Description
Soft, fluffy cinnamon rolls swirled with a strawberry-cinnamon filling and finished with a creamy pink strawberry glaze, yielding 12 irresistible breakfast treats.
Ingredients
- All-Purpose Flour, 4 cups
- Whole Milk, 1 cup (warm)
- Active Dry Yeast, 2 1/4 teaspoons (1 packet)
- Granulated Sugar, 1/3 cup
- Unsalted Butter, 1/3 cup (melted)
- Salt, 1 teaspoon
- Large Egg, 1
- Strawberries, 1 1/2 cups (finely chopped)
- Brown Sugar, 1/2 cup
- Ground Cinnamon, 2 teaspoons
- Cream Cheese, 4 ounces (softened)
- Powdered Sugar, 1 1/2 cups
- Strawberry Puree, 3 tablespoons
- Vanilla Extract, 1 teaspoon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl combine warm milk, active dry yeast, and 1 tablespoon of the granulated sugar. Let sit until foamy, about 5-10 minutes.
- Mix in melted butter, remaining granulated sugar, egg, and salt into the yeast mixture. Gradually add flour and stir until a soft dough forms.
- Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- On a lightly floured surface roll the dough into a rectangle roughly 16×12 inches.
- Mix chopped strawberries with brown sugar and ground cinnamon, then spread the mixture evenly over the dough.
- Roll the dough tightly from the long side into a log and pinch the seam to seal. Cut into 12 even pieces using a sharp knife or dental floss.
- Arrange the rolls cut-side up in the prepared 9×13-inch baking dish, leaving slight space between them. Cover and let rise 20 to 30 minutes while the oven finishes preheating.
- Bake the rolls for 25 to 30 minutes until golden brown and fragrant. Remove from the oven and let cool slightly.
- Meanwhile, prepare the glaze by beating softened cream cheese with powdered sugar, strawberry puree, and vanilla extract until smooth and glossy.
- Drizzle the pink strawberry glaze over the warm rolls and serve immediately.
Notes
- Use finely chopped fresh or well-drained thawed frozen strawberries to prevent excess moisture in the filling.
- For fluffier rolls, ensure the dough doubles in size during the first rise; a warm, draft-free spot helps.
- To make ahead, assemble the rolls, cover tightly, and refrigerate overnight. Bake the next morning, adding 10 to 15 minutes extra if baking straight from cold.
- Leftovers keep in an airtight container for up to 3 days or freeze for up to 1 month. Reheat gently in the oven for best texture.
Nutrition
- Serving Size: 1 roll (approx)
- Calories: 290
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 45 mg