Strawberry cinnamon rolls are the perfect fix for when the sugar craving hits, acting as the perfect breakfast delight or an afternoon dessert. What’s more, it comes with an indulgent strawberry filling that will occasionally pass off as a healthy treat, making it perfect for your cheat day. Made in just an hour, these fluffy strawberry cheesecake cinnamon rolls topped with some cream cheese frosting add a unique twist on the regular cinnamon twist, so consider slotting them for your next baking session.
Ingredients
For the dough:
3 ¼C.All purpose flour
2tsp.Instant yeast
¼C.Granulated sugar
½tsp.Salt
1Large egg
¼C.Water
¾C.Milk
⅓C.Butter unsalted
For the filling:
1Can strawberry pie filling
2tsp.Cinnamon
½tsp.Sugar
For the frosting:
4oz.Cream cheese softened
3Tbsp.Butter softened
1C.Powdered sugar
¼C.Half and half
2tsp.Lemon juice
1Tbsp.Lemon zest
1tsp.Vanilla extract
Instructions
In a microwave safe container, combine the milk and butter. Microwave for 1 minute or until the mixture has reached a temperature of 110 degrees and the butter has melted. If the mixture is too hot, let it cool to 110 degrees.
In a mixing bowl, combine 2 ¼ cups of the flour, yeast, ¼ cup sugar and 1 tsp. ½ tsp. Salt.
Mix the water and egg into the dry ingredients.
Pour the milk mixture into the mixing bowl, and beat until just combined. Let sit for 10 minutes.
Dust a counter well with flour and turn the dough out onto it. Be sure to use enough flour so that the dough does not stick to the counter. Dust the top of the dough with flour and roll out into a large 9x13 rectangle.
Layer the strawberry filling on top of the dough, and then sprinkle with ½ tsp of the sugar and 2 tsp of cinnamon.
Carefully roll the dough up, and then slice into 12 even sections.
Place the sections flat side down in a well greased 9x13 baking dish. Bake for 30 minutes or until browned and cooked through.
Let cool slightly.
In a mixing bowl, combine the ingredients for the frosting until smooth and creamy.