Irresistible Strawberry Cinnamon Rolls Recipe
These Irresistible Strawberry Cinnamon Rolls combine soft, chewy bread with a luscious strawberry cinnamon filling and a creamy strawberry-infused cream cheese icing. Perfect for breakfast, brunch, or dessert, these rolls balance fruity sweetness and warm spice to delight your taste buds.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls 1x
- Category: Breakfast & Brunch, Desserts
- Method: Baking
- Cuisine: American
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
- Activate Yeast: Warm the milk to about 110°F, then combine it with sugar and yeast in a large mixing bowl. Let sit for 10 minutes until foamy to ensure the yeast is alive and active.
- 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.
- First Rise: Transfer dough to a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise at room temperature for 1 hour until doubled in size.
- 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. Mix cornstarch and water to make a slurry, add it with cinnamon to the strawberry mixture, and simmer for another minute until thickened. Cool completely in a shallow dish to prevent sogginess during assembly.
- Shape Rolls: Turn out risen dough onto a floured surface and roll into a 12×16 inch rectangle. Spread cooled strawberry filling evenly, leaving a 1/2 inch border. Roll dough tightly from the long side and pinch to seal. Cut rolled log into 12 equal pieces using a sharp knife or dental floss.
- Second Rise: Arrange rolls cut-side up in a greased 9×13 inch pan. Cover and let rise at room temperature for 45 minutes until puffy and nearly touching.
- Bake: Preheat oven to 375°F. Remove cover and bake rolls for 20-25 minutes until tops are golden brown and a toothpick inserted comes out clean. Rolls should feel set but slightly soft. Cool in the pan for 5 minutes.
- Prepare Icing: Beat softened cream cheese and butter until light and fluffy (about 2 minutes). Add sifted powdered sugar, 2 tablespoons strawberry filling, milk, and vanilla extract. Beat until smooth and spreadable.
- Ice Rolls: Spread icing generously over warm rolls. Serve warm for best texture or cooled to room temperature if preferred.
Notes
- Ensure milk is warm, not hot, to avoid killing yeast.
- Let the strawberry filling cool completely before spreading to prevent soggy dough.
- Use dental floss or a sharp knife to cut rolls cleanly without squishing.
- Sifting powdered sugar improves icing texture by removing lumps.
- Serve rolls warm for a soft, melty experience or cooled for easier slicing.
- Red Star Platinum yeast helps achieve a better rise but any active dry yeast can be substituted.
- Bread flour is preferred for chewiness, but all-purpose flour can be used if needed.
Keywords: Strawberry cinnamon rolls, strawberry rolls, sweet rolls, breakfast pastries, cinnamon rolls with fruit filling, cream cheese icing, baking, strawberry desserts
