Whip up these delicious strawberry cinnamon rolls with this easy and indulgent recipe! Just like classic cinnamon rolls, but with a sweet strawberry filling and a strawberry cream cheese glaze. Perfect for a delightful breakfast or a sweet treat!
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Strawberry cinnamon rolls put a fun twist on the classic cinnamon roll, offering a deliciously sweet experience perfect for any time of day. These rolls are incredibly soft and fluffy, filled with a vibrant homemade strawberry compote that adds a refreshing burst of flavor and color.
This combination creates a unique and delightful treat that stands out from the traditional cinnamon roll, which is especially popular during the fall season. With this fruity twist, strawberry rolls bring a fresh and vibrant flavor that can be enjoyed all year round
I've swapped out the traditional cinnamon filling for a fruity and sweet strawberry filling, adding a deliciously tangy twist. The classic cream cheese glaze remains, but with a touch of strawberry for an extra burst of flavor.
The sweet and slightly tart taste of the strawberries perfectly complements the soft, fluffy rolls, making them a delightful treat. These strawberry sweet rolls are perfect for breakfast, brunch, or dessert, offering a refreshing and tasty alternative that can be enjoyed anytime.
Why you'll love this recipe
Craving for more strawberry recipes? Give these a try: Strawberry fraisier, Strawberry charlotte, Strawberry curd tart,
Ingredients you need
You need these ingredients to make this homemade strawberry cheesecake cinnamon rolls:
Brioche dough
- Flour: Use bread flour or all-purpose flour for a soft, airy texture. Pastry flour can also be added for a richer flavor.
- Sugar: Granulated sugar is standard; brown sugar can be used for a caramel-like taste.
- Yeast: Instant yeast is quick; active dry yeast works too but needs activation in warm milk. Fresh baker's yeast can also be used.
- Salt: Use kosher or sea salt to enhance flavor.
- Egg: Use large eggs; you can add an extra yolk for a richer dough.
- Butter: Use unsalted butter, melted and cooled or very soft; margarine or non-dairy alternatives are also possible.
- Milk: Whole milk is ideal; 2% or plant-based milk can be substituted.
Strawberry filling
- Strawberries: Use fresh, ripe, in-season strawberries for the best flavor, or substitute with frozen strawberries if fresh ones aren't available.
- Sugar: Use granulated white sugar to avoid altering the flavor; brown sugar can change the taste profile.
- Lemon: Optional, but adding the juice of half a fresh lemon or bottled lemon juice helps preserve color and enhance flavor. The acidity balances sweetness and thickens the filling by activating the natural pectin in strawberries.
Strawberry cream cheese glaze
- Cream Cheese: Use full-fat cream cheese for a rich and creamy texture. Ensure it's softened for easy mixing.
- Butter: Use unsalted butter, softened to room temperature, to blend smoothly with the cream cheese.
- Sugar: Use powdered sugar only for a smooth, lump-free glaze.
- Vanilla: Add a small amount of pure vanilla extract for extra flavor.
- Strawberries: Use leftover strawberry filling or any other strawberry sauce to add flavor and color to the glaze.
How To Make Strawberry Cinnamon Rolls
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Cook the strawberries with sugar and lemon juice in a small saucepan into medium heat until they form a compote mixture. Blend the mixture with a food processor until smooth and let it cool in a small bowl placed in the refrigerator.
Step 2: In the large mixing bowl of your stand mixer fitted with the dough hook, combine the flour, granulated sugar, dry yeast, and salt.
Step 3: Then add the warm milk, cooled melted butter, and egg. Knead the dough for about 5 to 7 minutes until it is smooth and homogeneous. Cover with a cloth and let the dough rise for about 2 hours in a warm place.
Step 4: Punch down the dough on a lightly floured surface and roll it out with a rolling pin to form a large rectangle, approximately 40 x 30 cm.
Step 5: Spread the strawberry filling evenly over the entire surface of top of the dough using an offset spatula, then cut the dough into strips using a pizza cutter.
Step 6: Roll up the dough strips to form rolls and place them in a large greased rectangular dish.
Step 7: Cover with a cloth and make the second rise for about 30 minutes, then bake them in a preheated oven at 180°C (350°F) for about 20-25 minutes until they are golden brown.
Step 8: In a bowl, use an electric mixer to beat the cream cheese, softened butter, powdered sugar, vanilla, and strawberry filling until the mixture is smooth and creamy.
Step 9: Enjoy! Drizzle the strawberry cream cheese icing over the baked cinnamon rolls and serve immediately with fresh fruit and a nice latte.
Serving Suggestions
- With Fresh Fruit: Serve warm cinnamon rolls alongside a bowl of fresh berries, such as strawberries, raspberries, or blueberries, for a light and fruity complement.
