Strawberry Cinnamon Rolls with Cream Cheese Strawberry Glaze Recipe
Delight in these homemade Strawberry Cinnamon Rolls, featuring a soft, fluffy dough rolled with a luscious strawberry cinnamon filling and topped with a creamy strawberry cream cheese glaze. Perfect for breakfast or a sweet treat, these rolls combine fresh strawberry flavor with a classic cinnamon roll texture and a tangy, sweet glaze for an irresistible bite.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- 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
Filling Ingredients
- 250 g (1 ¾ cups) fresh or frozen strawberries
- 50 g (¼ cup) granulated sugar
- Juice of half a lemon
Glaze Ingredients
- 100 g (½ cup) cream cheese, softened (Philadelphia recommended)
- 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
- Prepare Strawberry Filling: Place the fresh or frozen strawberries in a saucepan with the lemon juice and 50 g granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until thickened to a jam-like consistency. Remove from heat and blend until smooth. Cover and refrigerate until completely cool.
- Make the Dough: In a stand mixer bowl fitted with a dough hook, combine flour, 65 g sugar, salt, and yeast. Mix briefly. Add warm milk, softened butter (80 g), and egg. Knead for 5-7 minutes on medium speed until dough is smooth, elastic, and pulls away from sides. Cover and let rise for about 2 hours until doubled in size.
- Roll and Fill Dough: Lightly flour a surface and roll dough into a 40 x 30 cm rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a small border along one long edge. Roll tightly from the opposite long edge into a log. Cut into 12 even strips with a sharp knife or dental floss.
- Second Rise and Bake: Arrange rolls in a greased 9×13 inch baking dish, leaving space between them. Cover and let rise 30-60 minutes until puffy. Preheat oven to 180°C (350°F). Bake 20-25 minutes until lightly golden and soft. Cool slightly in dish.
- Prepare Glaze: In a medium bowl, beat cream cheese, softened butter (40 g), powdered sugar, vanilla extract, and cold strawberry puree until smooth, creamy, and light pink. Adjust sweetness or thickness if needed.
- Glaze and Serve: Spread the glaze generously over warm rolls so it melts slightly. Serve immediately and enjoy the warm, sweet, and tangy flavors.
Notes
- Use fresh or frozen strawberries for the filling; frozen should be thawed before cooking.
- Room temperature egg and warm milk help activate the yeast effectively.
- Ensure the dough is not too sticky by adjusting flour slightly if needed during kneading.
- Letting the rolls rise twice ensures a light and fluffy texture.
- The glaze can be prepared ahead and refrigerated; bring to room temperature and stir before spreading.
- For extra cinnamon flavor, consider adding 1-2 tsp ground cinnamon to the dough or filling.
Keywords: Strawberry cinnamon rolls, strawberry cream cheese glaze, homemade cinnamon rolls, sweet breakfast rolls, berry baked treats
