Strawberry Cinnamon Rolls with Cream Cheese Glaze (Print version)
Soft fluffy dough swirled with cinnamon sugar and fresh strawberries, crowned with rich cream cheese glaze for breakfast or dessert.
# Ingredient List:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ tsp active dry yeast (1 packet)
04 - ½ tsp salt
05 - ¾ cup warm milk
06 - ¼ cup unsalted butter, melted
07 - 1 large egg
→ Filling
08 - ⅔ cup brown sugar, packed
09 - 1 ½ tbsp ground cinnamon
10 - ⅓ cup unsalted butter, softened
11 - 1 ½ cups fresh strawberries, diced
12 - 2 tsp cornstarch
→ Cream Cheese Glaze
13 - 4 oz cream cheese, softened
14 - 2 tbsp unsalted butter, softened
15 - 1 cup powdered sugar
16 - ½ tsp vanilla extract
17 - 2-3 tbsp milk
# How To Make It:
01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes frothy, indicating the yeast is active.
02 - Add melted butter, granulated sugar, egg, and salt to the yeast mixture. Whisk until well combined. Gradually incorporate flour, mixing until a soft, tacky dough forms.
03 - Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm area for 1 hour until doubled in size.
04 - Toss diced strawberries with cornstarch in a small bowl until evenly coated. Set aside to allow cornstarch to activate while preparing remaining filling ingredients.
05 - Combine brown sugar and ground cinnamon in a separate bowl, mixing thoroughly to ensure even distribution of cinnamon throughout the sugar.
06 - Punch down risen dough and roll into a 16x12-inch rectangle. Spread softened butter evenly over dough surface, leaving a small border at edges. Sprinkle cinnamon sugar mixture, then distribute cornstarch-coated strawberries over the top.
07 - Roll dough tightly from the long edge into a log. Using a sharp knife or dough cutter, slice into 12 equal rolls. Place rolls in a greased 9x13-inch baking pan, leaving space between each for expansion.
08 - Cover pan with a towel and let rolls rise for 30-45 minutes in a warm, draft-free area until puffy and nearly doubled in size.
09 - Preheat oven to 350°F. Bake rolls for 22-25 minutes until tops are golden brown and filling is bubbling around the edges. Remove from oven and let cool in pan for 10 minutes before glazing.
10 - Beat softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined. Gradually add milk, 1 tablespoon at a time, until desired spreading consistency is reached.
11 - Spread glaze generously over warm rolls. Serve immediately while still slightly warm for the best texture and flavor experience.
# Expert Advice:
01 -
- The strawberries become jewel-like preserves while baking, creating pockets of bright fruit flavor that cut through the richness
- That cream cheese glaze is practically a dessert on its own, transforming these into something that feels like a special occasion even on a Tuesday morning
02 -
- Rolling too thin will cause the strawberries to burst through the dough during baking, so aim for a sturdy quarter inch thickness
- Letting the rolls rise in a warm, draft free spot is non negotiable for that bakery style puff
03 -
- Use unflavored dental floss to cut clean slices without squishing the spiral
- Add orange zest to the glaze for a bright, unexpected note that makes people ask whats different