Imagine sinking your teeth into soft, pillowy brioche dough swirled with a sweet, fragrant strawberry cinnamon filling. These strawberry cinnamon rolls are a delightful twist on the classic breakfast treat, combining the rich buttery texture of brioche with a luscious homemade strawberry jam.
Perfect for a weekend brunch or a special dessert, each bite melts in your mouth with creamy glaze finishing that adds just the right amount of sweetness. This recipe promises a fresh burst of strawberry flavor with every roll, making it irresistible for fruit lovers and cinnamon roll enthusiasts alike.
- Soft, enriched brioche dough creates a tender, buttery roll base.
- Fresh strawberry filling offers a bright, fruity contrast with a hint of cinnamon.
- Creamy strawberry-infused glaze adds a luscious finishing touch.
- Perfect to serve warm, making mornings extra special or desserts unforgettable.
Ingredients
- Warm milk (105-110°F): Activates the yeast gently without killing it, ensuring proper dough rise and softness.
- Instant dry yeast: Helps the dough rise quickly and evenly, providing a light, airy texture.
- All-purpose flour: Provides the structure and elasticity needed for the brioche dough to develop.
- Granulated sugar: Sweetens the dough and balances flavors throughout the rolls.
- Salt: Enhances overall flavor and strengthens dough gluten structure.
- Large egg, room temperature: Adds richness, moisture, and structure to the enriched brioche dough.
- Unsalted butter, very soft: Adds tender, flaky texture and buttery flavor in the dough and glaze.
- Fresh or frozen strawberries: Main fruity ingredient for the filling, providing natural sweetness and vibrant color.
- Lemon juice: Adds brightness and balances the sweetness in the strawberry filling.
- Granulated sugar (for filling): Sweetens the strawberry mixture to a jam-like consistency.
- Cream cheese, softened: Creates a smooth, tangy base for the glaze complementing the fruit and dough.
- Powdered sugar: Sweetens and thickens the glaze to perfect spreadable consistency.
- Vanilla extract: Adds depth and warmth to the glaze flavor.
- Strawberry puree (reserved from filling): Infuses the glaze with authentic strawberry taste and color.
Instructions
- Prepare Strawberry Filling
Combine strawberries, lemon juice, and sugar in a saucepan over medium heat. Simmer for about 10 minutes until it thickens to a jam-like consistency, then blend smooth for a velvety filling. Refrigerate until completely cooled to prevent melting the dough during spreading.
- Make Brioche Dough
In a stand mixer bowl, mix flour, sugar, salt, and yeast to distribute evenly. Add warm milk, softened butter, and egg, then knead on medium speed for 5-7 minutes until smooth and elastic. This kneading develops gluten required for a tender yet structured dough. Cover and let rise in a warm spot until doubled, about 2 hours.
- Shape the Rolls
Roll the dough out on a floured surface into a 16 by 12-inch rectangle. Spread the cooled strawberry filling evenly, leaving a border along one edge. Roll tightly starting from the opposite edge to form a log, then cut into 12 equal-sized rolls to ensure uniform baking.
- Second Rise
Place rolls in a greased 9 x 13-inch pan with space between each. Cover and let rise 30-60 minutes until puffy and visibly expanded, which guarantees light, airy, and soft rolls after baking.
- Bake Rolls
Preheat oven to 350°F. Bake rolls for 20-25 minutes until golden brown and cooked through. Let cool slightly to allow structure to stabilize before glazing, avoiding melted glaze sliding off.
- Prepare Cream Cheese Glaze
Beat softened cream cheese, butter, powdered sugar, vanilla, and reserved strawberry puree until smooth and creamy. Add milk teaspoon by teaspoon if glaze needs thinning for spreading, creating a luscious topping that perfectly complements the rolls.
- Glaze and Serve
Spread the glaze generously over the warm rolls so it melts slightly into the swirls. Serve immediately for optimal texture and flavor balance, enjoying the contrast of warm dough and sweet tangy glaze.
- Ensure milk is warm, not hot, to activate yeast effectively without killing it.
