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Strawberry Cinnamon Rolls Recipe

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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/strawberry-cinnamon-rolls-recipe/