Description
These Strawberry Cinnamon Rolls are a delightful twist on the classic favorite, featuring a soft buttery dough filled with sweet strawberry compote and a hint of cinnamon. Topped with a creamy strawberry-flavored cream cheese frosting, these rolls are perfect for breakfast or a special dessert treat.
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 (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
- Heat 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: In a large mixing bowl, combine 2 1/4 cups of the flour, instant yeast, sugar, salt, and lemon zest. Whisk together until evenly mixed.
- Add Wet Ingredients: Add the egg and the lukewarm milk-butter mixture to the dry ingredients. Stir with a wooden spoon until combined.
- Add Remaining Flour and Knead: Add the remaining 1 cup of flour, 1/2 cup at a time, stirring well after each addition until the dough just pulls together. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Alternatively, use a dough hook in a stand mixer. The dough should spring back when pressed lightly.
- 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 12 by 9-inch rectangle, using your 9x13 baking dish as a guide. Spread the strawberry compote evenly over the dough, covering all the way to the edges. If using cinnamon, sprinkle 1/2 teaspoon over the compote.
- Slice and Roll: Using a pizza cutter or knife, cut the dough into 12 equal strips. Roll each strip tightly and place them into the prepared baking pan side by side.
- Proof Rolls: Cover the rolls and let them rise in a warm place until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit (190 degrees Celsius).
- Bake: Bake the rolls in the preheated oven for 25 minutes or until golden brown. Let them cool for about 10 minutes.
- Prepare Frosting: While the rolls cool, whip together the softened butter and cream cheese 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 achieve desired frosting consistency.
- Frost and Serve: Optionally, add fresh strawberry slices on top of the rolls. Slather the rolls with the prepared frosting and serve warm.
Notes
- If you like a warm spice note, sprinkle 1/2 teaspoon cinnamon over the strawberry compote filling before rolling the dough. This is optional but enhances flavor and aroma.
- You can use homemade or store-bought strawberry compote. Half a batch is approximately 3/4 cup.
- Adjust powdered sugar in the frosting according to your sweetness preference, between 1 1/2 to 2 cups.
- Heavy cream or milk is used to thin the frosting; add slowly to avoid making it too runny.
- Let the rolls cool slightly before frosting to prevent melting the icing.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
