Introduction

These strawberry cinnamon rolls combine the classic warmth of cinnamon-spiced dough with a fresh, fruity strawberry filling and a creamy, tangy glaze. Perfect for a special breakfast or brunch, they are soft, sweet, and irresistible.

A white ceramic dish holds six cinnamon rolls arranged in two rows of three. Each roll is topped with a thick, swirled layer of light pink frosting that looks smooth and creamy. On top of the frosting, there are halved and whole fresh strawberries with their bright red color and green leaves adding a fresh look. The white marbled surface beneath the dish creates a clean background, with some silver forks and a pink cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

260 ml (1 cup) warm milk
10 g (1 tbsp) instant dry yeast
540 g (4 ¼ cups) all-purpose flour
65 g (⅓ cup) granulated sugar
1 tsp salt
1 large egg, room temperature
80 g (⅓ cup) unsalted butter, very soft
250 g (1 ¾ cups) fresh or frozen strawberries
50 g (¼ cup) granulated sugar (for filling)
Juice of half a lemon
100 g (½ cup) cream cheese, softened (Philadelphia recommended)
40 g (3 tbsp) unsalted butter, softened (for glaze)
60 g (½ cup) powdered sugar
1 tsp vanilla extract
2 tbsp strawberry puree, cold (from the filling)

Instructions

Step 1: Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and blend with an immersion blender or in a food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
Step 2: In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly. Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl. It should be soft but not overly sticky. Cover the dough with a clean cloth and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
Step 3: Lightly flour a clean surface. Roll out the risen dough to form a large rectangle, approximately 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly over the entire surface of the dough, leaving a small border at one of the longer edges. Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
Step 4: Arrange the cut rolls in a large, greased baking dish (a 9×13 inch dish works well), leaving a little space between each roll. Cover the dish again with a clean cloth and let the rolls rise for another 30 minutes to 1 hour, or until visibly puffy. Meanwhile, preheat your oven to 180°C (350°F). Bake the rolls for about 20-25 minutes, or until they are lightly golden brown on top and soft to the touch. Remove from oven and let them cool slightly in the dish.
Step 5: While the rolls are cooling, prepare the glaze. In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree with an electric mixer for 1-2 minutes, until the glaze is smooth, creamy, and a beautiful light pink color. Adjust sweetness or thickness if desired by adding more powdered sugar or a tiny bit more milk.
Step 6: Spread the freshly made strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. The warmth of the rolls will allow the glaze to melt slightly and seep into all the nooks and crannies. Serve immediately and enjoy the warm, sweet, and tangy flavors!

Tips & Variations

For a stronger cinnamon flavor, sprinkle a little ground cinnamon on the dough before spreading the strawberry filling.
You can substitute frozen strawberries if fresh are unavailable, just be sure to thaw and drain any excess liquid before cooking.
Try adding chopped nuts like pecans or walnuts into the filling for added texture and flavor.
If you prefer a dairy-free glaze, substitute the cream cheese and butter with coconut cream and dairy-free butter alternatives.

Storage

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, warm individually in the microwave for 20-30 seconds or in an oven at 160°C (320°F) for 10 minutes until soft and the glaze is slightly melty again.

How to Serve

A white rectangular baking dish filled with seven soft, fluffy cinnamon rolls topped with smooth, light pink frosting swirled thickly on each roll. Fresh, halved strawberries with bright red color and green tops are scattered on and around the rolls, adding a fresh look. The rolls are arranged close together, showing their golden brown edges peeking through the frosting. The dish sits on a white marbled surface with a soft pink cloth nearby and a pile of more fresh strawberries visible at the side. Photo taken with an iphone --ar 4:5 --v 7

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 once, then wrap and refrigerate it overnight. Before continuing the recipe, let it come back to room temperature and allow the second rise after assembling the rolls.

What if I don’t have a stand mixer?

You can knead the dough by hand on a lightly floured surface for about 10-12 minutes until smooth and elastic. It may take a bit longer but will develop the same texture.