Description
Delicious 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 brunch to impress your guests with fruity sweetness and tender rolls.
Ingredients
Scale
Dough:
- 3/4 cup milk
- 1/2 cup butter (1 stick, or 4 oz.)
- 3 1/4 cups all-purpose flour
- 1 (0.25 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 of Strawberry Compote
- 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 (depending on sweetness preference)
- 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 butter and stir until melted. Let cool until lukewarm.
- Mix dry ingredients and combine: In a large mixing bowl, whisk together 2 1/4 cups flour, instant yeast, sugar, salt, and lemon zest. Add the egg and the lukewarm milk mixture, stirring with a wooden spoon.
- 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 out onto a lightly floured surface and knead until smooth and elastic for about 5 minutes, or use a stand mixer with a dough hook. The dough should spring back when lightly pressed.
- Rest dough: Cover the dough with a damp cloth and let it rest on the counter for 10 minutes.
- Roll out dough and add filling: On a lightly floured surface, roll the dough into a 12x9 inch rectangle. Spread the strawberry compote evenly over the dough, going to the edges. Sprinkle cinnamon over the compote if using.
- Shape rolls: Using a pizza cutter or knife, slice the dough into 12 equal strips. Roll each strip up tightly and place them side by side in a 9x13 inch baking pan.
- Let rolls rise: Cover and let the rolls rise in a warm place until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350 degrees F (190 degrees C).
- Bake rolls: Bake the rolls in the preheated oven for 25 minutes or until golden brown. Remove and let cool for about 10 minutes.
- Prepare frosting: In a bowl, whip softened butter and cream cheese with an electric mixer until smooth and creamy. Add strawberry compote and powdered sugar gradually, beating until creamy and spreadable. Thin with heavy cream or milk if needed.
- Finish and serve: Spread the frosting generously over the warm rolls. Optionally garnish with fresh strawberry slices. Serve warm and enjoy.
Notes
- If you'd like to add cinnamon to the filling, gently sprinkle 1/2 teaspoon over the compote before rolling. It adds warmth and aroma but is optional.
- Ensure the milk mixture is lukewarm before adding to yeast to avoid killing the yeast.
- Kneading the dough well is important for soft and fluffy rolls.
- You can prepare the strawberry compote ahead of time for convenience.
- For thinner icing, add heavy cream or milk a teaspoon at a time until desired consistency.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
