Strawberry Cinnamon Rolls
How I Fell for Strawberry Cinnamon Rolls I still remember the first time I made Strawberry Cinnamon Rolls for a lazy Sunday brunch: the kitchen smelled like warm milk and cinnamon, the counters were dusted with flour, and I couldn’t resist sneaking a slightly warm spiral before anyone else sat down. If you like creative…
How I Fell for Strawberry Cinnamon Rolls
I still remember the first time I made Strawberry Cinnamon Rolls for a lazy Sunday brunch: the kitchen smelled like warm milk and cinnamon, the counters were dusted with flour, and I couldn’t resist sneaking a slightly warm spiral before anyone else sat down. If you like creative twists on a classic — and you’ve enjoyed variations like Biscoff cookie cinnamon rolls — then these feel like a happy, fruity cousin. The title is simple: Strawberry Cinnamon Rolls, and they somehow taste like summer wrapped in a soft, yeasty hug.
The Ingredient That Changes Everything
I always start by laying out everything so I don’t forget the little things that matter. For the dough I use 3/4 cups milk, warmed, and 1/4 cup granulated sugar to give the yeast a snack. Speaking of yeast, 2 1/4 teaspoons instant yeast is my reliable starter. Texture comes from 1/3 cup butter, softened, and the richness from 2 egg + 1 yolk. The structure is 3 1/4 cups bread flour and 1/2 teaspoon salt. Later I brush the tops with 2-3 tablespoons cream if I want extra sheen. For the fruity filling I chop 2 cups strawberries and cook them with 1/2 cup granulated sugar and 1 teaspoon lemon juice. To thicken I stir in 1 tablespoon cornstarch and a little warmth from 1/2 teaspoon cinnamon. The icing is simple but indulgent: 4 ounces cream cheese, softened, 2 tablespoon butter, softened, 1 cup powdered sugar, plus 2 tablespoon strawberry filling reserved from the pot and 1-2 tablespoons milk or cream to thin it. Laying the ingredients out like that makes the process feel calm instead of frantic.
Making the Dough and Filling
I usually begin by getting the yeast awake and chatty. Make the dough: In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Whisk, then set aside to bloom for about 10 minutes, until foamy. That little foam is a sign your yeast is alive, so don’t skip it. Add the soft butter, eggs, yolk, flour, and salt to the bowl. Beat with a dough hook on medium until a soft dough forms, about 6-8 minutes. It should be smooth and pull away from the sides of the bowl. Grease a clean bowl with cooking spray or vegetable oil. Transfer the dough to the bowl, cover with a clean kitchen towel, and leave to proof/rise for about an hour or until doubled in size.
While the dough proofs I make the strawberry filling so it has time to cool. Make the filling: Combine the strawberries, sugar, and lemon juice in a saucepan and cook over medium heat, stirring frequently, until the fruit is slightly broken down and thick. Mix the cornstarch with 2 tablespoons of water until smooth, then add to the pot along with the cinnamon. Bring to a low boil, reduce the heat to low, and simmer until thick and shiny, about 5 minutes. Remove from heat and let cool completely. Reserve 2 tablespoons of the filling for the icing. A tip I always pass along: if your strawberries are particularly watery, let them simmer a few extra minutes; a glossy, not soupy, filling is what you want. If you like other indulgent roll ideas, I once adapted this method to a cookies-and-cream version and it worked beautifully right here — same technique, different vibe.
Rolling, Rising, and Baking
When the dough has doubled in size, I give it a gentle punch to deflate the biggest bubbles and turn it onto a lightly floured surface. Form the dough: When the dough has doubled in size, punch the air out and turn it onto a lightly floured surface. Roll it into a 15×10-inch rectangle and spread the cooled strawberry filling over the surface, not quite to the edges. Tightly roll the dough into a log, then cut into 12 equally-sized rolls (dental floss works great for this!). Grease a 9×13-inch baking pan with butter and arrange the rolls inside. Cover again and leave to proof/rise until doubled in size, about 45 minutes. Preheat the oven so it’s ready: Preheat the oven to 375°Fahrenheit. Brush the rolls with cream (optional) and bake for 20-25 minutes or until the internal temperature reaches 190°F. Remove from the oven and cool completely on a wire rack. When they’re baking you’ll hear the faint crackle and see edges caramelize; that golden color and the smell of cooked strawberry mixed with butter and cinnamon is one of my favorite things.
Three little tips here: make sure your milk is warm and not hot when you bloom the yeast, because temperatures over about 120°F can kill it; use bread flour for the chew and structure that makes these rolls pillowy; and if you want neat slices, chill the log for 10 minutes before slicing or use dental floss as suggested — it’s a game changer.
A Few Things I’ve Learned
I love this recipe because it balances the familiar cinnamon roll experience with a bright, slightly tart strawberry filling. You know it’s done right when the top is golden, the centers are set, and a thermometer reads about 190°F inside. The texture should be tender, with layers that pull apart cleanly and a filling that is glossy, not watery. If you make them ahead, store leftover rolls in an airtight container for up to 3 days at room temperature or freeze them individually wrapped for up to a month. To reheat, pop a roll in a 325°F oven for 8-10 minutes or microwave briefly if you’re in a rush; brushing with a touch of extra cream before baking revives the sheen and slows drying. When I bring these to a brunch I sometimes serve them alongside a strong coffee and a bright fruit salad; the acidity of a citrusy salad balances the sweet, creamy icing perfectly. If you want to get playful, you can make variations like swapping strawberries for raspberries or adding white chocolate chips into the filling — or even using the same method to shape them into festive forms like hearts for a special morning, which I once followed a pattern for on this heart-shaped roll guide.
I also find that reserving those two tablespoons of filling for the icing makes the glaze sing of strawberry rather than just tasting of cream cheese. When making the icing: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and reserved strawberry filling, then mix in milk as needed until the desired consistency is reached. Spread the glaze when the rolls are cool or slightly warm so it melts into the swirls in the most tempting way.
Conclusion
If you want a shorter reference or a slightly different shortcut approach, a friendly write-up like Strawberry Cinnamon Rolls Recipe – A Few Shortcuts gives practical tweaks that pair nicely with what I’ve shared here.
Strawberry Cinnamon Rolls
Ingredients
Method
- In a bowl of a stand mixer, combine the warm milk, sugar, and yeast. Whisk and set aside for about 10 minutes until foamy.
- Add the softened butter, eggs, yolk, flour, and salt to the bowl. Beat on medium with a dough hook until a soft dough forms, about 6-8 minutes.
- Grease a clean bowl, transfer the dough, cover with a towel, and let proof for about an hour or until doubled in size.
- In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the fruit breaks down and thickens.
- Mix the cornstarch with 2 tablespoons of water until smooth. Add to the pot with the cinnamon, bring to a low boil, reduce heat, and simmer for about 5 minutes. Remove from heat and cool completely.
- Once the dough has doubled in size, punch it down and turn onto a floured surface.
- Roll the dough into a 15x10-inch rectangle. Spread the cooled strawberry filling evenly over the surface.
- Tightly roll the dough into a log and cut into 12 equal rolls. Grease a 9x13-inch baking pan and arrange the rolls inside.
- Cover and let proof until doubled, about 45 minutes. Preheat oven to 375°F.
- Brush the rolls with cream (optional) and bake for 20-25 minutes, or until the internal temperature reaches 190°F.
- Remove from the oven and cool completely on a wire rack.
- In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and reserved strawberry filling. Mix in milk as needed.
- Spread the glaze over cooled or slightly warm rolls.
