Strawberry Cinnamon Rolls With Cream Cheese Frosting
Soft and fluffy strawberry cinnamon rolls fresh from the oven and frosted with lemon cream cheese frosting. The perfect brunch!
Servings 8 Rolls
Cinnamon Roll Dough
- 4 ounces milk 110ºF
- 5 grams dried instant yeast
- 14 ounces all-purpose flour or bread flour
- 4 ounces butter softened
- 2 ounces sugar
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 16 ounces fresh or frozen strawberries
- 6 ounces granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
- 4 Tablespoons ClearJel or 2 Tablespoons cornstarch
- 2 ounces water
- 1 cup fresh strawberries chopped
Cream cheese frosting
- 4 ounces cream cheese softened
- 4 ounces unsalted butter softened
- 3 ounces powdered sugar
- 1/4 teaspoon salt
- 2 ounces heavy whipping cream or less if you like a thicker consistency
- 1 teaspoon vanilla extract
Warm milk to 110ºF. Add in 1 Tablespoon of your sugar and then the yeast and whisk to combine. Set aside for 5 minutes or until foamy.
Place flour in the mixing bowl with the yeast/milk mixture and stir until combined
Add in your eggs one at a time, letting each combine before you add the next
Add in sugar, butter and salt and mix on low until combined
Let mix on low for 5-10 minutes until the dough pulls away from the sides of the bowl and bounces back when you touch it. You can also do the window test (see blog post for example)
Shape the dough into a smooth ball and then place it into a greased bowl. Cover with a tea towel and let rise for 90 minutes in a warm place ***How to proof**(Pre-heat oven to 170ºF, leave the oven door OPEN and place a bowl of warm water in the back of the oven. Then place your covered bowl of dough onto the open oven door. Proof until double in size.)
For the strawberry filling
Combine strawberries and sugar in a medium saucepan and bring to a simmer
Crush berries with a spoon or immersion blender as the mixture cooks for 5-10 minutes on medium heat.
Combine ClearJel with lemon juice, zest, and water to make a slurry and add it to your simmering strawberries. Mix until thickened and then let cool.
To make the rolls
Line a 13"x18" sheet pan with parchment paper (or similar sized pan)
Once your dough has proofed, roll out the dough 10" wide, 1/4" thick. It doesn't matter how long. Spread the strawberry filling over the surface evenly, all the way to the edges, except keep one edge without filling so you can seal it.
Sprinkle freshly chopped strawberries over the filling
Roll up the dough length-wise. Make sure the first roll is very tight so you get a nice spiral, then continue pushing the dough until you reach the edge. Brush a little water or egg wash along the bare edge so it seals the loose edge of the dough.
Cut the roll into 8-10 equal slices and arrange on your parchment covered pan
Cover loosely with a tea towel and let proof to double (about 90 minutes) then bake (or cover tightly with plastic wrap and put in the fridge if you want to bake them the next day. Let come to room temperature and proof to double before baking. This can take 1.5-2 hours depending on how warm your kitchen is)
Bake at 350ºF for 25-30 minutes or until golden brown depending on the size of your rolls. (Internal temperature reaches 200ºF)
For the cream cheese frosting
Cream the cream cheese with a hand mixer until smooth. Then add in the softened butter and cream until smooth.
Add in the powdered sugar, salt, vanilla and cream until smooth and the desired consistency. Drizzle over warm rolls. Add more cream for thinner frosting.
Serving: 1roll | Calories: 655kcal | Carbohydrates: 83g | Protein: 9g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 140mg | Sodium: 470mg | Potassium: 203mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1109IU | Vitamin C: 34mg | Calcium: 66mg | Iron: 3mg