Introduction

These strawberry cinnamon rolls combine the classic comfort of soft, fluffy dough with a sweet and tangy strawberry filling. Topped with a luscious strawberry cream cheese glaze, they’re perfect for breakfast or a special treat any time of day.

Strawberry Cinnamon Rolls with Cream Cheese Strawberry Glaze Recipe - Recipe Image

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
250 g (1 ¾ cups) fresh or frozen strawberries
50 g (¼ cup) granulated sugar (for filling)
Juice of half a lemon
100 g (½ cup) cream cheese, softened (Philadelphia recommended)
40 g (3 tbsp) unsalted butter, softened (for glaze)
60 g (½ cup) powdered sugar
1 tsp vanilla extract
2 tbsp strawberry puree, cold (from the filling)

Instructions

Step 1: 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 and blend with an immersion blender or in a food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
Step 2: In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly. Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl. It should be soft but not overly sticky. Cover the dough with a clean cloth and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
Step 3: Lightly flour a clean surface. Roll out the risen dough to form a large rectangle, approximately 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly over the entire surface of the dough, leaving a small border at one of the longer edges. Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
Step 4: Arrange the cut rolls in a large, greased baking dish (a 9×13 inch dish works well), leaving a little space between each roll. Cover the dish again with a clean cloth and let the rolls rise for another 30 minutes to 1 hour, or until visibly puffy. Meanwhile, preheat your oven to 180°C (350°F). Bake the rolls for about 20-25 minutes, or until they are lightly golden brown on top and soft to the touch. Remove from oven and let them cool slightly in the dish.
Step 5: While the rolls are cooling, prepare the glaze. In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree with an electric mixer for 1-2 minutes, until the glaze is smooth, creamy, and a beautiful light pink color. Adjust sweetness or thickness if desired by adding more powdered sugar or a tiny bit more milk.
Step 6: Spread the freshly made strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. The warmth of the rolls will allow the glaze to melt slightly and seep into all the nooks and crannies. Serve immediately and enjoy the warm, sweet, and tangy flavors!

Tips & Variations

Use frozen strawberries if fresh ones aren’t in season; just make sure to thaw and drain them before cooking.
For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.
If you prefer a more intense cinnamon flavor, sprinkle some cinnamon powder over the strawberry filling before rolling.
Try adding chopped nuts or white chocolate chips to the filling for extra texture and flavor.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze tightly wrapped for up to 2 months. Reheat gently in the microwave or oven before serving, then add fresh glaze for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can knead the dough by hand for about 10-12 minutes until it becomes smooth and elastic. Just make sure it’s soft but not too sticky.

What can I use if I don’t have an immersion blender or food processor for the strawberry filling?

You can mash the cooked strawberries with a fork or potato masher, though the texture will be a bit chunkier. If you want it smoother, passing it through a fine mesh sieve works well too.

Strawberry Cinnamon Rolls with Cream Cheese Strawberry Glaze Recipe

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★★★★★

4.8 from 80 reviews

Delight in these Strawberry Cinnamon Rolls featuring a soft, yeasted dough filled with sweet homemade strawberry jam and topped with a creamy strawberry-infused cream cheese glaze. Perfectly golden and tender, these rolls combine classic cinnamon roll texture with vibrant strawberry flavor for a unique twist on a beloved breakfast treat.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 3 hours 15 minutes
Yield: 12 rolls 1x
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 (for filling)
Juice of half a lemon

Glaze Ingredients

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

Instructions

Prepare the 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 and blend with an immersion blender or in a food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
Make the Dough: In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly. Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl. It should be soft but not overly sticky. Cover the dough with a clean cloth and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
Roll and Fill the Dough: Lightly flour a clean surface. Roll out the risen dough to form a large rectangle, approximately 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly over the entire surface of the dough, leaving a small border at one of the longer edges. Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
Second Rise and Bake: Arrange the cut rolls in a large, greased baking dish (a 9×13 inch dish works well), leaving a little space between each roll. Cover the dish again with a clean cloth and let the rolls rise for another 30 minutes to 1 hour, or until visibly puffy. Meanwhile, preheat your oven to 180°C (350°F). Bake the rolls for about 20-25 minutes, or until they are lightly golden brown on top and soft to the touch. Remove from oven and let them cool slightly in the dish.
Prepare the Glaze: While the rolls are cooling, prepare the glaze. In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree with an electric mixer for 1-2 minutes, until the glaze is smooth, creamy, and a beautiful light pink color. Adjust sweetness or thickness if desired by adding more powdered sugar or a tiny bit more milk.
Glaze and Serve: Spread the freshly made strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. The warmth of the rolls will allow the glaze to melt slightly and seep into all the nooks and crannies. Serve immediately and enjoy the warm, sweet, and tangy flavors!

Notes

The strawberry filling can be made ahead and refrigerated to save time.
Use unsalted butter to have better control over the saltiness of the dough and glaze.
For more pronounced cinnamon flavor, you can sprinkle ground cinnamon onto the strawberry filling before rolling the dough.
Ensure the milk is warm but not hot to properly activate the yeast without killing it.
Use dental floss or a sharp serrated knife when cutting the rolls to keep edges neat.
Adjust powdered sugar in the glaze to achieve desired sweetness and consistency.

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