- Fresh strawberries create the best flavor and texture, though frozen works well if thawed and drained of excess moisture.
- Always allow dough to rise adequately for light, fluffy rolls; rushing this step affects final texture.
Storage Tips
Store leftover rolls in an airtight container at room temperature for up to 2 days to maintain softness. For longer storage, freeze unglazed rolls and thaw before glazing and serving.
Serving Suggestions
Enjoy these strawberry cinnamon rolls fresh with a cup of coffee or tea for breakfast or brunch. They also make a sweet dessert paired with whipped cream or vanilla ice cream for an indulgent treat.
- Use room temperature ingredients to ensure even mixing and proper dough consistency.
- Don’t skip the second rise; it’s key for soft, fluffy rolls with good crumb.
- For extra flavor depth, blend a pinch of cinnamon or nutmeg into the strawberry filling.
FAQs
- Can I use frozen strawberries for the filling?
Yes, thaw and drain frozen strawberries before cooking to avoid excess moisture affecting filling consistency.
- How do I know when the dough has risen enough?
The dough should roughly double in size and look visibly puffed and smooth before shaping or baking.
- Can I make these rolls ahead of time?
Yes, you can prepare the rolls and refrigerate after shaping, baking them in the morning for fresh rolls.
- How do I store leftover rolls?
Keep them in an airtight container at room temperature for 1-2 days or freeze unglazed rolls for longer storage.
- What can I substitute for cream cheese in the glaze?
You may use mascarpone or softened mascarpone with a bit of milk as a substitute, but cream cheese adds the best tang.
- Can I add cinnamon to the filling?
Absolutely! Adding ground cinnamon to the strawberry filling can enhance the flavor and tie in the classic cinnamon roll taste.
Strawberry Cinnamon Rolls Brioche
Equipment
- 1 stand mixer
- 1 saucepan
- 1 baking dish 9 x 13 inch, greased
- 1 Rolling Pin
Ingredients
- 1 cup warm milk 105-110°F
- 1 tbsp instant dry yeast
- 4¼ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tsp salt
- 1 large egg room temperature
- ⅓ cup unsalted butter very soft
- 1¾ cups fresh or frozen strawberries
- ¼ cup granulated sugar for filling
- Juice of half a lemon
- ½ cup cream cheese softened
- 3 tbsp unsalted butter softened (for glaze)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strawberry puree reserved from filling, cold
Instructions
- Combine strawberries, lemon juice, and ¼ cup sugar in a saucepan; cook over medium heat, stirring occasionally, until thickened to a jam-like consistency, about 10 minutes.
- Blend the cooked strawberry mixture until smooth and refrigerate until fully cooled; reserve 2 tablespoons of this puree for the glaze.
- In a stand mixer bowl, mix flour, ⅓ cup sugar, salt, and yeast briefly to combine.
- Add warm milk, softened butter, and egg to the dry ingredients; knead on medium speed for 5-7 minutes until the dough is smooth and elastic.
- Cover the dough and let it rise in a warm place until doubled in size, about 2 hours.
- Roll the dough on a lightly floured surface into a 16x12 inch rectangle.
- Spread the cooled strawberry filling evenly over the dough, leaving a border along one long edge.
- Roll the dough tightly from the opposite edge, then cut into 12 equal rolls.
- Arrange the rolls in a greased 9x13 inch baking dish with space between each; cover and let rise until puffy, 30-60 minutes.
- Preheat oven to 350°F; bake rolls for 20-25 minutes until golden brown and set in the center.
- Allow rolls to cool slightly in the baking dish before preparing the glaze.
- Beat cream cheese, softened butter, powdered sugar, vanilla extract, and reserved strawberry puree until smooth and creamy; add milk 1 teaspoon at a time for thinner consistency.
- Generously spread the cream cheese glaze over the slightly warm rolls and serve immediately for best texture.
Notes
- Use warm, not hot milk to activate yeast effectively.
- Fresh strawberries improve flavor.
- Store leftover rolls in an airtight container at room temperature up to 2 days.
