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Servings Size:
makes 14 cinnamon rolls
Measurements:
(Recipe in grams below!)
Dough
5 cups All-Purpose Flour
1 tbsp instant yeast
1 tsp salt
1 egg
1/2 cup granulated sugar
1 & 1/2 cups milk
5 tbsp butter
pink food coloring
1 tbsp strawberry extract
Strawberry Filling
1/2 cup butter
1 cup granulated sugar
1 tbsp lemon juice
2 tbsp heavy cream
chopped strawberries
Cream Cheese Icing
1 block cream cheese
2 cups powdered sugar
1 tsp vanilla extract
splash of heavy cream
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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In a microwave-safe bowl or small saucepan, gently warm the milk and butter together until just lukewarm (about 60–90 seconds).
Stir in the strawberry extract and a few drops of pink food coloring, mixing until evenly combined. The mixture should be warm to the touch but not hot.
Step 2: Make the dough
In the bowl of a stand mixer fitted with a dough hook (or paddle to start), combine the all-purpose flour, instant yeast, salt, and granulated sugar.
Pour in the warm milk–butter mixture, then add the egg. Mix on low to medium speed for 2–3 minutes, until a soft dough begins to form.
Step 3: Knead & rise
Transfer the dough to a lightly floured surface and knead for 10–15 minutes, until smooth, elastic, and no longer sticky.
Lightly oil a medium-sized bowl and place the dough inside, turning once to coat. Cover with a kitchen towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
Step 4: Make the strawberry filling
While the dough rises, prepare the filling. In a bowl, mix together the butter, granulated sugar, heavy cream, and finely chopped fresh strawberries until well combined. Set aside.
Step 5: Roll & fill
Once the dough has risen, turn it out onto a floured surface. Roll it into a large rectangle, keeping the dough thin and even.
Spread the strawberry filling evenly over the dough, reaching close to the edges. Starting from the long side, roll the dough up tightly into a log.
Step 6: Cut & second rise
Using dental floss or a sharp knife, cut the dough into evenly sized rolls. Place them into a buttered baking dish, leaving space between each roll.
Cover and let rise again for about 1 hour, or until puffy and nearly doubled in size.
Step 7: Bake
Preheat the oven to 350°F. Bake for about 28 minutes, or until lightly golden and baked through.
Remove from the oven and allow the rolls to cool slightly.
Step 8: Make the cream cheese frosting
In a bowl, mix together the cream cheese and powdered sugar until smooth. Add a splash of milk or cream and the vanilla extract, mixing until creamy and spreadable.
Step 9: Frost & serve
Spread the frosting generously over the warm rolls. Serve fresh for the softest texture.
Store leftovers in the refrigerator and enjoy within a few days.
