Most Amazing Strawberry Cinnamon Rolls
These strawberry cinnamon rolls are soft and gooey and are made with homemade strawberry filling and topped with strawberry cream cheese icing.
Ingredients
Dough
- 5 cups Flour
- 1 tablespoon Dried yeast
- ⅓ cup Granulated sugar
- 1 teaspoon Kosher salt
- 2 Eggs
- 55 g Butter unsalted, melted and cooled
- 1 ¼ cups Milk
Strawberry compote filling
- 1 lbs Strawberries
- ⅓ cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Orange zest or lemon zest
- 2 teaspoon Cornstarch for the cornstarch slurry
- 2 tablespoon Water for the cornstarch slurry
Strawberry cream cheese icing
- 115 g Cream cheese unsalted, softened
- 55 g Butter softened
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
- 2 cups Powdered sugar
- 2 tablespoon Strawberry sauce from the strawberry compote filling that we made
- 1 tablespoon Strawberry jam
Instructions
- In a bowl of a stand mixer, add the flour, dry yeast, and granulated sugar. Mix with a spoon until combined. Add the salt, and mix until combined.
- Add the eggs, room-temperature milk, vanilla extract, and cooled melted butter. Start mixing on low until the dough forms.
- Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
Make the strawberry filling
- Cut the strawberries in half and place them in a saucepan. Add the sugar, orange zest, and lemon juice, and mix constantly over medium-high heat.
- Decrease the heat to medium-low and simmer for 15 minutes mixing occasionally.
- To thicken up the compote, mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture mixing constantly. Simmer for another 2-3 minutes.
- Let the strawberry sauce cool to room temperature.
- Punch the dough down and transfer it to a clean floured surface. Sprinkle flour generously on the dough and roll it into a ¼-inch thick rectangle, making sure that the bottom of the dough doesn’t stick to the surface.
- Spread the strawberry filling over the rolled dough using an offset spatula.
- Then, sprinkle brown sugar on top of the strawberries.
- Roll the dough as tightly as your can into a log and pinch the edges of the dough to keep the roll sealed tightly. Use a serrated knife or unflavored dental floss and cut the rolls into 12 even rolls.
- Place the rolls in a lightly greased 9x13 inch baking pan, cover with a towel, and let the rolls rise until doubled in size.
- Remove the towel, and bake the rolls in a 180c (350f) oven for 20-25 minutes or until the tops of the rolls are a bit browned. Don't overbake these so they won't dry out.
- Make the strawberry cream cheese icing. In a medium-sized bowl, add the softened cream cheese, softened butter, strawberry compote, strawberry jam, powdered sugar, and vanilla extract. Mix with a spoon or a tiny whisk until creamy and smooth.
- Top the warm rolls with the cream cheese glaze and serve!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your dough mixes into a homogenous mixture and bakes perfectly.
- Do not overfill the rolls! If you make extra strawberry filling, do not add it to the rolls since it will be hard to roll them up. If you put too much filling, it will leak out once the rolls bake.
- Cut the strawberries into thick or small pieces. If you like larger pieces of strawberries in your sauce, keep the strawberry chunks larger.
- Taste the strawberries before making the sauce. If they are sourer and less sweet, add more sugar. If they are very sweet, use less sugar.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overheat your milk! Overheating your milk is one of the most common mistakes in making cinnamon rolls. If you heat your milk over 110f, it might kill your yeast and stop your dough from rising.
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have great dough to work with.
- Be patient! Let the dough rise at least until it doubles its size. The more the dough rises, the more fluffy the cinnamon rolls will be.
- Make sure that your yeast isn’t expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
Nutrition
Calories: 371kcalCarbohydrates: 79gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 57mgSodium: 345mgPotassium: 148mgFiber: 2gSugar: 15gVitamin A: 404IUVitamin C: 24mgCalcium: 31mgIron: 3mg
Tried this recipe?Let us know how it was!