberry preserves across the dough surface. In a small bowl, mix the brown sugar and ground cinnamon, then sprinkle this mixture evenly over the preserves. Scatter the diced fresh strawberries over the top for a fresh burst of flavor.
- Form the Rolls: Starting from the long side, roll the dough tightly into a log. Slice the log into 12 even rolls using a sharp knife. Place the rolls in a greased 9 x 13-inch baking dish. Cover the dish and allow the rolls to rise again for 30 minutes, letting them become puffy.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 22 to 25 minutes until they are lightly golden on top and cooked through.
- Make the Glaze and Serve: While the rolls are baking, prepare the glaze by beating together the softened cream cheese, powdered sugar, strawberry preserves, and vanilla extract. Add milk gradually to achieve a smooth, pourable consistency. When the rolls come out of the oven, spread the glaze evenly over the warm rolls before serving for a sweet, creamy finish.
Notes
- Pat the diced strawberries dry with a paper towel before adding them to the filling to prevent excess moisture that could make the dough soggy.
- These strawberry cinnamon rolls are best served warm on the same day they’re baked for maximum freshness and flavor.
- Ensure your milk is warm but not hot to avoid killing the yeast during dough preparation.
