Name: Irresistible Strawberry Cinnamon Rolls for Valentine’s Day Brunch
Prep time: PT35 minutesM
Cook time: PT25 minutesM
Total time: PT2 hours 30 minutes (includes rise time)M
Yield: 12 servings
Cuisine: American
Ingredients: For the Dough:; 1 cup (240ml) warm milk (105-115°F / 40-46°C); 2 ¼ teaspoons (1 packet) active dry yeast; ¼ cup (50g) granulated sugar, plus 1 teaspoon; ¼ cup (57g) unsalted butter, melted; 1 large egg, room temperature; 4 cups (480g) all-purpose flour, plus more for dusting; ½ teaspoon salt; For the Strawberry Filling:; 2 cups (approx. 250g) fresh strawberries, finely chopped; ½ cup (100g) granulated sugar; 2 tablespoons cornstarch; 1 tablespoon lemon juice; 1 teaspoon ground cinnamon; 2 tablespoons (28g) unsalted butter, softened; For the Cream Cheese Glaze:; 4 ounces (113g) cream cheese, softened; ¼ cup (57g) unsalted butter, softened; 2 cups (240g) powdered sugar; 1 teaspoon vanilla extract; 2-3 tablespoons milk or heavy cream

Sweeten Your Valentine’s Day with Homemade Strawberry Cinnamon Rolls!

Surprise your loved one with these incredibly soft, fragrant, and utterly delicious Strawberry Cinnamon Rolls. Perfect for a romantic Valentine’s Day brunch, these rolls feature a vibrant strawberry swirl and a luscious cream cheese glaze that will melt hearts.

Making them from scratch is a labor of love that truly shows you care. Imagine waking up to the irresistible aroma of warm cinnamon and fresh strawberries filling your home. It’s a sweet start to a special day!

Nothing says “I love you” quite like a homemade treat, especially one as comforting and delightful as cinnamon rolls. This recipe elevates the classic with a burst of sweet strawberry flavor, making it perfectly suited for Valentine’s Day.

Get ready to impress with these beautiful, bakery-quality rolls. The dough is tender and fluffy, the filling is a delightful mix of fruit and spice, and the glaze adds that final touch of creamy perfection. Let’s gather our ingredients and get baking!

In a large mixing bowl (or stand mixer bowl), combine the warm milk, 1 teaspoon granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy. This confirms your yeast is active.

Add the remaining ¼ cup granulated sugar, melted butter, and egg to the yeast mixture. Mix well. Gradually add 3 cups of flour and salt, mixing until a shaggy dough forms. Add the remaining 1 cup of flour gradually, as needed, until the dough comes together. Knead for 5-7 minutes until smooth and elastic (either with a dough hook or by hand on a lightly floured surface).

Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size. Meanwhile, prepare the strawberry filling.

Yeast Activation: Ensure milk is warm (105-115°F / 40-46°C), not hot, to properly activate the yeast without killing it. If your yeast doesn’t foam, it may be old or the milk was too hot/cold.

Don’t Over-Flour: Use just enough flour when kneading and rolling to prevent sticking; adding too much flour can result in tough, dry rolls. The dough should be soft and slightly tacky.

Tight Roll: Rolling the dough tightly from one end to the other ensures beautifully swirled cinnamon rolls that hold their shape well during baking.

Softened Ingredients for Glaze: For the smoothest, lump-free cream cheese glaze, make sure both your cream cheese and butter are at proper room temperature.

Pro Tips for Perfect Strawberry Cinnamon Rolls

Achieving bakery-quality cinnamon rolls is easier than you think with a few helpful tips. Don’t rush the rising process; a warm environment is key for a light and fluffy dough. Also, ensure your butter is truly softened for both the dough and the filling for easy incorporation.

Storage and Reheating

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-30 seconds, or in a preheated oven at 300°F (150°C) for 5-10 minutes until warmed through.

Delicious Variations to Try

Mixed Berry Rolls: Substitute or add other berries like raspberries or blueberries to the strawberry filling for a mixed fruit delight.
Chocolate Drizzle: After glazing, drizzle melted white or dark chocolate over the rolls for an extra touch of decadence.
Nutty Crunch: Add finely chopped pecans or walnuts to the filling for a pleasant textural contrast.

For the strawberry filling: In a medium saucepan, combine chopped strawberries, ½ cup granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften, about 5-7 minutes. Remove from heat, stir in cinnamon and softened butter. Let cool completely before using.

Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches (30×45 cm). Spread the cooled strawberry filling evenly over the entire surface of the dough, leaving a small border on one long edge.

Starting from the long edge opposite the border, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice the log into 12-15 equal-sized rolls (about 1.5 inches thick). Arrange the rolls in a lightly greased 9×13 inch baking dish, leaving a little space between each. Cover the dish and let rise again for 30-45 minutes, or until the rolls are puffy.

Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. While the rolls bake, prepare the cream cheese glaze: In a medium bowl, beat together softened cream cheese and softened butter until smooth. Gradually add powdered sugar, vanilla extract, and 2 tablespoons of milk. Beat until creamy and smooth, adding more milk if needed to reach desired consistency. Spread generously over the warm baked rolls. Serve immediately.