Description

These soft, gooey Strawberry Cinnamon Rolls are filled with sweet strawberry goodness and topped with creamy icing, perfect for a cozy breakfast treat.

Ingredients

For the Dough

1 cup Warm milk (Whole milk is best for a soft dough.)
2 tablespoons Granulated sugar (For yeast activation.)
2 teaspoons Active dry yeast or instant yeast (Ensure the yeast is fresh.)
1 large Egg (For richness.)
4 tablespoons Butter, melted (For the dough.)
1 teaspoon Salt (Enhances flavor.)
3.5 cups All purpose flour (Start with less and add more as needed.)

For the Filling

1/2 cup Brown sugar (Adds sweetness and color.)
2 tablespoons Cinnamon (For flavor.)
1/2 cup Strawberry jam or strawberry preserves (Thicker is better; optional freeze dried strawberries can enhance flavor.)
1/4 cup Butter, softened (For spreading over the dough.)

For the Cream Cheese Icing

4 ounces Cream cheese, softened (For a creamy texture.)
2 tablespoons Butter, softened (To mix with cream cheese.)
1 cup Powdered sugar (To sweeten the icing.)
1 teaspoon Vanilla extract (For flavor.)
1 pinch Salt (To balance sweetness.)

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Instructions

Make the Dough

Warm the milk until it feels warm to the touch. Stir in sugar and yeast; let sit for 5-10 minutes until foamy.
Mix in eggs, melted butter, salt, and flour gradually until you form a soft, slightly tacky dough.
Knead for 6-8 minutes, cover, and let it rise until doubled, about 60-90 minutes.

Prepare the Filling

Spread softened butter onto the rolled out dough, sprinkle with brown sugar and cinnamon, then layer the strawberry jam.
Roll the dough tightly from the long side and slice into 9-12 rolls.

Second Rise and Baking

Place rolls in a buttered baking dish, cover, and let rise for 30-45 minutes.
Preheat oven to 350°F and bake for 22-28 minutes until lightly golden.

Make the Icing

Beat cream cheese and butter until smooth, add powdered sugar gradually, then mix in vanilla and salt.
Adjust thickness with milk or powdered sugar as desired.

Serve

Spread icing over warm rolls and serve immediately.

Notes

For extra gooey centers, bake rolls closer together. Store in an airtight container in the fridge for up to 4 days. For freezing, wrap tightly and store in a freezer bag for up to 2 months.

Prep Time: 2 hours
Cook Time: 28 minutes
Category: Breakfast, brunch
Cuisine: American