Description
Fluffy brioche cinnamon rolls filled with sweet strawberries and finished with a creamy strawberry glaze, perfect for breakfast or brunch.
Ingredients
Brioche Dough
- 1 cup warm milk (105–110°F)
- 1 tablespoon instant dry yeast
- 4¼ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 1 large egg, room temperature
- ⅓ cup unsalted butter, very soft
Strawberry Filling
- 1¾ cups fresh or frozen strawberries
- ¼ cup granulated sugar
- Juice of half a lemon
Strawberry Cream Cheese Glaze
- ½ cup cream cheese, softened
- 3 tablespoons unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry puree (reserved from filling), cold
Instructions
- Combine warm milk and yeast; let sit 5 minutes.
- Mix in flour, sugar, salt, egg, and butter; knead until smooth. Let rise 1–1½ hours.
- Cook strawberries with sugar and lemon juice until thickened; reserve 2 tablespoons puree for glaze and cool.
- Roll dough into a rectangle and spread cooled filling evenly.
- Roll tightly, slice into 12 rolls, and place in a greased baking dish. Let rise 30–45 minutes.
- Bake at 350°F (175°C) for 22–25 minutes until golden.
- Beat glaze ingredients until smooth and spread over warm rolls.
Notes
- Ensure milk is warm, not hot, to properly activate yeast
- Cool filling completely before spreading to prevent soggy dough
- Store unglazed rolls if freezing for best texture
- Prep Time: 25 minutes
- Cook Time: 25 minutes