Strawberry Cinnamon Rolls Recipe

Introduction

These Strawberry Cinnamon Rolls combine the classic warmth of cinnamon-spiced dough with a luscious strawberry filling and frosting. Perfect for a special breakfast or brunch, they offer a delightful balance of sweet fruit and rich cream cheese icing.

Ingredients

• 2 cups frozen or fresh strawberries
• 2 tablespoons brown sugar (packed)
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon water
• 2 teaspoons pure strawberry extract (optional)
• 1/2 cup unsalted butter (room temperature)
• 2/3 cup light brown sugar (packed)
• 1 teaspoon ground cinnamon
• 3/4 cup water
• 1/4 cup bread flour
• 3 2/3 cups bread flour
• 1/3 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/3 cup whole milk (room temperature)
• 1/3 cup heavy cream (room temperature)
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• Tangzhong (prepared from 3/4 cup water and 1/4 cup bread flour as shown in directions)
• 6 tablespoons unsalted butter (softened)
• 1 ounce cream cheese (room temperature)
• 4 tablespoons unsalted butter (room temperature) for frosting
• 1 cup powdered sugar
• 1-2 tablespoons reserved strawberry filling (for frosting)
• 1 tablespoon whole milk (for frosting)
• 1 teaspoon pure strawberry extract (optional for frosting)

Instructions

1. Step 1: Make the strawberry filling by cooking the strawberries, brown sugar, and lemon juice over medium-high heat. Stir occasionally and mash the berries as they cook. When thickening begins, combine cornstarch and water, stir into the berries, and cook for 2-4 more minutes until the jam is thick and paste-like. Stir in strawberry extract if using, then transfer to a bowl and cool.
2. Step 2: Prepare the tangzhong by whisking together 3/4 cup water and 1/4 cup bread flour in a small saucepan. Cook over medium heat, whisking constantly, for 4-5 minutes until it forms a paste. Scrape into a bowl and set aside.
3. Step 3: In a stand mixer bowl, combine 3 2/3 cups bread flour, granulated sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and prepared tangzhong. Knead on low speed with a dough hook for 2 minutes until a rough dough forms.
4. Step 4: With the mixer running, gradually add the softened butter one tablespoon at a time, allowing each to incorporate before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
5. Step 5: Shape the dough into a smooth ball, place it seam-side down in the bowl, cover with plastic wrap, and let rest for 30 minutes.
6. Step 6: While the dough rests, mix together 1/2 cup butter, 2/3 cup brown sugar, and 1 teaspoon cinnamon in a large bowl until smooth for the cinnamon filling. Set aside.
7. Step 7: Roll the rested dough on a floured surface into a 15×21-inch rectangle. Spread the cinnamon sugar filling evenly over the dough, leaving a 1/2-inch border at the top. Spread all but 1-2 tablespoons of the strawberry filling over the cinnamon layer, reserving some for the frosting.
8. Step 8: Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you and place them in a parchment-lined 9×13-inch baking pan.
9. Step 9: Cover with plastic wrap and let the rolls rise for 1-2 hours until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
10. Step 10: Bake the rolls for 30-40 minutes until the center reaches 185°F. Cool on a wire rack before frosting.
11. Step 11: Make the frosting by beating together 4 tablespoons butter, 1 ounce cream cheese, and 1 cup powdered sugar until smooth. Whisk in milk, reserved strawberry filling, and strawberry extract if using. Spread over the cooled rolls and serve.

Tips & Variations

• Use fresh strawberries in season for the best flavor or frozen when fresh aren’t available.
• Allow the dough to rise fully for fluffy, soft rolls; a longer rise improves texture.
• Optional strawberry extract enhances fruit flavor but can be omitted if unavailable.
• For a vegan alternative, substitute dairy and egg with plant-based options and adjust yeast activity accordingly.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds or in a warm oven until warmed through. The frosting may soften when reheated, so add extra frosting after warming if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough or filling in advance?

Yes, the dough can be prepared and refrigerated overnight for a slower rise, which can improve flavor. The strawberry filling can also be made ahead and kept refrigerated for up to 3 days.

What if I don’t have bread flour?

All-purpose flour can be used as a substitute, but the rolls may be slightly less chewy and soft. To improve texture, you can add a tablespoon of vital wheat gluten per cup of all-purpose flour if available.

