Strawberry cinnamon rolls with lemon cream cheese glaze
The Best Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze bursting with fruity flavor and rich creaminess. A bakery style recipe that is soft, sweet, and absolutely irresistible.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: ~1 hour 30 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough:
3/4 cup milk
1/3 cup unsalted butter, softened
2 1/4 cups all-purpose flour
2 teaspoons instant yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1/4 cup water
1 cup all-purpose flour (+ up to 2 tablespoons if needed)
Filling:
1 (21-ounce) can strawberry pie filling
2 teaspoons ground cinnamon
1/2 teaspoon granulated sugar
Strawberry Lemon Cream Cheese Glaze:
4 ounces cream cheese, softened
3 tablespoons salted butter, softened
1 cup powdered sugar
2 tablespoons freeze-dried strawberries, crushed
3 tablespoons half & half
2 teaspoons lemon juice
1 tablespoon lemon zest
Instructions
Prepare the Dough:
In a saucepan, heat milk and butter until melted. Let cool to lukewarm. In a large bowl, whisk flour, yeast, sugar, and salt. Add egg and water, mix, then gradually add milk mixture and remaining flour. Knead for 6–7 minutes until smooth. Let dough rest for 10 minutes.
Roll and Fill:
Roll dough into a 9×15-inch rectangle. Spread strawberry filling evenly. Mix cinnamon and sugar, sprinkle over filling. Roll tightly and slice into 12 rolls.
Rise:
Place rolls in a greased 9×13-inch pan. Cover and let rise for 30 minutes in a warm place.
Bake:
Preheat oven to 375°F (190°C). Bake for 25–30 minutes until golden brown.
Make the Glaze:
Beat cream cheese, butter, and powdered sugar until smooth. Add half & half, lemon juice, lemon zest, and strawberry powder. Mix until creamy.
Finish:
Let rolls cool for 10 minutes, then spread glaze over warm rolls and serve.
Notes
Use lukewarm (not hot) milk to avoid killing the yeast.
Clean the knife between cuts for neat rolls.
Let rolls cool slightly before glazing for best texture.
Store leftovers in the refrigerator for up to 3 days.
Reheat slightly before serving for a fresh-baked taste.
