Sweet Strawberry Kiss Cookies

These irresistibly fluffy strawberry cinnamon rolls offer a fresh and fruity take on a beloved classic. They bring together soft, pillowy dough with a vibrant strawberry compote and just a hint of cinnamon, making them perfect for brunch or a special occasion treat.

I first tried these rolls during a family brunch and they quickly became everyone’s favorite. The combination of fruity and cinnamon flavors always brings smiles around the table.

Ingredients

• ¾ cup warm milk: activate the yeast without killing it, choose whole milk for richness
• ½ cup softened butter: for a tender crumb and buttery flavor, unsalted is best for control
• 3 ¼ cups all-purpose flour: provides structure, sift for light dough or substitute gluten-free if needed
• 1 package instant yeast: ensures a steady rise, opt for high quality for consistent results
• ¼ cup white sugar: sweetens the dough gently, brown sugar can add a deeper flavor
• 1 tablespoon lemon zest: adds brightness and lifts the strawberry flavor, use organic if possible
• ½ teaspoon salt: balances sweetness and enhances all flavors
• 1 large egg: binds the ingredients and adds moisture, bring to room temperature before use
• ½ batch strawberry compote: is the star filling, use fresh strawberries for best taste
• ½ teaspoon cinnamon: optional but adds warm undertones complementing the strawberries
• 2 tablespoons softened butter: for the frosting, richness and creaminess
• 4 ounces softened cream cheese: tangy, silky frosting
• 2 tablespoons strawberry compote: for frosting to echo the filling and add natural sweetness
• 1 ½ to 2 cups powdered sugar: to adjust frosting sweetness
• Milk or heavy cream: to thin icing gently to desired consistency

Step-by-Step Instructions

Soothe the Yeast:

Warm the milk in a saucepan until small bubbles form. Remove from heat and stir in butter until melted. Let this mixture cool to lukewarm so it will not kill the yeast.

Mix Dry Ingredients and Zest:

In a large bowl, whisk together 2 ¼ cups flour, yeast, sugar, salt, and lemon zest evenly to distribute ingredients and release citrus oils.

Combine Wet and Dry Mixtures:

Add the egg and the cooled milk-butter mixture to the flour blend. Stir gently with a wooden spoon until all ingredients are roughly incorporated.

Add Remaining Flour and Knead:

Gradually incorporate the remaining 1 cup of flour in small portions, stirring until a soft dough forms. Turn dough onto a floured surface and knead for about 5 minutes until smooth and elastic.

Rest the Dough:

Cover dough with a damp cloth to keep moisture in and let it sit for 10 minutes to relax the gluten, making rolling easier.

Roll Out and Add Filling:

On a lightly floured surface, roll dough into a 12 by 9 inch rectangle, ensuring an even thickness. Spread the strawberry compote evenly over the dough, and sprinkle cinnamon over the top if using.

Shape the Rolls:

Cut the dough into 12 equal strips. Roll each strip tightly from one end to the other and place seam-side down in a greased 9 by 13 inch baking dish.

Second Rise:

Cover the dish and let rolls rise in a warm spot for about 45 minutes or until doubled in size. Meanwhile, preheat oven to 350 degrees Fahrenheit or 190 degrees Celsius.

Bake Until Golden:

Place the risen rolls in the preheated oven. Bake for 23 to 25 minutes or until golden brown and fragrant.

Cool Before Frosting:

Remove rolls from oven and transfer to a wire rack. Allow to cool for about 10 minutes, enough for the frosting to not melt away completely.

Prepare the Frosting:

In a bowl, beat softened butter and cream cheese together until silky smooth. Gradually add strawberry compote to infuse flavor, then add powdered sugar to reach a thick spreading consistency. Thin with milk or cream as necessary.

Frost the Rolls:

Generously spread frosting on warm rolls. The frosting will melt into all the nooks, making each bite creamy and delicious. Optionally garnish with fresh strawberry slices for extra flair.

Pin it

Storage Tips

Store leftover cinnamon rolls in an airtight container at room temperature for up to two days to maintain softness. For longer storage, freeze the rolls without frosting wrapped in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and warm gently before applying frosting.

Ingredient Substitutions

You can swap all-purpose flour for whole wheat pastry flour for a nuttier taste but expect a denser texture. Use plant-based milk like almond or oat milk to make this vegan-friendly but make sure the milk is warmed as in the original method for yeast activation. Brown sugar in the dough adds a pleasant molasses flavor if you prefer something richer.

Serving Suggestions

Pin it

Serve warm with a cup of coffee or tea for breakfast or a sweet brunch. These rolls pair beautifully with a fresh fruit salad or a light yogurt parfait on the side for a balanced meal.

Frequently Asked Questions

→ What gives the cookies their pink color?

The strawberry cake mix used as the base provides a natural pink tint and fruity flavor to the dough.

→ Why is the dough chilled before baking?

Chilling the dough allows it to firm up, which helps maintain the cookie's shape and improves texture during baking.

→ Can I substitute cream cheese with something else?

Cream cheese adds moisture and softness; however, you could try mascarpone or softened butter for a different texture.

→ How do I prevent the cookies from spreading too much?

Using chilled dough and measuring portions carefully helps cookies hold their shape without spreading excessively.

→ When should the chocolate kisses be added?

The kisses are gently pressed into the warm cookies right after baking to ensure they soften but keep their shape.

→ Are these cookies suitable for freezing?

Yes, they freeze well when stored in an airtight container, making them convenient for later enjoyment.