Description
Enjoy these Strawberry Cream Cheese Cinnabon Rolls, featuring a soft dough filled with creamy cheese and sweet strawberry goodness. Topped with a luscious glaze, they make a perfect treat for breakfast or dessert!
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk, warmed to about 110°F
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- Once the yeast mixture is frothy, add the melted butter and eggs. Mix until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring until a dough begins to form.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until its smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the strawberry filling. In a medium saucepan over medium heat, combine the diced strawberries, sugar, cornstarch, and vanilla extract.
- Cook the mixture, stirring gently, until the strawberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool.
- In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until well combined. Set aside.
- Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle about 16×24 inches.
- Spread the cream cheese filling evenly over the dough, leaving a small border around the edges.
- Spoon the strawberry filling over the cream cheese layer, spreading it evenly.
- Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal it.
- Using a sharp knife or dental floss, cut the log into 12 equal pieces. Place the rolls in a greased 9×13 inch baking dish, leaving some space between each roll.
- Cover the dish with a kitchen towel and let the rolls rise for another 30 minutes, or until they puff up.
- Preheat your oven to 350°F (175°C).
- Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown on top.
- While the rolls are baking, prepare the topping by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Notes
- Ensure the milk is warm but not hot to activate the yeast properly.
- You can substitute frozen strawberries if fresh ones are not available; just thaw and drain excess liquid before using.
- These rolls are best enjoyed fresh but can be stored in an airtight container for a couple of days.
- Prep Time: 90 minutes
- Cook Time: 25-30 minutes