Description
Delicious homemade Strawberry Cinnamon Rolls featuring a soft, buttery dough filled with sweet strawberry compote and a touch of cinnamon, topped with a creamy strawberry cream cheese frosting. Perfect for a cozy breakfast or dessert treat.
Ingredients
Scale
Dough:
- 3/4 cup milk
- 1/2 cup butter (1 stick, or 4 oz.)
- 3 1/4 cups all-purpose flour
- 1 (0.25 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 batch of strawberry compote (approximately 3/4 cup)
- 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
- Heat the milk and butter: Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in the butter until melted, and let the mixture cool until lukewarm.
- Combine dry ingredients and mix dough: In a large mixing bowl, whisk together 2 1/4 cups of flour, instant yeast, white sugar, salt, and lemon zest. Add the egg and the milk-butter mixture, stirring with a wooden spoon. Gradually add the remaining 1 cup of flour, 1/2 cup at a time, stirring well after each addition until a dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, or use a stand mixer with a dough hook. The dough should spring back when lightly pressed.
- Rest the dough: Cover the dough with a damp cloth and let it rest on the counter for 10 minutes.
- Roll out and fill the dough: On a lightly floured surface, roll the dough into a 12x9-inch rectangle. Spread the strawberry compote evenly over the dough, all the way to the edges. Sprinkle cinnamon over the compote if using.
- Slice and roll: Using a pizza cutter or knife, cut the dough into 12 equal strips. Roll each strip up tightly and place them into a 9x13-inch baking pan.
- Let the rolls rise: Cover the pan and let the rolls rise in a warm place until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit (190 degrees Celsius).
- Bake the rolls: Bake the rolls for 25 minutes or until golden brown. Remove from the oven and let cool for about 10 minutes.
- Prepare the frosting: In a bowl, whip softened butter and cream cheese with an electric mixer until smooth and creamy. Add the strawberry compote and powdered sugar 1/2 cup at a time, beating until creamy and spreadable. Thin with heavy cream or milk if needed.
- Serve: Spread the frosting over the warm rolls and optionally garnish with fresh strawberry slices. Serve warm and enjoy.
Notes
- If you'd like to add cinnamon to the filling, gently sprinkle 1/2 teaspoon over the compote to add warmth and a lovely aroma, though it is optional.
- If strawberry compote is not available, you can substitute with fresh mashed strawberries mixed with a little sugar and lemon juice.
- For softer rolls, do not over-knead the dough and ensure the milk is cooled to lukewarm before mixing with yeast.
- Use powdered sugar gradually in frosting to reach desired sweetness and texture.
- Adding fresh strawberry slices on top after baking enhances presentation and freshness.
Nutrition
- Serving Size: 1 roll
- Calories: 300 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
