Irresistible Strawberry Cinnamon Rolls Recipe

Introduction

These irresistible strawberry cinnamon rolls combine the classic warmth of cinnamon rolls with a fresh, fruity twist. Filled with a luscious strawberry mixture and topped with a creamy strawberry-infused icing, they make a perfect treat for breakfast or dessert. You’ll love their tender, chewy texture and sweet, tangy flavor.

Ingredients

• 3/4 cup milk
• 1/4 cup sugar
• 2 1/4 tsp yeast (Red Star Platinum recommended)
• 1/3 cup butter (melted and cooled to room temperature)
• 2 eggs
• 3 1/2 cups bread flour (King Arthur recommended)
• 1/2 tsp salt
• 3 tbsp cream
• 2 cups strawberries (finely chopped into 1/4-inch pieces)
• 1/2 cup sugar
• 1 1/2 tsp lemon juice (freshly squeezed)
• 1 tbsp cornstarch
• 1/2 tsp cinnamon
• 4 oz cream cheese (softened to room temperature)
• 2 tbsp butter
• 1 1/4 cups powdered sugar (sifted)
• 2 tbsp strawberry filling
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Step 1: Warm the milk to about 110°F (just warm to the touch, not hot). In a large mixing bowl, combine the milk, sugar, and yeast. Let sit for 10 minutes until foamy to activate the yeast.
2. Step 2: Add the cooled melted butter, eggs, bread flour, and salt to the yeast mixture. Mix with a stand mixer fitted with a dough hook on medium speed for 6-8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
3. Step 3: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1 hour until doubled in size.
4. Step 4: While the dough rises, make the strawberry filling. In a saucepan over medium heat, combine the chopped strawberries, 1/2 cup sugar, and lemon juice. Simmer for about 5 minutes, stirring occasionally.
5. Step 5: Mix cornstarch with 2 tablespoons of water to make a slurry. Whisk it into the strawberry mixture along with cinnamon. Simmer for 1 more minute until thickened. Transfer to a shallow dish and cool completely.
6. Step 6: Once the dough has doubled, turn it out onto a lightly floured surface. Roll or stretch it into a 12×16 inch rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a 1/2 inch border on all sides.
7. Step 7: Starting from the long side closest to you, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal pieces using a sharp knife or dental floss.
8. Step 8: Arrange the rolls cut-side up in a greased 9×13 inch baking pan. Cover with plastic wrap and let rise at room temperature for 45 minutes until puffy and nearly touching.
9. Step 9: Preheat the oven to 375°F. Bake the rolls uncovered for 20-25 minutes until golden brown and a toothpick comes out clean. Rolls should feel set but slightly soft. Let cool in the pan for 5 minutes.
10. Step 10: Prepare the icing by beating the softened cream cheese and butter until light and fluffy. Add sifted powdered sugar, 2 tablespoons strawberry filling, milk, and vanilla extract. Beat until smooth and spreadable.
11. Step 11: Spread the icing generously over the warm rolls, allowing it to melt into the crevices. Serve warm for best texture or let cool to room temperature.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor in the filling and icing.
• For extra chewiness, substitute a portion of the bread flour with whole wheat flour.
• If you prefer a less sweet roll, reduce the sugar in the filling or icing slightly.
• Try adding a pinch of nutmeg to the filling for a warm spice note.
• You can substitute the cream cheese icing with a simple glaze of powdered sugar and milk if desired.

Storage

Store the cinnamon rolls in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days or freeze tightly wrapped for up to 2 months. Reheat refrigerated or frozen rolls in the microwave or oven until warmed through, then add fresh icing if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the filling?

Yes, thaw and drain frozen strawberries well before cooking to avoid excess moisture that could make the dough soggy.

How can I tell when the yeast is active?

The mixture will become foamy or bubbly within 10 minutes if the yeast is active and alive. If not, your yeast might be expired or the water temperature was too hot or cold.

Irresistible Strawberry Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

These irresistible Strawberry Cinnamon Rolls combine a soft, tender dough with a luscious strawberry-cinnamon filling and a creamy strawberry-infused icing. Perfect for breakfast or dessert, these rolls offer a delightful twist on a classic favorite with fresh strawberry flavor throughout.

• Author: Ella
• Prep Time: 1 hour 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 rolls 1x
• Category: Breakfast & Brunch, Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough

• 3/4 cup milk
• 1/4 cup sugar
• 2 1/4 tsp yeast (Red Star Platinum preferred)
• 1/3 cup butter (melted and cooled to room temperature)
• 2 eggs
• 3 1/2 cups bread flour (King Arthur recommended)
• 1/2 tsp salt
• 3 tbsp cream

For the Filling

• 2 cups strawberries (finely chopped into 1/4-inch pieces)
• 1/2 cup sugar
• 1 1/2 tsp lemon juice (freshly squeezed)
• 1 tbsp cornstarch
• 1/2 tsp cinnamon

For the Icing

• 4 oz cream cheese (softened to room temperature, about 70°F)
• 2 tbsp butter
• 1 1/4 cups powdered sugar (sifted to remove lumps)
• 2 tbsp strawberry filling (reserved from filling)
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Activate Yeast: Warm milk to about 110°F, then mix with sugar and yeast in a large bowl. Let sit for 10 minutes until foamy to ensure yeast is active.
2. Make Dough: Add melted butter, eggs, bread flour, and salt to the yeast mixture. Using a stand mixer with dough hook, mix on medium speed for 6-8 minutes until dough is smooth, elastic, and slightly tacky but not sticky.
3. First Rise: Transfer dough to a lightly oiled bowl, cover, and let rise at room temperature for 1 hour until doubled in size.
4. Prepare Filling: While dough rises, combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 5 minutes until strawberries break down. Mix cornstarch with 2 tbsp water into a slurry, whisk into strawberry mixture with cinnamon. Simmer 1 more minute until thickened. Cool completely to avoid soggy dough.
5. Shape Rolls: After dough doubles, roll out onto floured surface into 12×16 inch rectangle. Spread cooled strawberry filling evenly, leaving 1/2 inch border. Roll dough tightly from long side into log, seal seam. Cut into 12 equal pieces and arrange in greased 9×13 inch pan. Cover and let rise 45 minutes until puffy.
6. Bake Rolls: Preheat oven to 375°F. Bake uncovered rolls for 20-25 minutes until golden brown and toothpick comes out clean. Rolls should be set but still soft. Cool 5 minutes in pan.
7. Make Icing: Beat softened cream cheese and butter until fluffy (about 2 minutes). Add powdered sugar, 2 tbsp strawberry filling, milk, and vanilla. Beat until smooth and spreadable.
8. Finish: Spread icing over warm rolls in pan, allowing it to melt slightly into crevices. Serve warm for best texture or at room temperature.

Notes

• Make sure milk is just warm, not hot, to avoid killing yeast.
• Cooling the strawberry filling before spreading prevents soggy dough.
• Using dental floss to cut the dough log gives clean slices.
• Serve rolls warm for the best softness and flavor.
• Sift powdered sugar to ensure smooth icing without lumps.

Keywords: Strawberry cinnamon rolls, strawberry rolls, cinnamon rolls with strawberry filling, homemade cinnamon rolls, breakfast pastries, strawberry dessert rolls