Introduction

These irresistible strawberry cinnamon rolls combine the warmth of cinnamon with fresh strawberry filling, creating a delightful twist on a classic favorite. Soft, tender, and topped with a creamy strawberry icing, they make a perfect treat for breakfast or dessert.

Irresistible Strawberry Cinnamon Rolls Recipe - Recipe Image

Ingredients

For the dough:

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 flour 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)
2 tbsp strawberry filling (reserved from the filling step)
2 tbsp milk
1/2 tsp vanilla extract

Instructions

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 it sit for 10 minutes until foamy.
Step 2: Add the cooled melted butter, eggs, bread flour, and salt to the yeast mixture. Using a stand mixer with a dough hook, mix on medium speed for 6-8 minutes until the dough is smooth and elastic but slightly tacky.
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.
Step 4: Meanwhile, prepare the strawberry filling. Combine the chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally.
Step 5: Mix cornstarch with 2 tablespoons water to make a slurry. Whisk it into the strawberry mixture along with the cinnamon. Simmer for 1 more minute until thickened. Transfer to a shallow dish and let cool completely.
Step 6: Once the dough has doubled, turn it out onto a lightly floured surface and roll into a 12×16 inch rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a 1/2 inch border.
Step 7: Roll the dough tightly from the long side closest to you into a log. Pinch the seam to seal. Cut into 12 equal pieces using a sharp knife or dental floss.
Step 8: Arrange the rolls cut-side up in a greased 9×13 inch baking pan. Cover and let rise for 45 minutes until puffy.
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. Let cool in the pan for 5 minutes.
Step 10: Prepare the icing by beating together softened cream cheese and butter until light and fluffy. Add powdered sugar, 2 tablespoons of reserved strawberry filling, milk, and vanilla extract. Beat until smooth.
Step 11: Spread icing generously over warm rolls. Serve warm or at room temperature.

Tips & Variations

Use freshly squeezed lemon juice for the filling to balance the sweetness with bright acidity.
For extra flavor, sprinkle a little cinnamon sugar over the icing just before serving.
If fresh strawberries are not available, thawed frozen strawberries work well after draining excess juice.
To keep rolls soft, cover leftovers with plastic wrap and reheat gently in the microwave.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the microwave or oven to soften. For longer storage, freeze the baked rolls without icing for up to 2 months and thaw before icing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough in advance?

Yes, you can prepare the dough the night before, let it rise once, then refrigerate overnight. Bring it to room temperature before proceeding with filling and rolling.

What if my filling is too watery?

Make sure to cook the filling down enough so it thickens properly. Adding the cornstarch slurry and simmering until thick helps prevent soggy dough.