Description
These strawberry cinnamon rolls are soft, fluffy, and filled with a sweet homemade strawberry filling. Topped with a tangy strawberry cream cheese glaze, they’re a perfect treat for breakfast, brunch, or dessert. Thanks to the tangzhong method, they stay soft and fresh for days!
Ingredients
Scale
For the Dough
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- Tangzhong mixture (see below)
- 4 tablespoons unsalted butter (softened)
For the Tangzhong
- ¼ cup all-purpose flour
- ¾ cup water
For the Strawberry Filling
- 3 cups fresh or frozen strawberries (chopped)
- 3 tablespoons brown sugar
- 2 teaspoons lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Make the strawberry filling: In a saucepan over medium heat, combine the strawberries, brown sugar, and lemon juice. Stir occasionally as the strawberries release their juices. Once the mixture starts thickening, dissolve the cornstarch in water and stir it in. Continue cooking, stirring frequently, until the mixture turns thick and jam-like. Remove from heat and allow it to cool completely.
- Prepare the tangzhong: In a small saucepan over medium heat, whisk together the flour and water. Stir continuously until the mixture thickens into a paste-like consistency. Transfer it to a bowl and let it cool.
- Make the dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. Add the milk, egg, vanilla extract, and the cooled tangzhong mixture. Stir until a shaggy dough forms.
- Knead and add butter: Knead the dough on a floured surface or in a stand mixer for a few minutes, then gradually add the softened butter, one tablespoon at a time. Continue kneading until the dough is smooth, slightly sticky, and elastic.
- First rise: Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- Roll and fill the dough: On a floured surface, roll the dough into a 14×18-inch rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a small border around the edges.
- Cut and shape the rolls: Using a sharp knife or pizza cutter, slice the dough into 12 equal strips. Roll each strip tightly and place them into a greased 9×13-inch baking dish.
- Second rise: Cover the dish with plastic wrap and let the rolls rise again for 45-60 minutes until puffy. Meanwhile, preheat the oven to 325°F (163°C).
- Bake the rolls: Bake for 23-26 minutes, or until the tops are lightly golden brown. Remove from the oven and let them cool slightly before adding the glaze.
- Prepare the glaze: In a bowl, whisk together the cream cheese, powdered sugar, softened butter, milk, and reserved strawberry filling until smooth and creamy.
- Glaze and serve: Spread the strawberry cream cheese glaze over the warm cinnamon rolls. Serve immediately and enjoy!
Notes
- For the best texture, measure flour using the spoon-and-level method or a kitchen scale.
- If your dough is too sticky, add flour one tablespoon at a time. If too dry, add milk one teaspoon at a time.
- These rolls taste best fresh but can be stored and reheated for later enjoyment.
- Make them extra special by topping with fresh strawberry slices before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 21g
- Sodium: 167mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0.3g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 37mg