Strawberry Cinnamon Rolls are the perfect blend of sweet, fruity goodness and comforting, fluffy dough. These delightful rolls are bursting with juicy strawberries and topped with a luscious cream cheese glaze, making them a glorious treat for breakfast or dessert. As you bite into these rolls, the warmth of the dough combined with the rich sweetness of the strawberry filling brings a sense of nostalgia and comfort that is simply irresistible. This recipe is not only delicious but also easy to follow, allowing you to create a batch of these scrumptious rolls step-by-step in no time.
Ingredients
To make these Strawberry Cinnamon Rolls, you will need the following ingredients that embody juicy, creamy, and aromatic characteristics:
- 3 cups strawberries (destemmed and chopped, fresh or frozen)
- 1 cup granulated sugar
- ⅛ teaspoon sea salt
- 1 lemon (juiced and zested)
- 3 tablespoons cornstarch
- ¼ cup butter (cold)
- ½ cup warm water
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons active dry yeast (7g or 1 packet)
- 5 cups all-purpose flour (600g)
- ⅓ cup granulated sugar
- ⅛ teaspoon sea salt
- ¾ cup butter (very soft)
- 2 large eggs
- 1 tablespoon pure vanilla extract
- ¾ cup warm milk
- 1 cup strawberries (fresh, chopped)
- 4 oz cream cheese (softened)
- 2 cups powdered sugar (sifted)
- ¼ cup strawberry filling (reserved from filling the rolls)
Step-by-Step Directions
Prepare the Strawberry Filling: In a medium saucepan, combine the de-stemmed strawberries with granulated sugar, cornstarch, lemon juice, sea salt, and lemon zest. Cook over medium heat, stirring frequently until the mixture simmer and the strawberries soften, which should take about 5 minutes. Once thickened, remove from heat and blend or mash the strawberries. Stir in the cold butter until melted and combined. Refrigerate until ready to use.
Activate the Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Allow it to sit for 10 minutes or until foamy. If there’s no foam, your yeast may not be active, so consider using a new batch.
Make the Dough: In a large mixing bowl, combine flour, sugar, and sea salt. Make a well in the center and add the soft butter, eggs, vanilla extract, warm milk, and the foamy yeast mixture. Stir the wet ingredients together, then use a large spoon to combine with the dry ingredients to form a sticky dough.
Knead and Rise: Transfer the dough onto a floured surface and knead until cohesive, which will take a few minutes. The dough may be sticky but will come together after rising. Place the dough in a bowl, cover with a cloth, and set in a warm place to rise for about 40 minutes or until doubled in size.
Shape the Rolls: Once the dough has risen, punch it down and knead it briefly. Roll it out on a floured surface into a large rectangle, about 18” by 24”. Spread the strawberry filling evenly over the dough, leaving a 1-inch border. Sprinkle the reserved chopped strawberries on top.
Cut the Rolls: Starting from the long edge of the rectangle, carefully roll the dough into a tight log. Cut the roll into 12 equal pieces using unflavored dental floss or string to prevent squishing. Place the rolls in a greased 9”x12” baking pan and cover with a cloth. Allow them to rise in a warm place for another 15 minutes.
Bake the Rolls: Preheat your oven to 355°F (180°C). Bake the strawberry cream cheese rolls for 25-30 minutes or until they’re golden brown on top.
Prepare the Glaze: While the rolls bake, combine softened cream cheese and powdered sugar in a bowl. Beat until smooth, then mix in the reserved strawberry filling to create a creamy glaze.
Finish and Serve: Once the rolls are baked, let them cool for about 10 minutes in the pan. Generously spread the glaze over the rolls while they are still warm. Enjoy these delightful treats warm for the best flavor and texture!
Tips & Tricks
- Yeast Activation: Ensure your yeast is fresh and your water is warm but not hot (about 110°F) for the best results.
- Rising Time: If your kitchen is cool, you can preheat your oven to the lowest setting, turn it off, and let the dough rise inside.
- Infuse More Flavor: Add a sprinkle of cinnamon to the filling for an extra flavor dimension.
- Getter Better Cuts: When cutting the rolls, make sure to pull the string tightly to get clean cuts without squishing the dough.
Serving Suggestions & Pairings
Strawberry Cinnamon Rolls are best served warm, straight from the oven, with a fresh cup of coffee or tea. These rolls make a fantastic addition to brunches, tea parties, or cozy family breakfasts. Pairing them with a dollop of whipped cream or a scoop of vanilla ice cream can elevate the experience.
