Strawberry Cinnamon Rolls
Serves 12
10 mins prep
40 mins cook
60 mins Rest Time
50 mins total
These strawberry cinnamon rolls are soft, fluffy, and ultra gooey. They're packed full of gooey strawberry filling and topped with a tangy strawberry cream cheese glaze. The no knead dough is soft and buttery, and so easy to make! The strawberry filling helps to steam the dough in the oven, keeping them ultra soft and gooey.
Filling
Dough
Strawberry cream cheese glaze
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Filling
Combine de-stemmed strawberries (fresh or frozen), sugar, cornstarch, lemon juice, salt, and grated lemon zest in a medium saucepan. Heat on medium heat, stirring to release the juices. Let come to a simmer. Stir frequently - cook until thickened.
⅕ 3 strawberries⅕ 1 granulated sugar⅕ ⅛ sea salt⅕ 1 lemon⅕ 3 cornstarchOnce the strawberries become soft (5 minutes of simmering), take it off the heat. Use a blender or a potato masher to break up the strawberry pieces. Add butter and whisk to melt and combine. Refrigerate until ready to use.
⅕ ¼ butter
Dough
Dissolve yeast and sugar in warm water. Let sit for 10 minutes until it gets foamy. If it doesn't foam, try a different batch of yeast. Work on the rest of the dough while it foams.
⅕ ½ warm water⅕ 1 granulated sugar⅕ 2 active dry yeastIn a large bowl combine flour, sugar, salt, and stir. Make a well in the middle and add the butter, eggs, vanilla, milk, and yeast mixture. Whisk to combine the wet ingredients, then switch to a large spoon to stir the dough together.
⅕ 5 all purpose flour⅕ ⅓ granulated sugar⅕ ⅛ sea salt⅕ ¾ butter⅕ 2 large eggs⅕ 1 pure vanilla extract⅕ ¾ warm milkUse your hands to mix until a cohesive dough forms. It will be sticky and won't be completely smooth. It will come together after it rises. Cover the bowl with a dish cloth and place in a warm place (see notes) to rise until doubled, about 40 minutes. Butter a 9”x12” baking pan while it rises.
Punch down the dough, and flatten and fold the dough a few times to make sure everything is mixed well. It will become smooth and supple. Transfer onto a floured surface. Roll the dough into a large rectangle, about 18” by 24”.
Set aside a quarter cup of the filling for the frosting. Spread the strawberry filling on top of the dough, leaving a 1” border on all the edges. Sprinkle the reserved chopped fresh strawberries on top.
⅕ 1 strawberriesBeginning at the long edge, carefully roll into a log. Mark the roll into 12 equal pieces. I do this by marking it in half, each half in half again, and each of the remaining pieces into thirds.
Using a piece of string or unflavored floss, wrap the string around the log and pull to cut. Using a string to cut instead of a knife prevents the roll from getting squished - they hold their shape better. Scoop up each cut roll with your hands and place on the prepared baking pan. Scoop up any filling that escapes back on top of the roll.
Let rise until doubled in size in a warm place, about 15 minutes. Preheat oven to 355°F (180°F). Bake the strawberry cream cheese rolls for 25-30 minutes or until the rolls are golden brown on top. Work on the glaze while it bakes.
Strawberry cream cheese glaze
Combine the softened cream cheese and powdered sugar in a large bowl. Beat until creamy and smooth. Add the reserved strawberry sauce into the glaze and beat well.
⅕ 2 powdered sugar⅕ 4 cream cheese⅕ ¼ strawberry fillingLet the baked rolls cool for 10 minutes inside the pan. Spread all of the glaze over the rolls, letting it seep in through all of the crevices. Best served warm!
