Save The way these strawberry cinnamon rolls fill the whole house with buttery sweetness while they bake is absolutely unfair to anyone trying to wait patiently. I discovered this twist on classic cinnamon rolls during that weird week in June when strawberries were everywhere at the market and I bought way too many. The fruit filling seemed like a gamble compared to the traditional cinnamon sugar, but something about that tart brightness cutting through all that rich dough just clicked. Now they are the only thing my sister actually requests for birthday breakfasts anymore.
My roommate walked in while I was rolling out the dough for the first time, watched me spread that bright pink filling all over everything, and literally said that looks like a mistake. Two hours later she ate three in a row without speaking a single word. The cream cheese glaze with that little bit of strawberry puree swirled in was actually an accident because I did not want to waste the extra filling, but now it is completely non-negotiable.
Ingredients
- Warm milk: The temperature really matters here too hot and it kills the yeast, too cold and nothing happens
- Instant dry yeast: No proofing needed which saves time and eliminates one whole step where things could go wrong
- All-purpose flour: Bread flour would make these too chewy for what we are going for
- Granulated sugar: Feeds the yeast and adds just enough sweetness to the dough itself
- Salt: Easy to skip but absolutely essential for balancing all the sweetness coming later
- Large egg: Room temperature eggs incorporate better and help create that tender brioche texture
- Unsalted butter: Very soft is the key phrase here it should almost be melting
- Fresh or frozen strawberries: Frozen actually work great since we are cooking them down anyway
- Lemon juice: Just enough brightness to make the strawberry flavor really pop
- Cream cheese: Softened to room temperature so your glaze turns out silky smooth
- Powdered sugar: Sift it if you can avoid lumps in the glaze at all costs
- Vanilla extract: Do not waste your money on imitation stuff here
Instructions
- Cook down the strawberry filling:
- Combine strawberries, lemon juice, and sugar in a saucepan over medium heat. Let it bubble away for about 10 minutes, stirring now and then, until it thickens into something resembling jam. Blend it smooth and chill completely because warm filling will melt your butter and ruin everything.
- Mix and knead the dough:
- Combine flour, sugar, salt, and yeast in your stand mixer. Pour in warm milk, softened butter, and the egg. Knead on medium speed for 5 to 7 minutes until the dough transforms from shaggy to smooth and elastic. It should pull away from the sides but still feel slightly tacky.
- Let the dough rise:
- Cover the bowl and stick it somewhere warm for about 2 hours. The dough should double in size and feel puffy when you poke it gently.
- Roll and fill:
- On a floured surface, roll the dough into a rectangle about 16 by 12 inches. Spread that cooled strawberry filling everywhere except for one long border. Roll it up tight from the opposite edge and slice into 12 even pieces.
- Second rise:
- Arrange the rolls in a greased baking dish with some room between them. Cover and let them puff up for 30 to 60 minutes until they look cozy and inflated.
- Bake until golden:
- Preheat oven to 350 degrees and bake for 20 to 25 minutes. You want them golden on top and set in the center. Let them cool just slightly or the glaze will slide right off.
- Make the strawberry cream cheese glaze:
- Beat together cream cheese, butter, powdered sugar, vanilla, and that reserved strawberry puree. Keep whipping until it is smooth and spreadable.
- Glaze and serve:
- Spread that glorious pink glaze all over the still warm rolls. Eat immediately while the contrast between warm dough and cool glaze is at its peak.
Pin it These rolls have become my go-to for whenever someone needs comfort food but I want to make something that feels a little special. Last summer my neighbor came over crying over a breakup and I pulled a pan of these out of the oven. She stopped crying somewhere between the first and second bite.
Making These Ahead
You can absolutely assemble these rolls the night before, cover the pan, and stick them in the fridge. Let them come to room temperature and finish rising while the oven preheats in the morning. The overnight hang time actually develops more flavor in the dough.
Getting The Perfect Shape
The most common issue is rolls that are uneven sizes, which means some will be underbaked while others are dry. Use a ruler when rolling out your dough and mark where you will cut before slicing. If you have trouble getting clean cuts, try chilling the rolled log for 15 minutes before slicing.
Storage and Make-Ahead Tips
Unglazed rolls keep surprisingly well in the fridge for up to 5 days. Just warm them slightly before glazing so they taste freshly baked. You can also freeze them either before or after baking just skip the glaze until you are ready to serve.
- Always add the glaze right before serving
- Room temperature rolls are best for storage
- Freeze without glaze for best results
Pin it There is something almost magical about cutting into that first roll and seeing all those spiral layers of pink. Enjoy every single bite.
Frequently Asked Questions
- → Can I make these ahead of time?
Shape the rolls the night before and refrigerate overnight. Let them come to room temperature for about an hour before baking, or extend the rising time slightly. The glaze can be prepared up to 2 days in advance and stored in the refrigerator.
- → Can I use frozen strawberries?
Yes, frozen strawberries work perfectly for the filling. Thaw them completely before cooking, and expect the simmering time to increase by a few minutes to reach the right jam-like consistency since they release more water.
- → How do I store leftovers?
Keep glazed rolls at room temperature for up to 2 days, covered loosely. For longer storage, refrigerate unglazed rolls for up to 5 days and add fresh glaze before serving. Both glazed and unglazed rolls freeze well for up to 3 months.
- → Why is my dough not rising?
The milk might be too hot, which can kill the yeast. Aim for around 100-110°F (37-43°C)—warm to the touch but not scalding. Also ensure your yeast is fresh and not expired. Place the dough in a warm, draft-free spot for best rising results.
- → Can I add more cinnamon?
Absolutely. Sprinkle 1-2 teaspoons of ground cinnamon over the strawberry filling before rolling the dough. The cinnamon pairs wonderfully with the strawberry flavor without overpowering the fruit.
- → What if I don't have a stand mixer?
You can knead by hand in a large bowl. Mix the ingredients with a wooden spoon until combined, then turn onto a floured surface and knead by hand for 10-12 minutes until smooth and elastic. The dough will feel sticky initially but becomes manageable as you work it.