Introduction

Strawberry Cinnamon Rolls are a delightful twist on a classic favorite, combining sweet cinnamon dough with a fresh strawberry filling and a creamy strawberry glaze. These soft, fluffy rolls are perfect for a special breakfast or brunch treat and are sure to impress your friends and family.

Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe - Recipe Image

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, use fresh strawberries and let the filling chill overnight before assembling the rolls.
You can substitute frozen strawberries with fresh ones when in season for best results.
Try adding a pinch of cinnamon or nutmeg to the strawberry filling for a warm spice note.
If you don’t have an electric mixer for the glaze, whisk ingredients vigorously by hand until smooth.
To make the rolls ahead, shape and cut them, then refrigerate overnight before baking the next day.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To enjoy again, warm them gently in the microwave for 15-20 seconds or in a low oven until heated through. The glaze may soften, adding to the delicious texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well for the filling. Make sure to thaw and drain excess liquid before cooking to avoid a watery filling.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel puffy when gently pressed with a finger. If the indentation remains, it’s ready to proceed.

Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe

Print Recipe

★★★★★

5 from 99 reviews

These Strawberry Cinnamon Rolls are a delightful twist on the classic treat, featuring a homemade strawberry filling that is cooked down to a jam-like consistency and spread inside soft, fluffy rolls. Topped with a luscious strawberry cream cheese glaze, they offer a perfect balance of sweet, tangy, and creamy flavors. Ideal for breakfast, brunch, or a comforting dessert, these cinnamon rolls combine the comforting warmth of freshly baked dough with fresh strawberry goodness.

Author: Dana
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 3 hours
Yield: 12 servings 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough 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

Strawberry Filling

250 g (1 ¾ cups) fresh or frozen strawberries
50 g (¼ cup) granulated sugar
Juice of half a lemon

Glaze

100 g (½ cup) cream cheese, softened (Philadelphia recommended)
40 g (3 tbsp) unsalted butter, softened
60 g (½ cup) powdered sugar
1 tsp vanilla extract
2 tbsp strawberry puree, cold (from the filling)

Instructions

Prepare the Strawberry Filling: 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 thickened to a jam-like consistency. Remove from heat and blend using an immersion blender or food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, granulated sugar, salt, and instant dry yeast. Mix briefly to combine. Add warm milk, softened butter, and egg. Knead on medium speed for 5 to 7 minutes until dough is smooth, elastic, and slightly pulls away from the bowl sides. Cover with a clean cloth and let rise in a warm, draft-free place for about 2 hours, or until doubled in size.
Roll Out the Dough and Add Filling: Lightly flour a clean surface and roll the risen dough into a 40 x 30 cm (16 x 12 inch) rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a small border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log. Cut the log into 12 even strips using a sharp knife or unflavored dental floss.
Second Rise and Bake: Arrange the rolls in a greased 9×13 inch baking dish, leaving some space between each. Cover and let rise for 30 to 60 minutes, until visibly puffy. Meanwhile, preheat the oven to 180°C (350°F). Bake the rolls for 20-25 minutes until light golden brown and soft to the touch. Remove from oven and allow to cool slightly in the dish.
Prepare the Glaze: While the rolls cool, beat softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and cold strawberry puree together with an electric mixer for 1-2 minutes until smooth, creamy, and light pink. Adjust sweetness or thickness by adding more powdered sugar or a splash of milk if needed.
Glaze and Serve: Spread the strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. The warmth will help the glaze melt slightly, seeping into the rolls. Serve immediately and enjoy the warm, sweet, and tangy flavors.

Notes

Use fresh or frozen strawberries depending on availability; fresh gives brighter flavor while frozen works well too.
Make sure the milk is warm (not hot) to activate the yeast without killing it.
Softening the butter adequately ensures it incorporates well into the dough and glaze.
Allowing both the first and second rise times is essential for light, fluffy rolls.
The strawberry glaze can be adjusted for sweetness by varying powdered sugar amount to taste.
These rolls are best enjoyed fresh but can be stored in an airtight container for 2 days and reheated gently.

Keywords: strawberry cinnamon rolls, strawberry rolls, cinnamon rolls recipe, strawberry cream cheese glaze, homemade cinnamon rolls, baked cinnamon rolls, sweet rolls