Strawberry Cinnamon Rolls Recipe

There are few things more delightful on a cozy weekend morning than pulling a pan of homemade Strawberry Cinnamon Rolls from the oven. These gorgeous swirls are bursting with vibrant strawberry filling, tender and fluffy dough, and a dreamy strawberry cream cheese glaze, making them a showstopper for brunch, dessert, or anytime you want to treat yourself. Whether you’re a seasoned baker or just starting out, the magic of freshly baked Strawberry Cinnamon Rolls—with their perfect balance of fruity brightness and warm, comforting spice—will have everyone swooning from the first bite.

Ingredients You’ll Need

With just a handful of essential ingredients, you’ll unlock the secret to wonderfully soft, bakery-worthy Strawberry Cinnamon Rolls. Each component has an important role—bringing color, flavor, or irresistible texture to every swirl.

• Strawberries: Frozen or fresh, they deliver gorgeous color and sweet-tart flavor to the filling.
• Brown Sugar: Deepens the fruit’s natural sweetness and adds a touch of caramel warmth.
• Lemon Juice: A pop of brightness that wakes up the strawberries’ flavor.
• Cornstarch: Thickens your strawberry filling, so it stays put inside each roll.
• Water: Used for the filling and tangzhong, it creates the ideal texture.
• All-Purpose Flour: Gives the dough structure and a satisfyingly soft crumb.
• Granulated Sugar: Adds sweetness to your dough for a perfectly balanced bite.
• Instant Yeast: The magic ingredient for that signature pillowy rise.
• Fine Sea Salt: Helps balance all the flavors—never skip it!
• Whole Milk: Adds tenderness and richness; room temperature helps the dough rise evenly.
• Large Egg: Enriches the dough, making it fluffy and light.
• Vanilla Extract: Rounds out the sweetness and deepens the flavor profile.
• Unsalted Butter: Essential for both rich dough and the creamy glaze.
• Cream Cheese: Brings tang and luxurious creaminess to the glaze.
• Powdered Sugar: Melts into the glaze for that irresistible finishing touch.
• Reserved Strawberry Filling: A few spoonfuls saved from your homemade jam gives the glaze incredible strawberry flavor and a pretty pink hue.

How to Make Strawberry Cinnamon Rolls

Step 1: Make the Strawberry Filling

Start by adding your strawberries, brown sugar, and lemon juice to a saucepan over medium-high heat. Let them bubble away for about 20 minutes, mashing the berries gently as they cook. When they’re beautifully soft and jammy, whisk together cornstarch and water, stir it in, and cook until thick. Reserve a spoonful or two for your glaze; refrigerate the rest so it cools thick and spreadable.

Step 2: Prepare the Tangzhong

For the dreamiest, softest rolls, you’ll use the tangzhong method—simply whisk flour and water in a saucepan over medium heat for a few minutes until a paste forms. Cool it off; this step ensures your Strawberry Cinnamon Rolls stay fluffy and moist for days.

Step 3: Mix the Dough

In your mixer bowl, combine flour, sugar, yeast, and salt. Then add the egg, milk, vanilla, and your cooled tangzhong paste. Fit the dough hook and mix on low speed until it forms a shaggy dough ball. This is your foundation!

Step 4: Incorporate the Butter

With the mixer running, add softened butter just a little at a time. Don’t rush—let each piece get absorbed before you add more. Once it’s all in, knead for 8-10 minutes, until the dough is smooth, elastic, and just a tad sticky (add a tablespoon of flour if too wet, or a bit of milk if too dry).

Step 5: First Rise

With buttered hands, shape the dough into a round ball and place it seam-side down in a greased bowl. Cover and tuck it away in a warm spot until nearly doubled in size—about 45-60 minutes. Now you’re moments away from Strawberry Cinnamon Rolls bliss!

