Step 1: Prepare the Strawberry Base. In a medium-sized saucepan, combine your de-stemmed and chopped strawberries (whether fresh or frozen), granulated sugar, cornstarch, freshly squeezed lemon juice, and grated lemon zest. Place the saucepan over medium heat. Begin stirring continuously to help the strawberries release their natural juices and prevent sticking. Bring the mixture to a gentle simmer, ensuring it doesn’t boil aggressively. Continue stirring frequently, as this is crucial for even thickening, until the sauce reaches a luscious, syrupy consistency, similar to a pie filling. This process typically takes about 5-7 minutes once simmering begins.

Step 2: Finish the Filling. Once the strawberries have softened considerably and the mixture has thickened (usually after about 5 minutes of simmering), remove the saucepan from the heat. For a smoother filling, use an immersion blender or a standard blender to break down the strawberry pieces to your desired texture. If you prefer a chunkier filling, a potato masher works perfectly. Immediately add the cold butter to the hot strawberry mixture. Whisk vigorously until the butter is completely melted and thoroughly incorporated, creating a glossy, rich sauce. Transfer the finished strawberry filling to a heat-proof bowl and refrigerate it. Chilling is essential as it helps the filling to set further and makes it easier to spread on the dough later.

Step 1: Activate the Yeast. In a small bowl, combine the warm water and a teaspoon of granulated sugar. Sprinkle the active dry yeast over the top of this mixture. Gently stir it to ensure the yeast is fully submerged, then let it sit undisturbed for about 5-10 minutes. You’ll know your yeast is active and healthy when it becomes foamy and bubbly on the surface. If no foam appears after 10 minutes, your yeast may be expired or inactive, and you’ll need to start again with a fresh batch. While the yeast is proofing, you can begin preparing the other dough ingredients.

Step 2: Combine Dry and Wet Ingredients. In a separate, large mixing bowl, whisk together the all-purpose flour, the remaining granulated sugar, and sea salt until thoroughly combined. Create a significant well in the center of the dry ingredients. Pour the softened butter, large eggs, pure vanilla extract, warm milk, and your activated, foamy yeast mixture into this well. Begin by whisking just the wet ingredients together within the well to create a smooth liquid. Then, gradually incorporate the surrounding dry ingredients into the wet, using a sturdy large spoon or spatula. Continue stirring until a shaggy, cohesive dough starts to form.

Step 3: Form the Dough. Discard your spoon and use your clean hands to continue mixing the dough. Work it gently until all the flour is fully incorporated and a cohesive mass forms. At this stage, the dough will be quite sticky and might appear a bit shaggy or uneven – this is perfectly normal for a no-knead dough! Avoid the urge to add more flour unless it’s excessively wet, almost like a batter. The dough’s texture will become smoother and more manageable after its initial rise.

Step 4: First Rise. Once the dough has come together, cover the bowl tightly with a clean kitchen towel or plastic wrap. Transfer the bowl to a warm, draft-free location (refer to the expert tips section for ideal rising conditions). Allow the dough to rise until it has visibly doubled in size, which typically takes around 40 minutes, though this can vary based on your room temperature and yeast activity. While the dough is rising, take this opportunity to generously butter a 9”x12” (or 9”x13”) baking pan, ensuring every corner is coated to prevent sticking and promote a golden crust.

Step 5: Deflate and Refine the Dough. After the first rise, gently ‘punch down’ the dough to release the accumulated gases. This isn’t aggressive kneading; rather, it’s a gentle deflation. Turn the dough out onto a lightly floured surface. Briefly flatten and fold the dough a few times, perhaps 3-4 folds. This short manipulation helps to further develop the dough’s structure and distribute the ingredients evenly. You’ll notice a remarkable transformation: the dough will become much smoother, more elastic, and supple, indicating it’s ready for shaping.

Step 6: Roll Out the Dough. Lightly flour your work surface and your rolling pin. Transfer the now smooth and supple dough onto the prepared surface. Using your rolling pin, carefully roll the dough into a large, even rectangle. Aim for dimensions of approximately 18 inches by 24 inches. The key here is to maintain an even thickness throughout the rectangle, ensuring uniform baking of your rolls. Don’t worry if it’s not perfectly geometric; a slight variation won’t affect the delicious outcome.

