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Strawberry Cinnamon Rolls

These festive Strawberry Cinnamon Rolls are packed with sweet-tart strawberry jam and topped with a silky cream cheese glaze, perfect for sharing on any occasion.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Dough
  • 260 ml warm milk Should be warm, not hot
  • 10 g instant dry yeast
  • 540 g all-purpose flour
  • 65 g granulated sugar
  • 1 tsp salt
  • 1 large egg, room temperature
  • 80 g unsalted butter, very soft
For the Filling
  • 250 g fresh or frozen strawberries Use fresh if possible
  • 50 g granulated sugar For filling
  • Juice of half a lemon lemon juice
For the Glaze
  • 100 g cream cheese, softened (Philadelphia recommended)
  • 40 g unsalted butter, softened For glaze
  • 60 g powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp strawberry puree, cold From the filling

Method
 

Making the Strawberry Filling
  1. Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.
  2. Remove from heat and blend with an immersion blender or in a food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
Preparing the Dough
  1. In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly.
  2. Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl.
  3. Cover the dough with a clean cloth and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
Rolling and Baking the Rolls
  1. Lightly flour a clean surface. Roll out the risen dough to form a large rectangle, approximately 40 x 30 cm (16 x 12 inches).
  2. Spread the cooled strawberry filling evenly over the entire surface of the dough, leaving a small border at one of the longer edges.
  3. Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
  4. Arrange the cut rolls in a large, greased baking dish (a 9 x 13 inch dish works well), leaving a little space between each roll.
  5. Cover the dish again with a clean cloth and let the rolls rise for another 30 minutes to 1 hour, or until visibly puffy.
  6. Preheat your oven to 180°C (350°F). Bake the rolls for about 20-25 minutes, or until they are lightly golden brown on top and soft to the touch.
  7. Remove from oven and let them cool slightly in the dish.
Making the Glaze
  1. In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree with an electric mixer for 1-2 minutes, until the glaze is smooth and creamy.
  2. Adjust sweetness or thickness if desired by adding more powdered sugar or a tiny bit more milk.
Serving
  1. Spread the freshly made strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. Serve immediately.

Notes

If your dough feels too sticky, add flour a tablespoon at a time; too dry, add a teaspoon of warm milk. Use cold strawberry puree (from the filling) in the glaze so the cream cheese stays silky and doesn’t break.