Baking up a batch of Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze this morning! The sweet aroma is filling the kitchen, and I can't wait to dig in. Perfect for a lazy Sunday brunch. 🍓🍋
Ingredients:
For the Dough:
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 package instant yeast (about 2 1/4 teaspoons)
1/2 cup water
1/4 cup milk
2 tablespoons unsalted butter
1 large egg
For the Filling:
1 cup fresh strawberries, finely chopped
1/4 cup granulated sugar
1 tablespoon cinnamon
For the Lemon Cream Cheese Glaze:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
Directions:
In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast.
In a small saucepan, heat water, milk, and butter until warm (not boiling). Add to the flour mixture along with the egg. Knead for 5 minutes, adding the remaining 1/2 cup flour gradually until the dough is soft and slightly sticky.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
On a floured surface, roll out the dough into a 15x9 inch rectangle. Spread the strawberries evenly over the dough. Sprinkle with sugar and cinnamon.
Roll up the dough tightly from the long end, then cut into 12 equal rolls. Place rolls in a greased 9x13 inch baking pan. Cover and let rise again for 30 minutes.
Preheat the oven to 375°F (190°C). Bake the rolls for 25-30 minutes until golden brown.
While the rolls bake, make the glaze by beating together cream cheese, butter, powdered sugar, lemon juice, and lemon zest until smooth.
Remove rolls from the oven and while still warm, drizzle with the lemon cream cheese glaze.
Prep Time: 2 hours (includes rising time) | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes
Kcal: Approximately 300-350 kcal per roll | Servings: 12 rolls