Name: Strawberry Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 teaspoons instant yeast; 1/2 teaspoon salt; 2/3 cup warm milk; 1/4 cup unsalted butter, melted; 1 large egg; 1 cup strawberries, diced; 1/3 cup brown sugar; 2 teaspoons ground cinnamon; 1 cup powdered sugar (for glaze); 2 tablespoons milk (for glaze)

Hey y’all! If you’re searching for a treat that’s bursting with fresh, juicy flavor and dreamy cinnamon sweetness, these Strawberry Cinnamon Rolls are about to become your new favorite! Imagine soft, airy rolls swirled with sweet cinnamon-butter and vibrant strawberry filling—perfect for brunches, family gatherings, weekend breakfasts, or a special dessert. They’re as beautiful as they are delectable. Grab your apron, and let’s get cooking!

Why You’ll Love This

The homemade dough bakes up super soft and pillowy every time.
Each bite combines gooey cinnamon goodness with sweet, tangy strawberries.
Perfect for any occasion—brunch, breakfast, dessert, or a sweet snack.
You can make these ahead and bake them fresh when needed.
They look stunning on any table and are sure to impress!

Ingredients

For the Dough:

3 1/4 cups all-purpose flour, plus extra for dusting
1 packet (2 1/4 tsp) active dry yeast
1 cup whole milk, warmed to 110°F (43°C)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg, room temperature
1/2 tsp salt

For the Strawberry Cinnamon Filling:

1 cup fresh strawberries, diced
1/2 cup brown sugar
2 tsp ground cinnamon
1/4 cup unsalted butter, softened
2 tsp cornstarch

For the Cream Cheese Icing:

4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
2–3 tbsp milk (to thin as needed)

Directions

1. Prepare the Dough

In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top, stir gently, and let sit for 5–10 minutes until foamy.
Add melted butter, egg, and salt. Stir to combine.
Gradually mix in flour, 1 cup at a time, until a soft dough forms.
Knead dough on a lightly floured surface for about 6–8 minutes, or until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.

2. Make the Strawberry Cinnamon Filling

In a small bowl, toss diced strawberries with cornstarch. Set aside.
In another bowl, combine brown sugar and cinnamon.

3. Shape and Fill the Rolls

Punch down dough and roll out to a 16 x 12-inch rectangle.
Spread softened butter evenly over the dough.
Sprinkle the brown sugar-cinnamon mixture evenly across, then top with the strawberries.
Starting from the long side, roll up the dough tightly into a log, pinching the seam to seal.
Cut into 12 equal pieces and place in a greased 9×13-inch baking dish.
Cover and let rise again for 30–40 minutes, until puffy.

4. Bake

Preheat the oven to 350°F (175°C).
Bake rolls for 25–28 minutes, until golden and cooked through.
Let cool slightly while you prepare the icing.

5. Prepare the Cream Cheese Icing

With a hand mixer, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
Beat in milk, 1 tablespoon at a time, until desired spreading consistency is reached.
Spread icing over warm rolls and serve!

Notes

Make sure your milk isn’t too hot, or it can kill the yeast and prevent rising.
For neat spirals, use unflavored dental floss to slice the rolled dough.
These can be made overnight by prepping rolls, refrigerating, and baking fresh the next day.

Variations

Berry Medley Rolls: Substitute half the strawberries with blueberries or raspberries for a mixed-berry twist.
Lemon Glaze: Skip the cream cheese icing and drizzle with a tangy lemon glaze made from powdered sugar and fresh lemon juice.
Chocolate Strawberry Rolls: Add mini chocolate chips to the filling for a decadent chocolate-strawberry surprise.

Required Equipment

Mixing bowls
Whisk
Stand mixer with dough hook (optional)
Rolling pin
Measuring cups and spoons
9×13-inch baking dish
Sharp knife or dental floss

Storage Instructions

Store tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, wrap un-iced rolls individually and freeze up to 2 months. Thaw and reheat, then add icing.
Reheat in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 10 minutes.

Suggested Pairings & Serving Recommendations

Serve with hot coffee or a frothy latte for a cozy breakfast treat.
Pair with a fresh fruit salad to brighten your brunch table.
Enjoy with a scoop of vanilla ice cream for dessert!

Pro Tips

Ensure your yeast is fresh and active—if it doesn’t foam, start over with a new packet.
Don’t overfill the rolls with strawberries to prevent soggy dough.
Let rolls cool for 10 minutes before icing for the perfect gooey drizzle without melting away.

FAQ

Can I use frozen strawberries?

Yes! Thaw and drain them well before dicing to avoid extra moisture in the filling.

Can I prepare these overnight?

Absolutely. Assemble up to the second rise, cover tightly, refrigerate overnight, and bake fresh in the morning.

How do I know when the rolls are done baking?

They should be lightly golden on top and puffed up; an internal temperature of about 190°F (88°C) means they’re fully baked.

Prep time: 30 minutes | Total time: 2 hours 20 minutes

Strawberry Cinnamon Rolls

Why You’ll Love This

Ingredients