The combination of the strawberries with the cinnamon is unexpectedly good. But when you add the Lemon Cream Cheese Glaze, you have now elevated these to a mind-blowing level. A level that I believe is worthy of considering these as a dessert, and not just humble breakfast fare.

If you have never made cinnamon rolls before, this is a perfect starter recipe. You don’t have to wait hours for the dough to rise, punch it down and wait until it rises again. This dough only requires 10 minutes of “rest” before you start working with it to create these luscious rolls.

 

INGREDIENTS

For the Dough

3¼ cups flour

2 tsp instant yeast

¼ cup white sugar

½ teaspoon salt

1 egg

¼ cup water

¾ cup milk

⅓ cup butter, softened

For the Filling:

21 ounce can Lucky Leaf Strawberry Pie Filling

2 teaspoons cinnamon

½ teaspoon sugar

For the Lemon Cream Cheese Glaze

4 ounces cream cheese, softened

3 Tablespoons butter, softened

1 cup powdered sugar

¼ cup half and half

2 teaspoons lemon juice

1 Tablespoon lemon zest (one lemon)

1 teaspoon vanilla

 

INSTRUCTIONS

For the Dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until it reaches lukewarm temperature.

In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes. On a lightly floured surface (this is where you use the rest of the flour), roll the dough into a large 9×15 square. About ¼-1/2 inch thick.

For the Filling: Spread strawberry pie filling evenly on top of the dough. In a small bowl combine the cinnamon and sugar and sprinkle on top of the strawberry filling.

Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls F. Bake for 30 minutes or until just golden brown on the tops.

For the Glaze: Beat together the cream cheese, butter, and powdered sugar until smooth. Add the half and half, vanilla, lemon juice and lemon zest until combined. Frost over warm cinnamon rolls and enjoy!

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Quick Tip:  Get adventuresome! Try these out with apple or blueberry pie filling. You could also use a jam that has nice-sized chunks of fruit in it. Or you could make your own fruit filling from any fruit you prefer.

Recipe and image courtesy of Alyssa at The Recipe Critic