Most Amazing Strawberry Cinnamon Rolls
These strawberry cinnamon rolls feature a soft, pillowy brioche texture swirled with a homemade strawberry filling and topped with a silky strawberry cream cheese frosting.
Ingredients
Dough
- 5 cups Flour AP, plain flour
- 1 tablespoon Dried yeast
- ⅓ cup Granulated sugar
- 1 teaspoon Kosher salt
- 2 Eggs
- ¼ cup 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
Assembly
- ½ cup Brown sugar
- 2 teaspoon Cinnamon
Strawberry cream cheese icing
- ½ cup Cream cheese unsalted, softened, full-fat
- ¼ cup Butter softened, unsalted
- 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
Make the strawberry filling
- Add the diced strawberries, sugar, and lemon juice to a small saucepan over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the berries break down and the liquid reduces by half.
- Mix the cornstarch with 1 tablespoon of cold water to make a slurry. Stir it into the simmering berries and cook for 1 minute until thick and jam-like.
- Reserve 2 tablespoons of compote for the frosting and let the rest cool completely.
Make the dough
- In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, instant yeast, and sugar.
- Add the warm milk (105°F to 115°F), softened butter, egg, and salt. Mix on low speed until a shaggy dough forms.
- Increase the speed to medium and knead for 5 to 7 minutes. The dough is ready when it is smooth, elastic, and pulls away cleanly from the sides of the bowl.
- Lightly oil a bowl, place the dough inside, and cover with plastic wrap or a damp towel. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Assemble and Roll
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 12x18-inch rectangle.
- Spread the cooled strawberry compote evenly over the dough, leaving a ½-inch border around the edges. Sprinkle the brown sugar and ground cinnamon evenly over the top of the fruit layer.
- Roll the dough tightly into a log starting from the long side. Slice into 12 equal pieces using unflavored dental floss or a sharp serrated knife.
- Arrange the rolls in a greased 9x13-inch baking dish. Cover and let them rise in a warm place for 30 to 45 minutes until puffy.
Bake and Frost
- Bake at 350°F (175°C) for 22 to 27 minutes until the tops and edges are light golden brown.
- While the rolls bake, beat the softened cream cheese and butter together in a bowl until smooth. Mix in the sifted powdered sugar, vanilla extract, and the reserved 1 tablespoon of strawberry filling until smooth.
- Let the rolls cool for 5 to 10 minutes after taking them out of the oven, then spread the frosting evenly over the top so it slightly softens into the centers.
Notes
- Flour Measurement: For the softest texture, weigh your flour with a digital kitchen scale. If using measuring cups, spoon the flour into the cup and level it off with a flat edge. Scooping directly from the bag packs down extra flour, leading to dense rolls.
- Milk & Yeast Temperature: Keep the milk between 105°F and 115°F. Temperatures above 120°F will kill the yeast, while milk under 100°F will significantly delay rising times.
- Cooling the Compote: The strawberry filling must cool completely before spreading. Warm filling melts the butter fat in the dough, causing the layers to slip apart and create a gummy bottom.
- Cream Cheese Selection: Use full-fat brick cream cheese only. Tub cream cheese spreads contain added water and air, which will make the frosting thin and runny.
- Slicing Technique: Slide unflavored dental floss under the dough log, cross the ends over the top, and pull through to slice cleanly without squashing the rolls.
- Overnight Timing: Limit the overnight refrigeration step to 12 hours maximum. Leaving the rolls longer can cause the dough to over-proof and collapse in the oven.
Nutrition
Calories: 423kcalCarbohydrates: 89gProtein: 8gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 60mgSodium: 359mgPotassium: 199mgFiber: 3gSugar: 25gVitamin A: 451IUVitamin C: 24mgCalcium: 73mgIron: 3mg
Tried this recipe?Let us know how it was!