Roasted Strawberry Cinnamon Rolls

If you're a fan of cinnamon rolls, you're going to love our Roasted Strawberry Cinnamon Rolls recipe! These fluffy rolls are filled with a mouth-watering roasted strawberry and cinnamon filling topped with sweet strawberry cream cheese icing. Whether you're planning a fun weekend brunch or just a weekend in, these gooey strawberry buns are sure to impress and satisfy your sweet tooth. So, why not treat yourself to a batch of these heavenly rolls?

What sets these rolls apart from the rest is the roasted strawberry filling, which adds a unique twist to the traditional cinnamon roll recipe. The combination of sweet, juicy strawberries and warm cinnamon creates a mouth-watering aroma and a delicious taste that is hard to resist. And the best part? These rolls are incredibly soft, fluffy, and full of flavor, making them the perfect treat for any occasion.

Making these Rolls is also super easy and fun, thanks to our Aluminized square pan. The pan ensures even baking and easy release, so you can focus on enjoying the baking process and the result. Plus, with the recipes' step-by-step instructions, even beginner bakers can create these delicious treats with ease.

Here's Sloane's Strawberry and Cinnamon Rolls Recipe x 2 (read full blog end of page)

Equipment

Mixing Bowls
Square Pan OR Round Pan
Spatula
Whisk
Baking Brush

For the brioche:

226 g (1 cup) whole milk, warmed to 110 degrees F
40 g (3 tablespoons) granulated sugar
14 g (4.5 teaspoons) instant or active dry yeast
4 large eggs, room temp
2 teaspoon vanilla extract
300 g (2.5 cups) all-purpose flour
300 g (2.5 cups) bread flour
1 teaspoon fine sea salt
170 g (12 tablespoons) unsalted butter, room temp

For the roasted strawberry & cinnamon filling:

600 g (3.5 cups) strawberries, quartered
50 g (4 tablespoons) granulated sugar
1 teaspoon vanilla extract
0.5 teaspoon fine sea salt
6 g (3 teaspoons) cinnamon

For the strawberry cream cheese icing:

56 g (4 tablespoons) unsalted butter, melted
112 g (4 oz) block-style cream cheese, room temp
226 g (2 cups) powdered sugar, sifted
14 g (2 tablespoons) freeze-dried strawberry powder
30 g (2 tablespoons) heavy cream
1 teaspoon vanilla extract

INSTRUCTIONS

For the brioche:

In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. If using active dry yeast, allow it to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step.
Mix the eggs and vanilla into the milk yeast mixture.
In the bowl of a stand mixer fitted with a dough hook, mix the flours and salt together.
Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more.
Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. The dough will eventually pull away from the sides of the bowl and have a silky smooth texture with minimal stickiness. To check if the dough is ready, use the windowpane test - tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.
Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.

For the roasted strawberries:

Preheat the oven to 350 degrees F.
In a medium bowl, toss together the strawberries, sugar, vanilla, and salt.
On a small baking sheet, spread the strawberries out into an even layer. Bake the strawberries for 30 minutes, stirring every 10 minutes, until they have broken down and the juices are bubbling.
Transfer the roasted strawberries to a small bowl. Use a fork to mash them until smooth. Place in the fridge for about 30 minutes to cool.

For assembly:

Preheat the oven to 350 degrees F. Line a square pan with parchment paper.
On a lightly floured surface, roll the brioche out to a square roughly 14 x 14".
Spread the cooled roasted strawberry filling into an even layer, then sprinkle the cinnamon all over.
Roll the brioche up into a log, then use a knife to score lines every 1 ¾" to get 9 rolls. Use dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through.
Arrange the rolls into the prepared pan, and cover with plastic wrap. Allow the cinnamon rolls to rise for about 30 minutes or until nearly room temperature, but still slightly cool to the touch. When pressed with a finger, the dough will slowly spring back.
Bake the strawberry cinnamon rolls for about 20-24 minutes or until evenly golden.
While the cinnamon rolls are baking, make the strawberry cream cheese icing.

For the strawberry cream cheese icing:

In a medium bowl, whisk together the melted butter and cream cheese until smooth.
Whisk in the sifted powdered sugar and freeze-dried strawberry powder until no lumps remain. Then, mix in the heavy cream and vanilla.
Once the cinnamon rolls come out of the oven, immediately pour the icing on top.
Allow the cinnamon rolls to cool for about 30 minutes before serving.

*Credits to Sloane for the recipe, images, and beautiful baking results with our products, read her full blog here