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
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
- In a small saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat for 8–10 minutes until the berries break down and the liquid reduces by half.
- Stir in the cornstarch slurry and simmer for 1 more minute until thick and jam-like. Transfer to a bowl and let it cool completely before using.
Make the dough
- In a stand mixer bowl, combine the flour, instant yeast, and sugar.
- Add the warm milk (110°F), softened butter, egg, and salt. Use the dough hook on low speed until a shaggy dough forms.
- Increase the speed to medium and knead for 5–7 minutes. The dough should be smooth, elastic, and pull away from the sides of the bowl.
- Cover and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
- Punch down the dough and roll it out into a 12x18-inch rectangle on a floured surface.
- Spread the cooled strawberry filling evenly, leaving a small border at the edges.
- Evenly sprinkle brown sugar and cinnamon over the strawberry layer. This creates a rich, caramelized flavor that pairs perfectly with the fresh fruit.
- Roll the dough tightly into a log. Cut into 12 even rolls using a sharp knife or unflavored dental floss.
- Place in a greased 9x13 pan. Cover and let rise for 30–45 minutes until puffy.
- Bake at 350°F (175°C) for 22–27 minutes until the edges are lightly golden.
- Beat the softened full-fat cream cheese and butter until smooth and pale (about 2 minutes).
- Gradually add sifted powdered sugar on low speed until fully incorporated. Mix in the vanilla and 1 tablespoon of strawberry reduction until the frosting is a uniform pink.
- Spread over the rolls 5–10 minutes after they come out of the oven. This allows the frosting to seep into the centers while remaining thick on top.
Notes
- Temperature Precision: Use an instant-read thermometer to ensure your milk is between 105°F–115°F. Anything higher will kill the yeast, and anything lower will significantly delay your rise time.
- The "Tacky" Test: Your dough is ready when it is smooth and elastic but still slightly tacky to the touch. Avoid the urge to keep adding flour; too much flour results in a dry, heavy roll instead of a pillowy crumb.
- Dental Floss Cut: For perfectly round rolls without squashing the layers, use unflavored dental floss to "slice" the log. Cross the floss over the top and pull quickly for a clean, professional cut.
- Room Temperature Ingredients: Ensure your full-fat cream cheese and butter are completely soft before mixing the frosting. Cold cream cheese will create stubborn lumps that ruin the velvety texture.
- Avoid the "Soggy Bottom": Always let your strawberry reduction cool to room temperature before spreading. Applying warm filling to raw dough breaks down the fat structure, leading to a gummy, underbaked bottom.
- Proofing Environment: If your kitchen is cold, let the dough rise in a turned-off oven with the light turned on. The ambient heat from the bulb creates the perfect 75°F–80°F proofing environment.
Nutrition
Calories: 388kcalCarbohydrates: 80gProtein: 8gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 60mgSodium: 356mgPotassium: 185mgFiber: 2gSugar: 16gVitamin A: 450IUVitamin C: 24mgCalcium: 62mgIron: 3mg
Tried this recipe?Let us know how it was!