Homemade Strawberry Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
3/4 cup milk
02 -
1/2 cup butter (1 stick/4 oz)
03 -
3 1/4 cups all-purpose flour
04 -
1 package instant yeast (2 1/4 teaspoons)
05 -
1/4 cup white sugar
06 -
Zest of 1 lemon
07 -
1/2 teaspoon salt
08 -
1 egg
→ Filling
09 -
1/2 batch strawberry compote
10 -
1/2 teaspoon cinnamon (optional)
→ Frosting
11 -
2 tablespoons butter, softened
12 -
4 oz cream cheese
13 -
2 tablespoons strawberry compote
14 -
1 1/2 to 2 cups powdered sugar
15 -
Heavy cream or milk, as needed
# Instructions:
01 -
Heat milk until bubbling, remove from heat, stir in butter until melted. Let cool until lukewarm
02 -
Mix 2 1/4 cups flour, yeast, sugar, salt, and lemon zest in a large bowl. Add egg and milk mixture, stir well. Add remaining flour gradually, stirring after each addition
03 -
Turn dough onto floured surface and knead until smooth, about 5 minutes (or use stand mixer with dough hook). Dough should spring back when pressed
04 -
Cover dough with damp cloth and let rest for 10 minutes
05 -
Roll dough into 12x9 inch rectangle. Spread with strawberry compote and sprinkle with cinnamon if using
06 -
Cut dough into 12 equal strips using a pizza cutter. Roll each strip and place in baking pan
07 -
Cover rolls and let rise in warm place until doubled, about 45 minutes
08 -
Bake at 350°F for 23-25 minutes until golden
09 -
Beat butter and cream cheese until smooth. Add compote and gradually mix in powdered sugar. Add cream or milk to reach desired consistency
10 -
Let rolls cool 10 minutes, top with fresh strawberry slices if desired, and spread with frosting. Serve warm
# Notes:
01 -
Adding cinnamon to the filling is optional but adds a warm flavor note
02 -
Frosting sweetness can be adjusted by varying the amount of powdered sugar