Introduction

These strawberry cinnamon rolls offer a delightful twist on the classic favorite, combining sweet strawberries with a creamy, tangy glaze. Perfect for breakfast or brunch, they fill your kitchen with a wonderful aroma and promise a delicious treat.

A soft, swirled cinnamon roll is placed on a white, scalloped plate. The cinnamon roll has one visible layer of fluffy, light golden-brown dough with cinnamon bits inside, topped with a thick layer of smooth, pink frosting that covers the top and drips slightly over the edges. Beside the roll, a bright red strawberry and a small white flower with a green center rest on the plate. A silver fork lies diagonally on the right side of the plate. The setting includes a white marbled textured surface with a blurred background of white daisies and fresh strawberries in a white basket and a white bowl. 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 are unavailable; just thaw and drain excess liquid before cooking.
For extra flavor, add a teaspoon of cinnamon to the dough or filling.
Swap cream cheese glaze for a simple powdered sugar glaze if preferred.
Ensure the milk is warm, not hot, to activate the yeast without killing it.

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 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to restore softness and let the glaze melt.

How to Serve

A white square baking dish holds nine soft cinnamon rolls arranged in a 3 by 3 grid. Each roll is topped with a thick layer of smooth, pale pink icing swirled over the golden-brown dough. Several rolls feature bright red fresh strawberries, some sliced and placed on top, adding vibrant color and texture contrast. Around the dish, there is a clear glass bowl filled with whole strawberries, a white plate, and vintage silver spoons lying on a white marbled surface. A small glass bowl with extra pink icing and a spoon is also visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw them first and drain any excess liquid before cooking the filling to avoid soggy dough.

What if I don’t have a stand mixer?

You can knead the dough by hand on a floured surface for about 10-12 minutes until smooth and elastic. It requires a bit more effort but yields delicious results.