Strawberry Cinnamon Rolls (Printer-friendly)

Soft, fluffy rolls with sweet strawberry-cinnamon filling and creamy cheese glaze

# What you'll need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1 cup whole milk, lukewarm
04 - 1/3 cup granulated sugar
05 - 1/3 cup unsalted butter, softened
06 - 2 large eggs, room temperature
07 - 1/2 teaspoon salt

→ Filling

08 - 1 cup fresh strawberries, finely chopped
09 - 2/3 cup brown sugar, packed
10 - 2 1/2 teaspoons ground cinnamon
11 - 1/4 cup unsalted butter, softened

→ Cream Cheese Glaze

12 - 4 ounces cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 1 cup powdered sugar, sifted
15 - 1/2 teaspoon vanilla extract
16 - 2-3 tablespoons milk

# Method:

01 - Combine lukewarm milk, yeast, and 1 tablespoon of sugar in a large bowl. Let stand for 5 minutes until mixture becomes frothy and bubbly.
02 - Add remaining sugar, softened butter, eggs, and salt to the yeast mixture. Mix thoroughly to incorporate. Gradually add flour while mixing until a soft, workable dough forms.
03 - Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 hour until doubled in size.
04 - While dough rises, combine brown sugar and ground cinnamon in a small bowl. Mix well until evenly blended.
05 - Punch down risen dough and roll out on a floured surface to a 16x12-inch rectangle. Spread softened butter evenly over the entire surface.
06 - Sprinkle the cinnamon-sugar mixture over the buttered dough. Distribute finely chopped strawberries evenly across the entire surface.
07 - Starting from a long edge, roll the dough tightly into a log. Using a sharp knife or dough scraper, cut into 12 equal slices. Arrange slices cut-side up in a greased 9x13-inch baking dish.
08 - Cover the baking dish and let rolls rise for 30 minutes until puffy. Meanwhile, preheat oven to 350°F.
09 - Bake for 23-25 minutes until rolls are golden brown and cooked through. The center should spring back when lightly touched.
10 - While rolls bake, beat cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and 2 tablespoons milk. Beat until well combined and spreadable, adding additional milk if needed to reach desired consistency.
11 - Remove rolls from oven and let cool for 10 minutes. Spread the warm cream cheese glaze generously over the rolls while they are still slightly warm. Serve immediately.

# Expert Tips:

01 -
  • The strawberry juice creates these gorgeous swirls of pink throughout the dough as it bakes
  • The fresh fruit balances all that brown sugar and cinnamon with just the right bright tang
  • That cream cheese glaze is essentially the reason Sunday mornings were invented
02 -
  • Chopping strawberries into tiny pieces is crucial because big chunks will make your dough soggy and hard to roll
  • Do not be tempted to skip the second rise or your rolls will be dense instead of pillowy
  • Letting the rolls cool for 10 minutes before glazing helps the glaze set properly instead of melting completely off
03 -
  • Use unflavored dental floss to cut your rolls for perfect slices that do not get squished
  • Warm your measured milk in the microwave for about 30 seconds so it is the perfect temperature to activate the yeast
  • If your glaze is too thick add milk one teaspoon at a time until it reaches a pourable consistency

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