Strawberry Mint Cinnamon Rolls

These strawberry mint cinnamon rolls have a fluffy brioche dough filled with a strawberry mint filling, and topped with a light strawberry cream cheese glaze.

Course Bread, Breakfast, Brunch, Dessert

Cuisine American

Prep Time 30

Cook Time 20

Rising Time 2

Total Time 2 50

Servings

Calories 438kcal

Author Kyleigh Sage

Equipment

Ingredients

Strawberry Filling

3 cups strawberries fresh or frozen
½ cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon fresh mint finely chopped

Dough

4 cups all purpose flour
¼ cup granulated sugar
2 teaspoons instant yeast
1 teaspoon kosher salt
2 large eggs room temperature
½ cup unsalted butter melted
1 cup whole milk
2 teaspoons vanilla bean paste or vanilla extract

Glaze

4 ounces cream cheese room temperature
2 tablespoons unsalted butter room temperature
1 ½ cups powdered sugar
2 tablespoons strawberry jam
2-4 tablespoons milk

US Customary - Metric

Instructions

Strawberry Filling

Cut the strawberries into large chunks (or leave whole if using frozen strawberries) and add to a pot with the sugar and lemon juice.
Cook gently over medium heat for 5-10 minutes or until the strawberries begin to break down.
Mix together the cornstarch and water to make a slurry and then slowly add to the strawberry jam until thickened. Then stir in the fresh mint.
Refrigerate until ready to use.

Dough

Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, sugar, instant yeast, salt, eggs, melted butter, milk, and vanilla bean paste) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes).
The dough should be slightly sticky. If it's too dry and won't come together, add an additional tablespoon or two of milk. If the dough is too sticky, add in an additional tablespoon or two of flour.
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 hour. It will roughly double in size.

Assembly

Grease the bottom and sides of a 9x13 inch baking dish and set aside.
Place the dough on a lightly floured work surface and roll into a large 13x15 inch rectangle. Try to make the edges as even as possible. If the dough keeps shrinking back as you roll it out, cover and let it rest for 5-10 minutes to help the gluten relax before rolling again.
Spread the strawberry mint filling in an even layer over the top of dough, leaving about an inch of space at the top of the long end (this helps to seal the log).
Beginning at the long end, roll up tightly and pinch to seal. If desired, trim about ½ inch off of each end so that the log is 12 inches long.
For even slices, measure the dough and score the top at even intervals (about 1 inch apart).
Then using a very sharp serrated knife, or unflavored dental floss, cut the log into 12 1-inch pieces. [To cut with dental floss, break off a long piece and carefully slide underneath the dough. Then pull the ends of the floss and cross over the top. Pull gently to slice cleanly through the dough.]
Arrange the strawberry mint rolls in the greased baking dish.
Same Day Option: Cover loosely and let rise at room temperature for about 1 hour or until the dough has puffed up and filled in some of the empty space.
Overnight Option: Cover the pan tightly with plastic wrap and place in the refrigerator to rise overnight (8-16 hours). The next morning, remove from the fridge at let rise at room temperature for 1 hour before baking.
Preheat the oven to 350°F.
Bake the strawberry mint rolls for 20-30 minutes or until they are golden brown and cooked through. The filling will be bubbly.
Remove from the oven and let cool slightly while you make the glaze.

Glaze

Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese and softened butter until fully combined and smooth. Then add in the powdered sugar and mix until fully incorporated.
Then mix in the strawberry jam.
If needed, then slowly drizzle in the milk until the glaze reaches your desired consistency. [I like mine thick like frosting, but you can add in a little extra milk to make it more like a thin glaze.]
Spread the glaze over the top of the warm strawberry mint rolls and enjoy!
These cinnamon rolls are best eaten immediately, but you can cover and store in the fridge for up to 5 days. They can be stored either frosted or unfrosted! Tip: only frost the cinnamon rolls you're planning to eat right away and keep the extra frosting in the fridge!

Notes

When using instant yeast, you can just mix everything together! If you're using active dry yeast, it needs to bloom. So after adding the wet ingredients and sugar to the bowl, sprinkle the active dry yeast on top and let it sit for 5-10 minutes until it begins to foam.

Nutrition