Introduction

These irresistible strawberry cinnamon rolls combine the soft, tender texture of classic cinnamon rolls with a fresh and fruity strawberry filling. Topped with a creamy strawberry-infused icing, they make a perfect treat for breakfast or dessert. Follow this easy recipe to create delicious homemade rolls that everyone will love.

Two cinnamon rolls sit side by side on a wooden tray, each roll showing multiple layers of soft, fluffy dough swirled tightly with pinkish-red strawberry bits. The rolls are generously covered with a shiny white glaze that drips slowly down the sides, accentuating the texture and color contrast of the dough and fruit bits. In the background, a glass bowl filled with fresh strawberries is softly blurred, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 preferred)
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)
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. Add the cooled melted butter, eggs, bread flour, and salt to the 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 2: 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 until it doubles in size. Meanwhile, prepare the filling by combining chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for about 5 minutes, stirring occasionally, until strawberries break down.
Step 3: In a small bowl, mix cornstarch with 2 tablespoons water to form a slurry. Whisk the slurry and cinnamon into the strawberry mixture, then simmer for another minute until thickened. Transfer to a shallow dish and let cool completely to prevent sogginess in the dough.
Step 4: Once the dough has risen, turn it out onto a lightly floured surface. Roll or gently stretch it into a 12 by 16-inch rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a 1/2 inch border on all sides. Starting from the long edge closest to you, tightly roll the dough into a log and pinch the seam to seal.
Step 5: Using a sharp knife or dental floss, cut the log into 12 equal pieces. Arrange the rolls cut-side up in a greased 9×13 inch baking pan. Cover with plastic wrap and let them rise at room temperature for 45 minutes until puffy and nearly touching.
Step 6: Preheat the oven to 375°F. Remove the plastic wrap and bake the rolls for 20-25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. The rolls should feel set yet slightly soft when gently pressed. Let cool in the pan for 5 minutes before icing.
Step 7: While rolls cool, beat cream cheese and butter together until light and fluffy. Add sifted powdered sugar, 2 tablespoons of strawberry filling, milk, and vanilla extract, then beat until smooth and spreadable.
Step 8: Spread the icing generously over warm rolls so it melts slightly into the crevices. Serve warm directly from the pan for the best experience, or allow to cool to room temperature if preferred.

Tips & Variations

Use freshly squeezed lemon juice in the filling for the best acidity and flavor balance.
Sift powdered sugar before adding to the icing to ensure a smooth, lump-free texture.
For a dairy-free version, substitute milk with almond or oat milk and use dairy-free cream cheese and butter alternatives.
If you prefer a less sweet filling, reduce the sugar in the strawberry mixture by a quarter cup.

Storage

Store leftover strawberry cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 3 months. To reheat, warm individual rolls in the microwave for 20-30 seconds or in a preheated oven at 350°F for about 10 minutes, then reapply icing if desired.

How to Serve

The image shows two soft cinnamon rolls with a pinkish-red berry swirl inside, sitting on a wooden board. Each roll is thick and fluffy, with visible layers spiraling towards the center, filled with bits of the berry. The top of the rolls is covered with a thick, creamy white glaze that smoothly drips down the sides and pools slightly at the base. The texture of the rolls looks tender and moist, and there are small pieces of berry visible under the glaze. In the background, a white bowl with more berries can be seen on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the filling?

Yes, thaw frozen strawberries completely and drain excess liquid before cooking to prevent a watery filling.

How do I know if the yeast is still active?

The yeast is active if it foams after being mixed with warm milk and sugar within 10 minutes. If no foam appears, the yeast may be expired or the water too hot or cold.