Description
These Strawberry Cinnamon Rolls are a soft, fluffy twist on the classic, filled with sweet, tangy strawberry compote and topped with a luscious strawberry cream cheese glaze. Perfect for breakfast, brunch, or a cozy dessert, they combine fresh flavor with the comfort of a warm, homemade roll.
Ingredients
For the Strawberry Filling:
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3 cups frozen or fresh strawberries
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3 tablespoons brown sugar, packed
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2 teaspoons lemon juice
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1 tablespoon + 1 teaspoon cornstarch
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2 tablespoons water
For the Tangzhong:
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¼ cup all-purpose flour
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¾ cup water
For the Dough:
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3½ cups all-purpose flour (spooned and leveled)
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⅓ cup granulated sugar
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2 teaspoons instant yeast
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¾ teaspoon fine sea salt
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½ cup whole milk, room temperature
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1 large egg, room temperature
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1 teaspoon vanilla extract
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Prepared tangzhong (from above)
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4 tablespoons unsalted butter, softened
For the Glaze:
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1 ounce cream cheese, room temperature
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4 tablespoons unsalted butter, room temperature
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1 cup powdered sugar
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1–2 tablespoons reserved strawberry filling
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1 tablespoon whole milk
Instructions
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Make the Strawberry Filling: In a saucepan, combine strawberries, brown sugar, and lemon juice. Cook over medium heat until strawberries break down. In a small bowl, mix cornstarch and water, then stir into the strawberry mixture. Cook until thickened, about 2–3 minutes. Cool and set aside.
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Prepare the Tangzhong: In a small saucepan, whisk together ¼ cup flour and ¾ cup water over medium heat. Cook, whisking constantly, until it thickens to a paste. Remove from heat and let it cool slightly.
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Make the Dough: In a large mixing bowl, combine flour, sugar, yeast, and salt. Add milk, egg, vanilla, and the prepared tangzhong. Mix to combine, then knead in the softened butter. Knead the dough until smooth and elastic, about 10 minutes by hand or 6 minutes in a stand mixer.
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Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
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Roll out the dough on a floured surface into a large rectangle. Spread the cooled strawberry filling evenly over the dough.
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Roll the dough tightly into a log and slice into 9–12 even rolls. Place in a greased baking dish. Cover and let rise again for 30–45 minutes.
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Preheat oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden and cooked through.
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Make the Glaze: In a bowl, beat cream cheese and butter until smooth. Add powdered sugar, 1–2 tablespoons of the strawberry filling, and milk. Mix until creamy and spreadable.
- Spread glaze over warm rolls and serve.
Notes
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Use fresh strawberries for a brighter flavor, or frozen for convenience.
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Tangzhong makes the rolls extra soft and helps keep them fresh longer.
- Letting the dough rise in a warm but not hot environment helps ensure a good texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American