Description
Delight in these homemade Strawberry Cinnamon Rolls, featuring soft dough filled with luscious strawberry compote and a hint of cinnamon, all topped with a creamy strawberry-infused frosting. Perfect for breakfast or dessert, these rolls are both comforting and bursting with fresh fruit flavor.
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 - 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 cool until lukewarm.
- Combine dry ingredients: In a large mixing bowl, whisk together 2 1/4 cups flour, instant yeast, sugar, salt, and lemon zest.
- Mix dough: Add the egg and the lukewarm milk-butter mixture to the dry ingredients. Stir with a wooden spoon. Gradually add the remaining 1 cup flour, 1/2 cup at a time, stirring well after each addition until the dough just comes together.
- Knead dough: Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Alternatively, use a stand mixer with a dough hook. The dough should spring back when pressed gently.
- Rest dough: Cover the dough with a damp cloth and let it rest on the counter for 10 minutes.
- Roll out dough: On a lightly floured surface, roll the dough into a 12x9 inch rectangle, using your 9x13 baking dish as a guide.
- Add filling: Spread strawberry compote evenly over the dough, going all the way to the edges. Sprinkle cinnamon over the compote if using.
- Shape rolls: Use a pizza cutter or knife to slice the dough into 12 equal strips. Roll up each strip tightly and place them snugly into the baking pan.
- Rise: Cover 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: Bake the rolls in the preheated oven for 25 minutes or until golden brown. Remove and let cool for about 10 minutes.
- Prepare frosting: In a bowl, whip softened butter and cream cheese with an electric mixer until smooth and creamy. Add strawberry compote and powdered sugar gradually, beating until creamy and spreadable. Add heavy cream or milk as needed to thin the icing.
- Finish and serve: Optionally, top the rolls with fresh strawberry slices, then slather with the prepared frosting. Serve warm and enjoy.
Notes
- Adding 1/2 teaspoon cinnamon to the filling enhances warmth and aroma but is optional.
- If strawberry compote is unavailable, substitute with fresh strawberry jam or preserve.
- To make the dough vegan, substitute butter with plant-based margarine, use non-dairy milk, and replace the egg with a flax egg.
- Ensure the milk and butter mixture is lukewarm before adding to yeast to avoid killing the yeast.
- For fluffier rolls, do not skip the 45-minute rising period before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
