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Strawberry Cinnamon Rolls Recipe

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4.4 from 95 reviews

Delight in these homemade Strawberry Cinnamon Rolls, featuring a soft, buttery dough filled with vibrant strawberry compote and a hint of cinnamon, baked to golden perfection and topped with a luscious cream cheese and strawberry frosting. Perfect for breakfast or a sweet treat any time of the day.

Ingredients

Scale

Dough

  • 3/4 cup milk
  • 1/2 cup butter (1 stick, or 4 oz.)
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
  • 1/4 cup white sugar
  • Zest of 1 lemon
  • 1/2 teaspoon salt
  • 1 egg

Filling

  • 1/2 batch of Strawberry Compote
  • 1/2 teaspoon cinnamon (optional)

Frosting

  • 2 tablespoons softened butter
  • 4 oz cream cheese
  • 2 tablespoons strawberry compote
  • 1 1/2 to 2 cups powdered sugar (adjust for desired sweetness)
  • Heavy cream or milk, as needed to thin icing

Instructions

  1. Heat Milk and Butter: Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter, stirring until melted. Let the mixture cool until lukewarm.
  2. Mix Dry Ingredients and Add Wet: In a large mixing bowl, whisk together 2 1/4 cups flour, instant yeast, sugar, salt, and lemon zest. Add the egg and the lukewarm milk-butter mixture; stir with a wooden spoon.
  3. Add Remaining Flour and Knead Dough: Gradually add the remaining flour, 1/2 cup at a time, stirring well after each addition until dough is just formed. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, or use a stand mixer with a dough hook until it springs back when pressed.
  4. Rest Dough: Cover the dough with a damp cloth and let it rest on the counter for 10 minutes to relax the gluten.
  5. Roll Out Dough: On a lightly floured surface, roll the dough into a 12×9 inch rectangle, using a 9×13 inch baking dish as a size guide.
  6. Spread Filling: Evenly spread the strawberry compote over the dough to the edges. If desired, sprinkle cinnamon over the compote to add warmth and flavor.
  7. Slice and Shape Rolls: Using a pizza cutter or sharp knife, slice the dough into 12 equal strips. Roll each strip tightly and place the rolls seam-side down into the prepared baking pan.
  8. Proof Rolls: Cover the pan and let the rolls rise in a warm place until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350°F (190°C).
  9. Bake Rolls: Bake the rolls in the preheated oven for 23-25 minutes or until golden brown on top. Remove and let cool for about 10 minutes before frosting.
  10. Prepare Frosting and Serve: To make the frosting, whip together softened butter and cream cheese with an electric mixer until smooth and creamy. Add the strawberry compote and powdered sugar gradually, beating until creamy and spreadable. Thin with heavy cream or milk as needed. Spread over warm rolls and optionally top with fresh strawberry slices before serving.

Notes

  • The cinnamon is optional; it adds a warm spice to complement the strawberry but can be omitted for a pure strawberry flavor.
  • Letting the dough rise in a warm spot ensures the rolls become soft and fluffy.
  • You can adjust the powdered sugar in the frosting to your preferred sweetness level.
  • If you don’t have strawberry compote, you can substitute with thick strawberry jam or preserves for similar flavor.
  • Using fresh lemon zest adds brightness to the dough, balancing the sweetness.

Keywords: Strawberry cinnamon rolls, sweet rolls, cream cheese frosting, breakfast pastries, homemade cinnamon rolls, strawberry pastries

Find it online: https://chefmilacook.com/strawberry-cinnamon-rolls-recipe/