Strawberry Cinnamon Rolls with Cream Cheese Frosting Recipe
These Strawberry Cinnamon Rolls feature a luscious strawberry filling layered with a sweet cinnamon brown sugar mixture, wrapped in soft, fluffy dough made with a classic tangzhong method. Finished with a creamy strawberry-infused cream cheese frosting, these rolls are perfect for a special breakfast or dessert treat.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
Strawberry Filling
- 2 cups frozen or fresh strawberries
- 2 tablespoons brown sugar (packed)
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 teaspoon strawberry emulsion (optional)
Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
Dough
- 3 2/3 cups bread flour (see notes for measuring below)
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk (room temperature)
- 1/3 cup heavy cream (room temperature)
- 1 large egg (room temperature)
- Tangzhong (from above)
- 8 tablespoons unsalted butter (room temperature)
Brown Sugar Cinnamon Filling
- 1/2 cup unsalted butter (room temperature)
- 2/3 cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
Frosting
- 6 tablespoons unsalted butter (room temperature)
- 4 ounces cold cream cheese
- 1 cup powdered sugar
- 2 tablespoons reserved strawberry jam
- 1 tablespoon heavy cream
Instructions
- Make the Strawberry Filling: Cook strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Mash the berries using a potato masher or wooden spoon. When thickening begins, whisk cornstarch and water, then stir into berries. Cook 2-4 more minutes until jam is thick and paste-like. Stir in strawberry emulsion if using. Transfer to bowl and set aside to cool. Reserve 2 tablespoons for frosting.
- Make the Tangzhong: In a small saucepan, whisk together water and bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until thick, paste-like slurry forms. Scrape into a bowl and set aside until ready to use.
- Make the Cinnamon Roll Dough: In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add cream, milk, egg, and tangzhong. Knead on low with dough hook for 2 minutes until rough ball forms.
- Incorporate Butter: With mixer running on low, add softened butter one tablespoon at a time, allowing it to fully incorporate before adding more. Knead an additional 12 minutes until dough is smooth and elastic. Set aside.
- Make Brown Sugar Cinnamon Filling: In a large bowl, mix butter, brown sugar, and cinnamon until smooth.
- Prepare Dough for Filling: Line a 9×13 inch metal baking pan with parchment paper. Roll dough on lightly floured surface into 21×15 inch rectangle. Spread brown sugar cinnamon filling evenly, then top with strawberry jam filling.
- Form Rolls: Using a pizza cutter, slice dough into twelve 1 3/4-inch strips. Roll each strip away from you and place into prepared pan.
- Proof Rolls: Cover pan with plastic wrap and let rise 1-2 hours until doubled in size. Meanwhile, preheat oven to 325°F (162°C).
- Bake: Bake rolls for 30-40 minutes until center roll’s internal temperature reaches 185°F.
- Make Frosting: While rolls bake, beat cream cheese and butter in stand mixer until smooth and lump-free. Gradually mix in powdered sugar, beating on low until light and fluffy. Stir in heavy cream and reserved strawberry jam.
- Serve: Spread frosting on warm rolls and enjoy.
Notes
- For best results measuring flour, spoon flour into your measuring cup and level off with a knife instead of scooping directly from the bag to avoid dense dough.
- Room temperature ingredients help create a smooth, elastic dough.
- Make sure rolls have doubled in size before baking to ensure light texture.
- Check internal temperature of rolls with an instant-read thermometer to avoid under or over baking.
- Reserving some strawberry jam while making the filling adds fresh strawberry flavor to the frosting.
