Description
These Strawberry Cinnamon Rolls are a fruity twist on a classic favorite. Fluffy homemade dough is swirled with a sweet strawberry and cinnamon filling, then topped with a zesty lemon cream cheese glaze. Perfect for brunch, holidays, or any time you’re craving a soft, gooey, and flavorful baked treat, these strawberry rolls are as beautiful as they are delicious.
Ingredients
- For the Dough:
- Milk
- Unsalted butter
- All-purpose flour
- Instant yeast
- Granulated sugar
- Salt
- Egg
- Water
- For the Filling:
- Strawberry preserves or homemade strawberry compote
- Ground cinnamon
- Granulated sugar
- For the Glaze:
- Cream cheese
- Unsalted butter
- Powdered sugar
- Lemon juice
- Lemon zest
- Vanilla extract
Instructions
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Make the Dough: Warm milk and butter until melted, then cool to lukewarm. In a large bowl, whisk flour, yeast, sugar, and salt. Add egg, water, and milk mixture. Knead until smooth and elastic. Cover and let rise until doubled, about 1 hour.
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Prepare the Filling: Mix cinnamon and sugar. Use strawberry preserves or make compote by cooking strawberries with sugar until thickened. Let cool.
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Roll & Fill: Roll dough into a rectangle on a floured surface. Spread strawberry filling evenly and sprinkle with cinnamon-sugar mixture. Roll tightly from the long edge, then slice into 12 equal rolls. Place in a greased baking dish.
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Second Rise: Let rolls rise for 25–30 minutes while oven preheats to 375°F (190°C).
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Bake: Bake for 15–18 minutes, until golden and fully baked.
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Make Glaze: Beat cream cheese and butter until smooth. Mix in powdered sugar, lemon juice, zest, and vanilla. Spread glaze over warm rolls and serve.
Notes
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Add chopped fresh strawberries for extra texture in the filling.
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Use coconut flakes for a tropical variation.
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Swap lemon glaze with vanilla glaze for a softer finish.
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Halve the recipe for a smaller batch—perfect in an 8×8-inch dish.
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Letting the dough rise in a warm.