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Strawberry Cinnamon Rolls with Cream Cheese Strawberry Icing Recipe

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4.2 from 8 reviews

  • Author: Sara
  • Total Time: 3 hours 30 minutes
  • Yield: 9 servings

Description

Delight in these luscious Strawberry Cinnamon Rolls featuring a soft, fluffy dough swirled with cinnamon and a sweet homemade strawberry jam filling. Topped with a creamy strawberry-infused cream cheese frosting, they make a perfect treat for breakfast or brunch.

Ingredients

Dough Ingredients

  • 2 large eggs (room temperature)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter (softened)
  • 1 cup milk (room temperature)
  • 4 ¼ cups unbleached all-purpose flour (plus more for shaping)
  • 2 ¼ teaspoons instant dry yeast (1 packet)
  • 1 teaspoon kosher salt

Strawberry Filling

  • 1 pint strawberries (about ¾ lbs)
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 teaspoons ground cinnamon (sprinkled on dough)
  • 1 tablespoon unsalted butter (softened for dish)

Frosting Ingredients

  • 4 ounces cream cheese (room temperature)
  • 2 tablespoons strawberry filling (reserved from above)
  • 1/3 cup powdered sugar
  • 1 teaspoon lemon juice

Instructions

  1. Prepare the cinnamon roll dough: In a large mixing bowl or stand mixer fitted with a dough hook, combine eggs, sugar, softened butter, milk, flour, instant dry yeast, and salt. Mix on low speed for 1 minute, then increase to medium and knead for 5 minutes (or 8-10 minutes by hand) until the dough pulls and is slightly sticky.
  2. Let the dough rise: Lightly grease a large bowl with cooking spray or vegetable oil. Shape dough into a ball and place in the bowl, turning to coat with oil. Cover with plastic wrap and let rise in a warm spot for 1 ½ to 2 hours until doubled in size.
  3. Prepare the strawberry filling: Wash, dry, and dice strawberries. In a medium saucepan, combine strawberries, sugar, and lemon juice. Bring to a boil over medium heat, then reduce to low and simmer for about 10 minutes, stirring occasionally until strawberries break down and release juices.
  4. Thicken the filling: In a small bowl, whisk cornstarch and water until smooth. Gradually whisk this mixture into the simmering strawberry jam. Continue boiling for 1 minute until thickened, then pour into a shallow dish and refrigerate for at least 1 hour.
  5. Prepare the baking dish: Generously butter a 9 x 13 inch baking dish with about 1 tablespoon of softened butter.
  6. Shape the rolls: Punch down the risen dough and turn it onto a floured surface. Gently roll into an 18×13 inch rectangle. Sprinkle cinnamon evenly over the dough. Spread the strawberry jam over the cinnamon layer, leaving a ½ inch gap on one long edge.
  7. Roll and seal: Starting from the edge without jam, roll the dough loosely into a log, allowing for the filling’s volume. Stop rolling about 2 inches from the end. Fold the jam-free edge over the log and pinch to seal.
  8. Slice rolls: Using a serrated or sharp knife, quickly slice the log into 9 equal pieces. Arrange them cut side up in the buttered baking dish. Scoop any jam spilled during rolling and drizzle over rolls if needed.
  9. Final proof: Cover rolls with plastic wrap and proof at room temperature for 30 minutes while preheating the oven to 350°F (177°C).
  10. Bake: Bake rolls for 30-35 minutes until golden brown on top and a toothpick inserted in the center comes out clean or internal temperature reaches 185°F (85°C).
  11. Cool: Let rolls cool about 5-10 minutes or until slightly warm to the touch before frosting.
  12. Prepare frosting: In a small bowl, combine softened cream cheese, 2 tablespoons reserved strawberry jam, powdered sugar, and lemon juice. Stir until smooth.
  13. Frost and serve: Spread the strawberry cream cheese frosting over the warm cinnamon rolls and serve immediately. Enjoy!

Notes

  • Allow dough and milk to reach room temperature for optimum yeast activation.
  • Do not roll the dough too tightly to prevent jam leaking and filling loss.
  • Use a serrated knife to slice rolls carefully, minimizing filling spillage.
  • Strawberry filling can be prepared a day ahead and refrigerated.
  • Let rolls cool slightly before frosting to prevent melting.
  • These rolls are best enjoyed fresh but can be stored in an airtight container for 2 days.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-cinnamon-rolls-with-cream-cheese-strawberry-icing-recipe/