Soft Strawberry Cinnamon Rolls (Print Version)
# Ingredients:
→ Strawberry Filling
01 -
3 cups frozen or fresh strawberries
02 -
3 tablespoons packed brown sugar
03 -
2 teaspoons lemon juice
04 -
1 tablespoon + 1 teaspoon cornstarch
05 -
2 tablespoons water
→ Tangzhong
06 -
¼ cup all-purpose flour
07 -
¾ cup water
→ Dough
08 -
3½ cups all-purpose flour
09 -
⅓ cup granulated sugar
10 -
2 teaspoons instant yeast
11 -
¾ teaspoon fine sea salt
12 -
½ cup whole milk, room temperature
13 -
1 large egg, room temperature
14 -
1 teaspoon vanilla extract
15 -
4 tablespoons unsalted butter, softened
→ Glaze
16 -
1 ounce cream cheese, room temperature
17 -
4 tablespoons unsalted butter, room temperature
18 -
1 cup powdered sugar
19 -
1-2 tablespoons reserved strawberry filling
20 -
1 tablespoon whole milk
# Instructions:
01 -
Cook strawberries, brown sugar, and lemon juice for 20 minutes, mashing berries. Add cornstarch mixed with water, cook 5 minutes until thick. Reserve 2 tablespoons for glaze.
02 -
Whisk water and flour in saucepan over medium heat for 4-5 minutes until paste-like. Set aside.
03 -
Mix flour, sugar, yeast, and salt. Add egg, milk, vanilla, and tangzhong. Knead 2 minutes. Add butter gradually. Knead 8-10 minutes until smooth. Let rise 45-60 minutes.
04 -
Roll dough to 14x18 inches. Spread filling, cut into 12 strips, roll each strip. Place in lined 9x13 pan. Rise 45-60 minutes.
05 -
Bake at 325°F for 23-26 minutes until golden brown.
06 -
Mix butter, cream cheese, powdered sugar, milk, and reserved filling. Spread over warm rolls.
# Notes:
01 -
Measure flour using spoon-level method or scale
02 -
Can be prepared night before and refrigerated
03 -
Tangzhong method creates softer rolls