Strawberry Cinnamon Rolls with Lemon Cream Cheese Icing – Sweet & Fruity Treat
Berry-Lemon Cinnamon Swirls with Strawberry Zest Glaze
Soft, fluffy cinnamon-studded rolls filled with strawberry pie filling, baked to golden perfection, then slathered in a tangy-sweet lemon cream cheese glaze infused with freeze-dried strawberries.
Ingredients
Method
- Gently warm milk and butter in a saucepan over medium-low heat until butter melts. Let cool until just lukewarm.
- In a mixer bowl, whisk 2¼ cups flour, yeast, sugar, and salt. Add egg and water; stir to combine.
- Slowly pour in the milk mixture while mixing on low. Add remaining flour until dough pulls from bowl. Knead 6–7 minutes (or 10 by hand) until smooth.
- Shape into a ball, cover, and rest 10 minutes. Roll into a 9×15″ rectangle on a lightly floured surface.
- Spread strawberry pie filling evenly. Mix cinnamon and sugar; sprinkle over top. Tightly roll from the long side, sealing seam.
- Trim ends, cut into 12 slices with a sharp knife (wipe blade between cuts). Arrange in a greased 9×13″ pan; cover and proof 30 minutes.
- Preheat oven to 375°F. Bake rolls 30 minutes or until lightly golden.
- Beat cream cheese, butter, and powdered sugar until smooth. Stir in half & half, lemon juice, zest, and strawberry powder. Spread over warm rolls.
Berry-Lemon Cinnamon Swirls with Strawberry Zest Glaze
These light, tender swirls combine sweet strawberry filling with warming cinnamon, then get a bright punch of lemon in a dreamy cream cheese glaze. Freeze-dried berries intensify the fruit flavor without extra moisture.
Why You’ll Love Them
- Fluffy texture: A quick rest-and-roll technique yields extra-airy layers.
- Vibrant glaze: Lemon zest and crushed freeze-dried strawberries pack a true springtime punch.
- Make-ahead friendly: Freeze pans of unbaked rolls to bake fresh anytime.
Ingredients
Dough
- ¾ cup milk
- ⅓ cup unsalted butter, softened
- 2¼ cups all-purpose flour, plus up to 2 Tbsp extra
- 2 tsp instant or active dry yeast
- ¼ cup granulated sugar
- ½ tsp salt
- 1 large egg
- ¼ cup water
Filling
- 1 (21-oz) can strawberry pie filling (or use homemade strawberry sauce thickened with 4 tsp cornstarch + 2 tsp water)
- 2 tsp ground cinnamon
- ½ tsp granulated sugar
Strawberry-Lemon Glaze
- 4 oz cream cheese, softened
- 3 Tbsp salted butter, softened
- 1 cup powdered sugar
- 2 Tbsp freeze-dried strawberries, crushed
- 3 Tbsp half & half
- 2 tsp lemon juice
- 1 Tbsp lemon zest
Instructions
- Warm & mix dough: Heat milk & butter until melted; cool to lukewarm. Whisk flour, yeast, sugar, and salt. Add egg, water, then milk mixture; stir until a shaggy dough forms.
- Knead: Knead on medium for 6–7 minutes until smooth, adding extra flour if sticky. Let rest 10 minutes.
- Roll out: On a floured surface, roll into a 9×15″ rectangle about ¼″ thick.
- Layer filling: Spread pie filling, then sprinkle cinnamon-sugar. Roll tightly from the long edge, seal seam.
- Slice & proof: Cut into 12 rolls; place in a greased 9×13″ pan. Cover and let rise 30 minutes.
- Bake: Preheat to 375°F. Bake 30 minutes until golden.
- Glaze: Beat cream cheese, butter, powdered sugar until silky. Stir in half & half, lemon juice/zest, and berry powder. Spread on rolls after a 10-minute cool.
Chef’s Special Tip
For sharper layers, give the shaped log a 5-minute rest in the freezer before slicing. It firms up the filling and prevents squeeze-out when cutting.
Storage
- Refrigerate: In an airtight container for up to 5 days; warm in the microwave 20–30 seconds.
- Freeze before proofing: Cover unrisen rolls; bake from frozen—just allow extra rise time.
