Strawberry Cinnamon Rolls with Cream Cheese Strawberry Glaze Recipe

Introduction

Strawberry Cinnamon Rolls are a delightful twist on a classic favorite, combining the sweet, tangy flavor of fresh strawberries with soft, fluffy dough and a creamy glaze. Perfect for breakfast or a special treat, these rolls are sure to impress and satisfy your sweet tooth.

Ingredients

• 260 ml (1 cup) warm milk
• 10 g (1 tbsp) instant dry yeast
• 540 g (4 ¼ cups) all-purpose flour
• 65 g (⅓ cup) granulated sugar
• 1 tsp salt
• 1 large egg, room temperature
• 80 g (⅓ cup) unsalted butter, very soft
• 250 g (1 ¾ cups) fresh or frozen strawberries
• 50 g (¼ cup) granulated sugar (for filling)
• Juice of half a lemon
• 100 g (½ cup) cream cheese, softened (Philadelphia recommended)
• 40 g (3 tbsp) unsalted butter, softened (for glaze)
• 60 g (½ cup) powdered sugar
• 1 tsp vanilla extract
• 2 tbsp strawberry puree, cold (from the filling)

Instructions

1. Step 1: Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and blend with an immersion blender or in a food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
2. Step 2: In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly. Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl. It should be soft but not overly sticky. Cover the dough with a clean cloth and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
3. Step 3: Lightly flour a clean surface. Roll out the risen dough to form a large rectangle, approximately 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly over the entire surface of the dough, leaving a small border at one of the longer edges. Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
4. Step 4: Arrange the cut rolls in a large, greased baking dish (a 9×13 inch dish works well), leaving a little space between each roll. Cover the dish again with a clean cloth and let the rolls rise for another 30 minutes to 1 hour, or until visibly puffy. Meanwhile, preheat your oven to 180°C (350°F). Bake the rolls for about 20-25 minutes, or until they are lightly golden brown on top and soft to the touch. Remove from oven and let them cool slightly in the dish.
5. Step 5: While the rolls are cooling, prepare the glaze. In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree with an electric mixer for 1-2 minutes, until the glaze is smooth, creamy, and a beautiful light pink color. Adjust sweetness or thickness if desired by adding more powdered sugar or a tiny bit more milk.
6. Step 6: Spread the freshly made strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. The warmth of the rolls will allow the glaze to melt slightly and seep into all the nooks and crannies. Serve immediately and enjoy the warm, sweet, and tangy flavors!

Tips & Variations

• Use fresh strawberries when in season for the brightest flavor, but frozen strawberries work well too—just thaw and drain excess liquid before cooking.
• For a citrus twist, add a teaspoon of orange zest to the strawberry filling.
• If you prefer a thicker glaze, add more powdered sugar gradually until you reach the desired consistency.
• Substitute cream cheese with mascarpone for a richer, slightly sweeter glaze.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in a microwave or oven before serving to restore their softness and let the glaze soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for about 10-12 minutes until it becomes smooth and elastic.

Can I prepare the strawberry filling and glaze in advance?

Absolutely. The strawberry filling and glaze can be made a day ahead and refrigerated. Bring them to room temperature before using for easier spreading.

Strawberry Cinnamon Rolls with Cream Cheese Strawberry Glaze Recipe

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★★★★★

4.7 from 130 reviews

These Strawberry Cinnamon Rolls combine the classic soft, fluffy texture of traditional cinnamon rolls with a fresh and fruity strawberry twist. Filled with a luscious strawberry jam and topped with a creamy strawberry-flavored cream cheese glaze, these sweet rolls are perfect for breakfast or dessert. The dough is enriched with milk, butter, and eggs, providing a tender crumb, while the strawberry filling adds a burst of natural sweetness and tanginess. Baked to golden perfection, these rolls are a delightful treat for any occasion.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 260 ml (1 cup) warm milk
• 10 g (1 tbsp) instant dry yeast
• 540 g (4 ¼ cups) all-purpose flour
• 65 g (⅓ cup) granulated sugar
• 1 tsp salt
• 1 large egg, room temperature
• 80 g (⅓ cup) unsalted butter, very soft

Strawberry Filling

• 250 g (1 ¾ cups) fresh or frozen strawberries
• 50 g (¼ cup) granulated sugar
• Juice of half a lemon

Strawberry Cream Cheese Glaze

• 100 g (½ cup) cream cheese, softened (Philadelphia recommended)
• 40 g (3 tbsp) unsalted butter, softened
• 60 g (½ cup) powdered sugar
• 1 tsp vanilla extract
• 2 tbsp strawberry puree, cold (from the filling)

Instructions

1. Prepare the Strawberry Filling: Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and blend with an immersion blender or in a food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
2. Make the Dough: In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly. Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl. It should be soft but not overly sticky. Cover the dough with a clean cloth and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
3. Roll and Fill the Dough: Lightly flour a clean surface. Roll out the risen dough to form a large rectangle, approximately 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly over the entire surface of the dough, leaving a small border at one of the longer edges. Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
4. Second Rise and Bake: Arrange the cut rolls in a large, greased baking dish (a 9×13 inch dish works well), leaving a little space between each roll. Cover the dish again with a clean cloth and let the rolls rise for another 30 minutes to 1 hour, or until visibly puffy. Meanwhile, preheat your oven to 180°C (350°F). Bake the rolls for about 20-25 minutes, or until they are lightly golden brown on top and soft to the touch. Remove from oven and let them cool slightly in the dish.
5. Prepare the Cream Cheese Glaze: While the rolls are cooling, prepare the glaze. In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree with an electric mixer for 1-2 minutes, until the glaze is smooth, creamy, and a beautiful light pink color. Adjust sweetness or thickness if desired by adding more powdered sugar or a tiny bit more milk.
6. Glaze and Serve: Spread the freshly made strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. The warmth of the rolls will allow the glaze to melt slightly and seep into all the nooks and crannies. Serve immediately and enjoy the warm, sweet, and tangy flavors!

Notes

• Using frozen strawberries for the filling works well; just ensure they are fully thawed before cooking.
• Make sure the milk is warm but not hot to properly activate the yeast.
• For easier slicing, use unflavored dental floss to cut the rolled dough into even strips.
• Letting the rolls rise in a warm, draft-free place is crucial for a light, fluffy texture.
• Adjust the thickness of the glaze by adding more powdered sugar or a splash of milk as needed.
• Store leftovers covered in the refrigerator and reheat briefly before serving to restore softness.

Keywords: Strawberry cinnamon rolls, strawberry cream cheese glaze, sweet rolls, breakfast pastry, homemade cinnamon rolls, strawberry filling, baked rolls