Strawberry Cinnamon Rolls (Soft, Sweet & Tangy!)
These Strawberry Cinnamon Rolls are soft, sweet, and tangy, perfect for a delightful breakfast or dessert.
Equipment
- Mixing bowl
- baking dish
Ingredients
For the Dough
- ¾ cup milk
- ⅓ cup unsalted butter (softened)
- 2 ¼ cups all-purpose flour
- 2 teaspoons instant yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 large egg
- ¼ cup water
- 1 cup + 2 tablespoons all-purpose flour (if dough is sticky)
For the Filling
- 1 (21 oz) can strawberry pie filling
- 2 teaspoons ground cinnamon
- ½ teaspoon granulated sugar
Strawberry Lemon Cream Cheese Glaze
- 4 oz cream cheese (softened)
- 3 tablespoons salted butter (softened)
- 1 cup powdered sugar
- 2 tablespoons freeze-dried strawberries (crushed into powder)
- 3 tablespoons half & half
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest
Instructions
- In a mixing bowl, combine milk, softened butter, 2 ¼ cups flour, instant yeast, granulated sugar, salt, egg, and water. Mix until a dough forms.
- Knead the dough on a floured surface, adding additional flour if sticky. Let the dough rise for about 1 hour or until doubled in size.
- Preheat your oven to 350°F (175°C). Roll out the dough into a rectangle.
- Spread the strawberry pie filling over the dough. Sprinkle with cinnamon and sugar.
- Roll the dough tightly and slice into rolls. Place in a baking dish and let rise for 30 minutes.
- Bake rolls for 25 minutes or until golden brown. Let cool slightly.
- For the glaze, beat together cream cheese, softened butter, powdered sugar, crushed strawberries, half & half, lemon juice, and lemon zest until smooth.
- Drizzle glaze over the warm rolls before serving.
Notes
You can add chopped nuts or other fruits to the filling for extra flavor.