Print

Irresistible Strawberry Cinnamon Rolls Recipe

Print Recipe

★★★★

3.9 from 73 reviews

Enjoy these Irresistible Strawberry Cinnamon Rolls, featuring a soft and chewy bread dough filled with a sweet, tangy strawberry cinnamon filling and topped with a luscious cream cheese strawberry icing. Perfect for breakfast or dessert, these rolls combine fresh fruit flavor with classic cinnamon roll indulgence, baked to golden perfection.

Ingredients

Scale

For the Dough

  • 3/4 cup milk
  • 1/4 cup sugar
  • 2 1/4 tsp yeast (Red Star Platinum recommended)
  • 1/3 cup butter (melted and cooled to room temperature)
  • 2 eggs
  • 3 1/2 cups bread flour (King Arthur preferred)
  • 1/2 tsp salt
  • 3 tbsp cream

For the Filling

  • 2 cups strawberries (finely chopped into 1/4-inch pieces)
  • 1/2 cup sugar
  • 1 1/2 tsp lemon juice (freshly squeezed)
  • 1 tbsp cornstarch
  • 1/2 tsp cinnamon

For the Icing

  • 4 oz cream cheese (softened to room temperature, about 70°F)
  • 2 tbsp butter
  • 1 1/4 cups powdered sugar (sifted)
  • 2 tbsp strawberry filling (reserved from filling)
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Activate Yeast: Warm the milk to about 110°F, then mix it with sugar and yeast in a large bowl. Let sit for 10 minutes until foamy to ensure yeast is active.
  2. Make Dough: Add cooled melted butter, eggs, bread flour, and salt to the yeast mixture. Using a stand mixer with a dough hook, mix on medium speed for 6-8 minutes until dough is smooth, elastic, and slightly tacky but not sticky.
  3. First Rise: Transfer dough to a lightly oiled bowl, cover, and let rise at room temperature for 1 hour until it doubles in size.
  4. Prepare Filling: While dough rises, combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 5 minutes until strawberries break down. Stir cornstarch slurry and cinnamon in, then simmer another minute until thickened. Transfer to shallow dish and cool completely.
  5. Shape Rolls: Turn out dough onto floured surface, roll/stretch into 12×16 inch rectangle. Spread cooled filling evenly over dough, leaving a 1/2 inch border. Roll dough tightly into a log, seal seam, and cut into 12 equal pieces. Place cut-side up in greased 9×13 inch pan, cover, and let rise for 45 minutes until puffy.
  6. Bake Rolls: Preheat oven to 375°F. Remove cover and bake rolls for 20-25 minutes until tops are golden and a toothpick comes out clean. Let cool in pan for 5 minutes.
  7. Make Icing: Beat softened cream cheese and butter until fluffy. Add powdered sugar, reserved strawberry filling, milk, and vanilla, then beat until smooth and spreadable.
  8. Finish & Serve: Spread icing generously over warm rolls and serve immediately for best texture, or let cool to room temperature if preferred.

Notes

  • Ensure milk is warm but not hot to properly activate yeast.
  • Cooling the strawberry filling completely prevents soggy dough.
  • Cut rolls evenly by marking center and dividing stepwise for consistent sizes.
  • Sifting powdered sugar prevents lumps in icing for a smooth finish.
  • Serve rolls warm to enjoy the melting icing texture, or chilled for a firmer bite.

Keywords: Strawberry cinnamon rolls, homemade cinnamon rolls, strawberry filling, cream cheese icing, breakfast rolls, sweet rolls recipe

Find it online: https://foodiecara.com/irresistible-strawberry-cinnamon-rolls-recipe/