Delicious Strawberry Cinnamon Rolls Recipe

Save this recipe on:

These Strawberry Cinnamon Rolls are the definition of indulgent comfort. Imagine a soft, buttery dough wrapped around a swirl of cinnamon sugar, tucked between layers of juicy, macerated strawberries, and finished with a creamy vanilla glaze that melts into every warm crevice. Each bite is a perfect harmony of sweet and tangy, sticky and tender—ideal for brunch spreads, weekend baking, or turning any ordinary morning into a memorable occasion.

Unlike the classic cinnamon roll, these strawberry-infused beauties add a fruity brightness that balances the richness of the dough. They feel both nostalgic and refreshing, with bursts of berry flavor that make them stand out. Whether served fresh from the oven or reheated for a cozy treat, Strawberry Cinnamon Rolls are a sweet twist on a beloved classic that you’ll want to make again and again.

---

Why You’ll Love This Strawberry Cinnamon Rolls Recipe

• Fresh strawberry flavor: Juicy berries create a beautiful contrast with the cinnamon spice and soft dough.
• Perfectly gooey center: The filling stays moist and rich thanks to the berries and cinnamon-sugar blend.
• Crowd-pleaser: These rolls look impressive and taste even better—ideal for brunch parties or gifting.
• Customizable: Easily adapt with different berries or add cream cheese frosting for extra decadence.
• Make-ahead friendly: Prepare the dough the night before for an easy morning bake.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment + Their Importance)

Before diving into making these luscious Strawberry Cinnamon Rolls, gather a few key tools to make the process smooth and enjoyable. Here’s what you’ll need:

• Stand Mixer with Dough Hook: This is your best friend for kneading the dough efficiently and evenly. If you don’t have one, kneading by hand works, but it takes more effort.
• Mixing Bowls: Use at least two large bowls—one for mixing and one for letting the dough rise.
• Rolling Pin: A smooth pin helps roll out your dough evenly, which ensures consistent filling distribution.
• Sharp Knife or Dough Cutter: These help you slice clean, uniform rolls without deflating them.
• 9×13-inch Baking Dish: The rolls bake best in this size, allowing them to rise upward and stay soft.
• Plastic Wrap or Clean Towel: You’ll need these to cover the dough as it rises.
• Pastry Brush: Useful for brushing on melted butter before baking to create a golden, glossy crust.

Each tool has a specific purpose—from developing gluten in the dough to helping your rolls bake evenly—so having them on hand ensures your baking experience is stress-free and successful.

---

Preparation Tips

• Warm Your Ingredients: Make sure your milk and butter are warm (not hot!) to activate the yeast properly without killing it.
• Proof in a Warm Spot: Dough rises best in a warm, draft-free environment. If your kitchen is cool, place the dough inside an oven with the light on.
• Strain Juicy Strawberries: After slicing the strawberries, let them sit with sugar for 10–15 minutes, then drain excess liquid. This prevents soggy rolls.
• Flour Your Surface Well: When rolling out the dough, flour the surface generously to avoid sticking, but don’t overdo it or the dough will become dry.
• Use Dental Floss to Slice: If you’re aiming for perfect swirls, unscented dental floss slices through the rolled dough cleanly without squashing it.

These tips help ensure that every step leads you closer to irresistibly fluffy, flavorful rolls.

---

Ingredients for This Strawberry Cinnamon Rolls Recipe

To make these soft, fruit-filled cinnamon rolls, you’ll need ingredients divided into three main parts: the dough, the filling, and the glaze.

For the Dough:

• ¾ cup warm milk (about 110°F)
• 2¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• ¼ cup unsalted butter, melted
• 3 cups all-purpose flour (plus more for dusting)
• ½ tsp salt

For the Strawberry-Cinnamon Filling:

• 1½ cups fresh strawberries, hulled and chopped
• ⅓ cup granulated sugar
• 1½ tsp ground cinnamon
• 2 tbsp all-purpose flour
• ¼ cup unsalted butter, softened (for spreading on dough)

For the Vanilla Glaze:

• 1 cup powdered sugar
• 1–2 tbsp milk or heavy cream (adjust for desired consistency)
• ½ tsp vanilla extract

Optional: A pinch of lemon zest in the glaze can elevate the fruity flavor.

These ingredients come together to form the perfect balance of fluffy, spiced dough with bursts of juicy strawberry and a silky, sweet finish.

