Description
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.
Notes
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.