Soft Strawberry Cinnamon Rolls with Creamy Icing Recipe

Introducing Soft Strawberry Cinnamon Rolls, a delightful treat that combines the sweet goodness of strawberries with the warm, comforting flavors of cinnamon. Imagine fluffy dough spiraled with luscious strawberry filling, baked to golden perfection, and finished with a creamy icing that adds a touch of decadence. This mouthwatering dessert is perfect for special gatherings or a cozy weekend brunch, and it’s guaranteed to become a favorite in your household.

These Soft Strawberry Cinnamon Rolls are not just a recipe; they’re a delicious way to create memories. Picture your loved ones gathered around the table, eyes wide with anticipation as the aroma of cinnamon wafts through your home. The first bite delivers a burst of strawberry sweetness followed by warm, buttery dough. Trust me, once you indulge in these rolls, you’ll be dreaming of them long after your last bite—a perfect treat for any occasion.

Ingredients for Soft Strawberry Cinnamon Rolls

Here’s what you’ll need to make this delicious Soft Strawberry Cinnamon Rolls:

1 ½ lbs (680.39 g) Fresh Strawberries – Choose ripe, juicy strawberries for maximum flavor in your filling, or use frozen if fresh isn’t available.

¼ cup (50 g) Sugar – This enhances the sweetness of the strawberries while balancing their acidity.

2 tbsp (30 g) Lemon Juice – The acidity brightens the strawberry flavor and adds a delightful tartness to the filling.

1 tbsp (8 g) Cornstarch – This thickens the strawberry sauce, giving it a lovely, spreadable consistency.

2 tbsp (30 g) Water – To help dissolve the cornstarch and create a smoother filling.

3 cups (750 g) Bread Flour – Using bread flour contributes to a chewy, soft texture in the rolls.

3 cups All-Purpose Flour – A balance of all-purpose flour helps create a light and airy dough.

1 cup + 2 tbsp (272 g) Whole Milk – Warm milk helps activate the yeast and contributes to the softness of the dough.

½ cup (100 g) Sugar – Sweetness for the dough, ensuring every bite is tasty.

2 tsp (4 g) Cinnamon – The aromatic spice adds warmth and makes these rolls irresistible.

¼ tsp (0.5 g) Nutmeg – A pinch of nutmeg complements the cinnamon, creating a cozy flavor profile.

1 ½ tsp (9 g) Kosher Salt – Enhances all the flavors and balances the sweetness.

½ cup (118.29 ml) Whole Milk – To proof the yeast, ensuring it activates properly for a fluffy roll.

2 ¼ tsp (2.22 tsp) Active Dry Yeast – The key ingredient for a light and fluffy dough.

2 Large (100 g) Eggs – Eggs enrich the dough, adding flavor and moisture.

1 cup (227 g) Salted Butter – Softened butter enriches the rolls, making them decadent and gooey.

4 oz (113.4 g) Cream Cheese – Adds a rich creaminess to the icing, making it deliciously spreadable.

2 tbsp (28 g) Salted Butter – For a touch of flavor in the icing.

2 cups (240 g) Powdered Sugar – Sweetens the icing to a perfect level of sweetness.

2 tbsp (30 g) Heavy Cream – Adds a luscious creaminess to the icing, making it rich and delightful.

2 tsp (4 g) Lemon Zest – Provides a refreshing citrus flavor that brightens the icing.

3 tbsp (44.36 g) Reserved Strawberry Filling – Enhance the icing with a hint of strawberry flavor from the filling.

How to Make Soft Strawberry Cinnamon Rolls

Follow these simple steps to prepare this delicious Soft Strawberry Cinnamon Rolls:

Step 1: Make the Strawberry Filling
In a medium saucepan, combine the fresh strawberries, lemon juice, and sugar. Cook this mixture over medium heat for about 20 minutes, mashing the strawberries occasionally until the sauce thickens and becomes deliciously fragrant.

Step 2: Thicken the Filling
Once the strawberries are gooey, mix cornstarch and water to create a slurry, then pour this into the strawberry sauce. Cook for another 5 minutes until it’s thick and paste-like. Set this luscious filling aside to cool.

