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Homemade Strawberry Cinnamon Rolls with Cream Cheese Glaze

Homemade Strawberry Cinnamon Rolls with Cream Cheese Glaze
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Homemade Strawberry Cinnamon Rolls with Cream Cheese Glaze offer a soft, fluffy yeast dough filled with fresh, juicy strawberries and warm cinnamon, crowned with a creamy, tangy cream cheese glaze. Perfect for breakfast, brunch, dessert, or special occasions, these rolls combine fresh fruit sweetness with classic cinnamon spice and a rich glaze for an irresistible treat.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup granulated sugar (plus a pinch for activating yeast)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup milk, warmed (lukewarm)
  • 2 large eggs

Filling Ingredients

  • 1 cup fresh strawberries, chopped small
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoons unsalted butter, softened (to spread over dough)

Glaze Ingredients

  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or cream (to desired consistency)

Instructions

  1. Prepare the Dough: Warm the milk until just lukewarm. Sprinkle in the active dry yeast along with a pinch of sugar and let it sit for 5 to 10 minutes until frothy. In a large bowl, combine the flour, sugar, salt, and softened butter. Add the eggs and the yeast mixture and mix until a sticky dough forms. Knead the dough for 8 to 10 minutes until smooth and elastic. Cover with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  2. Prepare the Strawberry Filling: Wash and finely chop fresh strawberries. Toss them gently with sugar and cinnamon, allowing the flavors to meld while the dough rises. This mixture will add sweet and tangy pockets inside the rolls.
  3. Roll and Fill: After the dough has risen, punch it down and roll it out on a lightly floured surface into a 12×16 inch rectangle. Spread softened butter evenly over the dough, then sprinkle the strawberry-cinnamon mixture on top. Starting from the longer edge, roll the dough tightly into a log.
  4. Cut and Arrange: Using a sharp knife or dental floss, cut the log into even slices about 1.5 inches thick. Arrange the rolls cut-side up in a greased baking pan with some space to expand.
  5. Second Rise and Bake: Cover the pan and let the rolls rise for 30 to 45 minutes. Meanwhile, preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, until golden brown and puffed. Watch carefully near the end to prevent over-baking.
  6. Make the Cream Cheese Glaze: While the rolls bake, beat softened cream cheese with powdered sugar and a splash of milk until smooth and creamy. Once the rolls have cooled slightly after baking, drizzle or spread the glaze generously over the top.

Notes

  • Use room temperature ingredients for better dough consistency and rising.
  • Don’t overfill with strawberry mixture to avoid soggy rolls.
  • Roll the dough tightly to create defined swirls and prevent filling leakage.
  • Use an oven thermometer for accurate baking temperature to avoid dry or undercooked rolls.
  • Apply the cream cheese glaze while rolls are warm so it melts into the swirls beautifully.

Nutrition

Keywords: Strawberry cinnamon rolls, cream cheese glaze, homemade cinnamon rolls, breakfast rolls, yeast dough, strawberry dessert

Find it online: https://gourmetglazing.com/homemade-strawberry-cinnamon-rolls-with-cream-cheese-glaze/