Description
Delight in these homemade Strawberry Cinnamon Rolls topped with a luscious cream cheese glaze. Soft, fluffy dough swirled with cinnamon sugar and fresh strawberries creates a perfect balance of sweet and fruity flavors. Ideal for breakfast, brunch, or a special treat any time.
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. Let stand for 5 minutes until the mixture becomes frothy to ensure the yeast is active.
- Prepare Dough: Add melted butter, granulated sugar, egg, and salt to the yeast mixture. Mix thoroughly. Gradually incorporate flour, mixing until a soft dough forms.
- Knead and Rise: Knead the dough on a lightly floured surface for 6-8 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until it has doubled in size.
- Prepare Strawberry Filling: Toss diced strawberries with cornstarch in a small bowl until coated to prevent excess moisture during baking. Set aside.
- Mix Cinnamon Sugar: Combine brown sugar and ground cinnamon in a separate bowl and mix thoroughly until evenly blended.
- Roll and Fill Dough: Roll dough on a floured surface into a 16×12-inch rectangle. Spread softened butter evenly over the surface. Sprinkle the cinnamon sugar mixture evenly over the butter, then distribute the cornstarch-coated strawberries evenly across the dough.
- Form Rolls: Starting from the long edge, roll the dough tightly into a log. Cut the rolled dough into 12 equal slices using a sharp knife or dough cutter.
- Second Rise: Arrange the rolls cut-side up in a greased 9×13-inch baking pan. Cover and let them rise for 30-45 minutes until puffy.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the rolls.
- Bake Rolls: Bake the rolls for 22-25 minutes or until the tops are golden brown and the filling is bubbling. Remove from oven and let them cool slightly in the pan.
- Prepare Glaze: Beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined. Add milk 1 tablespoon at a time until the glaze reaches desired consistency.
- Glaze and Serve: Spread the warm cream cheese glaze evenly over the slightly cooled rolls. Serve warm or at room temperature for the best experience.
Notes
- Ensure milk is warm, not hot, to avoid killing the yeast.
- Coating strawberries in cornstarch prevents soggy rolls.
- If rolls brown too quickly, cover loosely with foil halfway through baking.
- For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Strawberry cinnamon rolls, cream cheese glaze, breakfast rolls, cinnamon pastry, homemade cinnamon rolls, sweet rolls