Step 3: Prepare the Dough
In a large mixing bowl, combine the bread flour and all-purpose flour. Reserve 3 cups of this mixture in a stand mixer, then to it, add 1 cup whole milk. Mix until a shaggy dough forms and let it rest for 30 minutes.

Step 4: Mix the Dry Ingredients
To the remaining flour mixture, add granulated sugar, salt, cinnamon, and nutmeg, whisking them together until well combined.

Step 5: Activate the Yeast
Warm ½ cup milk in a microwave until it reaches about 105-110°F (40-43°C). Add the yeast and 1 tablespoon of sugar, letting it stand for around 5 to 10 minutes until it becomes foamy.

Step 6: Combine and Knead
Add the eggs and yeast mixture to the stand mixer bowl. Then, mix in the remaining flour mixture and knead until a smooth, cohesive dough forms, about 2 to 5 minutes using the dough hook on medium-low speed.

Don’t forget to enjoy the beautiful aroma of dough rising! Happy baking!

Perfecting Soft Strawberry Cinnamon Rolls Cooking Process

Start by cooking the strawberry filling first to allow it to cool while you prepare the dough. Mix the dough in a stand mixer, then let it rise. Finally, roll, cut, and bake the cinnamon rolls for delightful softness and flavor.

Add Your Touch to Soft Strawberry Cinnamon Rolls

Consider using different fruits like blueberries or raspberries in place of strawberries. Experiment with spices or add nuts for extra crunch. You can also swirl in chocolate or cream cheese for an indulgent treat.

Storing & Reheating Soft Strawberry Cinnamon Rolls

Store leftover rolls in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week. Reheat in the microwave for about 15-20 seconds or in the oven at 350°F until warmed through.

When I first tried making Soft Strawberry Cinnamon Rolls, I was nervous about the dough rising. My family surprised me by raving about them, and they practically vanished within minutes. It’s those moments that remind me why I love baking.

FAQs About Soft Strawberry Cinnamon Rolls

What are Soft Strawberry Cinnamon Rolls?

Soft Strawberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll. Infused with the flavor of fresh strawberries and complemented by a soft, fluffy dough, these rolls are perfect for breakfast or dessert. The combination of sweet strawberries, creamy icing, and warm cinnamon creates a mouthwatering experience that makes everyone come back for more. You prepare a strawberry filling, roll it into a fluffy dough, and bake until golden brown, resulting in a sticky, sweet, and utterly comforting treat.

How do I store Soft Strawberry Cinnamon Rolls?

To store Soft Strawberry Cinnamon Rolls, place them in an airtight container at room temperature if you plan to eat them within two days. For longer storage, keep them in the refrigerator for up to a week. When it’s time to enjoy them again, simply reheat in the microwave for 15-20 seconds or warm them in the oven at 350°F until they’re toasty and delicious. This approach ensures they maintain their soft texture and sweetness, making every bite feel freshly baked.

Can I use frozen strawberries in Soft Strawberry Cinnamon Rolls?

Yes, you can absolutely use frozen strawberries in Soft Strawberry Cinnamon Rolls. Just remember to thaw and drain them thoroughly before adding them to your filling mixture. Frozen strawberries might have a slightly different texture compared to fresh ones, but they’ll still provide the necessary sweetness and flavor. This is a great alternative if fresh strawberries aren’t available or out of season, ensuring that you can enjoy these delightful rolls year-round.

What is the key to making Soft Strawberry Cinnamon Rolls fluffy?

The key to achieving fluffy Soft Strawberry Cinnamon Rolls lies in a few crucial steps: adequate kneading, the right temperature for yeast activation, and proper dough rising time. Make sure to knead the dough until it’s smooth and elastic, which helps develop gluten, giving the rolls their soft texture. Additionally, let the dough rise in a warm environment until it doubles in size, which is crucial for creating that airy, pillowy quality that everyone loves in a cinnamon roll.

Conclusion for Soft Strawberry Cinnamon Rolls

In conclusion, Soft Strawberry Cinnamon Rolls are a delightful combination of textures and flavors that will elevate your baking game. By following the careful instructions, including making the filling, kneading the dough, and allowing it to rise properly, you can achieve restaurant-quality rolls at home. With the added sweetness of strawberries and a creamy icing, these rolls are perfect for any occasion. Enjoy the deliciousness of Soft Strawberry Cinnamon Rolls and watch them disappear in no time!

