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Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls Recipe

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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 ¼ tsp instant yeast
  • ½ tsp salt
  • 1 cup whole milk, warmed to about 110°F
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • 2 cups fresh strawberries, chopped small
  • ⅓ cup light brown sugar
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • ¼ cup unsalted butter, very soft
  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • 1 to 2 tbsp milk

Method
 

  1. Whisk together flour, sugar, yeast, and salt. Add milk, melted butter, and egg. Stir until shaggy, then knead for 8 minutes until smooth. Cover and let rise 1 hour until doubled.
  2. Toss chopped strawberries with brown sugar, cornstarch, and cinnamon in a bowl.
  3. Roll dough into a 12x18-inch rectangle. Spread with soft butter, then sprinkle filling evenly on top, leaving a ½-inch border along one long side. Roll up tightly from the long side, pinch the seam.
  4. Cut into 12 pieces and place cut-side up in a greased 9x13-inch pan. Cover and let rise 30 minutes until puffy.
  5. Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden. Rest 5 minutes.
  6. Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Drizzle over warm rolls and serve.

Notes

The total time does not include the dough rise times; let the dough rise until doubled (about 1 hour) and the shaped rolls rise until puffy (30 minutes). For an overnight rise, refrigerate the shaped rolls after step 4 and bake the next morning after a 30-minute counter rest.