Step 6: Roll, Fill & Shape

On a floured surface, roll the dough to a big rectangle (about 14×18 inches). Spread your cooled strawberry filling right up to the edges. Cut the dough into 12 strips with a pizza cutter, then roll each strip up so every bite is full of that juicy jam. Nestle them in a parchment-lined 9×13 pan.

Step 7: Second Rise

Cover your rolls and let them rise a second time, until doubled and puffed. Preheat your oven to 325 F so once they’ve risen, you’re ready to bake!

Step 8: Bake the Strawberry Cinnamon Rolls

Bake in the center of your preheated oven for 23-26 minutes, until golden on top. Let the pan cool just slightly on a wire rack. Your kitchen will smell completely irresistible.

Step 9: Prepare the Glaze

Beat together butter, cream cheese, and powdered sugar until smooth and creamy, then swirl in a tablespoon of milk and that reserved strawberry jam. The result is a lovely pink glaze—lush, sweet, and just tart enough—that you’ll drizzle lavishly over your Strawberry Cinnamon Rolls.

How to Serve Strawberry Cinnamon Rolls

Garnishes

For the prettiest finishing touches, shower your warm Strawberry Cinnamon Rolls with even more fresh strawberries, a sprinkle of powdered sugar, or a scattering of lemon zest. You could also add a handful of slivered almonds or tiny mint leaves for an extra burst of color.

Side Dishes

Pair your Strawberry Cinnamon Rolls with fresh fruit salad, creamy Greek yogurt, or even some crispy bacon for a balanced brunch spread. These rolls are dreamy alongside a strong cup of coffee, tangy orange juice, or a light mimosa.

Creative Ways to Present

Arrange your Strawberry Cinnamon Rolls on a tiered dessert stand for a special brunch buffet, or tuck them into a pretty basket lined with a linen napkin for a picnic. Try stacking them high on a cake stand, or serve each roll in cupcake liners for grab-and-go treats at a party—people will love the playful presentation.

Make Ahead and Storage

Storing Leftovers

If you have any Strawberry Cinnamon Rolls left (which is a big “if”!), store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To keep them extra moist, you can press a layer of parchment or wax paper lightly against the tops before closing the container.

Freezing

Strawberry Cinnamon Rolls freeze beautifully! Once cooled, wrap each roll individually in plastic and foil, or place them all in a freezer bag—just skip glazing until after thawing. They’ll keep well for 2-3 months in the freezer, so you always have a treat on hand.

Reheating

To refresh a roll, simply pop it in the microwave for 15-20 seconds, or warm in a low oven (about 300 F) for a few minutes. If reheating from frozen, thaw overnight in the fridge first. Add glaze after warming so it’s fresh and glossy.

FAQs

Can I use fresh strawberries instead of frozen?

Absolutely! Fresh strawberries will cook down just as nicely for the filling. If they’re crazy juicy, you might want to simmer the mixture a bit longer to help it thicken up perfectly.

What if I don’t have a stand mixer?

No worries—you can mix and knead the dough by hand. It might take a few extra minutes of kneading, but the results will be just as wonderful and satisfying.

Can these rolls be made dairy-free?

Yes! Swap the whole milk for your favorite neutral, unsweetened plant milk, use vegan butter, and try a dairy-free cream cheese for the glaze. Your Strawberry Cinnamon Rolls will still turn out tender and delicious.

Why is my filling leaking out?

A little fruity overflow just adds charm, but if too much filling escapes, make sure your jam is extra thick and well chilled before spreading. Rolling the dough not too tightly also helps keep the filling where it belongs.

How do I get perfectly round rolls?

Cutting straight strips with a pizza cutter and rolling gently helps, but don’t stress about perfection! Any slightly wonky Strawberry Cinnamon Rolls will still taste fantastic and look homemade in the best way.

Final Thoughts

If you’re craving something special, I wholeheartedly recommend giving these Strawberry Cinnamon Rolls a try. They’re a true celebration of summer fruit and cinnamon-spiced comfort—share with friends, gift to loved ones, or savor all to yourself. Happy baking!

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