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Strawberry Cinnamon Rolls Recipe

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★★★★★

4.8 from 109 reviews

Delight in these freshly baked Strawberry Cinnamon Rolls featuring a sweet strawberry filling made from fresh or frozen berries and a tangy lemon-infused icing. This recipe uses a homemade yeast dough, a homemade strawberry filling cooked down to perfection, and a luscious lemon-strawberry glaze that complements the fruity rolls perfectly. Ideal for a special breakfast or brunch treat.

Ingredients

Scale

Dough

  • 1 ½ cups milk (355 ml)
  • 4 to 4 ½ cups all-purpose flour (480–540 g)
  • ¼ cup unsalted butter (57 g)
  • ¼ cup sugar (50 g)
  • 2 ¼ teaspoons dry active yeast (7.88 g)
  • 1 teaspoon salt (2 g)
  • 2 tablespoons salted butter, melted (reserved for the top) (30 ml)

Filling

  • 2 cups frozen strawberries (300 g)
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon lemon zest (6 g)
  • ½ cup sugar (100 g)
  • ¼ teaspoon salt (0.5 g)
  • 2 tablespoons cornstarch (20 g)
  • 2 tablespoons cool water (30 ml)
  • ½ cup fresh strawberries, tops removed and quartered (optional) (72 g)

Icing

  • 2 tablespoons lemon juice (30 ml)
  • 2 tablespoons water (30 ml)
  • 2 ½ cups powdered sugar (280 g)
  • 2 tablespoons reserved strawberry filling (25 g)
  • ¼ teaspoon salt (0.5 g)

Instructions

  1. Prepare warm milk-butter mixture: In a saucepan over medium-low heat, combine sugar, milk, and unsalted butter. Stir until sugar dissolves and butter just melts. Warm mixture to about 110°F (43°C), ensuring it is warm to the touch but not hot enough to kill yeast.
  2. Mix dry ingredients: In an electric stand mixer bowl fitted with a dough hook or a large bowl if mixing by hand, combine 2 cups of flour, yeast, and salt. Stir to combine.
  3. Combine milk mixture with dry ingredients: Pour the warm milk mixture into the flour mixture. Stir or mix on low to incorporate; the mixture will be very wet.
  4. Add remaining flour gradually: Slowly add the rest of the flour, ⅓ cup at a time, mixing on medium speed until dough pulls away from the sides of the bowl and is smooth and not sticky.
  5. Knead and proof dough: Turn dough onto a lightly floured surface briefly. Lightly grease a bowl, place dough inside, cover with plastic wrap or towel, and let proof in a warm environment for about 1 ½ hours or until doubled in size.
  6. Prepare strawberry filling: While dough proofs, combine frozen strawberries, lemon juice, lemon zest, sugar, and salt in a saucepan over medium heat. Stir constantly until strawberries thaw and juices are released, bringing the mixture to a boil.
  7. Make cornstarch slurry and thicken filling: In a small bowl, mix cornstarch and water. Add this slurry to the boiling strawberry mixture and stir, then reduce heat to low and mash fruit to break up chunks, thickening the mixture.
  8. Cool filling: Transfer the thickened filling to a bowl and refrigerate until cooled to room temperature.
  9. Prepare baking dish: Grease a 9×13-inch casserole dish with baking spray; optionally line with parchment paper for easy removal.
  10. Roll out the dough: Once proofed, turn dough onto floured surface and roll into a 15″ x 20″ rectangle.
  11. Spread filling and add fresh strawberries: Reserve 2 tablespoons of the cooled filling for the icing. Spread the remaining strawberry filling evenly over the dough, then sprinkle quartered fresh strawberries evenly over the top if using.
  12. Form rolls: Roll the dough tightly from one long edge to form a log, pinching edges to seal. Cut into 12 equal rolls and place them spaced in the prepared dish.
  13. Proof rolls before baking: Cover rolls and let sit for 30 minutes at room temperature to rise.
  14. Preheat oven and prepare rolls: Preheat oven to 350°F (177°C). Brush melted salted butter over the top of the rolls.
  15. Bake rolls: Bake rolls for 35-40 minutes or until golden brown on top.
  16. Make icing: While rolls bake, whisk together lemon juice, water, powdered sugar, reserved strawberry filling, and salt until smooth and lump-free.
  17. Cool and ice rolls: Remove rolls from oven and place on a cooling rack still in the pan. Let cool for 20 minutes, then spread icing evenly over the rolls before serving.

Notes

  • Use an instant-read thermometer to ensure milk is between 105-115°F for optimal yeast activation.
  • Cool strawberry filling thoroughly before spreading on dough to avoid inhibiting yeast activity.
  • Proof dough in a warm spot like an oven with the light on, but never turn the oven on during proofing.
  • Substitute strawberries in the filling with blueberries, raspberries, or peaches as desired.
  • Salted butter can be substituted in dough but reduce added salt accordingly.
  • Store leftover cinnamon rolls tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat rolls gently before serving to refresh the texture.

Keywords: strawberry cinnamon rolls, sweet rolls, yeast rolls, breakfast rolls, homemade cinnamon rolls, strawberry filling, lemon icing

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