Description

Delight in these luscious Strawberry Cinnamon Rolls, featuring a soft, fluffy dough filled with a homemade strawberry jam and a hint of cinnamon. Topped with a creamy strawberry-vanilla glaze, these rolls combine the classic comfort of cinnamon rolls with the fresh, fruity flavor of strawberries. Perfect for brunch, breakfast, or a sweet treat any time of day.

Ingredients

Scale

Dough

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

Prepare Strawberry Filling: Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat, blend until smooth with an immersion blender or food processor, cover with plastic wrap, and refrigerate until completely cool.
Make Dough: In the 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 on medium speed for 5 to 7 minutes until dough is smooth, elastic, and slightly pulls away from bowl sides. Cover with a cloth and let rise in a warm, draft-free place for about 2 hours, until doubled in size.
Roll and Fill Dough: Lightly flour a clean surface and roll dough into a 40 x 30 cm (16 x 12 inch) rectangle. Spread cooled strawberry filling evenly, leaving a small border on one long edge. Starting from the opposite long edge, roll dough tightly into a log. Cut into 12 even strips using a sharp knife or unflavored dental floss.
Second Rise and Bake: Arrange rolls in a greased 9×13 inch baking dish, leaving space between each. Cover and let rise for 30 minutes to 1 hour until puffy. Preheat oven to 180°C (350°F). Bake for 20-25 minutes until lightly golden and soft to the touch. Remove and let cool slightly in the dish.
Prepare Glaze: While rolls cool, beat cream cheese, softened butter, powdered sugar, vanilla extract, and cold strawberry puree using an electric mixer for 1-2 minutes until smooth, creamy, and light pink. Adjust sweetness or consistency if needed by adding more powdered sugar or a bit of milk.
Glaze and Serve: Spread the strawberry cream cheese glaze generously over the warm cinnamon rolls so it melts slightly into the surface. Serve immediately to enjoy the warm, sweet, and tangy flavors.

Notes

Use room temperature ingredients for best dough texture and rise.
If fresh strawberries are not available, frozen strawberries work well for the filling.
Allow the dough to rise fully for fluffy, soft rolls.
Adjust the glaze sweetness to your preference by adding more powdered sugar if desired.
Store leftovers in an airtight container and reheat gently before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: strawberry cinnamon rolls, cinnamon rolls with strawberry glaze, strawberry baked goods, breakfast rolls, sweet rolls, cream cheese glaze, homemade cinnamon rolls, fruit filled cinnamon rolls