Description
Delight in these Strawberry Cinnamon Rolls with Cream Cheese Glaze, offering a perfect balance of sweet cinnamon, fresh strawberries, and a luscious creamy glaze. Soft, fluffy rolls infused with a cinnamon-sugar blend and bursting with strawberry flavor make this recipe an irresistible treat for breakfast, brunch, or dessert.
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
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 the warm milk and active dry yeast in a large bowl. Let the mixture stand for 5 minutes until it becomes frothy, indicating that the yeast is active.
- Prepare Dough: Add melted butter, granulated sugar, egg, and salt to the yeast mixture. Mix everything thoroughly. Gradually incorporate the all-purpose flour, stirring until a soft dough forms.
- Knead and Rise: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until it doubles in size.
- Prepare Strawberry Filling: In a small bowl, toss the diced fresh strawberries with cornstarch until they are evenly coated. This will help thicken the filling during baking. Set aside.
- Mix Cinnamon Sugar: Combine the brown sugar and ground cinnamon in a separate bowl. Mix well to distribute the cinnamon evenly throughout the sugar.
- Roll and Fill Dough: Roll the risen dough into a 16×12-inch rectangle on a floured surface. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the butter, then distribute the cornstarch-coated strawberries across the dough evenly.
- Form Rolls: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or a dough cutter to cut the log into 12 equal slices.
- Second Rise: Arrange the rolls cut-side up in a greased 9×13-inch baking pan. Cover the pan and allow the rolls to rise for 30-45 minutes until they are puffy.
- Preheat Oven: Meanwhile, preheat your oven to 350°F (175°C).
- Bake Rolls: Bake the cinnamon rolls for 22-25 minutes, or until the tops are golden brown and the filling is bubbling. Remove from oven and let the rolls cool slightly in the pan.
- Prepare Glaze: Beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract and mix until combined. Slowly add milk, one tablespoon at a time, until the glaze reaches your desired consistency.
- Glaze and Serve: Spread the warm cream cheese glaze evenly over the slightly cooled rolls. Serve warm or at room temperature for a delicious treat.
Notes
- Ensure milk is warm, not hot, to properly activate the yeast without killing it.
- Kneading the dough well is essential for fluffy rolls; do not rush this step.
- Coating strawberries with cornstarch prevents the filling from becoming too watery during baking.
- The second rise helps build a light, tender texture in the final rolls.
- Adjust glaze consistency with milk to your preference, thinner for drizzling, thicker for spreading.
- For best flavor, use fresh strawberries and real butter.
- These rolls are best enjoyed the same day but can be stored covered at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: strawberry cinnamon rolls, cinnamon rolls with glaze, cream cheese glaze rolls, breakfast rolls, sweet rolls, strawberry pastries
