Strawberry Cinnamon Rolls

These strawberry cinnamon rolls are perfectly soft and packed with gooey strawberry filling and lemon cream cheese frosting. They're easier than they look!

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Course: Desserts

Cuisine: American

Keyword: strawberry cinnamon rolls

Prep Time: 50

Cook Time: 30

Total Time: 1 20

Servings: rolls

Calories: 413kcal

Author: Louisa

Equipment

Ingredients

For the Cinnamon Rolls:

3 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp salt
2 tsp instant yeast
1 pc egg
1/4 cup water
3/4 cup milk
1/3 cup unsalted butter, softened

For the Strawberry Filling:

For the Cream Cheese Frosting:

4 oz cream cheese, softened
1 cup powdered sugar
3 tbsp unsalted butter, softened
1/4 cup half and half
1 lemon for the zest
2 tsp lemon juice
1 tsp vanilla extract

Instructions

CINNAMON ROLLS:

Heat a saucepan over low-medium heat.
Add the milk and butter, stirring until the butter is completely melted. Remove from heat and set aside to cool until lukewarm.
Whisk together 2 1/4 cups of flour, sugar, salt, and yeast. Transfer the dry ingredients to a stand mixer.
Add the egg and water to the flour mixture and combine with the dough hook. Slowly add the milk and butter mixture.
Add the remaining flour and mix until a dough forms. Let it rest for 10 minutes.
On a floured surface, roll out the dough into a rectangle.

STRAWBERRY FILLING:

Spread the strawberry filling evenly on top of the dough. Sprinkle sugar and cinnamon on top.
Roll the dough into a log, then pinch the seam together. Place the log seam side down and use a sharp knife to cut it into slices, adjusting the thickness to your preference.
Preheat the oven to 375°F. Line the baking pan with parchment paper.
Place the cinnamon rolls in the pan and cover loosely with a damp cloth.
Allow them to rise for 30 minutes, then bake for 30 minutes until the tops of the rolls are golden brown.

CREAM CHEESE FROSTING:

Meanwhile, beat the cream cheese, powdered sugar, and butter with an electric mixer until smooth.
Add the half and half, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well-combined.
Spread the frosting over the cooled strawberry cinnamon rolls, and you're done!

Notes

If the strawberry cinnamon roll dough feels wet, add a tablespoon of flour at a time until it's workable. But if it's too dry, add half a tablespoon of milk at a time.
You can make your own cinnamon roll filling by cooking strawberries with brown sugar and lemon juice over medium-high heat, mashing the fresh berries as they cook. Then, stir in a cornstarch slurry and continue cooking until your fresh strawberry jam thickens.
Transfer leftover strawberry rolls with cream cheese frosting to an airtight container and store them in the fridge for 2 to 3 days or in the freezer for up to 2 months. To serve, thaw overnight if frozen and reheat the rolls in the oven at 350°F for 10 minutes.

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