I grew up thinking cinnamon rolls meant Sunday mornings and sticky fingers; my mom made them when the house smelled like warm sugar and soft dough, and everyone hovered like seagulls waiting for the first pull-apart piece. These Strawberry Cinnamon Rolls twist that memory into something bright and slightly tangy — like summer sneaking into a cozy breakfast. They puff up with a tender, buttery dough, fold in a sweet-tart strawberry filling, and wear a glossy cream-cheese drizzle that melts into every swirl. Trust me, the moment you slice into that pan and the strawberry perfume rises, you’ll forgive me for waking you up early.
Quick Facts
- Yield: Serves 8–12 (12 medium rolls)
- Prep Time: 30 minutes active (plus rising time)
- Cook Time: 20–25 minutes
- Total Time: ~1 hour 50 minutes (including ~1 hour rise)
Why This Recipe is Awesome
These rolls balance pillowy, buttery dough with a bright strawberry filling that keeps the classic cinnamon vibe but feels fresh. The contrast of a slightly tart filling and a sweet, creamy glaze makes every bite interesting. They smell incredible while baking — think warm strawberries, caramelizing sugar, and cinnamon — and they stay soft the next day if you store them right. It’s comfort food with a summery wink. Plus, kids and guests always ask for seconds, so plan accordingly.
Ingredients
For the Main Dish:
- 2 ½ cups all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup whole milk, warmed to about 110°F
- 3 tbsp unsalted butter, melted and cooled slightly
- 1 large egg
- 1 cup fresh strawberries, finely chopped (about 6–8 medium)
- 1/3 cup brown sugar, packed
- 1–2 tsp ground cinnamon (adjust to taste)
- 2 tbsp cornstarch (to thicken filling)
- 1 tbsp lemon juice
For the Cream-Cheese Glaze:
- 4 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (to thin to desired consistency)
How I Make It
Step 1:
Warm the milk until it reads about 110°F on a thermometer — it should feel like warm bath water. Sprinkle the yeast over the milk with a pinch of sugar and let it bloom for 5 minutes until it gets slightly foamy. While you wait, whisk the egg into the melted butter and stir into the foamy mix, then add the sugar and salt. Toss the liquid into a bowl with 2 1/2 cups flour and stir until a shaggy dough forms.
Step 2:
Turn the dough onto a lightly floured surface and knead for about 6–8 minutes until it feels smooth and slightly elastic. If the dough sticks, dust with a teaspoon of flour at a time — don’t overdo it or the dough will stiffen. Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm spot for about 1 hour or until doubled.
Step 3:
Meanwhile, make the filling. In a small saucepan, combine the chopped strawberries, brown sugar, cinnamon, cornstarch, and lemon juice. Cook over medium heat, stirring, until the mixture thickens and the strawberries break down, about 4–6 minutes. Let it cool to room temperature — hot filling will make the dough soggy.
Step 4:
On a floured surface, roll the risen dough into a roughly 12×16-inch rectangle. Spread the cooled strawberry mixture evenly over the dough, leaving a 1/2-inch border. Roll the dough tightly from the long edge into a log, seal the seam, and cut into 12 equal rolls. Place the rolls in a greased 9×13-inch pan, cover, and let them rise for another 20–25 minutes.
Step 5:
Preheat the oven to 350°F. Bake the rolls for 20–25 minutes, until the tops turn golden and you see gentle bubbling at the edges. While they bake, beat the softened cream cheese with powdered sugar and vanilla, adding milk as needed for a drizzleable consistency. Spoon the glaze over warm rolls so it melts into the swirls. Serve warm and watch everyone smile.
Pro Tips
- Let the filling cool completely before spreading — hot filling makes a soggy bottom.
- If your kitchen runs cool, proof the dough in the oven with just the oven light on to keep a steady warm temperature.
- For extra shine, brush the tops with a light butter wash (melted butter) right after baking.
- To keep rolls soft overnight, store in an airtight container and reheat gently at 300°F for 8–10 minutes.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use frozen chopped strawberries (thaw and drain) if fresh aren’t in season; the flavor stays great after cooking down.
- Swap whole milk for 2% or a plant milk (almond or oat) for a dairy-free version; the texture stays soft but flavor shifts slightly.
- Replace cream cheese glaze with a simple powdered sugar glaze (1 cup powdered sugar + 2–3 tbsp milk) for a lighter finish.
- For gluten-free: use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it; texture will be slightly denser.
Variations & Tips
- Add a thin layer of almond paste under the strawberry for a nutty, rich twist.
- Stir a few tablespoons of lemon zest into the filling to boost brightness.
- Make mini rolls in a muffin tin for party-size servings — reduce bake time to 15–18 minutes.
- For a boozy brunch, macerate strawberries with 1 tbsp rum or orange liqueur before cooking.
- Swap cinnamon for cardamom for a fragrant, slightly spicy alternative.
- Top with chopped toasted pecans for crunch and color contrast.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the rolls in the pan, cover tightly, and refrigerate overnight. Let them sit at room temperature for 30–45 minutes before baking, then bake as directed. This makes morning prep effortless.
- Can I double the recipe?
- Sure thing. Use two pans and leave space between them in the oven or bake in batches. Rising time stays the same, but you may need an extra 2–3 minutes on bake time if pans sit side-by-side and airflow changes.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 2 1/4 tbsp oil for 3 tbsp butter) and expect slightly different mouthfeel.
- How do I know it’s done?
- Bake until the tops turn golden-brown and you see bubbling strawberry filling at the edges. The center should feel set, not doughy. If you’re unsure, insert a clean skewer into the center — it should come out mostly clean with a few moist crumbs.
- What if I don’t have ingredient X?
- Short on brown sugar? Stir a teaspoon of molasses into granulated sugar for similar depth. No cream cheese? Use a simple powdered sugar glaze with milk and vanilla. No eggs? Add 2 tbsp applesauce in the dough as a binder (texture will change slightly).
How I Like to Serve It
I love these warm with a mug of strong coffee or a fruity tea. For brunch, pair them with scrambled eggs or a fresh green salad to cut the sweetness. They work great at afternoon gatherings with sparkling water or champagne for a celebratory touch. In summer, serve them with extra fresh strawberry slices and a sprig of mint.
Notes
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat gently in a 300°F oven for a few minutes.
- This recipe doesn’t include meat; safe internal temps for meat don’t apply here.
Final Thoughts
Closing: Go bake these while the house is quiet and let the smell do the bragging — you earned that first gooey bite.