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Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls: A Sweet Morning Delight to Share

Delight your morning with Strawberry Cinnamon Rolls, featuring fluffy dough and a sweet strawberry filling topped with cream cheese icing.
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Prep Time 30 minutes
Cook Time 25 minutes
Proofing Time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Milk lukewarm, dairy-free option: almond milk
  • 2 tablespoons Granulated Sugar essential for sweetness
  • 2 teaspoons Instant Yeast active dry yeast can be used with proofing
  • 4 tablespoons Butter softened, dairy-free option: margarine
  • 1 whole Egg for structure
  • 1 large Egg Yolk for moisture
  • 4 cups Bread Flour all-purpose flour can be used
  • 1 teaspoon Salt elevates flavor
  • 1 tablespoon Cream for brushing, optional, can use milk
For the Filling
  • 2 cups Strawberries chopped, fresh or frozen
  • 1/4 cup Sugar for filling
  • 1 tablespoon Lemon Juice optional
  • 1 tablespoon Cornstarch thickens filling
  • 1/2 teaspoon Cinnamon adjust to preference
For the Icing
  • 4 ounces Cream Cheese softened, dairy-free option: vegan cream cheese
  • 1 cup Powdered Sugar sweetens icing
  • 2 tablespoons Reserved Strawberry Filling
  • 2 tablespoons Milk or cream, adjust consistency

Equipment

  • Mixing Bowl
  • Saucepan
  • Rolling Pin
  • Baking dish
  • Wire rack

Method
 

Dough Preparation
  1. Warm 1 cup of milk until lukewarm, stir in 2 tablespoons of granulated sugar and 2 teaspoons of instant yeast. Let it bloom for 10 minutes.
  2. In a bowl, combine the yeast mixture with 4 tablespoons of softened butter, 1 whole egg, and 1 egg yolk. Gradually add 4 cups of bread flour and 1 teaspoon of salt. Knead for 6-8 minutes.
First Proofing
  1. Place dough in a greased bowl, cover with a towel, and let rise for 1 hour until doubled in size.
Strawberry Filling
  1. In a saucepan, combine 2 cups of chopped strawberries, 1/4 cup of sugar, and 1 tablespoon of lemon juice. Cook for 5-7 minutes until thickened, add cornstarch slurry and 1/2 teaspoon of cinnamon, simmer an additional 5 minutes.
  2. Remove from heat and let cool completely.
Rolling Out Dough
  1. Punch down rising dough, roll into a 15x10 inch rectangle. Spread cooled strawberry filling over the dough.
Cut and Second Proofing
  1. Roll dough into a tight log, slice into 12 even pieces, place in a greased dish, cover and let rise for 45 minutes.
Baking
  1. Preheat oven to 375°F. Brush rolls with milk or cream. Bake for 20-25 minutes until golden brown, let cool on wire rack for 10 minutes.
Icing Preparation
  1. In a bowl, beat together 4 ounces of cream cheese and 2 tablespoons of butter. Gradually mix in 1 cup of powdered sugar and 2 tablespoons of reserved strawberry filling, adjust with milk until smooth.
Glazing
  1. Spread cream cheese icing over warm rolls and serve.

Nutrition

Serving: 1rollCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Use the ripest strawberries for the best flavor. Allow dough to fully rise for optimal texture. Roll dough tightly for defined swirls. Cool rolls before frosting to prevent melting.

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