Description
These Strawberry Cinnamon Rolls feature a soft, buttery dough filled with a vibrant homemade strawberry compote and a touch of cinnamon. Finished with a creamy strawberry-infused cream cheese frosting, these rolls are perfect for a sweet breakfast or 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 (.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 1/2 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
- 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 butter and stir until melted. Let the mixture cool until lukewarm.
- Mix dry ingredients: In a large mixing bowl, combine 2 1/4 cups flour, instant yeast, sugar, salt, and lemon zest. Whisk together until evenly combined.
- Add wet ingredients: Add the egg and the lukewarm milk-butter mixture to the dry ingredients. Stir with a wooden spoon to combine.
- Add remaining flour and knead: Gradually add the remaining 1 cup of flour, about 1/2 cup at a time, stirring well after each addition until the dough comes together.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 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 baking pan as a guide.
- Add filling: Spread half of the strawberry compote evenly over the dough, reaching all 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, seam side down, into a greased 9x13 inch baking pan.
- Rise the 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 F (190 degrees C).
- Bake the rolls: Bake the rolls in the preheated oven for 25 minutes or until golden brown. Remove from oven and let cool about 10 minutes.
- Prepare frosting: Whip together softened butter and cream cheese with an electric mixer until smooth. Add the 2 tablespoons of strawberry compote and powdered sugar 1/2 cup at a time, beating until creamy and spreadable. Thin with heavy cream or milk as needed.
- Frost and serve: Spread the frosting over the warm rolls. Optionally, garnish with fresh strawberry slices. Serve warm and enjoy.
Notes
- Adding 1/2 teaspoon cinnamon to the filling adds warmth and aroma but is optional.
- Use fresh or homemade strawberry compote for best flavor.
- If the dough is too sticky, add small amounts of flour during kneading.
- Allow rolls to cool slightly before frosting to prevent melting.
- Heavy cream or milk can be used to adjust the frosting to your preferred consistency.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
