Description
These Strawberry Cinnamon Rolls are soft, fluffy, and filled with a sweet strawberry compote, complemented by a creamy strawberry cream cheese frosting. Perfect for a delightful breakfast or brunch treat, combining the classic cinnamon roll texture with fresh fruity flavors.
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 of 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 (depending on sweetness preference)
- Heavy cream or milk as needed to thin icing
Instructions
- Prepare the 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.
- 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-butter mixture, stirring with a wooden spoon until combined. Gradually add the remaining flour, 1/2 cup at a time, stirring well after each addition.
- Knead the dough: When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Alternatively, use a dough hook in a stand mixer. The dough should spring back when lightly pressed.
- Rest the dough: Cover the dough with a damp cloth and let it rest on the counter for 10 minutes.
- Roll out the dough: On a lightly floured surface, roll the dough into a 12x9 inch rectangle, using your 9x13 baking dish as a size guide.
- Add the filling: Spread the strawberry compote evenly over the dough right to the edges. Sprinkle cinnamon on top of the compote if using.
- Slice and roll: Using a pizza cutter or knife, slice the dough into 12 equal strips. Roll each strip up tightly and place them into a greased 9x13 baking pan.
- Let the rolls rise: 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 F (190 degrees C).
- Bake the rolls: Bake the cinnamon rolls in the preheated oven for 25 minutes or until golden brown. Remove from oven and let cool for about 10 minutes.
- Prepare the frosting: Whip the softened butter and cream cheese together with an electric mixer until smooth and creamy. Add the strawberry compote and powdered sugar, 1/2 cup at a time, beating until creamy and spreadable. Add heavy cream or milk as needed to reach desired consistency.
- Serve: Spread the frosting over the warm rolls. Optionally, top with fresh strawberry slices. Serve and enjoy warm.
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 enhances the flavor but is optional.
- Use fresh strawberry compote made from simmered strawberries with sugar for best results.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Ensure milk is lukewarm, not hot, before adding to yeast to avoid killing it.
- Fresh lemon zest adds a bright flavor but can be omitted if unavailable.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 55 mg
