why make this recipe
Strawberry Cinnamon Rolls are a delightful twist on a classic breakfast favorite. The combination of sweet strawberries and warm cinnamon creates a perfect harmony of flavors that will make your mornings special. These rolls are not only delicious but also fun to make and can be an exciting treat for family and friends. Whether you’re celebrating a special occasion or just want to add a little joy to your day, Strawberry Cinnamon Rolls are sure to please everyone at the table.
how to make Strawberry Cinnamon Rolls
Ingredients:
- 2 cups frozen or fresh strawberries
- 2 tablespoons brown sugar (packed)
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 teaspoons pure strawberry extract (optional)
- 1/2 cup unsalted butter (room temperature)
- 2/3 cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 3/4 cup water
- 1/4 cup bread flour
- 3 2/3 cups bread flour (see notes for measuring below)
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk (room temperature)
- 1/3 cup heavy cream (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- Tangzhong (from recipe above)
- 6 tablespoons unsalted butter (softened)
- 2 ounces cream cheese (room temperature)
- 4 tablespoons unsalted butter (room temperature)
- 1 cup powdered sugar
- 1-2 tablespoons reserved strawberry filling
- 1 tablespoon whole milk
- 1 teaspoon pure strawberry extract (optional)
Directions:
- Start by making the Strawberry Filling. In a medium saucepan, combine the strawberries, brown sugar, lemon juice, cornstarch, and water. Cook over medium heat until the mixture thickens and the strawberries break down. If desired, add the strawberry extract for extra flavor. Set aside to cool.
- Next, prepare the Tangzhong. In a separate saucepan, combine water, bread flour, and heat it over medium-low heat while whisking until it forms a smooth paste. Set aside to cool.
- Now, let’s make the Cinnamon Roll Dough. In a large mixing bowl, combine the warm whole milk, heavy cream, sugar, and yeast. Allow it to sit for about 5 minutes until it starts to foam. Add the egg, vanilla extract, Tangzhong, and softened butter. Mix well.
- Gradually add the bread flour, granulated sugar, and salt to the mixture. Knead the dough until it’s smooth and elastic. You can do this by hand or with a stand mixer. Allow the dough to rise in a warm place until it doubles in size.
- Once the dough is ready, roll it out into a rectangle and spread the reserved strawberry filling on top. Mix together the light brown sugar and ground cinnamon, and sprinkle it over the filling. Roll the dough tightly into a log and cut it into rolls.
- Place the rolls in a greased baking dish. Let them rise again until they puff up. Bake in a preheated oven until golden brown.
- For the cream cheese frosting, beat together the cream cheese, softened butter, powdered sugar, milk, and optional strawberry extract until smooth.
- Drizzle the frosting over the warm rolls before serving.
how to serve Strawberry Cinnamon Rolls
Serve Strawberry Cinnamon Rolls warm, drizzled with cream cheese frosting. They make an excellent breakfast or brunch dish and can also be enjoyed as a sweet snack. Pair them with a cup of coffee or a glass of milk for a delightful experience.
how to store Strawberry Cinnamon Rolls
To store, place leftover Cinnamon Rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for about a week. If you prefer, you can also freeze the rolls. Wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. Thaw before serving and reheat if desired.
tips to make Strawberry Cinnamon Rolls
- Ensure your ingredients are at room temperature for best results.
- You can adjust the sweetness of the strawberry filling by adding more or less brown sugar according to your taste.
- A light dusting of powdered sugar on top instead of frosting can offer a lighter option.
- To easily slice the rolls, use a sharp knife and a gentle sawing motion.
variation
Try adding nuts, such as chopped pecans or walnuts, to the filling for an extra crunch. You can also experiment with different fruit fillings, like blueberries or raspberries, if strawberries aren’t available.
FAQs
Can I use frozen strawberries?
Yes, frozen strawberries work well. Just thaw and drain any excess water before using them in the filling.
How can I make these rolls overnight?
You can prepare the dough and filling the night before. Assemble the rolls but don’t bake them. Cover and refrigerate overnight. The next morning, take them out, let them rise, and then bake as directed.
Can I use all-purpose flour instead of bread flour?
While bread flour gives a chewier texture, you can substitute it with all-purpose flour. The rolls may not be as fluffy, but they will still be delicious.
Strawberry Cinnamon Rolls
Ingredients
Strawberry Filling
- 2 cups frozen or fresh strawberries
- 2 tablespoons brown sugar (packed)
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 teaspoons pure strawberry extract (optional) For extra flavor
Cinnamon Roll Dough
- 1/2 cup unsalted butter (room temperature)
- 2/3 cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 3/4 cup water
- 1/4 cup bread flour
- 3 2/3 cups bread flour See notes for measuring
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk (room temperature)
- 1/3 cup heavy cream (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- Tangzhong (from recipe above)
Frosting
- 6 tablespoons unsalted butter (softened)
- 2 ounces cream cheese (room temperature)
- 4 tablespoons unsalted butter (room temperature)
- 1 cup powdered sugar
- 1-2 tablespoons reserved strawberry filling
- 1 tablespoon whole milk
- 1 teaspoon pure strawberry extract (optional) For extra flavor
Instructions
Preparation of Strawberry Filling
- In a medium saucepan, combine the strawberries, brown sugar, lemon juice, cornstarch, and water. Cook over medium heat until the mixture thickens and the strawberries break down. If desired, add the strawberry extract for extra flavor. Set aside to cool.
Prepare Tangzhong
- In a separate saucepan, combine water, bread flour, and heat it over medium-low heat while whisking until it forms a smooth paste. Set aside to cool.
Make the Cinnamon Roll Dough
- In a large mixing bowl, combine the warm whole milk, heavy cream, sugar, and yeast. Allow it to sit for about 5 minutes until it starts to foam.
- Add the egg, vanilla extract, Tangzhong, and softened butter. Mix well.
- Gradually add the bread flour, granulated sugar, and salt to the mixture. Knead the dough until it’s smooth and elastic.
- Allow the dough to rise in a warm place until it doubles in size.
Assemble and Bake
- Once the dough is ready, roll it out into a rectangle and spread the reserved strawberry filling on top.
- Mix together the light brown sugar and ground cinnamon, and sprinkle it over the filling.
- Roll the dough tightly into a log and cut it into rolls.
- Place the rolls in a greased baking dish. Let them rise again until they puff up.
- Bake in a preheated oven until golden brown.
Make Frosting
- Beat together the cream cheese, softened butter, powdered sugar, milk, and optional strawberry extract until smooth.
- Drizzle the frosting over the warm rolls before serving.