Save The kitchen still smelled like summer when I first attempted these strawberry cinnamon rolls during a rainy weekend. I had been craving something that felt like breakfast but tasted like dessert, and a basket of berries from the farmers market was begging to be used. My roommate wandered in midway through rolling and offered to help with the glaze sampling quality control, which really just meant we kept sneaking spoonfuls of strawberry puree.
These became my go-to contribution to Sunday brunches after my sister requested them for her birthday instead of cake. Theres something so satisfying about pulling apart a warm, pillowy roll and seeing that jewel toned strawberry center. One friend actually asked if she could pay me to make them for her wedding shower, which I took as the highest compliment imaginable.
Ingredients
- 260 ml warm milk: Should feel like bath temperature, not hot enough to kill the yeast
- 10 g instant dry yeast: Instant yeast saves you the proofing step and rises beautifully every time
- 540 g all-purpose flour: Bread flour would work too but AP gives these rolls their tender texture
- 65 g granulated sugar: Feeds the yeast and adds just enough sweetness to the dough
- 1 tsp salt: Easy to skip but absolutely essential for flavor balance
- 1 large egg: Room temperature eggs incorporate better into the dough
- 80 g unsalted butter: Needs to be very soft, almost melty, for proper incorporation
- 250 g fresh or frozen strawberries: Frozen ones release more liquid so you might need extra cooking time
- 50 g granulated sugar: Balances the natural tartness of the berries
- Juice of half a lemon: Brightens the strawberry flavor and helps the filling set properly
- 100 g cream cheese: Must be completely soft or your glaze will be lumpy
- 40 g unsalted butter: Softened butter blends seamlessly into the frosting
- 60 g powdered sugar: Sift it first if you want perfectly smooth glaze
- 1 tsp vanilla extract: Pure vanilla makes a noticeable difference here
- 2 tbsp strawberry puree: Keeping this reserved portion cold helps the glaze set up right
Instructions
- Cook the strawberry filling first:
- Combine strawberries, lemon juice, and sugar in a saucepan over medium heat. Stir occasionally for about 10 minutes until it thickens into a jam-like consistency. Blend until completely smooth, then chill thoroughly in the fridge before using.
- Mix the dough:
- In your stand mixer, combine flour, sugar, salt, and yeast with a quick mix. Add warm milk, softened butter, and the egg, then knead on medium speed for 5 to 7 minutes until the dough feels smooth and elastic.
- Let it rise:
- Cover the bowl and place it somewhere warm for about 2 hours. The dough should double in size, which is endlessly satisfying to watch.
- Roll and fill:
- On a floured surface, roll the dough into a 40 x 30 cm rectangle. Spread your cooled strawberry filling evenly, leaving a border on one long edge, then roll tightly from the opposite side.
- Cut the rolls:
- Cut the log into 12 even pieces using a sharp knife or unflavored dental floss for cleaner slices. Arrange them in a greased baking dish with space to expand.
- Second rise:
- Cover and let the rolls puff up for 30 to 60 minutes until they look noticeably bigger and touching each other.
- Bake until golden:
- Bake at 180°C for 20 to 25 minutes until they are golden brown and set in the center. Let them cool slightly in the dish before glazing.
- Make the glaze:
- Beat together cream cheese, softened butter, powdered sugar, vanilla, and that cold reserved strawberry puree until smooth and creamy.
- Finish and serve:
- Spread the glaze generously over the warm rolls and serve immediately while everything is still soft and fragrant.
Save My mom called me after making these for the first time, amazed that she had actually made something that looked like it belonged in a pastry shop window. Thats the magic of this recipe somehow it makes everyone feel like an accomplished baker, no matter their skill level.
Make Ahead Magic
You can shape these rolls the night before and refrigerate them overnight. Let them come to room temperature and finish rising while your oven preheats in the morning. Fresh baked rolls for breakfast without the early morning effort feels like cheating the system in the best possible way.
Storage Secrets
Unglazed rolls keep better in the fridge for up to 5 days, so add the glaze just before serving. Once glazed, they are best at room temperature within 2 days. Freezing them before baking works beautifully, just add an extra 10 minutes to the baking time from frozen.
Perfecting Your Technique
The most common mistake is rolling the dough too thin, which makes the filling leak out during baking. Aim for a consistent thickness throughout your rectangle. If your kitchen runs cold, the dough might take longer to rise and that is completely normal.
- Pinch the seam tightly when rolling to prevent the rolls from unraveling
- Rotate your baking dish halfway through baking for even browning
- Let the rolls cool for at least 15 minutes before glazing or it will melt right off
Save These strawberry cinnamon rolls have become my favorite way to make any morning feel special. Hope they bring as much joy to your kitchen as they have to mine.
Recipe Guide
- → Can I make these rolls ahead of time?
Absolutely! Shape the rolls and refrigerate them overnight before the second rise. In the morning, let them come to room temperature for about 30 minutes, then bake as directed. This makes them perfect for special occasions or holiday mornings.
- → How should I store leftover rolls?
Store glazed rolls at room temperature in an airtight container for up to 2 days. Unglazed rolls keep well in the refrigerator for up to 5 days. You can also freeze unbaked or baked unglazed rolls for longer storage—just wrap tightly and freeze for up to 3 months.
- → Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work perfectly for the filling. Simply thaw them first and drain any excess liquid before cooking. The filling might need an extra minute or two to reach the right jam-like consistency, but the flavor will be just as delicious.
- → Why is my dough not rising properly?
Make sure your milk is warm (about 110°F/43°C)—too hot can kill the yeast, while too cold won't activate it. Also ensure your yeast is fresh and not expired. Find a warm, draft-free spot for rising, and give it enough time; brioche dough can take up to 2 hours to double properly.
- → Can I add more cinnamon flavor?
Certainly! The strawberry filling is delicious on its own, but you can sprinkle 1–2 teaspoons of ground cinnamon over the cooled strawberry puree before rolling the dough. This adds warmth and complements the fruit beautifully without overpowering the strawberry flavor.
- → What's the best way to cut clean rolls?
Use unflavored dental floss for the cleanest cuts—slide it under the log, cross the ends over the top, and pull tight. Alternatively, use a very sharp knife and make quick, decisive cuts. Wipe the knife clean between cuts for neat edges.