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Strawberry Cinnamon Rolls with Strawberry Cream Cheese Frosting Recipe

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3.9 from 83 reviews

  • Author: Mary & Susan
  • Total Time: 3 hours 30 minutes
  • Yield: 12 servings

Description

These strawberry cinnamon rolls are soft and fluffy, made with a milk bread dough for an ultra-pillowy texture. They feature a jammy strawberry filling swirled inside and are finished with a tangy strawberry cream cheese frosting, offering a delightful fruity twist on classic cinnamon rolls perfect for breakfast, brunch, or dessert.

Ingredients

Strawberry Jam Filling

  • 2 cups (245 g) frozen or fresh strawberries
  • 2 tablespoons (30 g) brown sugar, packed
  • 1 teaspoon lemon juice
  • 2 teaspoons (6 g) cornstarch
  • 1 tablespoon (15 g) water
  • 1 teaspoon (2 g) pure strawberry extract (optional)

Tangzhong

  • 2/3 cup (155 g) water
  • 1/4 cup (32 g) bread flour

Dough

  • 3 2/3 cups (485 g) bread flour
  • 1/3 cup (66 g) granulated sugar
  • 2 teaspoons (6 g) instant yeast
  • 1 teaspoon (4 g) fine sea salt
  • 1/3 cup (78 g) whole milk, room temperature
  • 1/3 cup (78 g) heavy cream, room temperature
  • 1 large egg (55 g), room temperature
  • Tangzhong (prepared above)
  • 8 tablespoons (113 g) unsalted butter, room temperature

Brown Sugar Cinnamon Filling

  • 1/2 cup (113 g) unsalted butter, room temperature
  • 2/3 cup (133 g) light brown sugar, packed
  • 1 teaspoon (2 g) ground cinnamon

Strawberry Cream Cheese Frosting

  • 6 tablespoons (84 g) unsalted butter, room temperature
  • 4 ounces cold cream cheese
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons reserved strawberry jam
  • 1 tablespoon (12 g) heavy cream

Instructions

  1. Make the Strawberry Filling: Cook the strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Mash the berries as they cook until they begin to thicken. Whisk together cornstarch and water, stir into the mixture, and continue cooking until very thick and paste-like (about 2-4 minutes). Stir in strawberry extract if using, then transfer to a bowl to cool. Reserve 2 tablespoons of jam separately for the frosting.
  2. Make the Tangzhong: In a small saucepan, whisk water and bread flour. Cook over medium heat, stirring constantly for 4-5 minutes until a paste-like slurry forms. Scrape into a bowl and set aside.
  3. Make the Cinnamon Roll Dough: In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add heavy cream, milk, egg, and tangzhong. Knead with a dough hook on low speed for 2 minutes to form a rough ball.
  4. Incorporate Butter: With mixer running on low, add softened butter one tablespoon at a time, fully incorporating each before adding more. Continue kneading for 12 more minutes until dough is smooth and elastic. Set aside.
  5. Prepare Brown Sugar Filling: In a large bowl, combine softened butter, light brown sugar, and cinnamon until smooth.
  6. Assemble Rolls: Line a 9×13 inch baking pan with parchment paper. Roll dough into a 21×15 inch rectangle on a lightly floured surface. Spread brown sugar filling evenly over dough, then spread the strawberry jam filling on top.
  7. Cut and Shape Rolls: Use a pizza cutter to cut dough into twelve 1 3/4-inch strips. Roll each strip away from you and place each roll into the prepared baking pan.
  8. Proof Rolls: Cover the pan with plastic wrap and let rise for 1-2 hours until rolls double in size. Preheat oven to 325°F (162°C) during this time.
  9. Bake: Bake rolls for 30-40 minutes, until the center roll reaches an internal temperature of 185°F.
  10. Make Frosting: While rolls bake, beat cream cheese and butter in a stand mixer bowl until smooth. Add powdered sugar and beat on low speed until light and fluffy. Mix in heavy cream and reserved strawberry jam.
  11. Finish and Serve: Allow rolls to cool slightly after baking. Spread strawberry cream cheese frosting generously over warm rolls and serve.

Notes

  • Measure dry ingredients properly using the spoon-level method or a kitchen scale to ensure accuracy and best results.
  • Store leftovers in an airtight container at room temperature for up to 4 days.
  • Rewarm leftover rolls in the microwave for 15-20 seconds or in a 350°F oven before serving.
  • Prep Time: 3 hours
  • Cook Time: 30 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/strawberry-cinnamon-rolls-with-strawberry-cream-cheese-frosting-recipe/