Save The morning sun was streaming through my kitchen window when I first attempted these strawberry cinnamon rolls. I had been craving something that felt like a hug in food form, and regular cinnamon rolls just were not hitting the spot anymore. The idea of folding bright, jammy strawberries into that tender brioche dough felt like a revelation. Now they have become my go-to for weekend brunches when I want to impress people without actually trying too hard.
Last summer I made these for my sister who swore she did not like fruit in her baked goods. She took one bite, looked at me with this stunned expression, and proceeded to eat three rolls right there at the counter. Now whenever I visit, she asks if I am bringing those strawberry things. There is something about the combination of warm, yeasted dough and that bright strawberry jam that just makes people happy.
Ingredients
- Warm milk: This activates your yeast and creates the most tender crumb possible
- Instant dry yeast: Skip the proofing step and get straight to mixing
- All-purpose flour: Bread flour works too but AP gives that perfect pillowy texture
- Granulated sugar: Feeds the yeast and adds just enough sweetness to the dough
- Salt: Do not skip this, it balances all the sweetness
- Large egg: Adds richness and helps the dough hold its structure
- Unsalted butter: Keep it very soft so it incorporates evenly into the dough
- Fresh strawberries: Frozen works in a pinch but fresh gives the brightest flavor
- Lemon juice: This little bit of acid makes the strawberry flavor pop
- Cream cheese: Make sure it is fully softened for the smoothest glaze
- Powdered sugar: Sweetens the glaze without making it grainy
- Vanilla extract: Pure vanilla makes all the difference here
Instructions
- Make 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 it smooth and chill completely, reserving 2 tablespoons for the glaze.
- Mix your dough:
- In a stand mixer, combine flour, sugar, salt, and yeast. 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 in a warm spot for about 2 hours until doubled.
- Roll and fill:
- On a floured surface, roll the dough into a 16 by 12 inch rectangle. Spread the cooled strawberry filling evenly, leaving a border on one long edge. Roll it up tightly from the opposite edge and cut into 12 equal rolls.
- Let them rise again:
- Place the rolls in a greased 9 by 13 inch baking dish with space between each. Cover and let them rise for 30 to 60 minutes until they look puffy and doubled.
- Bake until golden:
- Preheat your oven to 350°F and bake for 20 to 25 minutes. The tops should be golden and the rolls set when you gently press them. Let them cool slightly in the dish.
- Make the cream cheese glaze:
- Beat together softened cream cheese, butter, powdered sugar, vanilla, and the reserved cold strawberry puree until completely smooth and creamy.
- Glaze and serve:
- Spread the glaze generously over the rolls while they are still slightly warm. They are best enjoyed immediately with a cup of coffee.
Save These rolls have become a bit of a legend among my friends. There is something about pulling apart that warm, glazed spiral with bright red strawberry ribbons running through it that feels like pure joy. Food can do that sometimes, transport you to a happy place without you even realizing it.
Make Ahead Magic
I have learned through trial and error that you can shape these rolls the night before, cover them tightly, and refrigerate. In the morning, let them sit at room temperature while the oven preheats, then bake as directed. The dough develops such amazing flavor this way and breakfast feels almost effortless.
Filling Variations
While strawberry is my go-to, I have played around with other fruit fillings that work beautifully. Raspberry creates this gorgeous pink swirl, blueberry makes a deep purple ribbon through the dough, and peach vanilla filling feels like summer in a roll. Just keep the fruit puree thick and cold, and the technique stays exactly the same.
Storage Secrets
Through many batches I have figured out the best way to keep these fresh. Unglazed rolls freeze beautifully for up to a month, just thaw and glaze before serving. If you have leftovers, keep them covered at room temperature for 2 days max, or refrigerate unglazed rolls for up to 5 days and rewarm gently before adding fresh glaze.
- Always glaze just before serving for the prettiest presentation
- A quick 10 second zap in the microwave brings refrigerated rolls back to life
- Never store glazed rolls in the fridge or the glaze will weep and get watery
Save There is nothing quite like the smell of these rolls baking, strawberry and cinnamon filling the whole house. It is the kind of comfort food that makes any morning feel special.
Recipe Questions
- → Can I make these rolls ahead of time?
Yes, shape the rolls and refrigerate overnight before the final rise. In the morning, let them come to room temperature for 30-60 minutes until puffy, then bake as directed.
- → How should I store leftover strawberry cinnamon rolls?
Store glazed rolls at room temperature in an airtight container for up to 2 days. For longer storage, keep unglazed rolls refrigerated for up to 5 days and add glaze before serving.
- → Can I freeze these rolls?
Freeze unbaked shaped rolls or baked unglazed rolls for up to 3 months. Thaw overnight in the refrigerator, allow to rise if unbaked, then bake or warm through and glaze.
- → Why does the strawberry filling need to be completely cooled?
Hot filling can melt the butter in the dough and affect rising. Cooling ensures the filling sets properly and rolls maintain their shape during baking.
- → Can I add cinnamon to the strawberry filling?
Absolutely. Sprinkle 1-2 teaspoons ground cinnamon over the cooled strawberry filling before rolling for a classic cinnamon-swirl variation that complements the strawberry beautifully.
- → What if I don't have a stand mixer?
You can mix the dough by hand in a large bowl using a wooden spoon. Knead on a floured surface for 10-12 minutes until smooth and elastic. The results will be equally delicious.