Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze
These delicious strawberry cinnamon rolls are made with pie filling and a quick and easy dough. The flavor is out of this world amazing!
Servings: 12 Servings
Ingredients
Dough
- ¾ cup milk
- ⅓ cup softened unsalted butter
- 2 ¼ cups all-purpose flour,
- 2 teaspoons instant yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 large egg
- ¼ cup water
- 1 cup all-purpose flour +2 tablespoons if the dough is very sticky
Filling
- 1 (21-ounce) can strawberry pie filling
- 2 teaspoons ground cinnamon
- ½ teaspoon granulated sugar
Strawberry Lemon Cream Cheese Glaze
- 4 ounce cream cheese softened
- 3 Tablespoons salted butter softened
- 1 cup powdered sugar
- 2 tablespoons freeze-dried strawberries crushed into powder about .5-ounces freeze-dried strawberries
- 3 tablespoons half & half
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest about 1 large lemon
Instructions
Dough
- In a small saucepan over medium-low heat, add ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter has melted and remove from heat. Let stand until lukewarm temperature.
- In a large bowl or the bowl of a stand mixer, whisk together 2 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
- Add 1 large egg and ¼ cup water and use a stand mixer fitted with the dough hook attachment to mix until combined.
- Slowly add the milk mixture and 1 cup all-purpose flour to the dough until combined.
- Knead on medium speed for 6-7 minutes or until the dough is smooth and pulls away from the sides of the bowl. If the dough is very sticky and won’t pull away from the sides even after 6-7 minutes, add 1-2 tablespoons of flour and knead again for 2-3 minutes. You can alternatively make the dough by hand. Stir all the ingredients together in a large bowl before kneading it on a lightly floured surface until smooth, about 10 minutes or so.
- Form the dough into a ball and place it back into the bowl. Set it aside to let it rest for about 10 minutes.
- On a lightly floured surface, roll the dough into a large 9 x 15-inch rectangle that is about ¼-½ inch thick.
Filling
- Spread the 1 (21-ounce) can strawberry pie filling over the dough. Combine the 2 teaspoons ground cinnamon and ½ teaspoon granulated sugar in a small bowl, then sprinkle it evenly on top of the strawberry filling.
- Roll up the 15-inch side into a log and pinch the seams. To avoid the filling squeezing out the other side, try lifting up the rolled side and placing it down on top of the filling before pulling it back towards you to make the roll tiger. Repeat this for the entire process of rolling the dough to prevent losing all the filling.
- Use a very sharp knife to slice the rolled dough into 12 even rolls. I recommend using a clean kitchen towel or several paper towels to wipe the knife clean between each cut.
- Place the rolls in a 9 x 13 x 2-inch baking pan, cover with a damp cloth, and set them aside to rise in a warm place for 30 minutes.
- While the rolls rise, preheat the oven to 375 degrees Fahrenheit. Bake for 30 minutes or until just golden brown on the tops.
Glaze
- In a medium bowl, combine 4 ounce cream cheese softened, 3 Tablespoons salted butter softened, and 1 cup powdered sugar until smooth. Add 3 tablespoons half & half, 2 teaspoons lemon juice, 1 tablespoon lemon zest, and 2 tablespoons freeze-dried strawberries crushed into powder and mix until combined. Spread over the warm rolls after they cool for 10 minutes or so.
Video
Notes
Originally posted April 15, 2014
Updated on August 31, 2023
Update March 18, 2025
Nutrition
Calories: 383kcal | Carbohydrates: 60g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 177mg | Potassium: 139mg | Fiber: 3g | Sugar: 28g | Vitamin A: 431IU | Vitamin C: 42mg | Calcium: 59mg | Iron: 2mg
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