Strawberry Cinnamon Rolls

Here’s a delightful recipe for Strawberry Cinnamon Rolls plump, fluffy rolls filled with sweet strawberry flavor and topped with a lush cream-cheese or strawberry glaze. I’ve combined techniques from multiple trusted sources for a well-balanced result.

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🍓 Ingredients (makes ~8–12 rolls)

Strawberry Filling

• 9–12 oz (250–300 g) fresh strawberries, diced or sliced

• 2–3 Tbsp granulated or brown sugar

• ½–1 tsp ground cinnamon

• 1 Tbsp cornstarch (optional for thickening)

• 1–2 Tbsp water or lemon juice (helps syrup form)

Yeast Dough

• ½–¾ cup (120–180 ml) warm milk or water (about 105–110 °F)

• 2¼ tsp (1 packet) active dry or instant yeast

• ¼–⅓ cup sugar

• 1 egg

• ¼–⅓ cup melted or softened butter

• Salt – about 1 tsp

• 2¼–3¾ cups all-purpose or bread flour (adjust as needed)

• Option A: Strawberry‑Vanilla Glaze

  • 1 cup powdered sugar

  • ~¼ cup pureed strawberries

  • 1 tsp vanilla extract

  • Pinch of salt

• Option B: Cream Cheese Frosting with Strawberry Flavor

  • ½ cup (ungeblocked) cream cheese, room temp

  • ¼ cup butter, softened

  • 1 cup powdered sugar (or more to taste)

  • 1 Tbsp strawberry filling (reserved) or extract

  • Splash of milk for consistency

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👩‍🍳 Method

1. Make the filling and dough

• Simmer strawberries with sugar, cinnamon, and lemon or water until juicy. Stir in cornstarch slurry and cook briefly to thicken. Cool completely.

• Meanwhile, proof yeast in warm liquid with a bit of sugar until foamy (~5–10 mins), if using active dry yeast.

• Mix in sugar, egg, butter, salt, and most flour until dough forms. Knead 5–7 min until smooth and springy. Let rise until doubled (~1 hour)

2. Shape the rolls

• Roll dough into a rectangle (~10×14″). Spread softened butter, sprinkle cinnamon-sugar, then evenly spread cooled strawberry filling.

• Roll tightly, pinch seam, and slice into 8–12 evenly sized rolls. Place cut‑side up in a greased pan. Cover and let rise again until nearly doubled (~30–50 min).

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3. Bake

• Preheat oven to 350 °F (175 °C).

• Bake rolls for 25–35 minutes until golden and cooked through (center ~195 °F if you have a thermometer).

4. Prepare the icing

• While baking (or cooling), whisk your chosen glaze or frosting ingredients: combine powdered sugar, strawberry puree or reserved filling, vanilla, cream cheese/butter, and milk as needed until smooth.

5. Assemble and serve

• Spread or drizzle icing generously over warm rolls. Garnish with fresh sliced strawberries or a sprinkle of cinnamon if desired.

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🕒 Timeline Summary

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💡 Tips & Variations

• Tangzhong method (slurry) can yield extra-soft rolls that stay moist longer.

• If the strawberry sauce is too loose, cook it longer or add more cornstarch.

• Dough can be made ahead, refrigerated overnight after shaping, and baked fresh in the morning.

• For a shortcut, some recipes use puff pastry or crescent dough for faster assembly.

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🌟 Pro Variants & Fun Ideas

• Use both fresh strawberries and strawberry jam layered in filling for extra flavor and gooiness.

• Try strawberry‑orange glaze or a light lemon curd swirl for a bright twist.

• Top with freeze-dried strawberry pieces for texture and visual appeal.

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✅ Final Thoughts

These Strawberry Cinnamon Rolls blend classic cinnamon dough with fresh, fruity sweetness for a brunch-worthy treat. Rich in flavor and tender in texture, they’re perfect for gatherings—or just satisfying a craving.