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strawberry cinnamon rolls

Strawberry Cinnamon Rolls

5 from 1 vote
Fluffy homemade cinnamon rolls filled with fresh strawberries, brown sugar, and cinnamon, topped with tangy cream cheese frosting. The berries create jammy pockets of sweetness that pair perfectly with warm spice and rich frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups all-purpose flour Plus extra for dusting
  • 1 cup whole milk, warmed to 110°F Not too hot or it kills yeast
  • 2 ¼ teaspoons active dry yeast One standard packet
  • ⅓ cup granulated sugar For the dough
  • ⅓ cup unsalted butter, melted Plus more for greasing
  • 2 large eggs, room temperature Cold eggs slow down rising
  • 1 teaspoon salt Strengthens the dough
  • 2 cups fresh strawberries, diced small Completely dry before using
  • ½ cup packed brown sugar For the filling
  • 2 teaspoons ground cinnamon Fresh tastes best
  • 3 tablespoons unsalted butter, softened For spreading on dough
  • 8 ounces cream cheese, softened For the frosting
  • ¼ cup unsalted butter, softened For the frosting
  • 2 cups powdered sugar Sifted if lumpy
  • 1 teaspoon vanilla extract Pure vanilla preferred

Equipment

  • 1 stand mixer with dough hook Essential for kneading
  • 1 Large mixing bowl For rising dough
  • 1 Rolling Pin To roll dough flat
  • 1 9x13 inch baking dish For baking rolls
  • 1 Sharp knife To slice rolls cleanly
  • 1 Electric mixer For making frosting

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Dice the strawberries into small pieces and toss them with brown sugar and cinnamon, letting this mixture sit for 10 minutes.
  5. 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.
  6. Spread softened butter across the dough, leaving a 1-inch border on one long edge, then scatter the strawberry mixture evenly over the butter.
  7. Roll the dough tightly from the long edge toward the border, creating a log, then pinch the seam firmly to seal it.
  8. 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.
    cutting and arranging strawberry cinnamon rolls
  9. Cover the pan and let the rolls rise for 30 minutes until puffy, then preheat the oven to 375°F.
  10. Bake for 22 to 25 minutes until the tops are golden brown and the centers no longer look doughy.
  11. Beat softened cream cheese with butter until fluffy, then add powdered sugar and vanilla, mixing until smooth and spreadable.
  12. 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.
    frosting strawberry cinnamon rolls

Nutrition

Serving: 135gCalories: 340kcalCarbohydrates: 52gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 240mgPotassium: 110mgFiber: 2gSugar: 26gVitamin A: 420IUVitamin C: 12mgCalcium: 65mgIron: 2mg

Notes

Use fresh strawberries that are completely dry. Frozen berries release too much water and make the filling soggy. If the dough feels too sticky while kneading, add flour one tablespoon at a time until it pulls away from the bowl.

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