Strawberry Cinnamon Rolls (Printable)
Soft fluffy rolls with cinnamon sugar and fresh strawberries topped with creamy glaze perfect for breakfast.
# What You Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ tsp active dry yeast (1 packet)
04 - ½ tsp salt
05 - ¾ cup warm milk
06 - ¼ cup unsalted butter, melted
07 - 1 large egg
→ Filling
08 - ⅔ cup brown sugar, packed
09 - 1 ½ tbsp ground cinnamon
10 - ⅓ cup unsalted butter, softened
11 - 1 ½ cups fresh strawberries, diced
12 - 2 tsp cornstarch
→ Cream Cheese Glaze
13 - 4 oz cream cheese, softened
14 - 2 tbsp unsalted butter, softened
15 - 1 cup powdered sugar
16 - ½ tsp vanilla extract
17 - 2-3 tbsp milk
# Steps:
01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes frothy, indicating yeast activation.
02 - Add melted butter, granulated sugar, egg, and salt to the yeast mixture. Whisk thoroughly until well combined. Gradually incorporate flour, mixing until a soft, workable dough forms.
03 - Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm place for 1 hour until doubled in volume.
04 - Toss diced strawberries with cornstarch in a small bowl to coat evenly. Set aside. In a separate bowl, combine brown sugar and ground cinnamon for the cinnamon filling.
05 - Punch down risen dough and roll out into a 16x12-inch rectangle. Spread softened butter evenly over the dough surface. Sprinkle cinnamon sugar mixture across the buttered layer, then distribute prepared strawberries over the top.
06 - Starting from the long edge, roll dough tightly into a log. Using a sharp knife or dough cutter, slice into 12 equal rolls, approximately 1 ¼ inches thick.
07 - Arrange rolls in a greased 9x13-inch baking pan, leaving space for expansion. Cover and let rise for 30-45 minutes until puffy and nearly doubled.
08 - Position oven rack to center position and preheat to 350°F.
09 - Bake rolls for 22-25 minutes until tops are golden brown and filling bubbles visibly. Remove from oven when cooked through.
10 - While rolls bake, beat cream cheese and softened butter until completely smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated. Drizzle in milk 1 tablespoon at a time until desired pourable consistency is reached.
11 - Let rolls cool in pan for 10-15 minutes. Spread or drizzle cream cheese glaze generously over warm rolls. Serve immediately while still slightly warm.
# Expert Advice:
01 -
- The strawberries bake down into little pockets of jam that balance perfectly with the cinnamon sugar
- That cream cheese glaze takes five minutes but makes these feel like they came from a bakery
02 -
- The cornstarch on the strawberries is non negotiable unless you want soggy rolls
- Letting the dough rise in a warm, draft free spot makes all the difference in final fluffiness
03 -
- Use unflavored dental floss to cut perfect rolls without squishing the dough
- Room temperature ingredients incorporate more smoothly and create better texture