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Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls That Melt in Your Mouth

Indulge in these Strawberry Cinnamon Rolls that melt in your mouth, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 4 cups All-purpose flour Can substitute with a gluten-free flour blend.
  • 1/4 cups Granulated sugar Brown sugar can deepen the flavor.
  • 2 teaspoons Active dry yeast Instant yeast works too without pre-proofing.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cups Warm milk (110°F) Non-dairy milk can be used.
  • 1/2 cups Melted butter Coconut oil is a great option for a dairy-free version.
  • 1 large Egg Can replace with a flax egg for a vegan option.
Filling Ingredients
  • 8 oz Cream cheese Mascarpone can be substituted.
  • 1 cups Diced fresh strawberries Frozen strawberries can be used, thawed and drained.
  • 2 tablespoons Cornstarch Absorbs excess moisture.
  • 1/4 cups Brown sugar Adds caramel flavor.
  • 2 teaspoons Ground cinnamon Introduces warmth and spice.
Glaze Ingredients
  • 1 cups Powdered sugar Creates a sweet glaze.
  • 2 tablespoons Milk (for glaze) Non-dairy milk can maintain a dairy-free recipe.
  • 1 teaspoon Vanilla extract Adds depth to both filling and glaze.

Equipment

  • mixing bowl
  • Saucepan
  • baking pan
  • Rolling Pin
  • Oven

Method
 

Dough Preparation
  1. Mix warm milk, granulated sugar, and active dry yeast in a bowl. Let sit for 5–10 minutes until frothy.
  2. In a large mixing bowl, combine all-purpose flour and salt, then create a well to add the yeast mixture, melted butter, and egg.
  3. Mix until a shaggy dough forms and knead for 8–10 minutes until smooth and elastic.
First Rise
  1. Transfer dough to a greased bowl, cover, and allow to rise for 45 minutes in a warm area.
Filling Preparation
  1. Cook diced strawberries in a saucepan over medium heat with cornstarch for 5–7 minutes until thickened.
  2. Remove from heat and mix in softened cream cheese, brown sugar, cinnamon, and vanilla extract until smooth.
Forming Rolls
  1. Punch down the risen dough, roll into a large rectangle, and spread the filling evenly.
  2. Roll the dough tightly into a log and slice into individual rolls.
Second Rise
  1. Cover sliced rolls with a cloth and let rise for another 45 minutes.
Baking
  1. Preheat oven to 350°F and bake rolls for 25-30 minutes until golden brown.
Glazing
  1. Let rolls cool for 10 minutes and prepare glaze. Drizzle over warm rolls.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 2 days at room temperature. Refrigerate for up to 1 week. Freeze for up to 2 months.

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