Description
Delight in these homemade Strawberry Cinnamon Rolls, featuring a tender yeast dough filled with vibrant strawberry compote and a hint of cinnamon. Topped with a luscious cream cheese and strawberry frosting, these rolls are perfect for breakfast or dessert, offering a sweet and fruity twist on a classic treat.
Ingredients
Scale
Dough:
- 3/4 cup milk
- 1/2 cup butter (1 stick, or 4 oz.)
- 3 1/4 cups all-purpose flour
- 1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
- 1/4 cup white sugar
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1 egg
Filling:
- 1/2 batch of Strawberry Compote (about 3/4 cup)
- 1/2 teaspoon cinnamon (optional)
Frosting:
- 2 tablespoons softened butter
- 4 oz cream cheese
- 2 tablespoons strawberry compote
- 1 1/2 - 2 cups powdered sugar
- Heavy cream or milk as needed to thin icing
Instructions
- Prepare milk and butter: Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter and stir until melted. Let the mixture cool until lukewarm to avoid killing the yeast.
- Mix dry ingredients and combine: In a large mixing bowl, combine 2 1/4 cups of flour, instant yeast, sugar, salt, and lemon zest. Whisk together to evenly distribute ingredients. Add the egg and the lukewarm milk-butter mixture, stirring with a wooden spoon.
- Add remaining flour and knead dough: Add the remaining flour, 1/2 cup at a time, stirring well after each addition until a dough forms. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Alternatively, use a stand mixer with a dough hook to knead. The dough is ready when it springs back when lightly pressed.
- Rest the dough: Cover the dough with a damp cloth and let it rest on the counter for 10 minutes to relax the gluten.
- Roll out dough and add filling: On a lightly floured surface, roll the dough into a 12x9 inch rectangle, using a 9x13 inch baking dish as a guide. Spread the strawberry compote evenly over the dough all the way to the edges. Sprinkle cinnamon over the compote if using.
- Cut and shape rolls: Using a pizza cutter or sharp knife, slice the dough into 12 equal strips. Roll each strip up tightly and place them into the baking pan with the spiral side up.
- Let rolls rise: Cover the rolls and let them rise in a warm place until doubled in size, about 45 minutes. During this time, preheat the oven to 350 degrees Fahrenheit (190 degrees Celsius).
- Bake the rolls: Bake the rolls in the preheated oven for 25 minutes or until golden brown on top.
- Cool and prepare frosting: Let the rolls cool for about 10 minutes. Meanwhile, whip the softened butter and cream cheese in a mixer until smooth and creamy. Add the strawberry compote and powdered sugar 1/2 cup at a time, beating until creamy and spreadable. Thin the frosting with heavy cream or milk if needed.
- Frost and serve: Spread the frosting generously over the warm rolls. Optionally, add fresh strawberry slices on top before serving. Enjoy your strawberry cinnamon rolls warm.
Notes
- If desired, sprinkle 1/2 teaspoon cinnamon over the strawberry compote filling before rolling to add warmth and fragrance to the rolls. This step is optional.
- Ensure the milk and butter mixture is lukewarm, not hot, to prevent killing the yeast for proper rising.
- You can prepare the strawberry compote ahead of time or substitute with store-bought preserves, but fresh compote offers the best flavor.
- For easier rolling, chill the dough for a short time after resting if it feels too sticky.
- Add heavy cream or milk gradually to reach the desired frosting consistency for easy spreading.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
