Strawberry Cinnamon Rolls

These soft, gooey strawberry cinnamon rolls are a delicious twist on the classic breakfast favorite! With a strawberry filling and creamy strawberry cream cheese glaze, they’re the ultimate summer treat. Whether you’re preparing them for a weekend breakfast or a special brunch, these rolls are sure to impress.

Ingredients

For the Strawberry Filling:

• 3 cups fresh or frozen strawberries
• 3 tbsp brown sugar (packed)
• 2 tsp lemon juice
• 1 tbsp + 1 tsp cornstarch
• 2 tbsp water

For the Tangzhong:

• ¼ cup all-purpose flour
• ¾ cup water

For the Dough:

• 3 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 tsp instant yeast
• ¾ tsp fine sea salt
• ½ cup whole milk (room temperature)
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• Tangzhong from recipe above
• 4 tbsp unsalted butter (softened)

For the Glaze:

• 1 oz cream cheese (room temperature)
• 4 tbsp unsalted butter (room temperature)
• 1 cup powdered sugar
• 1-2 tbsp reserved strawberry filling
• 1 tbsp whole milk

Instructions

1. Prepare the Strawberry Filling
   • In a saucepan, cook strawberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally. Mash the berries as they cook.
   • Once thickened, dissolve cornstarch in water and stir into the strawberry mixture. Cook for an additional 5 minutes until the jam becomes thick and paste-like. Set aside 1-2 tbsp for the glaze and refrigerate the rest.
2. Make the Tangzhong:
   • In a small saucepan, whisk together flour and water. Cook over medium heat for 4-5 minutes, whisking constantly, until it forms a paste. Set aside.
3. Prepare the Dough:
   • In a mixing bowl, combine flour, sugar, yeast, and salt. Add the egg, milk, vanilla, and tangzhong. Mix on low speed until the dough forms a shaggy ball.
   • Gradually add softened butter, allowing it to fully incorporate into the dough. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
   • Let the dough rise in a buttered bowl for 45-60 minutes, until doubled in size.
4. Assemble the Rolls:
   • Roll the dough out into a 14×18-inch rectangle. Spread the strawberry filling evenly across the surface.
   • Cut the dough into 12 strips, then roll each strip into a coil and place in a parchment-lined 9×13-inch baking pan.
   • Let the rolls rise for another 45-60 minutes, until doubled in size. Preheat the oven to 325°F (162°C).
5. Bake:
   • Bake the rolls for 23-26 minutes or until lightly golden brown. Let them cool while you prepare the glaze.
6. Make the Glaze:
   • In a bowl, mix cream cheese, butter, and powdered sugar until smooth. Add reserved strawberry filling and milk, whisking to combine.
   • Spread the glaze over the warm rolls.

Notes:

• Flour Measurement Tip: For best results, use the spoon-level method for measuring flour. Fluff the flour first, spoon it into your measuring cup, and level it off. A kitchen scale provides even more accuracy.
• Make Ahead: Assemble the rolls the night before and refrigerate overnight. Let them come to room temperature before baking the next morning.

Storage:

Store leftovers in an airtight container or wrap tightly in plastic wrap. Reheat in a 300°F oven for 10-15 minutes. Enjoy these warm, gooey rolls fresh from the oven!

These strawberry cinnamon rolls are an irresistible combination of sweet strawberries, soft dough, and creamy glaze, making them a perfect treat for any occasion!