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Strawberry Cinnamon Rolls

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Prep Time1 hr 20 min
Cook Time25 min

Indulge in the heavenly aroma and taste of these fluffy, cinnamon-sugar-filled rolls, bursting with the sweet tang of fresh strawberries. A delightful breakfast or dessert treat, these rolls are sure to satisfy your cravings.

INGREDIENTS

    Strawberry compote

  • 1 pound California Giant Strawberries, hulled and chopped
  • 1/3 cup granulated sugar
  • 2 teaspoons lemon juice
  • ½ teaspoon vanilla extract

    • Dough

  • 1 cup whole milk
  • 1 packet instant yeast
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 large egg + 1 large egg yolk
  • 3 cups bread flour (or all-purpose flour)
  • ½ teaspoon fine sea salt

    • Filling

  • 5 tablespoons softened unsalted butter
  • ½-1 teaspoon ground cinnamon
  • ⅓ cup strawberry compote

    • Strawberry cream cheese icing

  • 1 tablespoon strawberry compote
  • 1 tablespoon cream cheese, softened
  • 1 cup confectioners sugar
  • 1.5 tablespoons half & half, or milk of choice

DIRECTIONS

  • Make strawberry compote:

    In a large skillet over medium-high heat, add chopped strawberries, sugar and lemon juice. Stir and allow mixture to come to a high simmer while breaking down strawberries using a wooden spoon or potato masher. Reduce heat to medium low and add vanilla extract. Continue to simmer on low heat for 20-25 minutes, uncovered and stirring occasionally, while mashing down strawberries. Remove from heat to cool and transfer to a heat-proof bowl. You should have about ½ cup of strawberry compote.

  • Make dough:

      • Meanwhile, you can begin on the dough. In a microwave safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow temperature of mixture to reach 110ºF (or lukewarm). If it's too hot it will kill the yeast. Add yeast and sugar into large mixing bowl of stand mixer and gently add milk. Stir until combined and allow to sit for 5-10 minutes, until top is foamy. Add melted butter, egg and egg yolk, using paddle attachment on low speed until combined.
      • Start to add flour, about ½ cup at a time. Then add salt. Dough should be elastic and start to pull away from edge of bowl. At this time, change the attachment to the dough hook, and allow the hook to knead the dough for about 5 minutes. Dough should remain soft but not overly sticky – you may need to add another 2-3 tablespoons of flour here.
      • Oil a large bowl and shape dough into ball, place dough in bowl and cover with towel to let rise in a warm environment, until dough has doubled in size, about 45 minutes. TIP: if you live in a colder environment, set oven to warm or preheated to 170F then turn off. Place bowl in the warmed oven and allow to rise.
      • Grease a 9" pie dish or square baking pan with butter; set aside.

  • Assemble strawberry rolls:

      • Once the dough has doubled in size, lightly cover a rolling pin and flat surface with flour. Roll out dough into a 15x9 inch rectangle, the longer edge facing you.
      • Using a spatula, spread softened butter on dough, making sure to go to edges, and sprinkle on cinnamon. Next spread on about ⅓ cup of the strawberry compote. Roll up dough into a log shape then place the dough seam side down. Use a large serrated knife and trim off about 1” on both ends of the log and discard. Now gently cut into 9 rolls, or use floss to lift up from under the dough. Transfer rolls to prepared dish and allow to rise in a warm, draft-free environment, about 15-20 minutes.

  • Bake:

    Once the rolls have risen again slightly, preheat oven to 350ºF (take rolls out if in oven and wait for oven to get up to temperature). Bake cinnamon rolls for 20-25 minutes, until lightly browned. Then, if necessary, cover top of rolls with foil and bake for an additional 5 minutes. Covering the rolls for the last 5-10 minutes will prevent them from getting too brown on the top.

  • Make icing:

    While the rolls are cooling, make the strawberry cream cheese icing. In a medium bowl mix together strawberry compote with softened cream cheese and powdered sugar. Start with 1 tablespoon of half & half, mixing until the icing is smooth. If you’d like a little thinner, add ½ tablespoon more of half & half. Drizzle over slightly cooled rolls. Note: if you prefer more icing, feel free to double icing recipe. Allow one layer of icing to set before adding a second layer.

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