Strawberry Cream Cheese Cinnamon Rolls
“THESE ARE THE BEST CINNAMON ROLLS I’VE EVER HAD”
The best combination of a light, fluffy rolls stuffed with homemade strawberry jam and smothered in frosting!
WHAT YOU’LL NEED:
Yield: 12 Jumbo rolls
STARTER:
5TB water
5TB whole milk
3TB + 1tsp unbleached bread flour
DOUGH:
4c + 2TBSP unbleached bread flour
3TB nonfat dry milk (click here for what I used)
1 3/4 tsp salt
1TB instant bread yeast
3/4c whole milk, lukewarm
2 large eggs
6TBSP unsalted butter, melted
GF ONLY: 1/3c water to start - Add 1-3 TBSP as needed to get dough consistency
FILLING:
3/4c dark brown sugar, packed
1/4c sugar
2TB cinnamon
Homemade jam
16oz strawberry’s
1c sugar
2TB water
1tsp vanilla extract
ICING:
8oz cream cheese, softened
1/4c unsalted butter, softened
2c powdered sugar
1tsp vanilla extract
1 - 2 TB of whole milk
Pinch of salt
GLUTEN FREE OPTION:
Substitute w. King Arthur gluten-free Bread Flour (contains Xanthan gum) 1:1 flour substitute
Add water to dough mixture - GF bread flour is more absorbent and will need more moisture
Reduce rise times as noted
FIRST: THE STARTER:
In a saucepan mix the 3 starter ingredients together and whisk until there are no lumps
5TB water | 5TB whole milk | 3TB + 1tsp bread flour
Cook over medium heat, whisking constantly, until the mixture thickens, and you can start to see a trail of the pan behind your stirring. Remove from the heat and set aside
NEXT: THE DOUGH
In a bowl, add all your dough ingredients and give it a quick stir.
4c + 2TB flour | 3TB dry milk | 1-3/4 tsp salt |
1TB yeast | 3/4c whole milk, lukewarm | 2 eggs |
6TB unsalted butter, melted |
(GF option only: 1/3c water)
Mix the starter in with the dough ingredients until everything comes together.
(GF only - Add 1-3 TBSP of water as needed to get to dough consistency)
Let the dough rest, covered, for 20min.
(GF option, let rest the full 20min.)
After 20min, knead the dough until it is smooth and somewhat sticky
Shape the dough into a ball and let it rest in a lightly greased bowl, covered, for 60-90 min.
(GF option: rest for 30min)
WHILE WE WAIT…. THE FILLING!
Rinse Strawberries
Optional: Rinse and soak your strawberries in warm water with 1/4c apple cider vinegar and 1TB baking soda for 5 minutes. Then rinse again
Chop up all strawberries into small pieces. Separate 1/2c to use later
Add chopped up strawberries to a pot and add your jam ingredients
1c sugar | 2TB water | 1tsp vanilla extract
Cook down on medium heat until the sauce thickens, about 10min or so. Remove from heat and set aside and let cool
BACK TO OUR DOUGH:
Gently deflate the risen dough. Roll the dough into a rectangle approximately 18x12 inches
Spread the strawberry jam even on your dough
In a bowl mix the remaining filling ingredients
3/4c dark brown sugar, packed | 1/4c sugar | 2TB cinnamon
Sprinkle the dry filling evenly onto the rolled-out dough. Add your remaining 1/2c of chopped strawberries
Cut 12 strips at 1 1/2 inch thick
Lightly grease a 9x13 inch pan
Roll your strips up and place evenly spaced into your pan.
Cover your pan and let the rolls rise for 45 to 60min. The rolls should puff up and start to crowd each other
(GF option, 20min rise)
While the dough is rising, preheat the oven to 350’F
Uncover the rolls and bake for 32 to 35 minutes until golden brown. It is better to under-bake these rolls than bake for too long. The internal temperature should be 188’F
(GF option, bake between 40-45 min).
FINALY, THE ICING!
In a bowl, use a hand mixer to whip the softened butter. Add your cream cheese and whip until combined.
1/4c unsalted butter | 8oz cream cheese
Add the 2c of powdered sugar and mix until combined
Add 1tsp vanilla extract and mix
Add a pinch of salt
Add whole milk 1TB at a time until the icing becomes a spreadable consistency
Ice your warm, out of the oven rolls and ENJOY!
