Strawberry Cinnamon Rolls
Delightful Strawberry Cinnamon Rolls with a perfect harmony of sweet strawberries and warm cinnamon, perfect for breakfast or brunch.
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.
Notes
Serve warm, drizzled with cream cheese frosting. Can be stored in an airtight container at room temperature for up to 2 days or refrigerated for about a week. For longer storage, freeze wrapped tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw before serving.