- Topped with Whipped Cream: Add a dollop of freshly whipped cream on top for an extra creamy and decadent touch.
- Drizzle with Chocolate: Enhance the sweetness by drizzling warm chocolate sauce or melted white chocolate over the rolls.
- With Ice Cream: Serve warm rolls with a scoop of vanilla ice cream for a delicious contrast of temperatures.
- Garnished with Nuts: Sprinkle chopped nuts, such as almonds or pecans, on top for added crunch and flavor.
- Dust with Powdered Sugar: A light dusting of powdered sugar adds a simple yet elegant finish.
Tips for best results
Storage & Freeze
Refrigeration: Store homemade cinnamon rolls in the refrigerator, either wrapped in plastic wrap or in an airtight container, for about 4-5 days. To restore their softness and get freshly baked cinnamon rolls, reheat the rolls in the microwave at low power.
Freezing: Baked rolls can be frozen for up to 3 months. To serve, let them thaw slowly in the refrigerator.
Variations & Substitutions
Recipe Questions
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to cook them long enough to thicken the filling properly. They work just as well as fresh strawberries and are a great option when fresh strawberries aren't in season.
Can I use strawberry jam instead of strawberry puree?
Yes, you can use strawberry jam instead of strawberry puree. However, keep in mind that jam is typically sweeter because it contains more sugar and less fruit puree.
What’s the best way to reheat strawberry cinnamon rolls?
To reheat strawberry cinnamon rolls, you can use either an oven or a microwave. In the oven, preheat to 350°F (175°C), cover the rolls with aluminum foil, and bake for 10-15 minutes. This keeps them soft and fluffy. For a quick option, microwave on medium power for 20-30 seconds with a damp paper towel on top to prevent drying.
Can I prepare the rolls ahead of time?
Absolutely! You can prepare the dough the night before and let it rise in the fridge overnight. This makes it easy to assemble and bake the rolls the next day.
How can I speed up the dough rising process?
To speed up the rising process, place the bowl with the dough in an oven preheated to 40-50°C (104-122°F). This warm environment helps the dough rise faster.
Can I add other fruits or nuts to the filling?
What if I don't have cream cheese for the glaze?
You can substitute the cream cheese with a dairy-free alternative if you're looking for a non-dairy option. Alternatively, you can make a simple glaze with powdered sugar, milk, and a touch of vanilla extract.
Why is my filling leaking out during baking?
If your filling is leaking, it may be too thin. Make sure to cook the filling until it thickens, and avoid overfilling the rolls. Chilling the dough before assembling can also help prevent leaks.
How do I make the rolls easier to handle during assembly?
Chilling the dough for about an hour after the first rise makes it firmer and easier to roll out and assemble, preventing the filling from spilling out.
More Cinnamon Roll Recipes
I hope you love these strawberry rolls. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Strawberry Cinnamon Rolls
- Total Time: 1 hour 20 minutes
- Yield: 12 rolls
Description
Delicious strawberry cinnamon rolls filled with a strawberry compote and topped with a strawberry cream cheese glaze (makes 12 rolls).
Ingredients
Brioche Dough
- 260 ml (1 cup) warm milk
- 10 g (1 tbsp) instant dry yeast
- 540 g (4 ¼ cups) flour
- 65 g (⅓ cup) granulated sugar
- 1 tsp salt
- 1 egg, room temperature
- 80 g (⅓ cup) unsalted butter, softened
Strawberry Filling
- 250 g ( 1 ¾ cups) strawberries
- 50 g (¼ cup) granulated sugar
- Juice of half a lemon
Strawberry Cream Cheese Glaze
- 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 - from the filling
Instructions
Strawberry Filling
- 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 into a compote-like texture.
- Remove from heat and blend with an immersion blender or in a food processor until smooth.
- Cover with plastic wrap and refrigerate until cool.
Cinnamon rolls dough
- 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 or melted and cooled butter, 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 11-12 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.
Strawberry Cream Cheese Glaze
- 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.
- Serve the strawberry cinnamon rolls lightly warm with the cream cheese glaze and fresh fruit.
Notes
Storage: Store in the refrigerator for up to 4 days, either wrapped in plastic wrap or in an airtight container, or freeze for up to 3 months.
Tips & Tricks:
- Overnight Rise: Prepare the dough the night before and let it rise in the refrigerator overnight, then proceed directly to assembling the rolls.
- Oven Proofing: Speed up the rising time by placing the bowl with the dough in an oven preheated to 40-50°C (104-122°F).
- Chilling the Dough: After the first rise, place the dough in the refrigerator for an hour to make it easier to assemble the rolls.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Brioches, breads
- Cuisine: American
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