These strawberry cinnamon rolls combine fluffy dough with fresh strawberry filling and sweet cream cheese frosting. The berries create pockets of jammy sweetness that contrast with the warm cinnamon, and the pink swirls make them look as good as they taste. These strawberry cinnamon rolls are perfect for Valentine's Day, spring brunches, or any morning you want something special without complicated techniques.
Why This Strawberry Cinnamon Rolls Recipe Is A Must-Make
These strawberry cinnamon rolls work because the fresh strawberries release just enough juice to flavor the filling without making the dough soggy. The cream cheese frosting balances the fruit's tartness, and the dough stays soft for days because of the extra butter and milk. You get bakery-quality results at home using straightforward mixing and rolling techniques.
Jump to:
- Why This Strawberry Cinnamon Rolls Recipe Is A Must-Make
- Simple Ingredients For Strawberry Cinnamon Rolls
- How to Make Strawberry Cinnamon Rolls
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Strawberry Cinnamon Rolls
- My Strawberry Cinnamon Rolls Journey
- FAQ
- More Recipes You'll Love
- Strawberry Cinnamon Rolls
- Related
- Pairing
Simple Ingredients For Strawberry Cinnamon Rolls
All-Purpose Flour: Creates the structure that holds the filling and keeps the rolls fluffy after baking.
Whole Milk: Adds moisture and richness to the dough so it stays tender instead of dry.
Active Dry Yeast: Makes the dough rise and creates those light, airy layers inside each roll.
Granulated Sugar: Feeds the yeast and sweetens both the dough and the strawberry filling.
Unsalted Butter: Adds flavor and keeps the crumb soft. The fat coats the flour proteins to prevent toughness.
Eggs: Bind the dough and give it strength so it doesn't tear when you roll it out.
Salt: Strengthens the gluten and makes the sweet flavors taste more intense.
Fresh Strawberries: Provide natural sweetness and color. Frozen berries release too much water and make the filling runny.
Brown Sugar: Melts into the strawberry filling to create a caramel-like sweetness.
Ground Cinnamon: Adds warmth and spice that complements the fruit without overpowering it.
Optional Ingredients :
Cream Cheese: Makes the frosting tangy and thick so it doesn't just melt off the warm rolls.
Powdered Sugar: Sweetens the frosting and gives it that smooth, spreadable texture.
Vanilla Extract: Rounds out the frosting flavor and adds depth.
See Recipe Card Below This Post For Ingredient Quantities
How to Make Strawberry Cinnamon Rolls
These strawberry cinnamon rolls come together in about 30 minutes of active work, then rise while you prep the filling. The technique is simple.
Step 1: Make the Dough
Warm the milk to 110°F and dissolve the yeast with a pinch of sugar in it. Mix flour, remaining sugar, and salt in a stand mixer, then add the yeast mixture, melted butter, and eggs. Knead on medium speed for 8 minutes until the dough is smooth and elastic, pulling away from the bowl sides.
Step 2: Let the Dough Rise
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour. The strawberry cinnamon rolls dough should double in size and feel puffy when you poke it gently.
Step 3: Prepare the Strawberry Filling
Dice the strawberries into small pieces and toss them with brown sugar and cinnamon in a bowl. Let this mixture sit for 10 minutes so the berries release some juice and the sugar dissolves into a syrup.
Step 4: Roll and Fill
Punch down the risen dough and roll it into a 12x18 inch rectangle on a floured surface. Spread softened butter across the dough, leaving a 1-inch border on one long edge. Scatter the strawberry mixture evenly over the butter, then roll the dough tightly from the long edge toward the border, creating a log.
Step 5: Cut and Arrange
Slice the log into 12 equal pieces using a sharp knife or unflavored dental floss for clean cuts. Place the strawberry cinnamon rolls in a greased 9x13 inch baking dish with about half an inch between each roll so they have room to expand.
Step 6: Second Rise and Bake
Cover the pan and let the rolls rise for 30 minutes until puffy. Preheat the oven to 375°F and bake for 22 to 25 minutes until the tops are golden brown and the centers no longer look doughy.
