Description
Delicious Strawberry Cinnamon Rolls with a soft, buttery dough filled with sweet strawberry compote and optionally spiced with cinnamon, topped with a creamy strawberry frosting. Perfect for breakfast or dessert, these rolls are homemade and baked to golden perfection.
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 desired sweetness)
- Heavy cream or milk as needed to thin icing
Instructions
- Heat the 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 the mixture cool until lukewarm.
- Combine dry ingredients and add egg & milk mixture: 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 and butter 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. When dough begins to come together, turn it onto a lightly floured surface and knead for about 5 minutes until smooth, or use a stand mixer with a dough hook until dough springs back when pressed.
- Let dough rest: 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 dough into a 12×9 inch rectangle (using a 9×13 pan as a size guide). Spread strawberry compote evenly all over the dough to the edges. Sprinkle cinnamon on top of the compote if using.
- Slice and roll dough strips: Using a pizza cutter or knife, cut the dough into 12 equal strips. Roll each strip up tightly and place them seam side down into the baking pan.
- Let rolls rise: 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 F (190 degrees C).
- Bake the rolls: Bake in the preheated oven for 25 minutes or until golden brown. Remove from oven and let cool for about 10 minutes.
- Add frosting and serve: While rolls cool, make the frosting by whipping softened butter and cream cheese until smooth. Add strawberry compote and powdered sugar gradually, beating until creamy and spreadable. Thin with heavy cream or milk if needed. Spread frosting on rolls and optionally top with fresh strawberry slices. Serve warm.
Notes
- If desired, sprinkle 1/2 teaspoon cinnamon over the strawberry compote before rolling to add warmth and aroma to the filling; this is optional.
- Use lukewarm milk and butter mixture to avoid killing the yeast and ensure proper dough rise.
- Ensure dough springs back when pressed to know it is kneaded enough.
- You can prepare the strawberry compote in advance or substitute with any strawberry jam or fresh crushed strawberries cooked down.
- For thinner icing, add heavy cream or milk a teaspoon at a time until the desired consistency is reached.
- Make sure rolls have doubled in size before baking for a light and fluffy texture.
