Strawberry Cinnamon Rolls
Strawberry cinnamon rolls filled with homemade strawberry compote and topped with a creamy strawberry cream cheese glaze. Soft, fluffy rolls with real strawberry flavor (makes 12 rolls).
Ingredients
Scale
- 260 ml (1 cup) warm milk
- 10 g (1 tbsp) instant dry yeast
- 540 g (4 ¼ cups) flour
- 65 g ( cup) granulated sugar
- 1 tsp salt
- 1 egg, room temperature
- 80 g ( cup) unsalted butter, very soft
- 250 g ( 1 ¾ cups) strawberries
- 50 g (¼ cup) granulated sugar
- Juice of half a lemon
- 100 g (½ cup) cream cheese – Philadelphia
- 40 g (3 tbsp) unsalted butter, softened
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strawberry puree, cold (from the filling)
Instructions
- 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 until thick and jam-like.
- Remove from heat and blend with an immersion blender or in a food processor until smooth.
- Cover with plastic wrap and refrigerate until cool.
- In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. (If using active dry yeast, rehydrate it in warm milk for 10 minutes before starting the recipe.)
- Mix with the dough hook, then add the warm milk, softened butter, and the egg, and the egg.
- Knead for 5 to 7 minutes on medium speed until the dough is smooth and slightly pulls away from the sides of the bowl.
- Cover the dough with a cloth and let it rise for about 2 hours, until doubled in size. (See notes for overnight rising in the fridge or accelerated rising in the oven.)
- Roll out the dough on a lightly floured surface to form a large rectangle, about 40 x 30 cm. Spread a layer of cooled strawberry filling evenly over the surface.
- Cut the dough into 12 strips using a pizza cutter. Gently roll up the strips and place them in a large, greased baking dish.
- Cover again with a cloth and let rise for about 30 minutes to 1 hour.
- Preheat the oven to 180°C (350°F) and bake the rolls for about 20-25 minutes until lightly golden and soft. Allow the cinnamon rolls to cool slightly in the dish.
- In a bowl, beat the cream cheese, softened butter, powdered sugar, vanilla, and strawberry puree with an electric mixer for 1-2 minutes until smooth and pink.
- Spread the glaze over slightly warm rolls.
Notes
Storage: Store strawberry cinnamon rolls in an airtight container in the fridge for up to 4 days. Reheat briefly before serving for best texture.
Tips:
Find it online: https://ingredientidea.com/strawberry-cinnamon-rolls/