Introduction

These irresistible strawberry cinnamon rolls combine the comforting warmth of cinnamon with the fresh brightness of strawberries. Soft, fluffy, and topped with a creamy strawberry-infused icing, they’re perfect 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 preferred)
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)
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 warm milk with sugar and yeast. Let it sit for 10 minutes until foamy to confirm the yeast is active.
Step 2: Add melted cooled 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, elastic, and slightly tacky but not sticky.
Step 3: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 1 hour or until roughly doubled in size.
Step 4: While the dough rises, prepare the filling. Combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until strawberries soften and release juices.
Step 5: In a small bowl, mix cornstarch with 2 tablespoons of water to make a slurry. Whisk it into the strawberry mixture with cinnamon and simmer for another minute until thickened. Transfer to a shallow dish and cool completely.
Step 6: Once dough has doubled, turn it 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 edge closest to you into a log, sealing the seam by pinching. Cut the log into 12 equal pieces using a sharp knife or dental floss, then place rolls cut-side up in a greased 9×13 inch pan.
Step 8: Cover the pan and let rolls rise for 45 minutes at room temperature, until puffy and nearly touching.
Step 9: Preheat oven to 375°F. Remove the cover and bake rolls for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes.
Step 10: Prepare the icing by beating softened cream cheese and butter until light and fluffy. Add sifted powdered sugar, reserved strawberry filling, milk, and vanilla, then beat until smooth and spreadable.
Step 11: Spread the icing generously over warm rolls, allowing it to melt slightly into the crevices. Serve warm for best texture or allow to cool to room temperature.

Tips & Variations

Use bread flour for the dough to achieve the perfect chewy texture.
If fresh strawberries are unavailable, frozen can be used but be sure to thaw and drain excess liquid before chopping.
For extra flavor, add a teaspoon of vanilla extract to the dough.
Replace lemon juice with orange juice in the filling for a different citrus note.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven to restore softness. The icing may soften and blend back into the rolls during storage, enhancing flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough and filling the day before?

Yes, you can prepare the dough and let it rise overnight in the refrigerator for a slower fermentation that develops flavor. Prepare the filling in advance and keep it refrigerated until ready to assemble.

What can I substitute if I don’t have bread flour?

All-purpose flour can be used, but the rolls may be slightly less chewy and soft. To improve texture, you can add a tablespoon of vital wheat gluten per cup of all-purpose flour if available.