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Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls are a delightful twist on a classic breakfast treat, offering a burst of fresh, fruity flavor alongside the comforting warmth of cinnamon, making them a perfect weekend indulgence or a special occasion breakfast that’s surprisingly easy to whip up.
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 minute
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup warm milk 105–115°F / 40–46°C
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar plus a pinch for proofing yeast
  • 1 large egg at room temperature
  • ¼ cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3 ½ to 4 cups all-purpose flour plus more for dusting
  • 1 teaspoon salt
For the Strawberry Filling
  • 1 cup fresh strawberries finely diced (about 2 medium strawberries)
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
For the Cinnamon Swirl
  • ½ cup unsalted butter softened
  • ½ cup packed light brown sugar
  • 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or heavy cream

Equipment

  • Large bowl
  • Medium Bowl
  • Small Bowl
  • Wooden spoon
  • Stand mixer with dough hook
  • Plastic wrap
  • Damp kitchen towel
  • Rolling Pin
  • Sharp Knife
  • Dental Floss
  • 9x13 inch baking pan
  • Baking Sheet

Method
 

  1. In a large bowl, combine the warm milk with a pinch of granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes, or until it becomes foamy. This indicates the yeast is alive and ready to work its magic.
    1 cup warm milk, ¼ cup granulated sugar, 2 ¼ teaspoons active dry yeast
  2. To the proofed yeast mixture, add ¼ cup granulated sugar, the egg, melted butter, and vanilla extract. Whisk everything together until well combined.
    ¼ cup granulated sugar, 1 large egg, ¼ cup unsalted butter, 1 teaspoon vanilla extract
  3. Gradually add 3 ½ cups of the all-purpose flour and the salt to the wet ingredients. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
    3 ½ to 4 cups all-purpose flour, 1 teaspoon salt
  4. Turn the dough out onto a lightly floured surface. Knead for about 8–10 minutes, or until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, knead for 6–8 minutes on medium speed. Add the remaining ½ cup of flour only if necessary to achieve the right consistency.
    3 ½ to 4 cups all-purpose flour
  5. Lightly grease a clean large bowl with oil or cooking spray. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1–1.5 hours, or until it has doubled in size.
  6. While the dough is rising, prepare the strawberry filling. In a medium bowl, combine the finely diced strawberries, ½ cup granulated sugar, and cornstarch. Toss gently to coat the strawberries evenly. Stir in the lemon juice. Set aside.
    1 cup fresh strawberries, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice
  7. In a small bowl, cream together the softened ½ cup butter and ½ cup packed light brown sugar until smooth. Stir in the 2 tablespoons of ground cinnamon. This creates a fragrant and moist filling for your rolls.
    ½ cup unsalted butter, ½ cup packed light brown sugar, 2 tablespoons ground cinnamon
  8. Once the dough has doubled in size, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches and about ¼ inch thick.
  9. Spread the cinnamon swirl butter evenly over the surface of the rolled-out dough, leaving a ½-inch border along one of the longer edges. Evenly scatter the prepared strawberry filling over the cinnamon butter, ensuring good coverage.
    ½ cup unsalted butter, 1 cup fresh strawberries
  10. Starting from the long edge with the filling closest to you, tightly roll the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
  11. Arrange the sliced rolls in a greased 9x13 inch baking pan, leaving a little space between them as they will expand. Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for 30–45 minutes, or until they are puffy and touching.
  12. Preheat your oven to 375°F (190°C). Bake the strawberry cinnamon rolls for 20–25 minutes, or until they are golden brown and cooked through.
  13. While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until light and fluffy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and add milk or cream one tablespoon at a time until you reach your desired spreading consistency.
    4 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 2–3 tablespoons milk or heavy cream
  14. Once the rolls are out of the oven and slightly cooled, generously spread the cream cheese frosting over the warm Strawberry Cinnamon Rolls. Serve immediately and enjoy the delightful combination of fruit, cinnamon, and creamy frosting!
    4 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 2–3 tablespoons milk or heavy cream

Notes

Storage: Store cooled rolls in an airtight container. Room temp for 2 days, refrigerate for 4-5 days. Freeze unfrosted rolls for 2-3 months.