Strawberry Cinnamon Rolls with Cream Cheese Glaze

A piece of strawberry cinnamon roll on a gold rimmed white plate and a fork on the side.

5 from 1 vote

Strawberry Cinnamon Rolls with Cream Cheese Glaze

Decadently soft and fluffy strawberry rolls filled with homemade strawberry filling and divinely creamy cinnamon cream cheese glaze. Perfect strawberry rolls!

Prep Time30

Cook Time25

Proofing Time2

Total Time2 55

Course: Dessert

Cuisine: American

Servings: rolls

Calories: 298.4kcal

Author: Priya Maha

Ingredients

Dough

280 g all-purpose flour
125 ml milk (room temperature)
4.5 g instant yeast
25 g sugar
¼ teaspoon salt
40 g butter
1 egg

Filling

100 g strawberry filling
25 g butter (softened)

Glaze

100 g cream cheese (softened)
120 g powdered sugar (sifted)
½ teaspoon cinnamon powder
1 tablespoon milk optional

Metric - US Customary

Instructions

Dough

Pour milk into a large mixing bowl and add yeast to it. Stir to dissolve.
Add the egg and sugar. Stir salt into flour and add both into the liquid ingredients. Mix at medium speed for approximately 2 minutes until the dough comes together. Dough will be sticky at this stage.
Add the softened butter and continue to mix on medium speed for another 7 to 8 minutes until the butter is all incorporated and the dough becomes smooth. The dough will be lightly sticky at this stage.
Turn it out onto a lightly floured surface, knead to form a smooth ball. Place the dough in a deep bowl, cover with a kitchen towel and let it proof until double in size.
Return the dough to a lightly floured work surface. Using a large rolling pin, roll into to a rectangle measuring 25 cm by 30cm.
Spread butter all over followed by the strawberry filling.
Roll it tightly into a log and pinch the ends.
Cut the log into 9 equal sections and arrange them into a well greased 7 inches square tin or baking dish.
Cover with a clean kitchen towel and let the rolls proof until double in size.
Bake the rolls in a preheated oven at 175°Celsius for 25 minutes.

Glaze

To make the glaze, add cream cheese, powdered sugar, and cinnamon powder into a medium-sized bowl. Beat until creamy.
As soon as the strawberry rolls are baked and out of the oven, brush the top with butter, followed by the cream cheese glaze. Spread it generously all over the top of the rolls.
Let the rolls cool down slightly and turn them out onto a wire rack to cool completely. The rolls can stick to the tin if they cool down completely (because of the strawberry filling), so it is advisable to remove them from the tin while still warm.

Notes

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.

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