Description
Delight in these homemade Strawberry Cinnamon Rolls featuring a soft, buttery dough filled with sweet strawberry compote and a hint of cinnamon, topped with a creamy strawberry cream cheese frosting. Perfect for breakfast or dessert, these rolls combine classic cinnamon roll techniques with a fruity twist.
Ingredients
Scale
Dough:
- 3/4 cup milk
- 1/2 cup butter (1 stick, or 4 oz.)
- 3 1/4 cups all-purpose flour
- 1 (.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 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
- Heavy cream or milk as needed to thin icing
Instructions
- Heat Milk and Butter: Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and stir until melted. Let the mixture cool until lukewarm.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 1/4 cups flour, yeast, sugar, salt, and lemon zest.
- Add Wet Ingredients: Add the egg and the lukewarm milk and butter mixture to the dry ingredients. Stir with a wooden spoon until combined.
- Add Remaining Flour and Knead Dough: Gradually add the remaining 1 cup flour, 1/2 cup at a time, stirring well after each addition until the dough just pulls together. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic, or use a stand mixer with a dough hook until dough springs back when lightly pressed.
- Rest the Dough: Cover the dough with a damp cloth and let it rest at room temperature for 10 minutes.
- Roll and Fill Dough: On a lightly floured surface, roll the dough into a 12 by 9 inch rectangle. Spread the strawberry compote evenly over the dough, reaching all edges. If desired, sprinkle cinnamon over the compote.
- Cut and Shape Rolls: Using a sharp knife or pizza cutter, slice the dough into 12 equal strips. Roll each strip tightly into a spiral and place them seam side down into a 9x13 inch baking pan.
- Proof the Rolls: 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: Bake the rolls in the preheated oven for 25 minutes or until they turn golden brown. Remove from oven and let cool about 10 minutes.
- Prepare Frosting: While rolls cool, beat the 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, mixing until creamy and spreadable. Thin the frosting with heavy cream or milk as needed.
- Finish and Serve: Optionally add fresh strawberry slices on top of the rolls, then slather generously with frosting. Serve the rolls warm for best flavor and texture.
Notes
- If you like cinnamon in your rolls, sprinkle 1/2 teaspoon gently over the strawberry compote before rolling. It adds a warm aroma and depth of flavor but is optional.
- Use lukewarm milk to avoid killing the yeast, which is critical for a good rise.
- Fresh strawberries can be added on top after frosting for extra freshness and presentation.
- Powdered sugar quantity in frosting can be adjusted depending on desired sweetness and consistency.
- To make strawberry compote, simmer fresh or frozen strawberries with sugar until thickened; measure approximately 1 1/2 cups for a full batch.
Nutrition
- Serving Size: 1 roll
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
