These soft, gooey cinnamon rolls are filled with homemade strawberry jam and topped with a luscious strawberry cream cheese glaze. This unique twist on a classic treat makes for the ultimate summer breakfast or brunch!
Ingredients
Strawberry Filling
- 3 cups frozen or fresh strawberries
- 3 tbsp packed brown sugar
- 2 tsp lemon juice
- 1 tbsp + 1 tsp cornstarch
- 2 tbsp water
Tangzhong (a starter to make the dough extra soft)
- 1/4 cup all-purpose flour
- 3/4 cup water
Dough
- 3 1/2 cups all-purpose flour (see note below for proper measuring)
- 1/3 cup granulated sugar
- 2 tsp instant yeast
- 3/4 tsp fine sea salt
- 1/2 cup whole milk, at room temperature
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- Tangzhong from above
- 4 tbsp unsalted butter, softened
Strawberry Cream Cheese Glaze
- 1 oz cream cheese, at room temperature
- 4 tbsp unsalted butter, at room temperature
- 1 cup powdered sugar
- 1-2 tbsp reserved strawberry filling
- 1 tbsp whole milk
Instructions
Strawberry Filling
- In a saucepan, combine strawberries, brown sugar, and lemon juice over medium-high heat. Cook for about 20 minutes, stirring occasionally and mashing the berries with a spoon until thickened.
- Dissolve the cornstarch in water, then stir into the jam. Continue cooking, stirring frequently, for 5 minutes until the filling is thick and paste-like. Set aside 1-2 tbsp of the jam for the glaze, and refrigerate the rest to cool.
Tangzhong
- In a small saucepan, whisk together water and flour over medium heat. Cook, whisking constantly, for 4-5 minutes until the mixture forms a thick paste. Transfer to a bowl and set aside to cool.
Dough
- In a mixing bowl, combine flour, sugar, yeast, and salt.
- Add the egg, milk, vanilla, and cooled tangzhong. Knead on low speed for about 2 minutes, forming a rough dough ball.
- With the mixer on low, gradually add the softened butter, 1/2 tbsp at a time, until fully incorporated. Knead for another 8-10 minutes until the dough is smooth and elastic. It should stick slightly to the bottom of the bowl but not the sides. Adjust with flour or milk if needed.
- Shape the dough into a smooth ball and place seam-side down in a lightly buttered bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes or until doubled.
Shaping the Rolls
- Roll the dough out on a floured surface into a 14×18-inch rectangle.
- Spread the strawberry filling evenly over the dough.
- Cut the dough into twelve 1 1/2-inch strips, using a pizza cutter. Roll each strip and place it seam-side down in a parchment-lined 9×13-inch baking pan.
- Cover with plastic wrap and let rise for another 45-60 minutes or until doubled. Preheat oven to 325°F (162°C).
Baking and Glazing
- Bake rolls for 23-26 minutes or until tops are lightly golden. Let them cool on a wire rack.
- For the glaze, beat together butter, cream cheese, and powdered sugar until smooth. Stir in milk and reserved strawberry jam until combined.
- Spread glaze over the warm rolls and enjoy!
Notes
- Measuring Flour: Use a spoon to fluff the flour, then spoon it into your measuring cup and level it. For best results, use a kitchen scale.
- Storage: Store leftovers in an airtight container or wrap the baking pan with plastic wrap. Reheat in a 300°F oven for 10-15 minutes.
- Make Ahead: Prepare the rolls the night before and refrigerate. Bring to room temperature before baking.