Print

Strawberry cinnamon rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Looking for a fun twist on the classic cinnamon rolls? You’ll have to try these delicious strawberry cinnamon rolls. They’re perfectly gooey, soft and filled with the most delicious strawberry sauce. 

Ingredients

Scale

Dough

  • 1 cup warm whole milk
  • 2 1/4 teaspoon instant dry yeast
  • 1/3 cup + 1/2 teaspoon granulated sugar
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted
  • 4 cups all purpose flour
  • 3/4 teaspoon salt

Strawberry filling

  • 2.5 lbs. strawberries, hulled 
  • 3 tablespoons – 1/3 cup of granulated sugar
  • 2 tablespoons ground freeze dried strawberries, ~1/3 cup freeze dried strawberries 

Cream cheese frosting

  • 8 oz. cream cheese, room temp
  • 5 tablespoons unsalted butter, room temp
  • 3/41 cup powdered sugar
  • 3 tablespoons ground freeze dried strawberries ~1/2 cup of freeze dried strawberries

Instructions

Dough

  1. Proof the yeast. Pour warm milk into your mixer bowl. Add 1/2 tsp. of the sugar, then sprinkle the yeast over the milk. Let the mixture sit for 5-10 minutes or until foamy.
  2. Add the eggs, melted butter and sugar. Whisk the ingredients until combined.
  3. Add the flour and salt. With a dough hook attachment knead the dough, on medium speed, for about five minutes or until the dough is soft, smooth and forms a ball. The dough will be tacky and slightly sticky. If the dough is too sticky you can add 1-2 tbsp. of flour. 
  4. Transfer the dough to a lightly oiled bowl and cover with a towel. Let the dough rise in a warm place for about 1 – 1 1/2 hour or until doubled in size.

Filling

  1. To a medium sauce pan add strawberries and sugar. 
  2. Cook on low heat for 45 minutes – 1 hour. The strawberries should have cooked down and created a thick strawberry sauce. If the strawberry sauce is still runny continue cooking until thick. ( at about the half way point try the sauce, add more sugar if needed. If too sweet add some lemon juice. )
  3. Optional: Add 1/3 cup of freeze dried strawberries to food processor. Grind until the strawberries turn to powder. Measure out about 2 tablespoons and add to strawberry sauce. Cook until thickened. 
  4. Cool completely. 

Assembling the rolls

  1. Transfer to the dough to a floured surface. Roll the dough into a large rectangle. My rectangle is usually around 15-16 inch x 12-13 inch.
  2. Spread the strawberry filling all over the dough. You should have strawberry filling leftover for the top. About 1/3 cup. 
  3. Cut the dough evenly into 12 long strips. Then roll the dough away from you to form a cinnamon roll. Transfer cinnamon rolls onto baking dish. 
  4. Cover the cinnamon rolls with a towel and let them rise for 15-20 min. or until they slightly puffed up. While the cinnamon rolls are rising preheat the oven to 350 F.
  5. Bake for 20-25 minutes or until golden brown. If the inside looks a little underdone, but the cinnamon rolls are golden brown cover with aluminum foil and bake for another 5 minutes. 

Strawberry Cream Cheese frosting

  1. To a food processor add freeze dried strawberries. 
  2. Beat cream cheese, butter, sugar and freeze dried strawberries until smooth. Add more sugar if desired. 
  3. Slightly cool the cinnamon rolls for at least 10- 15 minutes.
  4. Spread the remaining strawberry filling over rolls then spread cream cheese frosting.