Description
These Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze are a delightful twist on classic cinnamon rolls, featuring a sweet and tangy strawberry filling and a creamy lemon-flavored glaze. Perfect for breakfast or dessert, they combine fluffy yeast dough, fresh strawberry goodness, and a luscious lemon cream cheese topping to create a deliciously indulgent treat.
Ingredients
Scale
Dough Ingredients
- 3/4 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1 egg
- 1/4 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
Strawberry Filling
- 1 1/2 cups fresh strawberries, diced
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Lemon Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Activate Yeast: In a small bowl, combine warm milk, yeast, and 1 tablespoon granulated sugar. Let the mixture sit for 5-10 minutes until it becomes bubbly, indicating the yeast is active.
- Make the Dough: In a large bowl, mix the remaining sugar, egg, melted butter, flour, and salt. Add the yeast mixture and knead for 5-7 minutes until the dough is smooth and elastic. Cover the dough and allow it to rise for 1 hour or until it has doubled in size.
- Prepare Strawberry Filling: In a medium saucepan over medium heat, combine the diced strawberries, sugar, cornstarch, and vanilla extract. Cook for 5-7 minutes until the filling thickens. Remove from heat and let it cool completely.
- Shape the Rolls: Roll out the risen dough on a floured surface into a large rectangle. Spread the cooled strawberry filling evenly over the surface.
- Form Rolls: Starting from one edge, roll the dough tightly into a log. Cut the log into 12 equal-sized rolls. Place the rolls into a greased 9×13-inch baking dish, spacing them slightly.
- Second Rise: Cover the rolls and let them rise for another 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- Bake: Bake the rolls for 25-30 minutes until they are golden brown on top. Remove from oven and allow to cool slightly.
- Make the Glaze: In a bowl, beat together the softened cream cheese, softened butter, powdered sugar, lemon juice, lemon zest, and vanilla extract until the glaze is smooth and creamy.
- Finish and Serve: Drizzle the lemon cream cheese glaze over the warm rolls before serving for a zesty, rich finish.
Notes
- Ensure milk is warm but not hot to avoid killing the yeast.
- Kneading dough thoroughly is key to achieving soft, fluffy rolls.
- Let the strawberry filling cool completely before spreading so it doesn’t make the dough soggy.
- For best flavor, serve the rolls warm with the glaze freshly drizzled on top.
- Leftover rolls can be stored in an airtight container for 2 days and reheated gently.