Nutritional Information
These Strawberry Cinnamon Rolls are a treat, with roughly 300-400 calories per roll, depending on portion size and exact ingredients used. They contain carbohydrates, sugars, fats, and a good amount of vitamin C from the strawberries, making them a delightful indulgence when enjoyed in moderation.
Storing Tips & Variations
To store leftover rolls, keep them in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen (without glaze) for up to 2 months. Reheat gently in the oven or microwave to enjoy them warm once more. Consider variations like using different fruits such as blueberries or raspberries, or mimicking classic cinnamon rolls by adding a sprinkle of cinnamon sugar within the filling.
Conclusion
Strawberry Cinnamon Rolls are not just a recipe; they’re an experience filled with joy, comfort, and delightful flavors. Whether you’re making them for a special occasion or just as a treat for yourself, they’re sure to impress. Don’t hesitate to give this recipe a try, and share your delicious experience with family and friends!
FAQs
1. Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before using.
2. How can I make my rolls extra gooey?
You can add a bit of extra filling or additional chopped strawberries inside the rolls before rolling them up.
3. Can I prepare the dough the night before?
Absolutely! You can prepare the dough, let it rise, punch it down, and refrigerate it overnight. Let it sit at room temperature for about 30 minutes before rolling and shaping.
4. What is the best way to reheat leftover rolls?
Reheat the rolls in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes until warm.
5. Can I make these rolls without eggs?
Yes, you can use a flaxseed meal or applesauce as an egg substitute to create a similar texture.
Strawberry Cinnamon Rolls
Ingredients
Strawberry Filling
- 3 cups strawberries (destemmed and chopped, fresh or frozen)
- 1 cup granulated sugar
- ⅛ teaspoon sea salt
- 1 lemon (juiced and zested)
- 3 tablespoons cornstarch
- ¼ cup butter (cold)
Dough
- ½ cup warm water
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons active dry yeast (7g or 1 packet)
- 5 cups all-purpose flour (600g)
- ⅓ cup granulated sugar
- ⅛ teaspoon sea salt
- ¾ cup butter (very soft)
- 2 large eggs
- 1 tablespoon pure vanilla extract
- ¾ cup warm milk
Glaze
- 4 oz cream cheese (softened)
- 2 cups powdered sugar (sifted)
- ¼ cup strawberry filling (reserved from filling the rolls)
Additional Strawberries
- 1 cup strawberries (fresh, chopped) For topping
Instructions
Preparation
- In a medium saucepan, combine the de-stemmed strawberries with granulated sugar, cornstarch, lemon juice, sea salt, and lemon zest. Cook over medium heat, stirring frequently until the mixture simmers and the strawberries soften, about 5 minutes. Once thickened, remove from heat and blend or mash the strawberries. Stir in the cold butter until melted and combined. Refrigerate until ready to use.
- In a small bowl, dissolve the yeast and sugar in warm water. Allow it to sit for 10 minutes or until foamy.
- In a large mixing bowl, combine flour, sugar, and sea salt. Make a well in the center and add the soft butter, eggs, vanilla extract, warm milk, and the foamy yeast mixture. Stir the wet ingredients together, then combine with the dry ingredients to form a sticky dough.
Kneading and Rising
- Transfer the dough onto a floured surface and knead until cohesive. Place the dough in a bowl, cover with a cloth, and set in a warm place to rise for about 40 minutes or until doubled in size.
Shaping and Baking
- Once the dough has risen, punch it down and knead it briefly. Roll it out on a floured surface into a large rectangle, about 18” by 24”. Spread the strawberry filling evenly over the dough, leaving a 1-inch border. Sprinkle the reserved chopped strawberries on top.
- Starting from the long edge of the rectangle, carefully roll the dough into a tight log. Cut the roll into 12 equal pieces using unflavored dental floss or string to prevent squishing. Place the rolls in a greased 9”x12” baking pan and cover with a cloth. Allow them to rise in a warm place for another 15 minutes.
- Preheat your oven to 355°F (180°C). Bake the strawberry cream cheese rolls for 25-30 minutes or until golden brown on top.
Glazing and Serving
- While the rolls bake, combine softened cream cheese and powdered sugar in a bowl. Beat until smooth, then mix in the reserved strawberry filling to create a creamy glaze.
- Once the rolls are baked, let them cool for about 10 minutes in the pan. Generously spread the glaze over the rolls while they are still warm.
Notes
