Irresistible Strawberry Cinnamon Rolls Recipe
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.
- 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
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
- 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.
- 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.
- First Rise: Transfer dough to a lightly oiled bowl, cover, and let rise at room temperature for 1 hour until doubled in size.
- 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.
- 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.
- 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.
- 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.
- 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
