Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

Strawberry cinnamon rolls with lemon cream cheese glaze are a delightful twist on the classic cinnamon roll. With layers of strawberry pie filling swirled into soft, buttery dough and topped with a creamy glaze infused with freeze-dried strawberries and zesty lemon, these rolls are bursting with fresh flavor in every bite. Whether you’re baking for a special brunch or just want a delicious treat to brighten your morning, this recipe is a guaranteed hit.

Ingredients

Dough
¾ cup milk
⅓ cup unsalted butter, softened
2 ¼ cups all-purpose flour
2 teaspoons instant yeast
¼ cup granulated sugar
½ teaspoon salt
1 large egg
¼ cup water
1 cup all-purpose flour + 2 tablespoons if needed

Filling
1 (21-ounce) can strawberry pie filling
2 teaspoons ground cinnamon
½ 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 into powder
3 tablespoons half & half
2 teaspoons lemon juice
1 tablespoon lemon zest

Instructions

Make the Dough
In a small saucepan over medium-low heat, combine milk and butter. Stir until melted, then remove from heat and let cool to lukewarm. In a large bowl or stand mixer, whisk together 2 ¼ cups flour, yeast, sugar, and salt. Add egg and water, then mix until combined. Slowly incorporate the lukewarm milk mixture and remaining 1 cup flour. Knead on medium speed for 6–7 minutes until the dough is smooth and pulls away from the sides. If sticky, add up to 2 more tablespoons of flour and knead for another 2–3 minutes. Alternatively, knead by hand on a floured surface for about 10 minutes. Form the dough into a ball, place it back in the bowl, and let rest for 10 minutes.

Roll and Fill
Roll the dough into a 9×15-inch rectangle about ¼–½ inch thick on a floured surface. Spread strawberry pie filling evenly over the dough. Mix cinnamon and sugar, then sprinkle over the filling. Roll the dough tightly along the 15-inch edge, pinching the seam to seal. Slice into 12 rolls using a sharp knife, cleaning the blade between cuts.

Bake
Place the rolls in a 9x13x2-inch pan. Cover with a damp cloth and let rise in a warm area for 30 minutes. Preheat oven to 375°F. Bake for 30 minutes until tops are golden brown.

Make the Glaze
In a bowl, beat cream cheese, butter, and powdered sugar until smooth. Add half & half, lemon juice, lemon zest, and freeze-dried strawberry powder. Mix until creamy. Spread over warm rolls after cooling for about 10 minutes.

Serving and Storage Tips

Serving Tips
– Serve the strawberry cinnamon rolls warm to enjoy their gooey texture and vibrant flavors at their peak.
– Let the rolls cool for about 10 minutes after baking before spreading the glaze—this helps it melt just enough without sliding off.
– Garnish with a bit of extra lemon zest or a sprinkle of crushed freeze-dried strawberries for a beautiful presentation.
– Pair with fresh strawberries and a cup of coffee or tea for a perfect breakfast or brunch.

Storage Tips
– Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
– Refrigerator: For longer storage, refrigerate in a sealed container for up to 5 days. Warm in the microwave for 15–20 seconds before serving.
– Freezer: Freeze unglazed rolls for up to 2 months. Wrap each roll tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge and warm in the oven or microwave before glazing.
– Make-Ahead Tip: Prepare the rolls up to the baking step, cover tightly, and refrigerate overnight. Let them come to room temperature for about 30 minutes the next morning, then bake as directed.

Variations

1. Raspberry Cinnamon Rolls
Swap the strawberry pie filling with raspberry pie filling for a tart and sweet twist. Raspberry pairs beautifully with the lemon cream cheese glaze and adds a vibrant color and punchy flavor.

2. Blueberry Lemon Rolls
Use blueberry pie filling and keep the lemon glaze for a sweet and citrusy combination. Add a few fresh blueberries on top before baking for extra juiciness.

3. Classic Cinnamon Sugar Rolls
Skip the fruit filling altogether and go with a traditional brown sugar and cinnamon mixture. Spread ½ cup softened butter over the dough, sprinkle with ¾ cup brown sugar and 2 teaspoons cinnamon before rolling.

4. Strawberry Cream Cheese Rolls
Spread a layer of sweetened cream cheese (4 oz cream cheese + 2 tablespoons sugar) under the strawberry pie filling before rolling. This adds extra richness and a creamy surprise inside.

5. Nutty Strawberry Rolls
Add chopped pecans or walnuts (about ½ cup) to the filling before rolling for a crunchy texture that balances the soft dough and fruit filling.

6. Orange Cream Cheese Glaze
Replace the lemon zest and juice with orange zest and juice for a milder, sweeter citrus profile that still complements the strawberry flavor well.

7. Strawberry Chocolate Rolls
Sprinkle mini chocolate chips (¼ to ½ cup) over the strawberry pie filling before rolling. Once baked, drizzle with chocolate ganache instead of the cream cheese glaze for a dessert-style roll.

8. Mixed Berry Rolls
Use a combination of strawberry, blueberry, and raspberry pie fillings for a bold, berry-packed flavor. Keep the lemon glaze to brighten up the medley.

9. Strawberry Almond Rolls
Add ½ teaspoon almond extract to the dough or glaze and sprinkle sliced almonds on top of the glaze for a nutty, bakery-style finish.

10. Vegan Strawberry Rolls
Use plant-based milk and butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and vegan cream cheese and glaze ingredients. Choose a vegan strawberry pie filling or make your own with fresh fruit and sugar.

FAQs

1. Can I use fresh strawberries instead of pie filling?
Yes, you can use fresh strawberries. Cook them down with a bit of sugar and cornstarch to create a thick homemade filling. Just make sure it’s cooled before spreading on the dough.

2. What if I don’t have instant yeast?
You can substitute active dry yeast. Just dissolve it in the warm milk (not hot) with a pinch of sugar and let it sit for 5–10 minutes until foamy before adding it to the flour mixture.

3. Can I prepare these rolls the night before?
Yes, after slicing the rolls and placing them in the pan, cover and refrigerate overnight. Let them sit at room temperature for about 30 minutes before baking.

4. How do I know when the rolls are fully baked?
The tops should be golden brown and the centers should no longer look doughy. You can also gently press the top — it should spring back when done.

5. Can I make these rolls without a stand mixer?
Absolutely. Mix the dough by hand and knead on a floured surface for about 10 minutes until smooth and elastic.

6. How do I prevent the filling from leaking out when rolling?
Roll the dough gently and try the lift-and-tuck method — lift the edge of the dough, place it down on the filling, and roll it toward you to help contain the filling.

7. Can I freeze the baked rolls?
Yes, freeze them unglazed in an airtight container or wrap individually. Reheat and glaze just before serving.

8. How can I make the glaze thicker or thinner?
Add more powdered sugar for a thicker glaze, or more half & half for a thinner, drizzlier consistency.

9. Can I skip the lemon in the glaze?
Yes, if you prefer a milder flavor, omit the lemon juice and zest. You’ll still get delicious strawberry cream cheese flavor.

10. Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend can be used, though the texture may be slightly different. You may need to adjust the liquid slightly depending on the blend used.

Strawberry cinnamon rolls with lemon cream cheese glaze are a fruity, tangy, and delightfully sweet take on a beloved classic. With their soft, fluffy dough and vibrant filling, they’re perfect for breakfast, brunch, or even dessert. Whether you’re baking for a special occasion or just because, these rolls will impress every time with their flavor and freshness.

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