Indulge in these easy, homemade strawberry cinnamon rolls with a delicious twist! Made from scratch, these fluffy and soft rolls are filled with a sweet strawberry filling and topped with a luscious strawberry cream cheese glaze. Perfect for strawberry lovers, this fruity and delicious recipe is sure to become a favorite for breakfast or dessert. These rolls are a delightful way to savor the flavors of fresh strawberries.

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Strawberry Cinnamon Rolls

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Strawberry cinnamon rolls filled with homemade strawberry compote and topped with a creamy strawberry cream cheese glaze. Soft, fluffy rolls with real strawberry flavor (makes 12 rolls).

Author: Chef Sally

Ingredients

Scale

260 ml (1 cup) warm milk
10 g (1 tbsp) instant dry yeast
540 g (4 ¼ cups) flour
65 g ( cup) granulated sugar
1 tsp salt
1 egg, room temperature
80 g ( cup) unsalted butter, very soft
250 g ( 1 ¾ cups) strawberries
50 g (¼ cup) granulated sugar
Juice of half a lemon
100 g (½ cup) cream cheese – Philadelphia
40 g (3 tbsp) unsalted butter, softened
60 g (½ cup) powdered sugar
1 tsp vanilla extract
2 tbsp strawberry puree, cold (from the filling)

Instructions

Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar.
Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens until thick and jam-like.
Remove from heat and blend with an immersion blender or in a food processor until smooth.
Cover with plastic wrap and refrigerate until cool.
In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. (If using active dry yeast, rehydrate it in warm milk for 10 minutes before starting the recipe.)
Mix with the dough hook, then add the warm milk, softened butter, and the egg, and the egg.
Knead for 5 to 7 minutes on medium speed until the dough is smooth and slightly pulls away from the sides of the bowl.
Cover the dough with a cloth and let it rise for about 2 hours, until doubled in size. (See notes for overnight rising in the fridge or accelerated rising in the oven.)
Roll out the dough on a lightly floured surface to form a large rectangle, about 40 x 30 cm. Spread a layer of cooled strawberry filling evenly over the surface.
Cut the dough into 12 strips using a pizza cutter. Gently roll up the strips and place them in a large, greased baking dish.
Cover again with a cloth and let rise for about 30 minutes to 1 hour.
Preheat the oven to 180°C (350°F) and bake the rolls for about 20-25 minutes until lightly golden and soft. Allow the cinnamon rolls to cool slightly in the dish.
In a bowl, beat the cream cheese, softened butter, powdered sugar, vanilla, and strawberry puree with an electric mixer for 1-2 minutes until smooth and pink.
Spread the glaze over slightly warm rolls.

Notes

Storage: Store strawberry cinnamon rolls in an airtight container in the fridge for up to 4 days. Reheat briefly before serving for best texture.
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