Introduction

These irresistible strawberry cinnamon rolls combine fluffy, tender dough with a sweet, tangy strawberry filling and a creamy icing. Perfect for breakfast or dessert, they bring a fresh twist to a classic treat.

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 from the filling)
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). Combine the milk with sugar and yeast in a large mixing bowl. Let it sit for 10 minutes until foamy to activate the yeast.
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, elastic, and slightly tacky but not sticky.
Step 3: Transfer the dough to a lightly oiled bowl, cover, and let it rise at room temperature for 1 hour until it doubles in size.
Step 4: While the dough rises, prepare the strawberry filling. Combine 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 cold water to make a slurry. Whisk it into the strawberry mixture along with cinnamon. Simmer for another minute until thickened. Transfer to a shallow dish and cool completely.
Step 6: Once the dough has doubled, roll it out on a floured surface to a 12×16 inch rectangle. Spread the cooled strawberry filling evenly, leaving a 1/2 inch border.
Step 7: Starting from the long side closest to you, tightly roll the dough into a log and 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 pan. Cover and let rise at room temperature for 45 minutes until puffy and nearly touching.
Step 9: Preheat the oven to 375°F. Bake the rolls uncovered for 20-25 minutes until golden brown and a toothpick inserted comes out clean. Let cool in the pan for 5 minutes.
Step 10: Prepare the icing by beating cream cheese and butter until light and fluffy. Add powdered sugar, 2 tablespoons reserved strawberry filling, milk, and vanilla. Beat until smooth.
Step 11: Spread the icing generously over warm rolls. Serve warm for the best texture or let cool to room temperature if preferred.

Tips & Variations

Use room temperature ingredients for better dough rise and texture.
For extra flavor, add a teaspoon of vanilla or almond extract to the dough.
You can substitute frozen strawberries for fresh; just thaw and drain excess liquid before chopping.
Try adding finely chopped nuts, like pecans or walnuts, to the filling for crunch.
If you prefer a thicker icing, add more powdered sugar a little at a time.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave for 20-30 seconds or warm in the oven at 300°F until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and filling.

How do I prevent the rolls from becoming soggy?

Let the strawberry filling cool completely before spreading it on the dough. This prevents excess moisture from soaking into the dough during assembly.

Irresistible Strawberry Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

These Irresistible Strawberry Cinnamon Rolls are soft, sweet, and packed with fresh strawberry filling and a cinnamon hint, topped with a luscious strawberry cream cheese icing. Perfect for breakfast, brunch, or dessert, these rolls offer a tender, chewy crumb with a delicious fruit twist that is sure to delight anyone who loves classic cinnamon rolls with a fresh berry upgrade.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes
Yield: 12 rolls 1x
Category: Breakfast & Brunch, Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

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 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 filling preparation)
2 tbsp milk
1/2 tsp vanilla extract

Instructions

Activate Yeast: Warm the milk to about 110°F (just warm to the touch, not hot), then combine it with the sugar and yeast in a large mixing bowl. Let it sit for 10 minutes until foamy to ensure the yeast is active and alive.
Make Dough: 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 becomes smooth, elastic, and slightly tacky but not sticky. This develops gluten for a tender, chewy crumb.
First Rise: 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 until doubled in size.
Prepare Filling: While dough rises, combine finely chopped strawberries, sugar, and freshly squeezed lemon juice in a saucepan over medium heat. Simmer for about 5 minutes, stirring occasionally, until strawberries soften and release juices.
Thicken Filling: Mix cornstarch with 2 tablespoons water to form a slurry. Whisk slurry and cinnamon into strawberry mixture and simmer for 1 more minute until thickened. Transfer to a shallow dish and let cool completely to prevent soggy dough.
Roll Out Dough: Once doubled, turn dough onto a lightly floured surface and roll gently into a 12×16 inch rectangle. Spread cooled strawberry filling evenly over dough, leaving a 1/2 inch border on all sides.
Form Rolls: Starting from the long side closest to you, roll the dough tightly into a log, pinch seam to seal. Cut log into 12 equal pieces using a sharp knife or dental floss for clean cuts. Arrange rolls cut-side up in a greased 9×13 inch baking pan.
Second Rise: Cover rolls with plastic wrap and let rise at room temperature for 45 minutes until puffy and nearly touching.
Bake Rolls: Preheat oven to 375°F. Uncover rolls and bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean. Rolls should be set but slightly soft when pressed.
Prepare Icing: While rolls cool for 5 minutes, beat softened cream cheese and butter until light and fluffy (~2 minutes). Add sifted powdered sugar, 2 tablespoons of reserved strawberry filling, milk, and vanilla extract. Beat until smooth and spreadable.
Ice Rolls: Spread icing generously over warm rolls, allowing it to soften the rolls and melt into crevices. Serve warm for best texture or let cool to room temperature.

Notes

Use bread flour for a chewier texture and better gluten development.
Ensure milk is around 110°F to properly activate yeast without killing it.
Allow strawberry filling to cool completely before spreading to avoid soggy dough.
Mark the dough log center first before slicing to ensure evenly sized rolls.
Sifting powdered sugar prevents lumps and creates smoother icing.
Serve rolls warm for the best flavor and texture experience.

Keywords: Strawberry cinnamon rolls, breakfast pastry, sweet rolls, cream cheese icing, homemade cinnamon rolls, strawberry filling, cinnamon pastry