Soft Strawberry Cinnamon Rolls with Creamy Icing Recipe

Indulge in these Soft Strawberry Cinnamon Rolls, bursting with fresh flavor and topped with creamy icing, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Additional Rising Time 1 hour hr 30 minutes mins

Total Time 3 hours hrs

Servings: 12 rolls

Course: Breakfast Recipes

Cuisine: American

Calories: 583

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Strawberry Filling

• 1.5 lbs Fresh Strawberries
• 0.25 cups Sugar
• 2 tbsp Lemon Juice
• 1 tbsp Cornstarch
• 2 tbsp Water

Dough

• 3 cups Bread Flour
• 3 cups All Purpose Flour
• 1 cup Whole Milk plus 2 tbsp
• 0.5 cups Sugar
• 2 tsp Cinnamon
• 0.25 tsp Nutmeg
• 1.5 tsp Kosher Salt
• 0.5 cups Whole Milk
• 2.25 tsp Active Dry Yeast
• 2 Large Eggs
• 1 cup Salted Butter room temperature

Icing

• 4 oz Cream Cheese softened
• 2 tbsp Salted Butter room temperature
• 2 cups Powdered Sugar
• 2 tbsp Heavy Cream
• 2 tsp Lemon Zest
• 3 tbsp Reserved Strawberry Filling from above

Equipment

• Medium saucepan
• Stand mixer
• Baking Dish
• microwave

Method

 

Preparing the Filling

1. Combine strawberries, lemon juice, and sugar in a medium saucepan. Cook over medium heat for about 20 minutes, occasionally mashing the strawberries.
2. Mix cornstarch and water to create a slurry, and pour it into the strawberry sauce. Cook for another 5 minutes until it thickens and becomes paste-like. Set aside to cool.

Making the Dough

1. In a large mixing bowl, combine bread flour and all-purpose flour. Reserve 3 cups of the mixture in a stand mixer.
2. To the stand mixer, add 1 cup of whole milk and mix until a shaggy dough forms. Cover and let rest for 30 minutes.
3. To the remaining flour mixture, add granulated sugar, salt, cinnamon, and nutmeg, whisking to combine.
4. Microwave 1/2 cup of milk until warm (about 105-100 degrees F) and add yeast and 1 tbsp of sugar. Let stand until foamy (5-10 minutes).
5. Add eggs and vanilla extract to the yeast mixture, whisk until combined, then add to the stand mixer bowl.
6. Add the remaining flour mixture and knead until a cohesive dough forms. Use the dough hook on medium-low speed for 2-5 minutes until smooth.
7. Gradually add butter in 2 tbsp increments, beating until smooth after each addition (about 5 minutes).
8. Perform the windowpane test. If the dough stretches without breaking, it’s ready. If not, beat for 2 more minutes and retest.
9. Spray a large bowl with cooking spray, place dough inside, cover with plastic wrap, and let rise in a warm place until doubled (about 1 hour and 30 minutes).

Assembling the Rolls

1. Turn out dough onto a floured surface and stretch into an 18x12-inch rectangle.
2. Spread the strawberry filling onto the dough, reserving 3 tbsp for later. Cut the dough into 12 equal strips and roll each strip into a tight spiral.
3. Place spirals in a baking dish, spiral side down.
4. Cover and let the rolls rise until puffy (25-40 minutes).

Baking the Rolls

1. Preheat oven to 350°F (180°C). Bake rolls until golden brown on top (30-35 minutes).
2. For the icing, cream together cream cheese and butter in a medium bowl until smooth. Add powdered sugar, heavy cream, lemon zest, and the reserved strawberry filling. Mix until fully combined.
3. Spread icing onto warm cinnamon rolls, or let cool for 30-45 minutes for thicker icing.

Nutrition

Serving: 1rollCalories: 583kcalCarbohydrates: 88gProtein: 6gFat: 24gSodium: 483mgFiber: 2gSugar: 37g

Notes

For a variation, consider using different fruits or add nuts for extra crunch.

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