I have a confession to make. For years, I thought the classic cinnamon roll couldn’t be improved. It was a perfect, self-contained universe of warm dough, gooey filling, and sweet icing.
Then, one Saturday at the farmers market, I saw a pint of the most ridiculously perfect strawberries. They were bright red, fragrant, and practically begging to be used for something special.
My mind immediately went to breakfast. Not just on the side of something, but *in* something. That’s when the idea sparked. What if I took the cozy comfort of a cinnamon roll and introduced it to the fresh, vibrant taste of spring?
The result was this recipe. It’s everything you love about the original, but with a jammy, sweet-tart strawberry filling that cuts through the richness. It’s a game-changer, and I can’t wait for you to try it.
What You’ll Need
Here are the ingredients, broken down so it’s easy to see what goes where. Getting everything out on the counter first is a habit that saves me a lot of headaches.
For the Dough:
- 1 cup whole milk, warmed
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- ½ cup granulated sugar, divided
- 1 large egg + 1 egg yolk, at room temperature
- ¼ cup unsalted butter, melted
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
For the Strawberry Filling:
- 2 cups fresh strawberries, finely diced
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- ½ cup unsalted butter, softened to room temperature
- ¾ cup packed brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk, as needed
Pro Tips
I’ve made these rolls more times than I can count. Along the way, I’ve picked up a few tricks that make a huge difference. Here are my top secrets for perfect rolls every time.
- Warm, Don’t Hot: When warming your milk for the yeast, aim for lukewarm (about 110°F). If it’s too hot, it will kill the yeast and your dough won’t rise. Too cold, and the yeast won’t activate. A good test is to dab a little on your wrist; it should feel comfortably warm.
- The Floss Trick: Forget the knife. To get super clean, perfectly round cuts without squishing your beautiful rolls, use unflavored dental floss. Slide a long piece under the log, cross the ends over the top, and pull. It works like a charm.
- Patience with Proofing: Don’t rush the rise. The dough needs to genuinely double in size. The “poke test” is your best friend: gently poke the risen dough with a floured finger. If the indent stays, it’s ready. If it springs back immediately, it needs more time.
- Control the Strawberry Moisture: After dicing your strawberries, let them sit with the sugar and cornstarch for about 10 minutes. This little step draws out some juice and the cornstarch helps it thicken into a jammy filling, preventing a soggy bottom.
Required Tools
You don’t need a professional bakery, but a few key tools will make the process smoother.
- Stand Mixer with a dough hook (or a large mixing bowl and your hands!)
- Rolling Pin
- 9×13 inch Baking Pan
- Measuring Cups and Spoons
- Small saucepan
- Whisk
- Spatula
- Dental Floss (unflavored) or a sharp knife
- Small bowls for mixing filling and icing
Substitutions and Variations
Love to experiment? This recipe is a great starting point. Here are a few swaps and ideas to make it your own.
| Ingredient | Substitution | Note |
|---|---|---|
| Fresh Strawberries | Frozen Strawberries | Thaw completely and drain excess liquid. |
| All-Purpose Flour | Bread Flour | Creates a chewier, more bread-like roll. |
| Whole Milk | 2% or Almond Milk | Whole milk gives the richest flavor. |
For variations, try adding a tablespoon of lemon zest to the filling for a bright, citrusy kick. You could also swap strawberries for raspberries, blueberries, or even finely diced peaches.
Make Ahead Tips
Want fresh-baked rolls without the early morning chaos? You can prepare these the night before.
Follow the recipe all the way through assembling the rolls and placing them in the baking pan. Instead of the second rise at room temperature, cover the pan tightly with plastic wrap and place it in the refrigerator overnight (up to 16 hours).
In the morning, take the pan out of the fridge and let it sit on the counter for about 45-60 minutes to come to room temperature and finish rising. Then, bake as directed. It’s a simple trick for a stress-free morning.
How to Make Strawberry Cinnamon Rolls: Step-by-Step
Part 1: Making the Dough
Step 1: In the bowl of a stand mixer, gently whisk the warm milk, 2 tablespoons of the granulated sugar, and the yeast. Let it sit for 5-10 minutes until it gets foamy. This shows your yeast is alive and well.
