Description

Delight in these homemade Strawberry Cinnamon Rolls featuring a soft, tender dough filled with a luscious strawberry cinnamon jam and topped with a creamy strawberry-infused cream cheese glaze. Perfectly sweet with a hint of tartness, these rolls are a beautiful twist on classic cinnamon rolls, ideal for breakfast or dessert.

Ingredients

Scale

Dough Ingredients

260 ml (1 cup) warm milk
10 g (1 tbsp) instant dry yeast
540 g (4 ¼ cups) all-purpose flour
65 g (⅓ cup) granulated sugar
1 tsp salt
1 large egg, room temperature
80 g (⅓ cup) unsalted butter, very soft

Strawberry Filling

250 g (1 ¾ cups) fresh or frozen strawberries
50 g (¼ cup) granulated sugar
Juice of half a lemon

Glaze

100 g (½ cup) cream cheese, softened (Philadelphia recommended)
40 g (3 tbsp) unsalted butter, softened
60 g (½ cup) powdered sugar
1 tsp vanilla extract
2 tbsp strawberry puree, cold (from the filling)

Instructions

Make the strawberry filling: Place fresh or frozen strawberries, lemon juice, and granulated sugar in a saucepan. Cook over medium heat, stirring occasionally for about 10 minutes until thickened to a jam-like consistency. Remove from heat and blend until smooth. Cover and refrigerate until cool.
Prepare the dough: In a stand mixer bowl fitted with a dough hook, combine flour, sugar, salt, and instant dry yeast. Mix briefly. Add warm milk, softened butter, and egg. Knead for 5–7 minutes on medium speed until dough is smooth, elastic, and slightly pulls away from the bowl. Cover with a cloth and let rise in a warm place for about 2 hours until doubled in size.
Roll and fill the dough: Lightly flour a surface and roll the risen dough into a 40 x 30 cm (16 x 12 inch) rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a small border on one long edge. Starting from the opposite edge, roll tightly into a log. Slice into 12 even rolls using a sharp knife or dental floss.
Second rise and bake: Place rolls in a greased 9×13 inch baking dish, leaving space between each. Cover and let rise 30–60 minutes until puffy. Preheat oven to 180°C (350°F). Bake rolls for 20–25 minutes until golden brown and soft to touch. Let cool slightly in the dish.
Prepare the glaze: Beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and cold strawberry puree with an electric mixer for 1–2 minutes until smooth and creamy. Adjust sweetness or thickness if needed.
Glaze and serve: Spread glaze generously over warm cinnamon rolls so it melts slightly. Serve immediately and enjoy the warm, sweet, and tangy flavors.

Notes

Use room temperature ingredients for best dough texture.
If fresh strawberries are out of season, frozen strawberries work perfectly; just thaw before cooking.
The dough should be soft but not sticky; add a little flour or milk if needed during kneading.
Letting the rolls rise fully ensures fluffy and tender cinnamon rolls.
The glaze can be prepared ahead and refrigerated; bring to room temperature before spreading.
For a dairy-free option, substitute cream cheese and butter with vegan alternatives.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cinnamon rolls, sweet rolls, cream cheese glaze, breakfast pastries, homemade cinnamon rolls, strawberry filling