Introduction

These irresistible strawberry cinnamon rolls combine a tender, chewy dough with a sweet, tangy strawberry cinnamon filling. Topped with a luscious cream cheese icing infused with strawberry flavor, they make a perfect treat for breakfast or dessert. Prepare to impress your family and friends with these delightful rolls!

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 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
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 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 with plastic wrap or a damp towel, and let it rise at room temperature for 1 hour, or until it roughly doubles in size.
Step 4: While the dough rises, prepare the strawberry filling. In a saucepan over medium heat, combine finely chopped strawberries, 1/2 cup sugar, and freshly squeezed lemon juice. Simmer, stirring occasionally, for about 5 minutes until strawberries break down slightly.
Step 5: In a small bowl, mix cornstarch with 2 tablespoons of water to form a slurry. Whisk this 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, turn it out onto a lightly floured surface. Gently roll it into a 12×16 inch rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a 1/2 inch border on all sides.
Step 7: Starting from the long side closest to you, tightly roll the dough into a log, pinching the seam to seal. Cut the log into 12 equal pieces using a sharp knife or dental floss. Arrange the rolls cut-side up in a greased 9×13 inch baking pan, cover, and let rise for 45 minutes until puffy.
Step 8: Preheat the oven to 375°F. Bake the rolls uncovered 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 9: For the icing, beat softened cream cheese and butter together until light and fluffy. Add sifted powdered sugar, 2 tablespoons of the strawberry filling, milk, and vanilla extract. Beat until smooth and spreadable.
Step 10: Spread the icing generously over the warm rolls. Serve warm for the best texture or let cool to room temperature if preferred.

Tips & Variations

Use bread flour for a chewier texture; all-purpose flour will yield softer rolls.
If fresh strawberries aren’t available, frozen can be used but thaw and drain excess liquid before cooking.
For extra flavor, add a pinch of nutmeg to the filling alongside cinnamon.
To save time, prepare the filling the night before and refrigerate.

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 in the microwave for 15-20 seconds to bring back softness. These rolls can also be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

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 lightly floured surface for about 10 minutes until smooth and elastic. It may require a bit more effort but works just as well.

What can I substitute for cream in the dough?

If you don’t have cream, you can use whole milk or half-and-half as a substitute. This might slightly affect richness but will still produce delicious rolls.

Irresistible Strawberry Cinnamon Rolls Recipe

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4.9 from 125 reviews

These irresistible Strawberry Cinnamon Rolls combine a tender, chewy dough with a luscious strawberry filling and a creamy, flavored cream cheese icing. Perfect for breakfast, brunch, or a sweet dessert treat, these rolls balance fruity sweetness and warm cinnamon spice for an unforgettable pastry experience.

Author: Bella
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 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 active dry yeast (Red Star Platinum recommended)
1/3 cup butter, melted and cooled
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 (1/4-inch pieces)
1/2 cup sugar
1 1/2 tsp freshly squeezed lemon juice
1 tbsp cornstarch
1/2 tsp ground 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 the yeast: Warm the milk to about 110°F until just warm to the touch but not hot. In a large mixing bowl, combine the warm milk with sugar and yeast. Let it sit for 10 minutes until it becomes foamy, indicating the yeast is active.
Make the dough: Add 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 dough is smooth, elastic, and slightly tacky but not sticky.
First rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1 hour or until doubled in size.
Prepare the filling: While dough rises, combine chopped strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Simmer for 5 minutes, stirring occasionally. Mix cornstarch with 2 tablespoons water to form a slurry, whisk it into the strawberry mixture along with cinnamon, and simmer another minute until thickened. Transfer to a shallow dish and cool completely.
Shape rolls: On a lightly floured surface, roll out dough into a 12×16 inch rectangle. Spread cooled strawberry filling evenly over dough, leaving a 1/2 inch border on all sides. Starting from the long edge closest, roll dough tightly into a log, pinch the seam to seal.
Cut rolls: Using a sharp knife or dental floss, cut the log into 12 equal pieces by first marking the center, then halves, then thirds for even portions.
Second rise: Arrange rolls cut-side up in a greased 9×13 inch baking pan. Cover with plastic wrap and let rise at room temperature for 45 minutes until puffy and touching.
Bake: Preheat oven to 375°F. Remove plastic wrap and bake rolls for 20-25 minutes until tops are golden brown and a toothpick inserted in center comes out clean. Rolls should feel set but soft when pressed.
Cool rolls: Remove from oven and let cool in pan for 5 minutes.
Prepare icing: Beat softened cream cheese and butter until light and fluffy (about 2 minutes). Add powdered sugar, reserved 2 tablespoons strawberry filling, milk, and vanilla extract. Beat until smooth and spreadable.
Ice and serve: Spread icing generously over warm rolls in the pan, allowing it to melt into crevices. Serve rolls warm for best texture, or cool to room temperature before serving.

Notes

Make sure milk is not too hot when activating yeast to avoid killing it.
Cooling the strawberry filling before spreading helps prevent soggy dough.
Use dental floss or a sharp knife to achieve clean cuts without squishing the rolls.
Letting rolls rise until nearly touching ensures a soft, fluffy texture.
Sifting powdered sugar prevents lumps in the icing for a smooth finish.
Serve the rolls fresh and warm for optimal flavor and texture.

Keywords: strawberry cinnamon rolls, fruit filled rolls, sweet breakfast rolls, cream cheese icing, homemade cinnamon rolls