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Strawberry Crunch Cinnamon Rolls Recipe

★★★★★

4.8 from 100 reviews
  • Author: Thomas
  • Total Time: 10 hours 15 minutes
  • Yield: 12 cinnamon rolls 1x

Description

These Strawberry Crunch Cinnamon Rolls offer a delightful twist on the classic cinnamon roll by incorporating a luscious strawberry filling and a unique freeze-dried strawberry cream cheese frosting. Perfect for breakfast or brunch, they combine soft, fluffy dough with a fragrant strawberry-cinnamon filling and a tangy, sweet topping that adds both texture and flavor.

Ingredients

Scale

Dough

  • 3 large eggs
  • 1 cup whole milk
  • 6 Tbsp. unsalted butter, melted
  • 1/4 cup (50 g) granulated sugar
  • 1 Tbsp. pure vanilla extract
  • 1 (1/4-oz.) pkg. instant yeast
  • 2 tsp. kosher salt
  • 5 1/4 cups (630 g) all-purpose flour, divided, plus more for dusting
  • Cooking spray

Filling

  • 1 lb. frozen strawberries (about 3½ cups), thawed, coarsely chopped
  • 1/3 cup (67 g) granulated sugar
  • 2 Tbsp. cornstarch
  • 2 tsp. ground cinnamon
  • 1 tsp. finely grated orange zest
  • 1/4 tsp. kosher salt
  • Cooking spray
  • All-purpose flour, for dusting
  • 1 large egg

Frosting

  • 1 cup freeze-dried strawberries
  • 4 oz. cream cheese, softened
  • 3/4 cup (90 g) confectioners’ sugar, sifted
  • 2 Tbsp. whole milk
  • 1/4 tsp. kosher salt
  • Fresh strawberries, for serving (optional)

Instructions

  1. Prepare dough mixture: In the large bowl of a stand mixer, whisk together the eggs, whole milk, melted butter, granulated sugar, and vanilla extract until combined. Add instant yeast, kosher salt, and 2 cups of the flour, stirring until just combined.
  2. Knead dough: Fit the bowl to the stand mixer with the dough hook and add the remaining 3 cups of flour. Beat on low speed for about 5 minutes until the dough is sticky but begins to form a ball.
  3. Shape dough ball: Scrape the dough onto a lightly floured surface and knead gently for 1 to 2 minutes until smooth. Form the dough into a ball.
  4. First rise: Clean the stand mixer bowl, spray it lightly with cooking spray, return the dough into the bowl and turn to coat. Cover with a clean kitchen towel and let it rise at room temperature for 1 to 2 hours until doubled in size.
  5. Cook filling: In a medium saucepan over medium heat, combine thawed strawberries, granulated sugar, cornstarch, ground cinnamon, orange zest, and kosher salt. Stir frequently with a rubber spatula and cook until strawberries break down and the mixture comes to a boil, about 10 minutes.
  6. Thicken filling: Continue cooking and stirring constantly for an additional 2 to 3 minutes until the filling is very thick. Transfer to a medium bowl and let cool completely, about 1 hour.
  7. Roll out dough: Coat a 13″ x 9″ baking pan with cooking spray. Turn dough onto a lightly floured surface and dust the top with flour. Roll into an 18″ x 15″ large rectangle.
  8. Fill and roll dough: Spread the cooled strawberry filling evenly over the dough to the edges. Starting from a long side, tightly roll the dough into a log. Trim the ends and cut the log into 12 pieces approximately 1 1/2″ thick.
  9. Chill dough rolls: Place the rolls cut side down into the prepared baking pan and cover tightly with plastic wrap. Refrigerate for at least 8 hours or up to 12 hours.
  10. Final rise: Remove plastic wrap, cover with a clean kitchen towel, and let rolls sit at room temperature until doubled in size and springs back when poked gently, about 1 hour.
  11. Preheat oven and apply egg wash: Preheat the oven to 350°F with a rack placed in the center. In a small bowl, beat one egg with 2 tablespoons water. Brush the egg wash evenly over the risen rolls.
  12. Bake rolls: Bake the cinnamon rolls for 30 to 35 minutes or until golden brown. Remove from the oven and let cool for 20 minutes.
  13. Prepare frosting: Place freeze-dried strawberries in a resealable plastic bag, remove air, and crush into small pieces using a rolling pin or heavy skillet.
  14. Mix frosting: In the stand mixer bowl fitted with the paddle attachment, beat cream cheese, confectioners’ sugar, and 1/4 cup of the crushed freeze-dried strawberries until smooth, about 1 to 2 minutes. Add whole milk and kosher salt, then beat on medium speed until light and fluffy, about 2 to 3 minutes.
  15. Frost rolls: Just before serving, spread the cream cheese frosting evenly over the cooled cinnamon rolls. Sprinkle with the remaining tablespoon of crushed freeze-dried strawberries and garnish with fresh strawberries if desired.

Notes

  • Thoroughly thaw and drain the frozen strawberries before cooking to avoid excess moisture in the filling.
  • Refrigerating the rolled cinnamon rolls overnight helps develop flavors and makes cutting easier.
  • You can substitute frozen strawberries with fresh if they are in season and chopped finely.
  • The frosting can be made ahead and stored in the refrigerator; allow it to come to room temperature and re-whip slightly before spreading.
  • For best results, ensure the dough is not over-floured to maintain softness in the rolls.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry cinnamon rolls, sweet rolls, breakfast pastry, strawberry filling, cream cheese frosting, homemade cinnamon rolls

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