Introduction

These Strawberry Cinnamon Rolls combine classic cinnamon roll comfort with the bright, fresh flavor of strawberries. Soft, fluffy dough filled with a sweet strawberry jam and topped with a creamy strawberry glaze makes for a delightful treat perfect for brunch or dessert.

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 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 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 surface, 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 (9×13 inch works well), leaving a little space between each roll. Cover 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 for 20-25 minutes, or until lightly golden brown on top and soft to the touch. Remove from oven and let 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 cold strawberry puree with an electric mixer for 1-2 minutes, until smooth, creamy, and light pink. Adjust sweetness or thickness if desired by adding more powdered sugar or a little milk.
Step 6: Spread the strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. The warmth will help the glaze melt slightly and seep into the nooks and crannies. Serve immediately and enjoy.

Tips & Variations

Use frozen strawberries if fresh are not in season; just be sure to thaw and drain excess liquid before cooking.
Swap the strawberry filling for raspberry or blueberry preserves for a different fruit twist.
If you prefer a less sweet roll, reduce sugar in the filling and glaze slightly.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in a microwave or oven before serving to soften. The glaze may melt when warm, enhancing flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and filling ahead of time?

Yes, you can prepare the dough and strawberry filling a day in advance. Keep the filling refrigerated and let the dough rise slowly in the fridge overnight for convenience.

What type of yeast is best for this recipe?

Instant dry yeast works well for this recipe because it can be mixed directly with dry ingredients and doesn’t require proofing, making the process easier and quicker.

Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe

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★★★★★

4.9 from 137 reviews

Delight in these homemade Strawberry Cinnamon Rolls featuring a soft, tender dough filled with a luscious strawberry cinnamon jam, baked to a golden perfection, and topped with a creamy strawberry-vanilla glaze. Perfect for a special breakfast or a sweet treat, these rolls combine the warmth of cinnamon with the fresh tang of strawberries in every bite.

Author: Ella
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 3 hours
Yield: 12 servings 1x
Category: Breakfast
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

Strawberry Cream Cheese 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 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 until smooth using an immersion blender or food processor. Cover with plastic wrap and refrigerate until completely cool.
Make the dough: In a stand mixer bowl fitted with a dough hook, combine flour, sugar, salt, and yeast. Mix briefly. Add warm milk, softened butter, and egg, knead for 5-7 minutes at medium speed until dough is smooth, elastic, and slightly pulls from bowl sides. Cover and let rise in warm draft-free area for about 2 hours until doubled in size.
Roll out the dough and add filling: Lightly flour a clean surface. Roll the risen dough into a 40 x 30 cm (16 x 12 inches) rectangle. Spread the cooled strawberry filling evenly over dough, leaving a small border along one longer edge. Roll dough tightly from opposite long edge into a log. Cut log into 12 even strips using a sharp knife or unflavored dental floss.
Second rise and baking: Arrange rolls cut side up in a greased 9×13 inch baking dish, leaving some space between each. Cover and let rise 30 minutes to 1 hour, until puffy. Preheat oven to 180°C (350°F). Bake for 20-25 minutes until rolls are lightly golden and soft. Remove from oven and cool slightly.
Prepare the glaze: In a medium bowl, beat softened cream cheese, butter, powdered sugar, vanilla extract, and cold strawberry puree with an electric mixer for 1-2 minutes until smooth and creamy. Adjust sweetness or thickness if desired with additional powdered sugar or a bit of milk.
Glaze the rolls and serve: Spread the strawberry cream cheese glaze generously over the warm cinnamon rolls so it melts slightly into the rolls. Serve immediately and enjoy the warm, sweet, and tangy flavors.

Notes

Use room temperature ingredients for best dough texture.
Ensure strawberries are fully cooled before spreading on dough to avoid sogginess.
For best results, allow rolls to rise in a warm, draft-free spot.
The glaze can be adjusted for sweetness or consistency by adding more powdered sugar or a teaspoon of milk.
Use dental floss to slice rolls cleanly without squashing the dough.
Leftovers can be stored in an airtight container and refreshed in a warm oven or microwave.

Keywords: Strawberry Cinnamon Rolls, Strawberry Cream Cheese Glaze, Sweet Breakfast Rolls, Homemade Cinnamon Rolls, Strawberry Jam Filling