Strawberry Cinnamon Rolls with Cream Cheese Glaze

❤️Why you will love this recipe

• This is an easy recipe for homemade cinnamon rolls with sweet strawberries.
• The sweet rolls are rich with strawberry flavor, and coupled with the creamy cheese glaze topping, makes perfectly sweet strawberry rolls.
• The addition of strawberries gives a fun twist to the classic cinnamon rolls.
• The rolls are also a great way to use up fresh berries during strawberry season.
• The filling can be made in advance making it very easy to put these strawberry rolls together. 
• With simple ingredients and easy making method, these dreamy rolls are not only perfect as a snack or weekend breakfast, they make great treats for special occasions too.

Like this recipe? Here are my other posts you might want to check out:

• Strawberry Filling (An Easy Homemade Recipe)
• Old Fashioned Homemade Yeast Doughnuts
• Brioche Donuts (Perfectly Soft and Fluffy)
• Peanut Puffs (Perfect Tea Time Treats)
• Homemade White Loaf Bread
• Easy Yeast Rolls for Beginners
• Cinnamon Raisin Rolls (Homemade Cinnamon Rolls)
• Coconut Rolls with Coconut Glaze
• Coffee Rolls with Cream Cheese Glaze
• Ube Rolls (Soft and Fluffy Twisted Bread Rolls)
• Oreo Strawberry Cheesecake
• Strawberry Jam Cookies
• Strawberry Oat Bars with Nutty Crumble Topping

📋Ingredients

Dough

• All purpose flour + salt - adding salt directly to the yeast will 'kill' it. Hence, it is always recommended that salt is mixed with flour before adding to the yeast or the salt added to the yeast after adding the flour. Use fine salt.
• Instant dry yeast - does not require activation like active dry yeast. Once mixed with the liquid (can be at room temperature), you need not wait for the yeast to froth first. You can add all other ingredients and start kneading. With active yeast, you will have to use lukewarm milk and allow time for the yeast to activate or froth. Both instant yeast and active yeast will work for this recipe.
• Granulated sugar - sweetens the dough
• Butter - both salted and unsalted butter will work fine for this recipe.
• Egg - use a large egg.
• Whole milk - can be at room temperature if you are using instant yeast. If using active yeast, the milk has to be warm.

Filling

• Strawberry filling - made using fresh strawberries, sugar and lemon juice. Fresh strawberries can be substituted with frozen ones.
• Butter - I use salted butter, but unsalted butter will also work fine.

Topping

• Cream cheese - softened at room temperature.
• Cinnamon powder - adds the lovely cinnamon aroma to the strawberry rolls.
• Powdered sugar - sift first before using to break any lumps as powdered sugar tends to be lumpy.

🧾Substitution and variations

• These cinnamon rolls can be made using all-purpose flour or bread flour. Both will yield the same results.
• You can use either dry instant yeast or dry active yeast in the same quantity. Only difference is if using active yeast, mix it with warm milk and allow it to froth before adding other ingredients. This should take about 10 to 15 minutes. If it does not froth, the yeast is not active and you should try again with a new batch.
• White sugar in the dough recipe can be replaced with brown sugar in the same quantity.
• The strawberry filling can be made on the same day (let it cool to room temperature first) or made in advance. If you do not want to make your own filling, you can use sweet strawberry jam or strawberry preserves.
• For strawberry flavored cream cheese glaze, add 1 to 2 tablespoons of strawberry filling to the glaze. Mix well before spreading on the baked rolls.

Mixing the dough

1. Start by mixing the yeast and milk in a large mixing bowl of a stand mixer (with a dough hook attachment). Mix on low speed to dissolve the yeast.
2. Add the egg, sugar, flour and salt and mix at a medium speed for approximately 2 minutes, until the dough comes together.
3. At this stage, it will be sticky.
4. Add the cubed butter (softened) and continue to knead with the mixer for another 7 to 8 minutes.

The first proof

1. At this stage, the dough should be elastic.
2. Scrape the sides of the bowl and turn the dough out onto a lightly floured surface. It will be very soft and somewhat sticky, so dust your hands with flour if necessary, but do not add too much additional flour. Knead it for about 30 seconds to form a smooth ball. Repeat the process, each time turning the dough slightly so that a smooth dough forms.
3. Place it in a large bowl and cover the bowl with a kitchen towel. Let the dough rise until at least double in size.
4. This can take any time between 45 minutes up to to 2 hours depending on your surrounding temperature.

Adding the filling

1. Once proofed, turn the dough out onto a lightly floured surface and press it down.
2. Using a rolling pin, roll it into a large rectangle measuring approximately 25cm by 30cm in size.
3. Brush butter all over the top.
4. Top it with the strawberry filling.

Cutting the bread rolls

1. Slowly roll it into a log from the long side (the longest edge). Pinch the ends as shown.
2. Turn the dough log over so that the pinched ends are moved underneath. Cut the rolled log into 9 equal sections. For easy cutting, start by cutting the roll into 3 equal sizes.
3. Then you cut each of the 3 sections into another 3 sections. This way, it is easier to get equal pieces of consistently sized rolls. Use a sharp knife for easy cutting. You can also use a dental floss.
4. Carefully lift and arrange the sliced rolls into a well-greased 7 inches square baking tray or baking dish.

Second proof

1. Cover and let the rolls proof until double in size (second rise).
2. Bake the strawberry rolls in a preheated oven for 25 to 30 minutes at 175 degrees Celsius until golden brown. While the rolls are baking, prepare the glaze.

The cream cheese glaze

1. To make the cream cheese frosting, add cream cheese, icing sugar (powdered sugar), and cinnamon powder into a medium-sized bowl and beat until creamy.
2. As soon as the strawberry rolls are baked and out of the oven, brush the top with butter.
3. After that, spread the cream cheese glaze all over them (generously).
4. To remove the strawberry rolls from the baking tin, flip them over onto a wire rack and use another rack to flip them back facing upwards.

🍽️Serving & storage

• These strawberry cinnamon rolls are best consumed on the same day they are made. Leftovers need to be refrigerated because of the cream cheese topping and warmed up in the oven before consuming. Keep them in an airtight container.

💡Expert tips

• The kneading time indicated in this recipe is for machine kneading. You can also knead by hand but it will take a longer time and more energy. To test if the dough is well kneaded, use the windowpane test. Take a small amount of dough and gently stretch it with your fingers to form a thin film. If the dough tears as you stretch it, it requires more kneading. If it can be stretched without any tears, the dough is ready.
• Also, the dough is sticky and it can get a little messy for hand kneading. Use a dough scraper to assist you with the kneading. In any case, try not to add too much flour while kneading. It should remain soft and somewhat slightly sticky for truly fluffy rolls.
• This recipe uses instant yeast. Instant yeast does not require activation, which means you do not have to mix it in warm milk or other liquid and wait for it to turn frothy. In fact, as soon as the yeast is dissolved in milk, you can add the rest of the ingredients (except butter) and start kneading.
• To help with the proofing, place your dough in a warm spot or a warm area in your kitchen. This can be anywhere near the stove or next to a warm dish. The other way is to place it in your oven. Don’t switch it on, just leave the door closed, and that should help proof your dough too.

💭FAQs