A simple sweet roll filled with strawberry jam and topped with a pink cream cheese glaze.
introduction
These strawberry cinnamon rolls are soft, sweet, and easy to love. The dough is rich and tender. The filling is bright strawberry jam. The glaze is cream cheese with a touch of strawberry for color and flavor. You can make them for a weekend breakfast, a treat for guests, or a cozy snack.
why make this recipe
- It uses fresh or frozen strawberries for real flavor.
- The dough is soft and not hard to make.
- The glaze is creamy and gives a nice tang with strawberry.
- You can make them ahead and warm before serving.
how to make Strawberry Cinnamon Rolls
- Make the strawberry filling: place strawberries, lemon juice, and granulated sugar in a saucepan. Cook 10 minutes over medium heat, stirring now and then, until it gets jam-like. Remove from heat and blend until smooth. Cover and cool in the fridge.
- Make the dough: in a stand mixer bowl with a dough hook, mix flour, sugar, salt, and yeast. Add warm milk, softened butter, and the egg. Knead 5–7 minutes on medium speed until the dough is smooth and elastic and pulls away from the bowl. Cover with a cloth and let rise in a warm place about 2 hours until doubled.
- Roll and fill: lightly flour a surface and roll the dough into a rectangle about 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly, leaving a small border on one long edge. Roll from the opposite long edge into a tight log. Use a sharp knife or clean dental floss to cut into 12 even rolls.
- Second rise and bake: place rolls in a greased 9×13 inch dish with a little space between them. Cover and let rise 30–60 minutes until puffy. Preheat oven to 180°C (350°F). Bake 20–25 minutes until light golden and soft. Let cool slightly in the dish.
- Make the glaze: beat softened cream cheese, softened butter (for glaze), powdered sugar, vanilla, and 2 tbsp cold strawberry puree with an electric mixer 1–2 minutes until smooth and light pink. Adjust thickness with a bit more powdered sugar if needed.
- Finish: spread the glaze over the slightly warm rolls so it melts into the nooks. Serve right away.
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)
Directions :
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
how to serve Strawberry Cinnamon Rolls
Serve warm. They are best fresh from the oven with the glaze still soft. Pair with coffee, tea, or milk. You can also warm a roll briefly in the microwave before serving.
how to store Strawberry Cinnamon Rolls
- At room temperature: keep in an airtight container for up to 2 days.
- In the fridge: store in a covered container for up to 5 days. Bring to room temp or warm before eating.
- To freeze: place cooled, unglazed rolls in a freezer bag or container for up to 2 months. Thaw in the fridge overnight and warm. Add the glaze after warming.
tips to make Strawberry Cinnamon Rolls
- Use cold strawberry puree from the filling for a better color in the glaze.
- Do not over-flour when rolling; a light dusting is enough.
- Cut rolls with dental floss for clean edges.
- Let the dough rise until doubled for soft rolls.
- If filling is very wet, cook a little longer to reduce moisture.
variation (if any)
- Add a teaspoon of cinnamon to the filling for a mild cinnamon note.
- Mix chopped strawberries into the filling for small fruit bits.
- Use frozen strawberries if fresh are not available.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw them first or cook them directly for the filling. They work well.
Q: Can I make the dough by hand?
A: Yes. Knead the dough by hand for 8–10 minutes until smooth and elastic.
Q: Can I make rolls ahead and bake later?
A: Yes. Prepare the rolls, cover, and refrigerate overnight. Remove and warm to room temp before baking, then bake as directed.
Q: What if my dough is sticky?
A: Add a little flour, one tablespoon at a time, until it is soft but not sticky.
Q: Can I skip the lemon juice in the filling?
A: You can, but lemon brightens the strawberry flavor and helps balance sweetness.
Conclusion
These strawberry cinnamon rolls are a bright and cozy treat you can make at home. For a shorter method and step ideas, see this helpful guide from Strawberry Cinnamon Rolls Recipe – A Few Shortcuts. For another version and baking tips, check Strawberry Cinnamon Rolls – The Baker Chick.
Print
Strawberry Cinnamon Rolls
- Total Time: 155 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple sweet roll filled with strawberry jam and topped with a pink cream cheese glaze.
Ingredients
Scale
- 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
- 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
- Make the strawberry filling: place strawberries, lemon juice, and granulated sugar in a saucepan. Cook 10 minutes over medium heat, stirring now and then, until it gets jam-like. Remove from heat and blend until smooth. Cover and cool in the fridge.
- Make the dough: in a stand mixer bowl with a dough hook, mix flour, sugar, salt, and yeast. Add warm milk, softened butter, and the egg. Knead 5–7 minutes on medium speed until the dough is smooth and elastic and pulls away from the bowl. Cover with a cloth and let rise in a warm place about 120 minutes until doubled.
- Roll and fill: lightly flour a surface and roll the dough into a rectangle about 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly, leaving a small border on one long edge. Roll from the opposite long edge into a tight log. Use a sharp knife or clean dental floss to cut into 12 even rolls.
- Second rise and bake: place rolls in a greased 9×13 inch dish with a little space between them. Cover and let rise 30–60 minutes until puffy. Preheat oven to 180°C (350°F). Bake 20–25 minutes until light golden and soft. Let cool slightly in the dish.
- Make the glaze: beat softened cream cheese, softened butter (for glaze), powdered sugar, vanilla, and 2 tbsp cold strawberry puree with an electric mixer 1–2 minutes until smooth and light pink. Adjust thickness with more powdered sugar if needed.
- Finish: spread the glaze over the slightly warm rolls so it melts into the nooks. Serve right away.
Notes
Serve warm. They are best fresh from the oven. Pair with coffee, tea, or milk.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: strawberry, cinnamon rolls, breakfast, dessert, easy recipe
