Roasted Strawberry Cinnamon Rolls

Level up your cinnamon roll game with these roasted strawberry cinnamon rolls! They consist of a pillowy soft brioche, a roasted strawberry and cinnamon filling, and a sweet strawberry cream cheese icing. Make a batch of these gooey strawberry buns for a fun weekend brunch or a lazy Sunday afternoon!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour

Cook Time: 22 minutes

Total Time: 1 hour 22 minutes

Servings: 9 cinnamon rolls

Calories: 362 kcal per serving

Ingredients

½ cup - whole milk
1 ½ tablespoons - granulated sugar
2 ¼ teaspoons - active dry yeast
2 - eggs
1 tsp - vanilla extract
1 ¼ cups - all-purpose flour
1 ¼ cups - bread flour
½ tsp - fine sea salt
6 tablespoons - unsalted butter
1 ¾ cups - strawberries
2 tablespoons - granulated sugar
½ tsp - vanilla extract
¼ tsp - fine sea salt
1 ½ teaspoons - cinnamon
2 tablespoons - unsalted butter
2 ounces - block-style cream cheese
1 cup - powdered sugar
1 tbsp - freeze-dried strawberry powder
1 tbsp - heavy cream
½ tsp - vanilla extract

Instructions

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 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.
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 mash them until smooth. Place in the fridge for about 30 minutes to cool.
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.
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.

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