Step 7: Spread the Strawberry Filling. Before applying the filling, remember to reserve about a quarter cup of the prepared strawberry sauce for the cream cheese glaze later. Now, generously spread the remaining cooled strawberry filling evenly over the rolled-out dough rectangle. Make sure to leave a clean 1-inch border along all edges of the dough; this will help seal the roll properly. Finally, sprinkle the fresh, chopped strawberries uniformly over the layer of strawberry filling, adding another dimension of fresh fruit flavor and texture.

Step 8: Roll and Mark for Cutting. Starting from one of the long edges of the dough, carefully and snugly roll the dough into a tight log. Try to keep the roll as consistent as possible to ensure beautifully shaped cinnamon rolls. Once rolled, gently pinch the seam to seal it. To achieve uniform rolls, lightly mark the log into 12 equal portions. A simple trick is to first mark the center, then mark the centers of each half. Finally, divide each of those four sections into three smaller, equal segments, giving you 12 perfect divisions.

Step 9: Cut the Rolls. For the cleanest cuts that preserve the beautiful swirl of the rolls, avoid using a knife. Instead, take a piece of unflavored dental floss or a thin cotton string. Slide it under the marked log, bring the ends up, cross them over each other, and pull firmly to cut through the dough. This method prevents the rolls from getting squished, ensuring they maintain their perfect circular shape. Gently transfer each freshly cut roll to your prepared, buttered baking pan, arranging them with a little space in between. If any filling escapes during cutting or transfer, simply scoop it back onto the top of the respective roll.

Step 10: Second Rise and Bake. Cover the baking pan loosely with plastic wrap or a kitchen towel and let the assembled rolls undergo their second rise in a warm spot for about 15 minutes, or until they look visibly puffy and have nearly doubled in size, filling out the pan. While they’re rising for the second time, preheat your oven to 180°C (350°F). Once risen, bake the strawberry cream cheese rolls for 25-30 minutes, or until their tops are beautifully golden brown and the edges are lightly caramelized. As they bake, you can start preparing the delightful strawberry cream cheese glaze.

Step 1: Prepare the Glaze Base. In a large mixing bowl, combine the softened cream cheese with the sifted powdered sugar. Using an electric mixer (or a whisk and some elbow grease), beat these two ingredients together until the mixture is completely creamy, smooth, and free of any lumps. Ensure the cream cheese is at room temperature for the best, most uniform consistency.

Step 2: Flavor with Strawberry. Now, add the previously reserved quarter cup of strawberry sauce into the cream cheese and powdered sugar mixture. Continue to beat with the electric mixer until the strawberry sauce is thoroughly incorporated and the glaze achieves a uniform, beautiful light pink color. The resulting glaze should have a wonderfully smooth, slightly runny consistency, perfect for generously drizzling over the warm rolls.

Step 3: Cool the Rolls. Once the strawberry cinnamon rolls are baked to golden perfection, remove them from the oven. Allow them to cool slightly within the baking pan for approximately 10 minutes. This crucial cooling period helps the rolls settle, become even gooier, and prevents the glaze from melting too quickly when applied.

Step 4: Glaze and Serve. While the rolls are still warm, but not piping hot, generously spoon or spread all of the prepared strawberry cream cheese glaze over them. Don’t be shy! Allow the luscious glaze to melt slightly and gently seep into all the nooks and crevices of the rolls, infusing every part with its tangy sweetness. These strawberry cinnamon rolls are absolutely best served warm, allowing their soft texture and gooey filling to shine. Get ready to enjoy a truly delightful treat!

✔️ Expert Tips for Flawless Strawberry Rolls

1. Accurate Flour Measurement is Key: For consistent and professional baking results, always use a digital kitchen scale to weigh your flour. This is the most precise method. If a scale isn’t available, employ the “spoon and level” technique: lightly fluff the flour in its container, then gently spoon it into your dry measuring cup. Do not pack it down. Use a straight edge (like the back of a knife) to level off the top, ensuring you have just the right amount without compacting it.
2. Resist the Urge to Over-Knead: This is a “no-knead” dough for a reason! Excessive handling or kneading can develop too much gluten, resulting in tougher rolls. The beauty of this recipe lies in its minimal interaction; the less you fuss with the dough, the more incredibly soft, tender, and light your baked rolls will be. Trust the process and let the rising do the work.
3. Utilize Unflavored Floss or String for Cutting: To achieve beautifully round, perfectly shaped cinnamon rolls with intact swirls, bypass using a traditional knife. A knife can compress and distort the dough. Instead, opt for a piece of unflavored dental floss or a thin, strong cotton string. Simply slide it under the dough log where you want to cut, cross the ends over the top, and pull them firmly to slice cleanly through. This technique yields visually appealing, uniform rolls every time.
4. Prioritize Proper Dough Rising: The rising (or proofing) stages are non-negotiable for fluffy, airy rolls. This time allows the flour to fully hydrate and the yeast to produce carbon dioxide, creating tiny air pockets that expand the dough. Skipping or rushing these steps will result in dense, heavy rolls. Patience during proofing is rewarded with a gorgeous, soft, and pull-apart structure that makes these rolls so delightful. Ensure a warm, draft-free environment for optimal rising.