Step 7: Make the Cream Cheese Frosting
Beat softened cream cheese with butter until fluffy, then add powdered sugar and vanilla. Mix until smooth and spreadable, adding a tablespoon of milk if it's too thick.
Step 8: Frost and Serve
Spread the cream cheese frosting over the warm strawberry cinnamon rolls recipe as soon as they come out of the oven. The heat will melt the frosting slightly so it seeps into all the crevices. Serve immediately while still warm.
The homemade strawberry cinnamon rolls create layers of soft dough with bursts of sweet strawberry filling in every bite. The cream cheese frosting adds richness that makes them taste indulgent without being too heavy.
Top Tip
The most common mistake with strawberry cinnamon rolls is using strawberries that are too wet or not draining the filling.
- • Washing strawberries right before using them adds extra moisture. Wash them hours ahead and let them dry completely on paper towels before dicing.
- • Cutting the berries too large makes them hard to roll and creates gaps in the filling. Dice them into quarter-inch pieces so they distribute evenly.
- • Skipping the 10-minute maceration time means the filling won't stick together. Let the strawberries sit with the sugar so they release juice that helps bind everything.
- • Rolling the dough too thin makes it tear when you add the filling. Aim for about a quarter inch thickness so it's sturdy enough to hold the strawberries.
- • Not sealing the edge properly causes the rolls to unravel during baking. Pinch the seam firmly after rolling and place the rolls seam-side down in the pan.
- • Overbaking dries out the dough and makes it tough. Pull them from the oven as soon as the tops turn golden, even if the centers look slightly underdone.
- • Frosting cold rolls means the cream cheese frosting just sits on top. Spread it on warm rolls so it melts slightly and soaks into the layers.
Follow these steps and your strawberry cinnamon rolls homemade version turns out bakery-perfect every single time.
Ingredient Substitutions & Variations
The base strawberry cinnamon rolls are perfect but you can customize for different flavors.
Strawberry Cheesecake Version
Add small cubes of cream cheese scattered over the strawberry filling before rolling. They melt into tangy pockets that taste like cheesecake mixed with cinnamon rolls.
Mixed Berry Twist
Replace half the strawberries with diced blueberries or raspberries for a more complex fruit flavor. The different berries add color variation and a deeper taste.
Glazed Instead of Frosted
Skip the cream cheese frosting and make a simple glaze with powdered sugar, milk, and vanilla. Drizzle it over the rolls for a lighter, less rich topping.
Storage and Reuse Instructions
Strawberry cinnamon rolls store well if handled correctly.
Room Temperature: Keep frosted rolls covered at room temperature for up to 2 days. The cream cheese frosting is safe at room temp for this short period because of the sugar content.
Refrigerator: Store in an airtight container for up to 5 days. Reheat individual rolls in the microwave for 20 seconds or warm the whole pan covered with foil at 300°F for 15 minutes.
Freezing: Freeze unfrosted baked rolls wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, warm in the oven, then add fresh frosting.
Make-Ahead: Prepare the rolls through step 5, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then do the second rise and bake as directed.
What to Serve With Strawberry Cinnamon Rolls
These rolls are sweet and filling, so pair them with items that add savory balance or lighten the meal.
Scrambled Eggs with Herbs: The savory eggs with fresh herbs cut through the sweetness and add protein to make breakfast more balanced.
Crispy Bacon Strips: Salty, crunchy bacon contrasts with the soft, sweet rolls and gives you that classic sweet-and-savory breakfast combination.
Fresh Fruit Salad: A mix of citrus and melon adds brightness and refreshes your palate between bites of rich, frosted rolls.
My Strawberry Cinnamon Rolls Journey
I developed these strawberry cinnamon rolls after my daughter requested something pink for a Valentine's Day breakfast. The first batch used strawberry jam instead of fresh berries and tasted artificial. The second attempt with fresh strawberries worked better, but I added too many and the rolls fell apart when I tried to slice them. The third version used the right amount of diced berries and finally stayed together while baking.
