Description
Learn how to make irresistible Strawberry Cinnamon Rolls! This recipe features a soft, fluffy dough swirled with a homemade strawberry filling and topped with a luscious cream cheese glaze.
Ingredients
Strawberry Filling:
- 3 cups frozen or fresh strawberries
- 3 tbsp (45 g) brown sugar, packed
- 2 tsp lemon juice
- 1 tbsp + 1 tsp cornstarch
- 2 tbsp water
Tangzhong:
- ¼ cup (32 g) all-purpose flour
- ¾ cup (155 g) water
Dough:
- 3 ½ cups (460 g) all-purpose flour see notes for measuring below
- ⅓ cup (63 g) granulated sugar
- 2 tsp instant yeast
- ¾ tsp fine sea salt
- ½ cup (111 g) whole milk, room temperature
- 1 (48 g) large egg, room temperature
- Tangzhong, from recipe above
- 4 tbsp (56 g) unsalted butter, softened
Cream Cheese Icing:
- 1 ounce (1 oz) cream cheese, room temperature
- 4 tbsp (56 g) unsalted butter, room temperature
- 1 cup (100 g) powdered sugar
- 1–2 tbsp reserved strawberry filling
- 1 tbsp whole milk
- 1 teaspoon Vanilla Extract
- Pinch of salt
Instructions
1. Make the Strawberry Filling: A Sweet and Tart Center
Combine Ingredients: In a medium saucepan, combine the strawberries (fresh or frozen), brown sugar, and lemon juice.
Cook and Mash: Cook over medium-high heat for about 20 minutes, stirring occasionally. Use a potato masher or the back of a wooden spoon to mash the berries as they cook and soften.
Thicken with Cornstarch: When the berries are completely mashed and the mixture has started to thicken, dissolve the cornstarch in the water and stir it into the strawberry mixture.
Simmer: Continue cooking, stirring frequently, for about 5 minutes longer, until the jam is very thick and paste-like.
Cool: Remove from heat. Set aside 1-2 tablespoons of the jam for the glaze, then transfer the rest to a bowl and refrigerate to cool completely.
2. Make the Tangzhong: The Secret to a Soft Dough
Combine Flour and Water: In a small saucepan, whisk together the ¼ cup of all-purpose flour and ¾ cup of water until smooth.
Cook: Cook over medium heat, whisking constantly, for 4-5 minutes, until the mixture thickens to a paste-like consistency, similar to pudding.
Cool: Remove from heat, scrape the tangzhong into a small bowl, and set it aside to cool slightly before adding it to the dough.
3. Make the Cinnamon Roll Dough: Combining Wet and Dry Ingredients
Combine Dry Ingredients: In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), whisk together the 3 ½ cups of all-purpose flour, granulated sugar, instant yeast, and fine sea salt until combined.
Add Wet Ingredients: Add the egg, room temperature milk, vanilla extract, and the cooled tangzhong to the bowl with the dry ingredients.
Knead with Dough Hook: Using the dough hook attachment, knead the mixture on low speed for 2 minutes until it starts to form a shaggy dough ball.
Incorporate Butter: With the mixer still running on low, add the softened butter, ½ tablespoon at a time, allowing each addition to be fully incorporated into the dough before adding more.
Knead Until Smooth: Once all the butter is added, continue kneading the dough on medium-low speed for another 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky to the touch. The dough should be sticking to the bottom of the bowl, but not the sides.
Troubleshooting: If the dough seems too wet and sticky, add more flour, 1 tablespoon at a time, until it reaches the desired consistency. If the dough seems too dry, add ½ tablespoon of milk at a time.
4. First Rise: Allowing the Dough to Double
Shape Dough: With lightly buttered hands, remove the dough from the mixer bowl and shape it into a smooth ball by pulling the sides down and tucking them under the bottom center.
Grease Bowl: Lightly grease a large bowl with butter or oil.
Place Dough in Bowl: Place the dough ball seam-side down in the greased bowl.
Cover and Rise: Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for about 45-60 minutes, or until it has doubled in size.
5. Assemble the Cinnamon Rolls: Rolling, Filling, and Cutting
Roll Out Dough: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 14×18 inches, with the long (18-inch) side closest to you.
Spread Filling: Use an offset spatula or the back of a spoon to spread the cooled strawberry jam evenly over the rolled-out dough, leaving a 1-inch border clean at the top long edge.
Cut into Strips: Use a pizza cutter or a sharp knife to cut the dough into 12 equal strips, each about 1 ½ inches wide.
Roll Up Strips: Starting from the long edge closest to you, roll each strip up tightly, like a jelly roll. Pinch the end seam to seal.
6. Second Rise and Bake: Achieving Fluffy and Golden Rolls
Arrange in Pan: Spray a 9×13-inch baking pan with nonstick baking spray. Place the sliced cinnamon rolls evenly in the prepared pan, cut-side up.
Cover and Rise: Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for another 45-60 minutes, or until they have almost doubled in size and are puffed up.
Preheat Oven: While the rolls are rising, preheat the oven to 325°F (162°C).
Bake: Bake the cinnamon rolls for 23-26 minutes.
Check for Doneness: The rolls are done when they are lightly golden brown on top and the centers are cooked through.
Cool: Let the cinnamon rolls cool in the pan on a wire rack for about 10 minutes before frosting.
7. Make the Cream Cheese Icing: A Tangy and Sweet Topping
Beat Butter and Cream Cheese: While the rolls are cooling, prepare the icing. In a medium bowl, using a hand mixer or a stand mixer, beat the softened butter (4 tablespoons) and softened cream cheese (1 ounce) together on high speed for about 1 minute, until smooth and creamy.
Add Powdered Sugar: Gradually add the sifted powdered sugar (1 cup) to the butter and cream cheese mixture, mixing on low speed until just combined.
Incorporate Flavorings: Add the vanilla extract and a pinch of salt to the bowl, mix until combined. Add the reserved 1-2 tablespoons of strawberry filling.
Add milk: Add the milk. Mix on low speed until combined.
Mix on High: Switch to high speed and mix again until fluffy. If the icing is too thick, add a little more milk, 1 teaspoon at a time, until it reaches your desired consistency.
8. Frost and Serve: The Finishing Touches
Frost Rolls: While the cinnamon rolls are still slightly warm, spread the cream cheese icing generously over the tops.
Serve Warm: Serve the Strawberry Cinnamon Rolls warm and enjoy!