Description
Strawberry Cinnamon Rolls feature soft, pillowy yeast dough filled with sweet strawberry preserves and optional fresh strawberries, then topped with a luscious cream cheese icing. Perfect for Mother’s Day, Easter brunch, or any special spring morning when you want to serve something truly memorable.
Ingredients
For the Dough:
- 4½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2¼ teaspoons rapid-rise yeast
- 1 teaspoon salt
- 1½ cups milk
- 6 tablespoons unsalted butter
- 1 large egg, room temperature
For the Strawberry Filling:
- ⅔ cup strawberry preserves or jam
- Optional: ½–1 cup finely chopped fresh strawberries
For the Cream Cheese Icing:
- 1 cup powdered sugar
- 2 ounces cream cheese, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
In a large bowl, combine 2 cups of the flour, sugar, yeast, and salt. Give it a good whisk to make sure everything is evenly distributed — this helps the yeast work its magic throughout the dough.
Heat the milk and butter together in a small saucepan until warm.
Add the warm milk mixture and egg to your dry ingredients. Mix until everything comes together.
Gradually add the remaining flour, about ½ cup at a time, until a soft dough forms and pulls away from the sides of the bowl. You might not need all the flour, or you might need a tiny bit more — just go by feel!
Turn your dough onto a lightly floured surface and knead for 8–10 minutes until it’s smooth and elastic. You’ll feel the dough transform under your hands. If using a stand mixer, knead with the dough hook on medium-low speed for about 5–6 minutes.
Place the dough in a greased bowl, turning it once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place until doubled in size — this usually takes about 1 hour. I like to put mine in the oven with just the light on!
Once your dough has doubled, punch it down gently (so satisfying!) and turn it onto a lightly floured surface. Roll it into a rectangle about 18×12 inches. Spread the strawberry preserves evenly over the entire surface, leaving just a small border at the edges.
Starting from the long edge, roll the dough tightly into a log. Try to keep it even as you go. Once rolled, use a sharp knife or unflavored dental floss to slice into 12 even rolls.
Arrange your rolls in a greased 9×13-inch baking dish, leaving a little space between each one. Cover and let rise until puffy, about 45–60 minutes.
Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until they’re lightly golden on top and cooked through in the center.
While the rolls are baking, beat the softened cream cheese in a medium bowl until it’s smooth and fluffy. Add the powdered sugar, milk, vanilla, and a pinch of salt. Mix until creamy and pourable. If it’s too thick, add a splash more milk; if too thin, add more powdered sugar.
As soon as the rolls come out of the oven, spread that gorgeous cream cheese icing all over them while they’re still warm. It’ll melt slightly into all those swirls and create the most incredible glaze.
Notes
- Test your yeast: If your yeast is older, proof it first by mixing it with the warm milk and a pinch of sugar. Wait 5–10 minutes. If it gets foamy, you’re good to go!
- The poke test: Your rolls are ready to bake when you gently poke one and the indentation slowly springs back halfway. If it springs all the way back immediately, give them more time.
- Prevent dry rolls: Don’t add too much flour during kneading. The dough should be soft and slightly tacky to the touch.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes + Rising Time: 1 hour 45 minutes–2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American