Name: Strawberry Cinnamon Rolls
Ingredients: 3/4 cups milk, warmed: Acts as the liquid that activates the yeast, helping the dough rise.; 1/4 cup granulated sugar: Sweetens the dough and filling, also providing nourishment for the yeast.; 2 1/4 teaspoons instant yeast: This is the leavening agent that makes the dough rise.; 1/3 cup butter, softened: Adds richness and tenderness to the dough.; 2 eggs + 1 yolk: Provides structure, moisture, and adds richness to the dough.; 3 1/4 cups bread flour: This type of flour gives the rolls their chewy texture and holds its shape well.; 1/2 teaspoon salt: Balances the sweetness and enhances the flavor of the dough.; 2-3 tablespoons cream: Optional for brushing, adding a golden color to the tops of the rolls.; 2 cups strawberries, chopped: These provide the base of the filling, contributing a fresh and fruity flavor.; 1/2 cup granulated sugar: Sweetens the filling to create a delectable contrast with the dough.; 1 teaspoon lemon juice: Brightens the flavor of the strawberries and prevents browning.; 1 tablespoon cornstarch: Thickens the filling to prevent it from being too runny.; 1/2 teaspoon cinnamon: Adds warmth and enhances the overall flavor of the filling.; 4 ounces cream cheese, softened: Provides a creamy and tangy base for the icing.; 2 tablespoons butter, softened: Adds richness to the icing and helps it spread easily.; 1 cup powdered sugar: Sweetens the icing and provides its smooth texture.; 2 tablespoons strawberry filling: Adds flavor and color to the icing.; 1-2 tablespoons milk or cream: Adjust the consistency of the icing to your preference.

Description

Strawberry Cinnamon Rolls are a delightful twist on the classic, featuring soft, fluffy dough filled with sweet strawberries and cinnamon, topped with a creamy icing. Perfect for breakfast or a sweet treat any time of day.

Ingredients

Scale

3/4 cups milk, warmed: Acts as the liquid that activates the yeast, helping the dough rise.
1/4 cup granulated sugar: Sweetens the dough and filling, also providing nourishment for the yeast.
2 1/4 teaspoons instant yeast: This is the leavening agent that makes the dough rise.
1/3 cup butter, softened: Adds richness and tenderness to the dough.
2 eggs + 1 yolk: Provides structure, moisture, and adds richness to the dough.
3 1/4 cups bread flour: This type of flour gives the rolls their chewy texture and holds its shape well.
1/2 teaspoon salt: Balances the sweetness and enhances the flavor of the dough.
2–3 tablespoons cream: Optional for brushing, adding a golden color to the tops of the rolls.

For the Strawberry Filling:

2 cups strawberries, chopped: These provide the base of the filling, contributing a fresh and fruity flavor.
1/2 cup granulated sugar: Sweetens the filling to create a delectable contrast with the dough.
1 teaspoon lemon juice: Brightens the flavor of the strawberries and prevents browning.
1 tablespoon cornstarch: Thickens the filling to prevent it from being too runny.
1/2 teaspoon cinnamon: Adds warmth and enhances the overall flavor of the filling.

For the Cream Cheese Icing:

4 ounces cream cheese, softened: Provides a creamy and tangy base for the icing.
2 tablespoons butter, softened: Adds richness to the icing and helps it spread easily.
1 cup powdered sugar: Sweetens the icing and provides its smooth texture.
2 tablespoons strawberry filling: Adds flavor and color to the icing.
1–2 tablespoons milk or cream: Adjust the consistency of the icing to your preference.

Instructions

Make the dough: In the bowl of a stand mixer, combine the 3/4 cup warm milk, 1/4 cup sugar, and 2 1/4 teaspoons yeast. Whisk and then set aside to bloom for about 10 minutes until foamy.
Add the 1/3 cup softened butter, 2 eggs + 1 yolk, 3 1/4 cups bread flour, and 1/2 teaspoon salt to the bowl. Beat with a dough hook on medium until a soft dough forms, about 6-8 minutes. It should be smooth and pull away from the sides of the bowl.
Grease a clean bowl with cooking spray or vegetable oil. Transfer the dough to the bowl, cover it with a clean kitchen towel, and let it proof/rise for about an hour or until doubled in size.
Make the filling: Meanwhile, combine the 2 cups chopped strawberries, 1/2 cup sugar, and 1 teaspoon lemon juice in a saucepan and cook over medium heat, stirring frequently, until the fruit is slightly broken down and thick.
Mix the 1 tablespoon cornstarch with 2 tablespoons of water until smooth, then add to the pot along with the 1/2 teaspoon cinnamon. Bring to a low boil, reduce the heat to low, and simmer until thick and shiny, about 5 minutes. Remove from heat and let cool completely. Reserve 2 tablespoons of the filling for the icing.
Form the dough: When the dough has doubled in size, punch the air out and turn it onto a lightly floured surface. Roll it into a 15×10-inch rectangle and spread the cooled strawberry filling over the surface, not quite to the edges.
Tightly roll the dough into a log, then cut into 12 equally-sized rolls (dental floss works great for this!). Grease a 9×13-inch baking pan with butter and arrange the rolls inside. Cover again and let proof/rise until doubled in size, about 45 minutes.
Bake the rolls: Preheat the oven to 375°F. Brush the rolls with cream (optional) and bake for 20-25 minutes or until the internal temperature reaches 190°F. Remove from the oven and cool completely on a wire rack.
Make the icing: In a large bowl, beat the 4 ounces cream cheese and 2 tablespoons butter until smooth. Gradually add the 1 cup powdered sugar and reserved strawberry filling, then mix in milk as needed until the desired consistency is reached.
When the rolls are cool (or slightly warm), spread the glaze over the top. Serve and enjoy! 🍴💖