Yes, absolutely! It’s completely normal for this dough to be quite sticky immediately after you’ve mixed all the ingredients together. This is a characteristic feature of a high-hydration, no-knead dough, designed for maximum tenderness. Don’t worry if it doesn’t feel like a traditional bread dough at this initial stage. As it rests and undergoes its first rise, the flour will progressively absorb the liquids, and the dough will become less sticky and more manageable, taking on a more conventional dough-like appearance. However, if your mixture is excessively sticky and appears more like a runny pancake batter rather than a soft dough, you can carefully add a small amount of extra all-purpose flour, one tablespoon at a time, until it reaches a more cohesive, albeit still sticky, consistency.

The most common reason for a dough not rising is inactive yeast. The initial step of “blooming” the yeast in warm water and a little sugar is primarily a test to confirm its viability. If, after 5-10 minutes, your yeast mixture doesn’t develop a noticeable foamy layer on top, it indicates that your yeast is no longer active. In this scenario, it’s best to discard that mixture and start fresh with a new packet or batch of active dry yeast. Ensure your water is warm (around 105-115°F or 40-46°C) but not too hot, as excessive heat can kill the yeast cells, preventing your dough from rising.

A warm, draft-free environment is ideal for dough rising. One effective method I highly recommend is using your oven. Briefly preheat your oven to its absolute lowest temperature setting for just a few minutes, then immediately turn it off. This creates a gently warm space. Place your covered bowl of dough inside the turned-off, warm oven. Be careful not to let the oven become too hot (the internal temperature should not exceed 130°F or 55°C), as extreme heat will kill the yeast cells, preventing your dough from rising. Other suitable warm spots include a sunny windowsill (if not too hot), near a warm appliance, or even in a microwave that has been briefly run with a cup of water to create a steamy, warm interior.

For achieving perfectly round, un-squished cinnamon rolls with beautifully preserved swirls, the absolute best method is to use a piece of unflavored dental floss or strong sewing string. Traditional knives tend to compress the soft dough, distorting the shape of the roll. To use the string method, first mark where you want each cut. Then, slide a length of floss or string underneath the dough log at your desired cut point. Bring the ends of the string up and cross them over the top, pulling firmly but gently. The string will slice cleanly through the dough, leaving you with consistently round and attractive rolls, showcasing that gorgeous strawberry-filled spiral.

Absolutely! Achieving 12 perfectly even pieces is simpler than it seems with this clever trick. Once your dough log is rolled and sealed, gently mark the exact midpoint of the log. Next, mark the midpoint of each of those two halves. Now you have four marked sections. Finally, divide each of those four sections into three equal parts. This systematic approach ensures that you will have 12 precise divisions. Once all your marks are in place, use the aforementioned dental floss or string method to make your cuts, pulling through at each mark for uniformly sized, beautiful rolls every time.

You have flexibility when it comes to the strawberries! For the cooked strawberry filling, frozen strawberries work exceptionally well. Since they’re going to be cooked down into a rich, gooey sauce anyway, the difference in final texture and flavor compared to fresh strawberries is minimal. However, for the chopped strawberry pieces that you sprinkle onto the dough before rolling, I highly recommend using fresh strawberries. Their vibrant color and slightly firmer texture provide a wonderful contrast to the cooked filling. If fresh strawberries are entirely out of season or unavailable, you can either omit the fresh pieces or substitute them with frozen strawberry slices. Crucially, if using frozen slices for this part, do not defrost them before adding them to the cinnamon rolls, as this can introduce excess moisture and alter the dough’s consistency.

Strawberry Cinnamon Rolls

Mary

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