why make this recipe
Strawberry Cinnamon Rolls combine the flavors of sweet strawberries and warm cinnamon. These rolls are soft, fluffy, and perfect for breakfast or as a sweet treat. The addition of strawberries not only enhances the flavor but also provides a wonderful color and freshness. Whether you are making them for a special occasion or just to enjoy on a weekend morning, these rolls are sure to impress.
how to make Strawberry Cinnamon Rolls
Ingredients:
- 2 cups frozen or fresh strawberries
- 2 tablespoons brown sugar (packed)
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 teaspoons pure strawberry extract (optional)
- 1/2 cup unsalted butter (room temperature)
- 2/3 cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 3/4 cup water
- 1/4 cup bread flour
- 3 2/3 cups bread flour (see notes for measuring below)
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk (room temperature)
- 1/3 cup heavy cream (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- Tangzhong (from recipe above)
- 6 tablespoons unsalted butter (softened)
- 2 ounces cream cheese (room temperature)
- 4 tablespoons unsalted butter (room temperature)
- 1 cup powdered sugar
- 1-2 tablespoons reserved strawberry filling
- 1 tablespoon whole milk
- 1 teaspoon pure strawberry extract (optional)
Directions:
- Make the Strawberry Filling: In a saucepan, combine the strawberries, brown sugar, lemon juice, cornstarch, water, and strawberry extract. Cook over medium heat until the mixture thickens. Set aside to cool.
- Make the Tangzhong: In a small saucepan, whisk together water and bread flour. Cook over low heat, stirring constantly until the mixture becomes a thick paste. Remove from heat and let cool.
- Make the Cinnamon Roll Dough: In a large bowl, mix the bread flour, light brown sugar, ground cinnamon, instant yeast, and sea salt. In another bowl, combine the milk, heavy cream, egg, and vanilla extract. Add the cooled Tangzhong and the butter to the wet ingredients. Stir the wet and dry ingredients together until a dough forms. Knead for about 5-7 minutes until smooth. Let it rise in a warm place until doubled in size.
- Once the dough has risen, roll it out into a rectangle. Spread the strawberry filling evenly on the dough, leaving a small border. Roll the dough tightly into a log and slice it into rolls. Place the rolls in a greased baking dish and let them rise again for about 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
- Make the Cream Cheese Frosting: In a bowl, mix the softened cream cheese and butter until creamy. Gradually add the powdered sugar, reserved strawberry filling, whole milk, and strawberry extract until smooth.
how to serve Strawberry Cinnamon Rolls
Serve the Strawberry Cinnamon Rolls warm, drizzled with the cream cheese frosting. They pair wonderfully with a cup of coffee or tea. You can also top them with fresh strawberries for extra flavor and presentation.
how to store Strawberry Cinnamon Rolls
To store the Strawberry Cinnamon Rolls, allow them to cool completely. Place them in an airtight container or wrap them in plastic wrap. They can be stored in the refrigerator for up to 4 days. To reheat, simply pop them in the microwave for a few seconds until warm.
tips to make Strawberry Cinnamon Rolls
- Use fresh strawberries for a more vibrant flavor, but frozen strawberries work well too.
- Ensure your ingredients, especially milk and eggs, are at room temperature for better mixing.
- Be patient during the rising times; this helps create soft and fluffy rolls.
- If the dough is too sticky, gradually add a bit more flour while kneading.
variation
You can add chocolate chips or nuts to the filling for added flavor. For a berry twist, consider mixing in raspberries or blueberries with the strawberries in the filling.
FAQs
- Can I use frozen strawberries?
- Yes, frozen strawberries work just fine. Thaw and drain excess water before using them in the filling.
- Can I make these rolls the night before?
- Absolutely! Prepare the rolls and place them in the baking dish. Cover and refrigerate overnight. In the morning, let them sit at room temperature while you preheat the oven before baking.
- Can I freeze the rolls?
- Yes, you can freeze the unbaked rolls. Just place them in an airtight container or bag. When ready to bake, allow them to thaw and rise before baking as usual.
Strawberry Cinnamon Rolls
Deliciously soft and fluffy rolls filled with sweet strawberries and warm cinnamon, perfect for breakfast or a sweet treat.
Ingredients
Method
Preparation
- Make the Strawberry Filling: In a saucepan, combine the strawberries, brown sugar, lemon juice, cornstarch, water, and strawberry extract. Cook over medium heat until the mixture thickens. Set aside to cool.
- Make the Tangzhong: In a small saucepan, whisk together water and bread flour. Cook over low heat, stirring constantly until the mixture becomes a thick paste. Remove from heat and let cool.
Cinnamon Roll Dough
- In a large bowl, mix the bread flour, light brown sugar, ground cinnamon, instant yeast, and sea salt.
- In another bowl, combine the milk, heavy cream, egg, and vanilla extract.
- Add the cooled Tangzhong and the butter to the wet ingredients. Stir the wet and dry ingredients together until a dough forms.
- Knead for about 5-7 minutes until smooth. Let it rise in a warm place until doubled in size.
- Once the dough has risen, roll it out into a rectangle. Spread the strawberry filling evenly on the dough, leaving a small border.
- Roll the dough tightly into a log and slice it into rolls.
- Place the rolls in a greased baking dish and let them rise again for about 30 minutes.
Baking
- Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
Frosting
- In a bowl, mix the softened cream cheese and butter until creamy.
- Gradually add the powdered sugar, reserved strawberry filling, whole milk, and strawberry extract until smooth.
Nutrition
Notes
Serve the Strawberry Cinnamon Rolls warm, drizzled with the cream cheese frosting. Top with fresh strawberries for extra flavor. Store in an airtight container for up to 4 days.