Strawberry Cinnamon Rolls

The first time I made these strawberry cinnamon rolls, I was skeptical about skipping the traditional cinnamon. But that swirl of bright red jam against the golden brioche changed my mind completely. Now I cannot imagine cinnamon rolls without the tart sweetness of fresh strawberries cutting through all that richness.

Last summer my sister stayed over for the weekend and I made these on Saturday morning. She took one bite and said these were better than anything she had ever bought at a cafe. Now she requests them every time she visits and I happily oblige.

Ingredients

• Warm milk: Warm it just until it feels comfortable on your wrist, about 105°F, to activate the yeast without killing it
• Instant dry yeast: No proofing needed, just mix it directly with the flour for foolproof results every time
• All-purpose flour: Bread flour would make these too chewy, so stick with all-purpose for that tender crumb
• Granulated sugar: This feeds the yeast and adds just enough sweetness to balance the tangy strawberries
• Salt: Do not skip this, it enhances all the flavors and keeps the dough from tasting flat
• Large egg: Bring it to room temperature first so it incorporates evenly into the dough
• Unsalted butter: Soften this until you can easily press a finger into it, but not melted or greasy
• Fresh strawberries: Frozen work perfectly fine and actually release more liquid for a silkier filling
• Lemon juice: This brightens the strawberry flavor and helps the filling set properly
• Cream cheese: Let this soften completely for the smoothest glaze without any lumps
• Powdered sugar: Sift this first to prevent any stubborn lumps in your glaze
• Vanilla extract: Use pure vanilla extract for the best flavor, imitation never tastes quite right
• Strawberry puree: Reserve this from the filling and chill it thoroughly so the glaze stays thick

Instructions

Make the strawberry filling:

Combine the strawberries, lemon juice, and sugar in a saucepan over medium heat. Cook for about 10 minutes while stirring occasionally until the mixture thickens into a glossy jam. Blend until completely smooth, then chill thoroughly, remembering to save exactly 2 tablespoons for the glaze later.

Prepare the brioche dough:

Mix the flour, sugar, salt, and yeast in your stand mixer bowl. Add the warm milk, softened butter, and egg, then knead on medium speed for 5 to 7 minutes until the dough becomes smooth and elastic. Cover and let it rise in a warm spot for approximately 2 hours until it has doubled in size.

Shape the rolls:

Roll the dough on a floured surface into a rectangle measuring about 16 by 12 inches. Spread the cooled strawberry filling evenly over the dough, leaving a bare border along one long edge, then roll tightly from the opposite side and slice into 12 equal pieces.

Let them rise again:

Place the rolls in a greased baking dish with space between each one. Cover and allow them to rise for 30 to 60 minutes until they look puffy and have expanded noticeably.

Bake until golden:

Preheat your oven to 350°F and bake the rolls for 20 to 25 minutes. They are done when the tops are golden brown and the centers feel set rather than doughy.

Whisk the glaze:

Beat together the cream cheese, softened butter, powdered sugar, vanilla, and that reserved cold strawberry puree until the mixture becomes perfectly smooth and creamy.

Add the finishing touch:

Spread the glaze generously over the rolls while they are still slightly warm. Serve immediately and watch everyone reach for seconds.

Pin It

My neighbor smelled these baking and knocked on my door to ask what I was making. I sent her home with a plate and now she leaves little thank you notes on my porch whenever she sees me prepping strawberries.

Make Ahead Magic

You can assemble these rolls the night before and refrigerate them right in the baking dish. In the morning, let them sit at room temperature while the oven preheats, then bake as directed. The slow overnight rise actually develops even more flavor.

Storage Solutions

Once glazed, these rolls stay fresh at room temperature for up to 2 days covered tightly. For longer storage, freeze the unglazed baked rolls or even freeze them unbaked after the first rise, then thaw and bake fresh.

Customization Ideas

Try adding a tablespoon of ground cinnamon over the strawberry filling if you want that classic spice pairing. You could also swap half the strawberries for raspberries or add chopped nuts for texture.

• Mix a drop of pink food coloring into the glaze for extra vibrancy
• These rolls reheat beautifully in the microwave for 20 seconds
• Make mini versions in a muffin tin for shorter baking time

Pin It

There is something deeply satisfying about pulling these warm, sticky rolls apart and seeing that pretty pink swirl. They turn an ordinary morning into something worth celebrating.

Recipe FAQs

→ Can I use frozen strawberries?

Yes, frozen strawberries work perfectly for the filling. They may release more liquid during cooking, so simmer a few minutes longer to reach the right jam-like consistency.

→ How long do these stay fresh?

Glazed rolls keep at room temperature for 2 days, or refrigerate unglazed rolls for up to 5 days. Warm glazed rolls gently before serving for the best texture.

→ Can I make these ahead?

Absolutely. Shape the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for 30-60 minutes before baking in the morning.

→ Why is my dough too sticky?

Dough consistency varies with humidity and flour brand. Add flour one tablespoon at a time while kneading until the dough pulls away from the bowl sides and feels smooth but slightly tacky.

→ Can I freeze these?

Freeze unbaked rolls after shaping, or freeze baked unglazed rolls. Thaw overnight in the refrigerator, let rise if unbaked, then bake. Glaze after thawing baked rolls.

→ Why add cinnamon to strawberry filling?

Ground cinnamon adds warm spice notes that complement the sweet-tart strawberries beautifully. It creates a more complex flavor profile while keeping the strawberry as the star.