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Strawberry Cinnamon Rolls

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Fluffy, tender cinnamon rolls filled with a sweet and tangy homemade strawberry jam and topped with a luscious pink cream cheese glaze.

Ingredients

Scale
  • 260 ml (1 cup) warm milk
  • 10 g (1 tbsp) instant dry yeast
  • 540 g (4 ¼ cups) all-purpose flour
  • 65 g (⅓ cup) granulated sugar
  • 1 tsp salt
  • 1 large egg, room temperature
  • 80 g (⅓ cup) unsalted butter, very soft
  • 250 g (1 ¾ cups) fresh or frozen strawberries
  • 50 g (¼ cup) granulated sugar (for filling)
  • Juice of half a lemon
  • 100 g (½ cup) cream cheese, softened (Philadelphia recommended)
  • 40 g (3 tbsp) unsalted butter, softened (for glaze)
  • 60 g (½ cup) powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp strawberry puree, cold (from the filling)

Instructions

  1. Place fresh or frozen strawberries in a saucepan.
  2. Add lemon juice and 50g granulated sugar to the saucepan.
  3. Cook over medium heat for about 10 minutes, stirring occasionally.
  4. Continue cooking until the mixture thickens to a jam-like consistency.
  5. Remove the saucepan from heat.
  6. Blend the strawberry mixture with an immersion blender or in a food processor until smooth.
  7. Cover the strawberry puree with plastic wrap.
  8. Refrigerate the strawberry puree until completely cool.
  9. In the bowl of a stand mixer fitted with a dough hook, combine flour, 65g granulated sugar, salt, and instant dry yeast.
  10. Mix the dry ingredients briefly.
  11. Add the warm milk, 80g softened butter, and the egg to the mixer bowl.
  12. Knead the dough for 5 to 7 minutes on medium speed until smooth and elastic.
  13. Ensure the dough slightly pulls away from the sides of the bowl and is soft but not overly sticky.
  14. Cover the dough with a clean cloth.
  15. Let the dough rise in a warm, draft-free place for about 2 hours, or until doubled in size.
  16. Lightly flour a clean surface.
  17. Roll out the risen dough to form a large rectangle, approximately 40 x 30 cm (16 x 12 inches).
  18. Spread the cooled strawberry filling evenly over the entire surface of the dough.
  19. Leave a small border at one of the longer edges of the dough.
  20. Starting from the opposite long edge, gently but firmly roll the dough into a tight log.
  21. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
  22. Arrange the cut rolls in a large, greased 9×13 inch baking dish.
  23. Leave a little space between each roll in the dish.
  24. Cover the dish again with a clean cloth.
  25. Let the rolls rise for another 30 minutes to 1 hour, or until visibly puffy.
  26. Meanwhile, preheat your oven to 180°C (350°F).
  27. Bake the rolls for about 20-25 minutes.
  28. Continue baking until they are lightly golden brown on top and soft to the touch.
  29. Remove the baking dish from the oven.
  30. Let the rolls cool slightly in the dish.
  31. While the rolls are cooling, prepare the glaze.
  32. In a medium bowl, beat together the softened cream cheese, 40g softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree.
  33. Beat with an electric mixer for 1-2 minutes until the glaze is smooth, creamy, and light pink.
  34. Adjust sweetness or thickness by adding more powdered sugar or a tiny bit more milk if desired.
  35. Spread the freshly made strawberry cream cheese glaze generously over the slightly warm cinnamon rolls.
  36. Serve immediately and enjoy!

Notes

Ensure your milk is warm (105-115°F / 40-46°C) for optimal yeast activation.
Allow the strawberry filling to cool completely before spreading to prevent dough issues.
For super fluffy rolls, don’t skip the second rise; it’s crucial for texture.
Glaze rolls while still slightly warm so the frosting melts and seeps into the rolls.

Find it online: https://theopenoven.com/strawberry-cinnamon-rolls/