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Strawberry Cinnamon Rolls Recipe

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★★★★★

5 from 121 reviews

These Strawberry Cinnamon Rolls combine fluffy, tender dough with a sweet strawberry compote filling and a creamy cream cheese frosting. Perfect for a spring or summer breakfast treat, these rolls are bursting with fresh strawberry flavor and a hint of cinnamon, baked to golden perfection and topped with a luscious strawberry-infused frosting.

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 a batch of Strawberry Compote
  • 1/2 teaspoon cinnamon (optional)

Frosting:

  • 2 tablespoons softened butter
  • 4 oz cream cheese
  • 2 tablespoons strawberry compote
  • 1 1/2 to 2 cups powdered sugar (depending on sweetness preference)
  • Heavy cream or milk as needed to thin icing

Instructions

  1. Warm Milk and Melt Butter: Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and stir until completely melted. Allow this mixture to cool to lukewarm temperature to ensure it won’t kill the yeast.
  2. Combine Dry Ingredients and Mix Dough: In a large bowl, whisk together 2 1/4 cups of the flour, instant yeast, sugar, salt, and lemon zest. Add the egg and the lukewarm milk-butter mixture. Stir with a wooden spoon. Gradually add the remaining flour 1/2 cup at a time, mixing well after each addition until the dough just comes together.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Alternatively, use a dough hook in a stand mixer. The dough is ready when it springs back with a light press.
  4. Rest the Dough: Cover the dough with a damp cloth and let it rest at room temperature for 10 minutes to relax the gluten.
  5. Roll and Shape Dough: On a lightly floured surface, roll the dough into a 12×9 inch rectangle, using your 9×13 inch baking dish as a size guide.
  6. Add Filling: Spread half the batch of strawberry compote evenly over the dough all the way to the edges. If desired, sprinkle 1/2 teaspoon cinnamon over the compote for a warm flavor note.
  7. Cut and Roll: Use a pizza cutter or sharp knife to slice the dough into 12 equal strips. Roll each strip tightly and place them cut side up, snugly together, into the baking pan.
  8. Second Rise: Cover the baking pan and allow the rolls to rise in a warm spot until doubled in size, about 45 minutes. During this time, preheat your oven to 350°F (190°C).
  9. Bake: Bake the rolls in the preheated oven for 23 to 25 minutes or until they turn golden brown on top.
  10. Cool and Frost: Let the rolls cool for about 10 minutes. Optionally, top with fresh sliced strawberries. Spread with the prepared frosting and serve warm.
  11. Make the Frosting: Beat the softened butter and cream cheese with an electric mixer until smooth and creamy. Add 2 tablespoons of strawberry compote and powdered sugar 1/2 cup at a time, beating thoroughly after each addition until the frosting is creamy and spreadable. Thin with heavy cream or milk as needed to reach desired consistency.

Notes

  • If you prefer a warm spice note, gently sprinkle 1/2 teaspoon cinnamon over the strawberry compote before rolling. This is optional but adds depth and a lovely aroma to the rolls.

Keywords: Strawberry cinnamon rolls, strawberry compote rolls, easy cinnamon rolls, cream cheese frosting cinnamon rolls, breakfast rolls, sweet rolls

Find it online: https://cookwithlea.com/strawberry-cinnamon-rolls-recipe/