Description
Delight in these luscious Strawberry Cinnamon Rolls with a creamy, tangy cream cheese glaze. Soft, fluffy dough is filled with a cinnamon-spiced brown sugar mixture and juicy, cornstarch-coated fresh strawberries. Baked to golden perfection and topped with a smooth glaze, these rolls offer a perfect balance of sweet fruitiness and warm spice for an irresistible breakfast or dessert treat.
Ingredients
Scale
Dough
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- ½ tsp salt
- ¾ cup warm milk
- ¼ cup unsalted butter, melted
- 1 large egg
Filling
- ⅔ cup brown sugar, packed
- 1 ½ tbsp ground cinnamon
- ⅓ cup unsalted butter, softened
- 1 ½ cups fresh strawberries, diced
- 2 tsp cornstarch
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2–3 tbsp milk
Instructions
- Activate Yeast: Combine warm milk and yeast in a large bowl and let it stand for 5 minutes until the mixture is frothy, indicating the yeast is active.
- Prepare Dough: Add melted butter, granulated sugar, egg, and salt to the yeast mixture and mix thoroughly. Gradually incorporate the flour until a soft dough forms.
- Knead and Rise: Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise for 1 hour until doubled in size.
- Prepare Strawberry Filling: Toss diced fresh strawberries with cornstarch in a small bowl until evenly coated. Set aside to help thicken the filling during baking.
- Mix Cinnamon Sugar: In a separate bowl, combine the packed brown sugar and ground cinnamon and mix well to blend evenly.
- Roll and Fill Dough: Roll the risen dough into a 16×12-inch rectangle. Spread the softened butter evenly over the surface, sprinkle the cinnamon sugar mixture on top, then distribute the cornstarch-coated strawberries evenly over the cinnamon sugar layer.
- Form Rolls: Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal slices using a sharp knife or dough cutter.
- Second Rise: Arrange the cut rolls cut-side up in a greased 9×13-inch baking pan. Cover and let them rise for 30-45 minutes until they become puffy and nearly double in size.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the rolls complete their second rise.
- Bake Rolls: Bake the rolls for 22-25 minutes until the tops are golden brown and the filling is bubbling. Allow them to cool slightly in the pan before glazing.
- Prepare Glaze: Beat together the softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined. Gradually add milk one tablespoon at a time until the glaze reaches your desired consistency.
- Glaze and Serve: Spread the warm cream cheese glaze evenly over the slightly cooled rolls. Serve them warm or at room temperature for the best flavor and texture.
Notes
- Ensure milk is warm (about 110°F) to properly activate the yeast without killing it.
- Kneading the dough well helps develop gluten for soft, fluffy rolls.
- Coating strawberries with cornstarch prevents the filling from becoming too watery as it bakes.
- You can substitute frozen strawberries that have been thawed and drained if fresh are unavailable.
- For a dairy-free option, substitute cream cheese and butter with plant-based alternatives.
- Rolls can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat rolls gently in the microwave or oven before serving to refresh softness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Cinnamon Rolls, Cinnamon Rolls with Fruit, Cream Cheese Glaze, Breakfast Pastry, Sweet Rolls, Homemade Cinnamon Rolls