Step 2: Add the remaining sugar, the egg and egg yolk, and the melted butter to the yeast mixture. Whisk to combine.
Step 3: Attach the dough hook. Add the flour and salt to the bowl. Mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 7-8 minutes, until the dough is smooth and elastic. It should pull away from the sides of the bowl.
Step 4: Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
Part 2: The Filling and Assembly
Step 5: While the dough rises, prepare the strawberry mixture. In a small bowl, toss the diced strawberries with the ¼ cup of sugar and the cornstarch. Set aside.
Step 6: In another bowl, combine the softened butter, brown sugar, and cinnamon. Mix until it forms a smooth, spreadable paste.
Step 7: Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
Step 8: Spread the cinnamon-butter mixture evenly over the dough, leaving a small border on one of the long edges. Sprinkle the strawberry mixture evenly over the top.
Step 9: Starting from the long edge, roll the dough into a tight log. Pinch the seam to seal it. Use dental floss or a sharp knife to cut the log into 12 equal-sized rolls.
Step 10: Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover and let them rise again for 30-45 minutes, until they look puffy.
Part 3: Baking and Icing
Step 11: Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
Step 12: Bake for 20-25 minutes, until the rolls are golden brown and cooked through. Let them cool in the pan for about 10-15 minutes before icing.
Step 13: To make the icing, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then the vanilla. Add milk, one tablespoon at a time, until you reach your desired consistency. Spread generously over the warm rolls.
Healthier Swaps, Pairings, and More
These rolls are a treat, but you can make a few adjustments or plan your meal to fit your lifestyle.
| Category | Details & Suggestions |
|---|---|
| Nutrition (Approx.) | Per roll: ~450 calories, 65g carbs, 19g fat, 7g protein. (This is an estimate!) |
| Dietary Swaps | Vegan: Use plant-based butter, almond/soy milk, and a flax egg. Gluten-Free: Use a 1-to-1 gluten-free flour blend. |
| Meal Pairings | A strong cup of coffee is perfect. For a full brunch, pair with savory scrambled eggs or a side of bacon. |
| Time Efficiency | Use the overnight refrigerator rise. A stand mixer also cuts down kneading time significantly. |
Leftovers and Storage
If you somehow have leftovers, they are still delicious the next day. Storing them properly is key.
You can store the rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days.
To reheat, just pop one in the microwave for 20-30 seconds. This brings back that soft, gooey texture. You can also warm them in an oven at 350°F for 5-7 minutes.
Frequently Asked Questions
Q1. My dough didn’t rise! What did I do wrong?
Ans: This is usually a yeast issue. Your yeast might have been old, or your milk was too hot and killed it. Also, make sure your kitchen isn’t too cold; yeast loves a warm, cozy spot to do its work.
Q2. Can I make these without a stand mixer?
Ans: Absolutely! It just takes a bit of elbow grease. Mix the ingredients in a large bowl with a wooden spoon until a dough forms, then turn it out onto a floured surface and knead by hand for about 10-12 minutes until smooth and elastic.
Q3. My strawberry filling leaked out everywhere during baking. Help!
Ans: This can happen if the log isn’t rolled tightly enough or if the seam wasn’t sealed well. Make sure you pinch that seam tightly. Also, leaving a small border free of filling helps create a better seal. The cornstarch in the recipe is designed to help prevent this too!
Q4. Can I freeze these rolls?
Ans: Yes, they freeze wonderfully. You can freeze them baked or unbaked. For unbaked, assemble them in the pan, cover tightly, and freeze. Thaw overnight in the fridge, then let rise and bake. For baked rolls, let them cool completely (without icing), wrap well, and freeze. Thaw and ice before serving.
Wrapping Up
There is something truly special about pulling a pan of warm, fragrant rolls out of your oven. It fills the whole house with a scent that’s pure comfort.
These Strawberry Cinnamon Rolls are more than just a recipe; they are an experience. They’re perfect for a lazy Sunday brunch, a special occasion, or just because you deserve a treat.
I really hope you give them a try. If you do, please come back and leave a comment below. I’d love to hear how they turned out for you or if you added your own creative twist!