My family now requests these strawberry glazed cinnamon rolls for every spring brunch and special occasion. My son always picks off the strawberry pieces before eating the dough, which drives everyone else crazy because those are the best parts. I started making a double batch and freezing half so we always have some ready when the craving hits.
Similar Easy Breakfast Recipes Worth Making
Lemon Blueberry Scones: Tender scones loaded with fresh blueberries and topped with lemon glaze, perfect for a quick weekend breakfast that feels fancy.
Peach Cream Cheese Danish: Flaky puff pastry filled with sweetened cream cheese and fresh peaches, baked until golden for an easy pastry shop treat at home.
Apple Cinnamon Coffee Cake: Moist cake layered with cinnamon-sugar apples and topped with a buttery crumble that's perfect alongside your morning coffee.
These recipes all feature fruit and deliver bakery-quality results without complicated techniques, just like these cinnamon rolls strawberry version.
FAQ
What is the secret to the best cinnamon rolls?
The secret is using enough fat in the dough and not overbaking. Butter and milk keep the crumb tender, while pulling the rolls from the oven when they're just golden prevents them from drying out. A proper second rise also ensures the rolls stay fluffy and light instead of dense.
What does pouring heavy cream over cinnamon rolls do?
Pouring heavy cream over the rolls before baking keeps them incredibly moist and adds richness. The cream seeps between the layers and prevents the edges from getting too crispy. It also helps create a soft, pudding-like texture on the bottom of the pan.
What is the Cinnabon secret ingredient?
Cinnabon uses a combination of extra cinnamon, margarine instead of butter in the filling, and a cream cheese-based frosting with a hint of lemon. Their dough also includes more sugar than typical recipes, which keeps it soft for longer and adds sweetness throughout.
What are some common mistakes when making cinnamon rolls?
The most common mistakes are using water that's too hot, which kills the yeast, and not kneading the dough long enough to develop gluten. Other errors include rolling the dough too tight, which causes uneven baking, and adding frosting to completely cooled rolls instead of warm ones.
More Recipes You'll Love
If these strawberry cinnamon rolls became your new favorite breakfast treat, you'll want to try our Natural Brazilian Mounjaro for a refreshing beverage that pairs perfectly with sweet baked goods. For a savory dinner option, our Chuck Roast Recipes deliver tender, flavorful meat with minimal effort. When you're craving another fruity treat, mix up our Strawberry Margarita for a sweet, tangy cocktail that's perfect for celebrations.
Strawberry Cinnamon Rolls
Ingredients
Equipment
Method
- Warm the milk to 110°F and dissolve the yeast with a pinch of sugar in it, letting it sit for 5 minutes until foamy.
- Mix flour, remaining sugar, and salt in a stand mixer, then add the yeast mixture, melted butter, and eggs, kneading on medium speed for 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
- Dice the strawberries into small pieces and toss them with brown sugar and cinnamon, letting this mixture sit for 10 minutes.
- Punch down the risen dough and roll it into a 12x18 inch rectangle on a floured surface, keeping the thickness even at about a quarter inch.
- Spread softened butter across the dough, leaving a 1-inch border on one long edge, then scatter the strawberry mixture evenly over the butter.
- Roll the dough tightly from the long edge toward the border, creating a log, then pinch the seam firmly to seal it.
- Slice the log into 12 equal pieces using a sharp knife and place them in a greased 9x13 inch baking dish with space between each roll.
- Cover the pan and let the rolls rise for 30 minutes until puffy, then preheat the oven to 375°F.
- Bake for 22 to 25 minutes until the tops are golden brown and the centers no longer look doughy.
- Beat softened cream cheese with butter until fluffy, then add powdered sugar and vanilla, mixing until smooth and spreadable.
- Spread the cream cheese frosting over the warm rolls as soon as they come out of the oven so it melts slightly into all the layers.
Nutrition
Notes
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Pairing
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