Strawberry Cinnamon Rolls are an exciting twist on the classic cinnamon roll, combining the sweet and tangy flavor of strawberries with the rich, warm flavor of cinnamon. Whether it’s a special breakfast treat or a delightful afternoon snack, these rolls are sure to bring joy to any gathering. The best part? They’re surprisingly easy to make and you’ll feel rewarded with every gooey bite!
Why You’ll Love This Recipe
This recipe stands out for its delightful blend of flavors and textures. The softness of the cinnamon rolls pairs beautifully with the luscious strawberry filling, creating a sweet treat that feels truly indulgent. Not only do they taste amazing, but the vibrant pink glaze adds a lovely finish that makes these rolls perfect for any brunch table or cozy family gathering. Plus, your kitchen will smell incredible while they bake! If you love flavor-packed desserts, you might also enjoy Biscoff Cookie Butter Cinnamon Rolls and other delightful variations.
How to Make Strawberry Cinnamon Rolls
Follow these simple steps to create your own batch of Strawberry Cinnamon Rolls. The process is straightforward and fun, letting you enjoy a little baking therapy in your kitchen.
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)
{image_template}
Directions:
-
Start by placing 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. Blend smooth with an immersion blender or in a food processor. Cover and refrigerate until cool.
-
In your stand mixer fitted with a dough hook, combine the flour, granulated sugar, salt, and instant dry yeast. Mix briefly, then add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth and elastic. Cover it with a clean cloth and let it rise in a warm place for about 2 hours or until it doubles 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, leaving a border at the longer edge. From the opposite long edge, roll the dough tightly into a log, then cut it into 12 even strips.
-
Arrange the cut rolls in a greased baking dish, leaving space between each. Cover with a cloth and let rise for another 30 minutes to 1 hour until puffy. Meanwhile, preheat your oven to 180°C (350°F). Bake for 20-25 minutes until golden brown and soft. Cool slightly in the dish.
-
As the rolls cool, prepare the glaze by beating the softened cream cheese, butter, powdered sugar, vanilla extract, and cold strawberry puree in a bowl until smooth and creamy. Adjust sweetness as needed.
-
Spread the warm cinnamon rolls generously with the strawberry cream cheese glaze. The warmth will make the glaze melt into all the crevices. Serve immediately and enjoy these beautiful, sweet rolls!
How to Serve Strawberry Cinnamon Rolls
These rolls can stand alone, but pairing them with a cup of coffee or tea enhances the experience. They’re also delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream on the side. For those special occasions, try arranging your rolls on a beautiful plate and adding some fresh strawberries on top for an extra pop of color. For more ideas, check out how to make Heavenly Red Velvet Cinnamon Rolls for a festive touch.
How to Store Strawberry Cinnamon Rolls
If you have leftovers (which is unlikely!), let the rolls cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to one month. To enjoy later, simply reheat them in the microwave for a few seconds or in the oven at 180°C (350°F) until warmed through.
Tips for the Best Strawberry Cinnamon Rolls
- Ensure that your milk is warm, not hot, to help the yeast activate properly. You can check the temperature with your finger.
- If you want an extra touch of sweetness, feel free to add more sugar to the filling or glaze.
- For an extra layer of flavor, you can sprinkle some cinnamon over the strawberry filling before rolling up the dough.
Variations
There are many ways to customize your Strawberry Cinnamon Rolls. You might enjoy adding a sprinkle of chopped nuts, like pecans or walnuts, to the filling for crunch. If you’re a fan of chocolate, try drizzling melted chocolate over the glaze. For those who love spices, incorporating a bit of cardamom or nutmeg can add warmth and depth. You can also experiment with other fruits; check out this recipe for Buttery Pecan Pie Crescent Rolls for additional inspiration!
Frequently Asked Questions
Can I use frozen strawberries for this recipe?
Yes, frozen strawberries work great! Just be sure to thaw them before cooking and draining excess liquid.
How do I know when my dough has risen enough?
Your dough should double in size and feel puffy and airy to the touch. You can gently press your finger into it; if it holds the shape, it’s ready!
Can I make these rolls ahead of time?
Absolutely! You can prepare the rolls, let them rise, and then refrigerate them overnight before baking. Just allow them to come to room temperature and rise again for about 30 minutes before baking.
With these easy steps and tips, you’re well on your way to creating your perfect batch of Strawberry Cinnamon Rolls. Happy baking!
Print
Strawberry Cinnamon Rolls
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful strawberry cinnamon rolls featuring a sweet strawberry filling and creamy glaze, perfect for breakfast or snacks.
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
- Start by placing 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. Blend smooth with an immersion blender or in a food processor. Cover and refrigerate until cool.
- In your stand mixer fitted with a dough hook, combine the flour, granulated sugar, salt, and instant dry yeast. Mix briefly, then add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth and elastic. Cover it with a clean cloth and let it rise in a warm place for about 120 minutes or until it doubles 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, leaving a border at the longer edge. From the opposite long edge, roll the dough tightly into a log, then cut it into 12 even strips.
- Arrange the cut rolls in a greased baking dish, leaving space between each. Cover with a cloth and let rise for another 30 to 60 minutes until puffy. Meanwhile, preheat your oven to 180°C (350°F). Bake for 20 to 25 minutes until golden brown and soft. Cool slightly in the dish.
- As the rolls cool, prepare the glaze by beating the softened cream cheese, butter, powdered sugar, vanilla extract, and cold strawberry puree in a bowl until smooth and creamy. Adjust sweetness as needed.
- Spread the warm cinnamon rolls generously with the strawberry cream cheese glaze. The warmth will make the glaze melt into all the crevices. Serve immediately and enjoy these beautiful, sweet rolls!
Notes
These rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for up to one month. Reheat before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 16g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
