Strawberry Cinnamon Rolls

Soft, gooey cinnamon rolls filled with sweet strawberry filling and topped with a creamy strawberry cream cheese glaze. This delightful twist on the classic cinnamon roll is the perfect summery breakfast treat!

Ingredients

• For the Strawberry Filling
  • 3 cups fresh or frozen strawberries
  • 3 tbsp brown sugar
  • 2 tsp lemon juice
  • 1 tbsp + 1 tsp cornstarch
  • 2 tbsp water
• For the Tangzhong
  • ¼ cup all-purpose flour
  • ¾ cup water
• For the Dough
  • 3 ½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 tsp instant yeast
  • ¾ tsp fine sea salt
  • ½ cup whole milk, room temperature
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Tangzhong (from above)
  • 4 tbsp unsalted butter, softened
• For the Glaze
  • 1 oz cream cheese, room temperature
  • 4 tbsp unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1-2 tbsp reserved strawberry filling
  • 1 tbsp whole milk

Instructions

1. Strawberry Filling
   • Cook strawberries, brown sugar, and lemon juice in a medium pan over medium-high heat for about 20 minutes, stirring occasionally. Mash the berries as they cook.
   • Once mashed, dissolve cornstarch in water and stir it into the berry mixture. Cook for another 5 minutes until thickened and paste-like.
   • Set aside 1-2 tbsp of the filling for the glaze. Let the rest cool.
2. Tangzhong
   • In a small saucepan, whisk together flour and water over medium heat. Cook for 4-5 minutes until the mixture becomes a paste. Set aside to cool.
3. Cinnamon Roll Dough
   • In a stand mixer, combine flour, sugar, yeast, and salt.
   • Add egg, milk, vanilla, and tangzhong. Mix until a shaggy dough forms, then knead on low speed for 2 minutes.
   • Gradually add butter, ½ tablespoon at a time, until fully incorporated.
   • Continue kneading for 8-10 minutes until the dough is smooth and elastic.
   • Cover with plastic wrap and let rise in a warm place for 45-60 minutes, or until doubled in size.
4. Shape the Rolls
   • Roll out dough on a floured surface into a 14×18-inch rectangle.
   • Spread strawberry filling evenly over the dough, then cut into 12 strips.
   • Roll each strip into a cinnamon roll and place on a parchment-lined 9×13-inch baking pan.
   • Let the rolls rise for another 45-60 minutes until doubled in size.
5. Bake
   • Preheat the oven to 325°F (162°C).
   • Bake the rolls for 23-26 minutes, until lightly golden brown on top.
   • Allow the rolls to cool while you prepare the glaze.
6. Glaze
   • In a medium bowl, mix butter, cream cheese, and powdered sugar until smooth.
   • Whisk in the reserved strawberry filling and milk.
   • Spread the glaze over the cooled rolls.

Storage and Tips

• Storage: Store leftover rolls in an airtight container or wrap the pan tightly with plastic wrap. Reheat at 300°F for 10-15 minutes.
• Make Ahead: Prepare the rolls, then cover and refrigerate overnight. Let come to room temperature before baking the next day.
• Measuring Tip: For best results, measure flour using the spoon-level method or a kitchen scale for accuracy.

Nutrition

• This recipe yields 12 servings. Nutritional values may vary depending on ingredients and serving sizes.