Easy Strawberry Cinnamon Rolls Recipe
Imagine pulling a pan of warm, gooey Juicy Strawberry Cinnamon Rolls from the oven, the aroma of sweet berries and spice filling your kitchen. This recipe transforms classic cinnamon buns with a vibrant strawberry filling that stays lusciously juicy, not watery. After extensive testing, I found that a cornstarch slurry is the key to a perfect, jammy texture that won’t sog out the dough, making these the ultimate weekend treat or special brunch centerpiece.
PrintEasy Strawberry Cinnamon Rolls
Ingredients
Scale
- 2 cups strawberries, fresh or frozen
- 2 tbsp packed light brown sugar
- 1 tsp lemon juice
- 2 tsp cornstarch
- 1 tbsp cold water
- 2 tsp strawberry extract (optional)
- 3/4 cup water
- 1/4 cup bread flour
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 2 tsp instant yeast
- 1 tsp fine sea salt
- 1/3 cup whole milk, at room temperature
- 1/3 cup heavy cream, at room temperature
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- Prepared tangzhong (flour paste)
- 6 tbsp unsalted butter, softened
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1 oz cream cheese, at room temperature
- 4 tbsp unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 to 2 tbsp reserved strawberry mixture
- 1 tbsp whole milk
- 1 tsp strawberry extract (optional)
Instructions
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