Description
Heavenly strawberry and cream cinnamon rolls dance with sweet, tangy strawberry filling that promises pure breakfast bliss. Pillowy dough spirals with rich cream cheese glaze invite weekend indulgence for passionate bakers seeking morning magic.
Ingredients
Scale
Main Ingredients:
- 3 1/2 cups all-purpose flour
- 1 1/2 cups fresh or frozen strawberries
- 1 cup warm milk
- 1 large egg
- 4 ounces (113 grams) cream cheese
Sweeteners and Flavoring:
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1/4 cup unsalted butter
- 2 tablespoons softened butter
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Leavening and Binding Agents:
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 tablespoons heavy cream
Instructions
- Activate the yeast by whisking it with warm milk and sugar in a small vessel. Allow the mixture to bloom for 5-10 minutes until foamy and fragrant.
- Create the dough foundation by combining melted butter, egg, flour, and salt in a large mixing bowl. Incorporate the activated yeast mixture and blend until a soft, cohesive dough emerges.
- Transform the dough on a flour-dusted surface, kneading methodically for 5 minutes until achieving a smooth, elastic consistency. Transfer to a greased bowl, drape with a clean cloth, and permit rising in a warm environment for approximately 1 hour.
- Craft the strawberry compote by simmering chopped strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Stir continuously for 5-7 minutes until the mixture thickens and reduces. Cool completely, then gently mash to create a spreadable texture.
- Prepare the baking vessel by greasing a 9×13-inch dish and preheating the oven to 350°F (175°C).
- Roll the risen dough into a rectangular shape approximately 12×18 inches on a floured workspace.
- Distribute softened butter across the dough’s surface, followed by an even layer of cooled strawberry compote, maintaining a small border around the edges.
- Tightly roll the dough from the long side, creating a compact log. Slice into 12 uniform portions.
- Arrange the rolls in the prepared baking dish, cover, and allow a secondary rise for 20-30 minutes.
- Bake in the preheated oven for 20-25 minutes until achieving a golden-brown exterior.
- Whip the cream cheese frosting by blending softened cream cheese, butter, powdered sugar, vanilla extract, and heavy cream until achieving a smooth, fluffy consistency.
- Lavish the warm rolls with generous dollops of cream cheese frosting. Optional: Garnish with additional chopped strawberries for visual appeal and flavor enhancement.
Notes
- Warm milk temperature matters critically for yeast activation; aim for 110-115°F to ensure perfect rising without killing the yeast.
- Use fresh, ripe strawberries for maximum flavor intensity and natural sweetness in the filling.
- Consider freezing rolled dough for 10-15 minutes before slicing to achieve cleaner, more precise cinnamon roll cuts.
- Substitute dairy milk with almond or oat milk for a lactose-free version, maintaining similar texture and moisture levels.
- Prep Time: 1 hour 40 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 266 kcal
- Sugar: 16 g
- Sodium: 126 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg