Name: Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 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; ⅔ cup brown sugar, packed; 1 ½ tbsp ground cinnamon; ⅓ cup unsalted butter, softened; 1 ½ cups fresh strawberries, diced; 2 tsp cornstarch; 4 oz cream cheese, softened; 2 tbsp unsalted butter, softened; 1 cup powdered sugar; ½ tsp vanilla extract; 2-3 tbsp milk

Ingredients

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

Step 1: Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until the mixture becomes frothy.

Step 2: Add melted butter, sugar, egg, and salt to the yeast mixture. Mix thoroughly. Gradually incorporate flour, mixing until a soft dough forms.

Step 3: Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.

Step 4: Toss the diced strawberries with cornstarch in a small bowl until coated. Set aside.

Step 5: In a separate bowl, combine brown sugar and ground cinnamon. Mix until evenly blended.

Step 6: Roll the dough into a 16×12-inch rectangle. Spread softened butter evenly over the surface. Sprinkle the cinnamon sugar mixture, then distribute the coated strawberries across the dough.

Step 7: Roll the dough tightly from the long edge. Cut into 12 equal slices using a sharp knife or dough cutter.

Step 8: Arrange the rolls cut-side up in a greased 9×13-inch baking pan. Cover and let rise for 30-45 minutes until puffy.

Step 9: Preheat the oven to 350°F.

Step 10: Bake the rolls for 22-25 minutes until the tops are golden brown and the filling is bubbling. Let cool slightly in the pan.

Step 11: Beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract. Mix until combined, then add milk 1 tablespoon at a time until the glaze reaches your desired consistency.

Step 12: Spread the warm glaze evenly over the slightly cooled rolls. Serve warm or at room temperature.

Tips & Variations

For a tighter roll, roll the dough firmly but avoid squeezing out the filling.

Use fresh, ripe strawberries for the best flavor and sweetness.

Replace strawberries with blueberries or raspberries for a different berry twist.

If cream cheese is not available, a vanilla glaze made with powdered sugar and milk can be used as a substitute.

For an extra touch, sprinkle chopped nuts like pecans or walnuts over the filling before rolling.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unglazed rolls wrapped tightly for up to 2 months. Reheat in the oven at 300°F for about 10 minutes or until warmed through, then add fresh glaze before serving.

FAQs

Can I use frozen strawberries in the filling?

While fresh strawberries are best for texture and flavor, you can use thawed and well-drained frozen strawberries. Be sure to coat them with cornstarch to help absorb excess moisture and prevent soggy rolls.

How do I know when the dough has risen enough?

The dough should double in size and look puffed and soft. To test, gently press two fingers into the dough; if the indentation remains, the dough has risen sufficiently and is ready for the next step.