Strawberry Cinnamon Rolls Recipe
These strawberry cinnamon rolls are a delightful twist on the classic, featuring soft, fluffy dough filled with sweet strawberry compote and a hint of cinnamon. Baked until golden and slathered in a luscious strawberry cream cheese frosting, they’re perfect for breakfast, brunch, or a sweet treat anytime.
Equipment
- Small saucepan
- Large mixing bowl
- Wooden spoon
- Rolling pin
- 9x13-inch baking dish
- Electric mixer
Ingredients
Frosting:
- 2 tbsp softened butter
- Heavy cream or milk as needed to thin icing
- 2 tbsp strawberry compote
- 4 oz cream cheese
- 1½ cups powdered sugar
Filling
- ½ tsp cinnamon
- ½ tsp batch of Strawberry Compote
Dough
- 3¼ cups all-purpose flour
- Zest of 1 lemon
- ¾ cup milk
- ½ cup butter
- ¼ cup white sugar
- 1 oz package instant yeast
Instructions
- Heat the milk in a saucepan until it begins to bubble, then remove from heat.
- Stir in butter until melted and let the mixture cool to lukewarm.
- In a large mixing bowl, whisk together 2 1/4 cups flour, yeast, sugar, salt, and lemon zest.
- Add the egg and lukewarm milk mixture, stirring with a wooden spoon.
- Gradually add the remaining flour, 1/2 cup at a time, stirring well after each addition until the dough comes together.
- Transfer the dough to a lightly floured surface and knead until smooth, about five minutes, or use a stand mixer with a dough hook.
- Cover with a damp cloth and let it rest for 10 minutes.
- Roll out the dough into a 12x9-inch rectangle on a floured surface, using a 9x13-inch baking dish as a guide.
- Spread strawberry compote evenly over the dough, extending to the edges.
- Sprinkle cinnamon on top if desired.
- Slice the dough into 12 strips, roll them up, and place them in a baking pan.
- Cover and let the rolls rise in a warm place until doubled in size, about 45 minutes.
- Meanwhile, preheat the oven to 350°F (190°C).
- Bake the rolls for 23-25 minutes until golden brown, then let them cool for 10 minutes before adding fresh strawberry slices and spreading with frosting.
- To make the frosting, beat softened butter and cream cheese until smooth using an electric mixer.
- Mix in strawberry compote, then gradually add powdered sugar, 1/2 cup at a time, beating until creamy.
- Adjust consistency with heavy cream or milk as needed.
- Serve warm.
Notes
- For extra flavor, mix a teaspoon of vanilla extract into the dough.
- If using frozen strawberries for the compote, thaw and drain excess liquid before spreading.
- Let the rolls cool slightly before frosting to prevent melting.