Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze
These delightful strawberry cinnamon rolls are fluffy, fruity, and topped with a zesty lemon cream cheese glaze, perfect for breakfast or as a dessert.
Ingredients
Dough Ingredients
- ¾ cup milk warm but not hot
- 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 additional if dough is sticky
Filling Ingredients
- 1 can strawberry pie filling (21-ounce)
- 2 teaspoons ground cinnamon
- ½ teaspoon granulated sugar
Glaze Ingredients
- 4 ounces cream cheese, softened
- 3 tablespoons salted butter, softened
- 1 cup powdered sugar
- 2 tablespoons freeze-dried strawberries, crushed about 0.5 ounces
- 3 tablespoons half & half
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest about 1 large lemon
Instructions
Dough Preparation
- In a small saucepan, heat the milk and butter until warm.
- In a bowl, mix 2 ¼ cups of flour, instant yeast, sugar, and salt.
- Add the warm milk mixture and water, then add the egg. Stir until combined.
- Gradually add in 1 cup of flour, mixing until a dough forms.
- Knead the dough for about 5 minutes, adding more flour if it’s sticky.
- Place it in a greased bowl, cover with a towel, and let it rise for 1 hour.
Filling Preparation
- After the dough rises, roll it out on a floured surface to form a rectangle.
- Spread the strawberry pie filling over the dough, then sprinkle with ground cinnamon and sugar.
- Roll up the dough tightly and slice it into rolls.
- Place the rolls into a greased baking dish.
- Cover them again and let them rise for another 30 minutes.
Glaze Preparation
- While the rolls are rising, prepare the glaze.
- In a bowl, beat together the softened cream cheese, butter, powdered sugar, crushed freeze-dried strawberries, half & half, lemon juice, and lemon zest until smooth.
Baking
- Preheat your oven to 375°F (190°C).
- Bake the cinnamon rolls for 25-30 minutes, or until golden brown.
- Remove from the oven and let cool slightly before adding the glaze.
Notes
Serve the cinnamon rolls warm with a drizzle of lemon cream cheese glaze on top. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the microwave before serving.