Save to Pinterest Experience the ultimate comfort food with homemade Strawberry Cinnamon Rolls. Featuring tender brioche dough, luscious homemade strawberry filling, and a tangy cream cheese glaze, these rolls are fluffy, flavorful, and perfect for any occasion.
Save to Pinterest These rolls offer a delightful fruity twist on the classic cinnamon bun, combining a rich buttery dough with the vibrant flavor of strawberries. Whether for a holiday breakfast or a weekend project, they are sure to satisfy any sweet tooth.
Ingredients
Dough:- 260 ml (1 cup) warm milk
- 10 g (1 tbsp) instant dry yeast
- 540 g (4¼ 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 (1¾ cups) fresh or frozen strawberries
- 50 g (¼ cup) granulated sugar
- Juice of half a lemon
- 100 g (½ cup) cream cheese, softened
- 40 g (3 tbsp) unsalted butter, softened
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strawberry puree (reserved from filling), cold
Instructions
- 1. Prepare the strawberry filling
- In a saucepan, combine strawberries, lemon juice, and 50 g sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until thickened to a jam-like consistency. Blend until smooth and chill until completely cool. Reserve 2 tbsp puree for the glaze.
- 2. Make the dough
- In a stand mixer bowl, combine flour, 65 g sugar, salt, and yeast. Mix briefly. Add warm milk, softened butter, and egg. Knead on medium speed for 5–7 minutes until the dough is smooth and elastic. Cover and let rise in a warm place for about 2 hours, or until doubled in size.
- 3. Shape the rolls
- On a lightly floured surface, roll the dough into a 40 x 30 cm (16 x 12 inch) rectangle. Evenly spread the cooled strawberry filling over the dough, leaving a border on one long edge. Roll up tightly from the opposite edge. Cut into 12 even rolls.
- 4. Second rise
- Arrange rolls in a greased 9×13 inch baking dish, leaving space between each. Cover and let rise for 30–60 minutes until puffy.
- 5. Bake
- Preheat oven to 180°C (350°F). Bake for 20–25 minutes, until golden and set. Let cool slightly in the dish.
- 6. Prepare the glaze
- Beat cream cheese, softened butter, powdered sugar, vanilla extract, and reserved strawberry puree until smooth and creamy.
- 7. Finish
- Spread the glaze generously over the slightly warm rolls. Serve immediately.
Zusatztipps für die Zubereitung
For the best results, ensure your milk is warm but not hot to avoid killing the yeast. Using a stand mixer with a dough hook will help you achieve the necessary elastic texture. For perfectly clean slices without compressing the dough, try using unflavored dental floss instead of a knife.
Varianten und Anpassungen
If you prefer a more traditional spice profile, sprinkle 1–2 teaspoons of ground cinnamon over the strawberry filling before rolling the dough. You can also use frozen strawberries when fresh ones aren't available; just make sure to cook them down until the filling is thick and jam-like.
Serviervorschläge
Serve these rolls while they are still slightly warm to enjoy the softest texture and the way the glaze melts into the layers. They pair beautifully with a hot cup of coffee or a cold glass of milk for a complete breakfast experience.
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With their vibrant color and sweet, tangy profile, these Strawberry Cinnamon Rolls are a guaranteed crowd-pleaser that brings a fresh twist to a classic favorite.
Common Recipe Questions
- → Can I prepare these rolls the night before?
Yes, shape the rolls and refrigerate them overnight before the final rise. In the morning, let them come to room temperature for about 30 minutes, then bake as directed. The cold fermentation actually enhances flavor development.
- → Can I use frozen strawberries for the filling?
Absolutely. Frozen strawberries work perfectly for the filling since they'll be cooked down into a jam-like consistency. No need to thaw first—just add a few extra minutes to the cooking time if necessary.
- → How do I know when the dough has risen enough?
The dough is ready when it has doubled in size and a gentle press with your finger leaves an indentation that slowly springs back. This typically takes about 2 hours in a warm, draft-free spot.
- → Can I freeze these rolls?
You can freeze unbaked rolls after shaping, or freeze baked rolls before adding the glaze. Wrap tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator and bake or reheat as needed.
- → Why did my glaze turn out too thin?
The glaze consistency depends on the temperature of your ingredients. If your cream cheese or butter was too soft, or if the strawberry puree was warm, the glaze can become runny. Chill for 15-20 minutes and beat again to thicken, or add more powdered sugar.