Homemade Strawberry Cinnamon Rolls

These strawberry cinnamon rolls blend the comforting warmth of classic cinnamon rolls with a bright and fresh strawberry twist. Perfect for a weekend brunch or special breakfast, they bring a homemade bakery feel right into your kitchen. Soft, fluffy dough combined with rich cream cheese frosting and sweet strawberry filling creates a memorable treat that's both indulgent and fresh.

I first made these for a family brunch, and their delight made this recipe a regular in our rotation. It's one of those treats that gets requested over and over because it feels special yet cozy.

Gather Your Ingredients

• Warm milk: for activating yeast and softening the dough make sure it is comfortably warm, not hot, to encourage proper yeast action
• Instant dry yeast: makes rising quick and predictable use fresh for best results
• All-purpose flour: provides the right balance for tender yet sturdy dough
• Granulated sugar: adds sweetness and helps with browning use regular white sugar for the best texture
• Salt: enhances flavor measure carefully so it doesn’t interfere with yeast activity
• Large egg: at room temperature supports dough structure and moisture
• Very soft unsalted butter: lends richness and tenderness avoid melted butter here
• Fresh or frozen strawberries: bring natural sweetness and vibrant color fresh is best but frozen works well when thawed and drained
• Granulated sugar (for the filling): sweetens the strawberries evenly
• Cream cheese: softened for glaze adds tang and creaminess Philadelphia brand is reliably good
• Softened unsalted butter (for the glaze): keeps it smooth and helps the powdered sugar incorporate
• Powdered sugar: creates the perfect sweet and smooth icing texture
• Vanilla extract: adds warmth and depth to the glaze
• Cold strawberry puree: folded into the glaze ties the flavor throughout each bite

How to Make It

Sauté the Strawberries:

Place the fresh or frozen strawberries in a saucepan with sugar and a splash of lemon juice. Cook over medium heat for about ten minutes until the mixture thickens into a jam-like consistency. Stir occasionally to prevent sticking. Remove from heat and puree thoroughly using an immersion blender or food processor. Cover and chill until cold to use in filling.

Prepare the Dough:

Combine the warm milk and instant dry yeast in a large bowl. Let sit for five minutes or until foamy, signaling active yeast. Mix in the granulated sugar, salt, egg, and very soft butter. Gradually add flour, stirring to form a soft dough. Knead the dough on a floured surface for about ten minutes until smooth and elastic.

First Rise:

Place the dough in a lightly oiled bowl and cover with a clean cloth. Set aside in a warm, draft-free area for one hour or until doubled in size. This creates airy rolls with tender crumb.

Roll and Fill:

On a lightly floured surface, roll the risen dough into a large rectangle, approximately forty by thirty centimeters. Evenly spread the completely cooled strawberry filling over the dough, leaving a small border at one of the longer edges. Starting from the opposite long edge, roll the dough tightly but gently into a log.

Cut and Arrange:

Using a sharp knife or unflavored dental floss, slice the log into twelve even strips. Arrange these spirals cut-side up on a lined baking sheet, spaced apart to allow expansion.

Second Rise:

Cover the arranged rolls with a cloth and let rest for thirty minutes. This lets the rolls puff up before baking.

Bake:

Preheat the oven to one hundred eighty degrees Celsius (three hundred fifty degrees Fahrenheit). Bake the rolls for twenty-five minutes or until golden brown on top and baked through.

Make the Glaze:

While rolls bake, beat softened cream cheese and butter until creamy. Add powdered sugar and vanilla extract until smooth. Stir in chilled strawberry puree to incorporate a soft pink hue and fruity note.

Finish:

Drizzle the glaze generously over the warm rolls just out of the oven. Let the glaze set slightly then serve while still warm for the best experience.

I love how the strawberry filling balances the richness of the cream cheese glaze. One year, we made these for a family reunion breakfast, and watching the kids' faces light up at the first bite is a memory I cherish. The mix of fresh fruit and tender dough always brings smiles.

Flavor Boosters

Store any leftovers in an airtight container at room temperature for up to two days to maintain softness. Refrigerate if you want to keep them longer but reheat gently to restore some fluffiness. These rolls freeze very well before glazing; thaw fully before baking and apply the glaze when warm.

Serving Suggestions

These rolls pair wonderfully with a cup of strong coffee or a glass of cold milk. Add fresh strawberry slices or a dollop of whipped cream for an extra special presentation. They are perfect for brunch but also make a sweet dessert when warmed.

Creative Twists

During fall or winter, swap strawberry filling for spiced apple or pumpkin butter seasoned with cinnamon and nutmeg. In warmer months, fresh berries or a mix of berries work beautifully. The dough recipe remains versatile for many fillings.

This recipe combines fresh fruit and creamy glaze for a delightful treat that feels special yet comforting. With careful attention to dough rising and rolling, your rolls will turn out tender and beautifully shaped.

Common Questions About This Recipe

→ How do I make the strawberry filling smooth?

Cook strawberries with sugar until thickened, then blend thoroughly using an immersion blender or food processor to achieve a smooth consistency.

→ Can frozen strawberries be used instead of fresh?

Yes, frozen strawberries work well. Just thaw and drain excess liquid before cooking to maintain the right filling texture.

→ What is the best way to roll the dough tightly?

Start rolling from one long edge, keeping the dough taut but careful not to tear, to create even, compact rolls.

→ How do I prevent rolls from sticking to the surface when cutting?

Lightly flour the cutting surface and use a sharp knife or unflavored dental floss to slice through neatly without sticking.

→ Can I prepare the rolls ahead of time?

Yes, you can prepare and refrigerate the rolled dough before baking. Allow it to come to room temperature and rise before placing in the oven.