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Soft and Fluffy Homemade Strawberry Cinnamon Rolls with Cream Cheese Glaze

Close-up of gooey, freshly baked strawberry cinnamon rolls topped with white icing in a white baking dish.
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Create bakery-style Strawberry Cinnamon Rolls at home. This recipe yields soft, fluffy rolls filled with sweet strawberry and cinnamon, topped with a tangy cream cheese glaze, making them perfect for weekend breakfast or brunch.

Ingredients

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  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 cup fresh strawberries, finely diced (for filling)
  • 4 ounces cream cheese, softened (for glaze)
  • 2 cups powdered sugar, sifted (for glaze)
  • 2 tablespoons milk or heavy cream (for glaze)
  • 1/2 teaspoon lemon juice (optional, for glaze)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, egg, melted butter, vanilla extract, flour, and salt to the yeast mixture. Mix with a wooden spoon or stand mixer until a shaggy dough forms.
  3. Knead the dough: Knead on a lightly floured surface or with a dough hook for 6 to 8 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and finely diced fresh strawberries in a small bowl until combined into a spreadable paste.
  6. Shape the rolls: Punch down the risen dough gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  7. Spread the filling: Spread the strawberry-cinnamon filling evenly over the dough, leaving a 1/2-inch border on one long edge.
  8. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  9. Second rise: Arrange the rolls cut-side up in a greased 9×13 inch baking dish. Cover loosely and let them rise again for 30 to 45 minutes until puffy.
  10. Bake the rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until golden brown.
  11. Make the glaze: While the rolls cool slightly, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and optional lemon juice until the glaze is smooth and spreadable.
  12. Glaze and serve: Drizzle the cream cheese glaze generously over the warm rolls immediately after removing them from the oven. Serve warm for the best texture.

Notes

  • For extra soft baked pastry, cover the pan with foil for the first 15 minutes of baking, then remove the foil to allow the tops to brown.
  • If you prefer a stronger strawberry flavor, use a strawberry jam mixed with the cinnamon and sugar instead of fresh diced strawberries in the filling.
  • This recipe uses yeast dough, which requires time for rising; plan for at least 2.5 hours total rising time before baking.

Nutrition

Find it online: https://cookerycommand.com/strawberry-cinnamon-rolls/