Strawberry Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 50 reviews

Decadent Strawberry Cinnamon Rolls featuring a tangzhong-enriched dough, swirled with a luscious cinnamon-brown sugar filling and a vibrant strawberry jam, finished with a creamy strawberry-infused cream cheese frosting. Perfect for a special breakfast or brunch treat.

• Author: Elias
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12 rolls 1x
• Category: Breakfast/Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Filling

• 2 cups frozen or fresh strawberries
• 2 tablespoons brown sugar (packed)
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon water
• 2 teaspoons pure strawberry extract (optional)

Dough and Tangzhong

• 3 2/3 cups bread flour (see notes for measuring)
• 1/3 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/3 cup whole milk (room temperature)
• 1/3 cup heavy cream (room temperature)
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1/4 cup bread flour (for tangzhong)
• 3/4 cup water (for tangzhong)

Fillings

• 1/2 cup unsalted butter (room temperature)
• 2/3 cup light brown sugar (packed)
• 1 teaspoon ground cinnamon

Frosting

• 6 tablespoons unsalted butter (softened)
• 1 ounce cream cheese (room temperature)
• 4 tablespoons unsalted butter (room temperature)
• 1 cup powdered sugar
• 1–2 tablespoons reserved strawberry filling
• 1 tablespoon whole milk
• 1 teaspoon pure strawberry extract (optional)

Instructions

1. Make the Strawberry Filling: Cook the strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Mash the berries as they cook using a potato masher or the back of a wooden spoon. When the mixture starts to thicken, combine cornstarch and water, stir into the berries, and continue cooking for 2-4 minutes until very thick and jam-like. Stir in strawberry extract if using, then transfer to a bowl and let cool.
2. Make the Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a thick paste (slurry). Scrape into a bowl and allow to cool to room temperature.
3. Prepare the Cinnamon Roll Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, and salt. Add the cooled tangzhong, whole milk, heavy cream, egg, and vanilla extract. Knead with a dough hook on low speed for 2 minutes until a rough dough forms.
4. Incorporate Butter: With mixer running on low, add 1/2 cup unsalted butter one tablespoon at a time, allowing each to incorporate fully. Then knead for an additional 8-10 minutes until dough is smooth and elastic.
5. First Dough Rest: Remove dough from the mixer bowl, shape into a smooth round ball by pulling sides underneath. Place seam-side down in bowl, cover with plastic wrap, and rest for 30 minutes.
6. Make Cinnamon Sugar Filling: In a large bowl, mix 2/3 cup light brown sugar, 1 teaspoon ground cinnamon, and 1/2 cup unsalted butter until smooth. Set aside.
7. Shape the Rolls: On a lightly floured surface, roll the dough into a 15×21 inch rectangle, with the longest side closest. Spread the cinnamon sugar filling over the dough leaving a 1/2-inch border at the top. Then spread all but 1-2 tablespoons of strawberry jam on top. Reserve the leftover jam for frosting.
8. Cut and Roll: Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Roll each strip away from you tightly, then transfer to a parchment-lined 9×13 inch baking pan.
9. Second Rise: Cover the baking pan with plastic wrap and let the rolls rise for 1-2 hours or until doubled in size. Meanwhile, preheat oven to 325°F (162°C).
10. Bake: Bake rolls for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F. Remove from oven and transfer to a wire rack to cool.
11. Make the Frosting: In a medium bowl, beat together 6 tablespoons softened butter, 1 ounce cream cheese, and 1 cup powdered sugar until smooth. Whisk in 1 tablespoon milk, reserved strawberry jam, and strawberry extract if using. Spread generously over cooled rolls and serve.

Notes

• Measuring bread flour properly: spoon the flour into your measuring cup and level off with a knife instead of scooping directly from the bag to avoid dense dough.
• Tangzhong method enhances dough softness and shelf life.
• Use fresh or frozen strawberries for the jam; thaw frozen completely before cooking.
• Ensure all wet ingredients (milk, cream, egg) are at room temperature for proper dough development.
• Leftover strawberry jam is reserved for mixing into the frosting for extra flavor.
• Roll width and baking pan size affect baking time; check doneness with a thermometer.

Keywords: Strawberry Cinnamon Rolls, Tangzhong Cinnamon Rolls, Strawberry Jam Filling, Homemade Cinnamon Rolls, Sweet Breakfast Rolls