Description
These delightful cinnamon rolls feature a soft, tender dough generously swirled with a sweet cinnamon filling. Each roll is topped with a vibrant, creamy strawberry cream cheese frosting, offering a balanced sweetness and a fresh, fruity tang. Baked to a golden perfection, they present a comforting aroma and a pleasing texture, ideal for a special breakfast or dessert.
Ingredients
Scale
- For the Dough:
- 1 cup warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted
- ½ teaspoon salt
- 3 ½ – 4 cups all-purpose flour, plus more for dusting
- For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- ¼ cup strawberry jam or puree (optional, for enhanced strawberry flavor)
- For the Strawberry Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons strawberry puree (from fresh strawberries) or strawberry extract
- 1–2 tablespoons milk or heavy cream, if needed
- For Garnish:
- Fresh strawberries, sliced
- Optional: Gold sprinkles
Instructions
- **Activate Yeast:** In a large bowl, combine warm milk, yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy.
- **Prepare Dough:** Add the remaining granulated sugar, egg, melted butter, and salt to the yeast mixture. Mix thoroughly. Gradually add 3 ½ cups of flour, mixing until a shaggy dough forms.
- **Knead Dough:** Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding more flour one tablespoon at a time if the dough is too sticky, until it is smooth and elastic.
- **First Rise:** Place the dough in a lightly greased bowl, turning once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- **Prepare Filling:** While the dough is rising, combine the softened butter, light brown sugar, and ground cinnamon in a small bowl. If using, stir in the strawberry jam or puree until well combined.
- **Roll Out Dough:** Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches.
- **Spread Filling:** Evenly spread the prepared cinnamon-strawberry filling over the entire surface of the dough, leaving a small border on one of the long edges.
- **Roll and Slice:** Starting from the long edge opposite the border, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, slice the log into 9 equal pieces, each about 1.5-2 inches thick.
- **Second Rise:** Arrange the sliced rolls in a lightly greased 9×13 inch baking dish. Cover the dish and let the rolls rise again in a warm place for 30-45 minutes, or until they appear puffy.
- **Bake:** Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. If the tops begin to brown too quickly, you may loosely tent the dish with aluminum foil.
- **Prepare Frosting:** While the rolls cool slightly, beat the softened cream cheese and butter together in a medium bowl until the mixture is smooth and creamy. Gradually add the sifted powdered sugar, mixing until fully combined. Stir in the vanilla extract and strawberry puree or extract. If the frosting is too thick, add milk or heavy cream one tablespoon at a time until your desired consistency is achieved.
- **Frost and Serve:** Once the rolls have cooled slightly, spread the strawberry cream cheese frosting generously over them. Garnish with fresh strawberry slices and optional gold sprinkles before serving.
Notes
* Ensure your active dry yeast is fresh for optimal dough rising.
* Avoid overheating the milk, as excessively hot liquid can deactivate the yeast.
* For a richer and tangier frosting, use full-fat cream cheese.
* Allow the baked rolls to cool for at least 15-20 minutes before applying the frosting to prevent it from melting excessively.
* Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450
- Fat: 18g
- Carbohydrates: 65g
- Protein: 8g