Introduction

These Strawberry Cinnamon Rolls offer a delightful twist on a classic favorite, combining sweet cinnamon dough with a fresh strawberry filling and creamy glaze. Perfect for breakfast or brunch, they bring together fruity, tangy, and rich flavors in every bite.

A white square baking dish holds nine cinnamon rolls arranged in a 3x3 grid, each roll covered with a thick layer of smooth, pink frosting swirled on top. Several rolls are topped with fresh strawberries, some halved to reveal their bright red interiors and green leaves. The cinnamon rolls are golden-brown around the edges, contrasting with the soft, pale dough inside. The dish sits on a white marbled surface scattered with whole strawberries and a small bowl of extra pink frosting with a spoon inside. Nearby, there are two vintage silver spoons and a white plate holding silver forks. The scene is softly lit, highlighting the creamy texture of the frosting and the juicy shine of the strawberries. 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

Use frozen strawberries if fresh ones are not in season; thaw and drain excess liquid before cooking to avoid a watery filling.
For extra cinnamon flavor, sprinkle ground cinnamon on the dough before adding the strawberry filling.
Substitute lemon juice with orange juice for a different citrus twist.
If you prefer a dairy-free version, use vegan cream cheese and butter alternatives for the glaze.
Make the dough in advance and refrigerate overnight for a slower rise and more developed flavor.

Storage

Store leftover strawberry cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze individual rolls wrapped tightly for up to 2 months. Reheat gently in the microwave for 15-20 seconds or warm in a low oven until warmed through before serving.

How to Serve

A white rectangular baking dish holds six fresh cinnamon rolls, each generously topped with swirled light pink frosting that has a creamy texture. The cinnamon rolls show a golden brown outer layer with a visible spiral of dough, and pieces of whole and halved vibrant red strawberries with green leaves are placed on top and between the rolls as decoration. The dish sits on a white marbled surface alongside a small white bowl filled with sliced strawberries, a white plate with a powdered pastry, a jar of red jam with visible fruit chunks, and a set of silver forks and a knife on a white tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the filling?

Yes, frozen strawberries work well. Make sure to thaw and drain any excess liquid before cooking to prevent a runny filling.

How do I prevent the rolls from getting soggy?

Allow the strawberry filling to cool completely before spreading it on the dough, and avoid overfilling. Baking the rolls until lightly golden also helps maintain a good texture without sogginess.