Introduction

These Strawberry Cinnamon Rolls combine the classic comfort of soft, fluffy rolls with a fresh, fruity twist. The homemade strawberry filling and cream cheese glaze make for a delightful breakfast or sweet treat any time of day.

The image shows nine cinnamon rolls arranged in a 3x3 grid inside a white square baking dish. Each cinnamon roll is topped with a smooth layer of light pink frosting that is swirled to follow the shape of the rolls, giving a creamy texture. There are several whole and halved fresh strawberries placed randomly on top of a few rolls and in the center, adding bright red and green color contrast. The dish sits on a white marbled surface with a soft beige cloth to the left and a small glass bowl filled with more fresh strawberries above it. To the right, there is a white plate, a couple of vintage silver spoons, and some scattered strawberries. At the bottom right corner, there is a small clear bowl filled with more of the pink frosting, with a matching spoon inside. 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 aren’t in season; just thaw and drain excess liquid before cooking.
For extra flavor, sprinkle a little ground cinnamon or nutmeg into the dough or filling.
If you prefer less sweetness, reduce the sugar in the filling slightly or lighten the glaze amount.
Try adding chopped nuts like pecans or walnuts to the filling for added texture.

Storage

Store any 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 wrapped tightly for up to 2 months. Reheat gently in the microwave or oven before serving to bring back their softness and enhance the glaze’s flavor.

How to Serve

A white rectangular baking dish holds six soft cinnamon rolls, each topped with a thick layer of swirled light pink frosting. On top of the frosting, fresh whole and halved ripe strawberries with green leaves add a bright red contrast. The rolls have a golden-brown outer edge with visible spiral layers inside. Around the dish, a white marbled surface is scattered with more fresh strawberries, a small bowl containing halved strawberries, a small bottle, a plate with a powdered sugar-covered pastry, and a jar of deep red berry jam with a spoon inside. A silver fork and knife set rests on a white tray nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10-12 minutes until it becomes smooth and elastic. It may require a bit more effort but will still yield great results.

Can I use store-bought strawberry jam instead of fresh strawberries?

You can substitute with strawberry jam, but fresh or cooked-down strawberries will give a fresher flavor and texture. If using jam, warm it slightly and spread evenly on the rolled dough before slicing.