Strawberry Cinnamon Rolls (Print Version)
# Ingredients:
→ Sweet Strawberry Mixture
01 -
3 cups fresh or frozen strawberries
02 -
3 tablespoons packed brown sugar
03 -
2 teaspoons fresh lemon juice
04 -
1 tablespoon plus 1 teaspoon cornstarch
05 -
2 tablespoons water
→ Flour Starter (Tangzhong)
06 -
1/4 cup all-purpose flour
07 -
3/4 cup water
→ Soft Roll Dough
08 -
3 1/2 cups all-purpose flour
09 -
1/3 cup granulated sugar
10 -
2 teaspoons instant yeast
11 -
3/4 teaspoon fine sea salt
12 -
1/2 cup whole milk, at room temperature
13 -
1 large egg, room temperature
14 -
1 teaspoon vanilla extract
15 -
4 tablespoons unsalted butter, softened
→ Creamy Strawberry Glaze
16 -
1 ounce cream cheese, room temperature
17 -
4 tablespoons unsalted butter, room temperature
18 -
1 cup powdered sugar
19 -
1-2 tablespoons reserved strawberry mixture
20 -
1 tablespoon whole milk
# Instructions:
01 -
Place strawberries, brown sugar, and lemon juice in a medium saucepan over medium-high heat. Cook for about 20 minutes, stirring now and then, while mashing the berries with a potato masher or wooden spoon as they soften. Once the berries are completely broken down and the mixture begins to thicken, mix the cornstarch with water in a small bowl until smooth, then stir this slurry into the berry mixture. Keep cooking for another 5 minutes, stirring frequently, until the filling becomes thick and jam-like. Reserve 1-2 tablespoons for the glaze later, then transfer the rest to a bowl and refrigerate until cool.
02 -
In a small saucepan, whisk the flour and water together until smooth. Cook over medium heat, whisking continuously, for 4-5 minutes until it transforms into a thick, paste-like consistency. Transfer to a bowl and set aside to cool.
03 -
In your stand mixer bowl, combine the flour, sugar, yeast, and salt. Add the egg, milk, vanilla, and the cooled flour starter. Using the dough hook on low speed, mix for 2 minutes until it begins forming a rough dough ball.
04 -
With the mixer still running on low, gradually add the softened butter, about half a tablespoon at a time, allowing each addition to fully blend in before adding more. Once all butter is incorporated, continue kneading for 8-10 minutes until the dough becomes smooth and stretchy. The dough should stick slightly to the bottom of the bowl but not the sides - adjust with flour or milk as needed.
05 -
With lightly buttered hands, shape the dough into a smooth ball by pulling the edges underneath. Place seam-side down in a buttered bowl, cover with plastic wrap, and let rise in a warm spot for 45-60 minutes until doubled in size.
06 -
On a lightly floured surface, roll the dough into a 14x18 inch rectangle, positioning the longer side toward you. Using an offset spatula, spread the cooled strawberry filling evenly across the entire surface, reaching all the way to the edges.
07 -
Using a pizza cutter, slice the dough into 12 strips, each about 1 1/2 inches wide. Roll each strip away from you into a spiral, then carefully place them in a parchment-lined 9x13 inch baking pan.
08 -
Cover the pan with plastic wrap and let the rolls rise for another 45-60 minutes until they double in size. Meanwhile, preheat your oven to 325°F. Bake for 23-26 minutes until the tops are lightly golden brown. Cool on a wire rack while preparing the glaze.
09 -
In a medium bowl, blend together the butter, cream cheese, and powdered sugar until completely smooth. Whisk in the milk and reserved strawberry filling until well combined. Spread this creamy glaze over the warm rolls and serve immediately.
# Notes:
01 -
For best results, measure flour using the spoon-and-level method rather than scooping directly from the bag, or better yet, use a kitchen scale for accuracy.
02 -
Store leftover rolls in an airtight container or wrap the pan tightly with plastic wrap. Reheat in a 300°F oven for 10-15 minutes.
03 -
These rolls can be prepared ahead of time - place cut rolls in the baking pan, cover with plastic wrap, and refrigerate overnight. Allow them to come to room temperature for a few hours before baking.