Introduction

Strawberry cinnamon rolls are a delightful twist on a classic favorite, combining sweet, fluffy dough with a fresh strawberry filling and a creamy glaze. Perfect for brunch or a special treat, these rolls bring a burst of fruity flavor with every bite.

A white square baking dish holds nine soft cinnamon rolls in three rows, each roll covered with a thick, smooth layer of light pink frosting that swirls on top, creating a creamy texture. The rolls are golden brown on the edges, and fresh red strawberries, some whole and some sliced, are placed on and between the rolls for decoration. The dish sits on a white marbled surface, surrounded by a small white bowl filled with more strawberries, a glass bowl with extra pink frosting and a spoon, two antique silver spoons, a white plate with silver forks, and a beige cloth. The overall scene looks bright and fresh, with a sweet and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

260 ml (1 cup) warm milk
10 g (1 tbsp) instant dry yeast
540 g (4 ¼ cups) all-purpose flour
65 g (⅓ cup) granulated sugar
1 tsp salt
1 large egg, room temperature
80 g (⅓ cup) unsalted butter, very soft
250 g (1 ¾ cups) fresh or frozen strawberries
50 g (¼ cup) granulated sugar (for filling)
Juice of half a lemon
100 g (½ cup) cream cheese, softened (Philadelphia recommended)
40 g (3 tbsp) unsalted butter, softened (for glaze)
60 g (½ cup) powdered sugar
1 tsp vanilla extract
2 tbsp strawberry puree, cold (from the filling)

Instructions

Step 1: Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and blend with an immersion blender or in a food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
Step 2: In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly. Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl. It should be soft but not overly sticky. Cover the dough with a clean cloth and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
Step 3: Lightly flour a clean surface. Roll out the risen dough to form a large rectangle, approximately 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly over the entire surface of the dough, leaving a small border at one of the longer edges. Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
Step 4: Arrange the cut rolls in a large, greased baking dish (a 9×13 inch dish works well), leaving a little space between each roll. Cover the dish again with a clean cloth and let the rolls rise for another 30 minutes to 1 hour, or until visibly puffy. Meanwhile, preheat your oven to 180°C (350°F). Bake the rolls for about 20-25 minutes, or until they are lightly golden brown on top and soft to the touch. Remove from oven and let them cool slightly in the dish.
Step 5: While the rolls are cooling, prepare the glaze. In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree with an electric mixer for 1-2 minutes, until the glaze is smooth, creamy, and a beautiful light pink color. Adjust sweetness or thickness if desired by adding more powdered sugar or a tiny bit more milk.
Step 6: Spread the freshly made strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. The warmth of the rolls will allow the glaze to melt slightly and seep into all the nooks and crannies. Serve immediately and enjoy the warm, sweet, and tangy flavors!

Tips & Variations

For a more intense strawberry flavor, add a teaspoon of freeze-dried strawberry powder to the glaze.
Use frozen strawberries straight from the freezer to save time; just increase cooking time slightly for the filling.
If you prefer a less sweet filling, reduce the granulated sugar in the strawberry mixture by half.
To make these rolls vegan, substitute the milk with a plant-based alternative, use vegan butter, and omit or replace the egg with a flax egg.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15–20 seconds before serving to refresh their soft texture. You can also freeze the baked rolls without glaze for up to 2 months; thaw and glaze before serving.

How to Serve

The image shows six soft, golden-brown cinnamon rolls in a white rectangular baking dish, each topped with a smooth, pale pink frosting spread in a swirled pattern. Scattered over the frosting and nestled between the rolls are several halved and whole bright red strawberries with green leaves, adding a fresh, vibrant contrast. Around the dish, there are small white bowls filled with sliced strawberries and powdered sugar-coated treats, a jar of red jam with a spoon, and vintage silver cutlery on a white marbled surface. A pastel pink cloth is partially visible beside the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a mixer?

Yes, you can knead the dough by hand for about 10-15 minutes until it is smooth and elastic. It may take a bit more time and effort compared to using a stand mixer.

Can I prepare the strawberry filling in advance?

Absolutely. The strawberry filling can be made up to 3 days ahead and kept refrigerated. Just be sure to bring it to room temperature before spreading it on the dough for easier spreading.