Soft, fluffy sweet rolls filled with a fresh strawberry mixture and topped with a creamy vanilla glaze, making a perfect fruity twist on classic cinnamon rolls.
Author:Emma Harper
Prep Time:20 mins
Cook Time:25 mins
Total Time:1 hr 45 mins
Yield:12 rolls 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
For the Dough:
3 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/4 cup granulated sugar
1/2 cup warm milk
1/4 cup unsalted butter, melted
1 large egg
1/2 tsp salt
For the Strawberry Filling:
2 cups fresh strawberries, diced
1/4 cup granulated sugar
1 tbsp cornstarch
1 tsp lemon juice
For the Cream Glaze:
4 oz cream cheese, softened
1 cup powdered sugar
2–3 tbsp milk
1 tsp vanilla extract
Instructions
In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
Add remaining sugar, melted butter, egg, salt, and 2 cups of flour. Mix until dough forms, then add remaining flour as needed.
Knead dough for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
While dough rises, make the filling: in a saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened. Let cool completely.
Once dough has risen, roll it out into a rectangle (about 12×16 inches).
Spread cooled strawberry filling evenly over the dough.
Roll the dough tightly from the long side and slice into 12 rolls.
Place rolls in a greased baking dish, cover, and let rise for another 20–30 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 22–26 minutes or until golden.
Make the glaze: whisk cream cheese, powdered sugar, milk, and vanilla until smooth.
Spread glaze over warm rolls before serving.
Notes
Ensure the strawberry filling cools completely to prevent soggy rolls.
Add freeze-dried strawberry powder to the glaze for extra flavor.
Rolls can be prepared the night before and baked in the morning.