---

Step 1: Activate the Yeast

Warm the milk to about 110°F (it should feel like warm bath water). Pour it into the bowl of a stand mixer, then sprinkle in the yeast and a pinch of sugar. Let it sit for 5–10 minutes until it becomes foamy—this means the yeast is active and ready to work.

---

Step 2: Make the Dough

Add the sugar, melted butter, egg, and egg yolk to the yeast mixture. Mix briefly, then add the flour and salt. Use the dough hook to knead on medium speed for about 8 minutes, or knead by hand for 10–12 minutes, until the dough is soft and elastic.

---

Step 3: First Rise

Transfer the dough to a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

---

Step 4: Prepare the Filling

While the dough rises, mix the chopped strawberries with sugar in a bowl and let them sit for 10–15 minutes. Drain off any excess juice. In a separate bowl, stir together the cinnamon and flour.

---

Step 5: Roll and Fill

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 14×9 inches. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-flour mixture on top. Distribute the drained strawberries evenly.

---

Step 6: Roll and Slice

Starting from the long edge, roll the dough tightly into a log. Use unflavored dental floss or a sharp knife to cut it into 12 even rolls.

---

Step 7: Second Rise

Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise again for about 30–40 minutes, until puffy.

---

Step 8: Bake

Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown and cooked through. If they brown too quickly, tent with foil halfway through baking.

---

Step 9: Make the Glaze and Finish

Whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle the glaze over the warm rolls. Serve while soft and gooey for maximum enjoyment.

---

Notes

• Make-Ahead Tip: You can assemble the rolls the night before and let them rise in the fridge overnight. In the morning, let them sit at room temperature for 30–45 minutes before baking.
• Fresh or Frozen Berries: While fresh strawberries give the best texture, frozen ones work too—just be sure to thaw and drain them well.
• Room Temperature Ingredients: Using eggs and butter at room temperature helps the dough rise more evenly.
• Flavor Variations: Try adding a touch of orange zest to the filling or swap vanilla for almond extract in the glaze for a fun twist.

---

Watch Out for These Mistakes While Cooking

• Using hot milk: Milk that’s too hot can kill your yeast, preventing the dough from rising. Stick to around 110°F.
• Underproofing or overproofing: Underproofed dough won’t rise enough, while overproofed rolls may collapse or taste yeasty. Watch for the dough to double, not explode.
• Overstuffing with filling: Too much strawberry juice can lead to soggy centers or rolls that unravel during baking. Drain the berries well.
• Overbaking: These rolls should be golden, not brown. Overbaking will dry them out. Check around 25 minutes in.
• Skipping the second rise: Don’t rush this step—it’s key for that light, fluffy texture.
• Rolling too tightly: Overly tight rolls can push out the filling and prevent even baking.

Avoiding these missteps will help you achieve that perfect, bakery-style batch of Strawberry Cinnamon Rolls.

---

What to Serve With Strawberry Cinnamon Rolls?

Strawberry Cinnamon Rolls are indulgent and satisfying on their own, but pairing them with the right sides and drinks can elevate your entire meal, especially for brunch or a special breakfast spread.

8 Recommendations

1. Vanilla Bean Yogurt Parfaits
   Light and creamy, yogurt with granola and fresh fruit balances the richness of the rolls.
2. Crispy Bacon or Turkey Sausage
   A savory side adds contrast and keeps the sweetness from becoming overwhelming.
3. Scrambled Eggs or Egg Muffins
   Simple, protein-packed eggs round out the meal and add heartiness.
4. Fresh Berry Salad
   A mix of strawberries, blueberries, and mint refreshes your palate between bites.
5. Whipped Cream or Mascarpone
   Serve a small dollop on the side for an extra decadent experience.
6. Café-Style Coffee or Espresso
   The bold bitterness of coffee cuts through the sugary glaze perfectly.
7. Freshly Squeezed Orange Juice
   The tartness and acidity of citrus complements the warm cinnamon and strawberry flavors.
8. Iced Chai or Herbal Tea
   Spiced teas match beautifully with the roll’s warm undertones and add an aromatic element.

These pairings not only enhance the experience but also create a beautiful, well-rounded table setting for your guests.

---

Storage Instructions

Strawberry Cinnamon Rolls store well and can be enjoyed over a few days if handled properly:

• Room Temperature: Keep them in an airtight container for up to 2 days. Make sure they’re completely cooled before storing.
• Refrigerator: Store in a sealed container for up to 5 days. Reheat in the microwave for 15–20 seconds or in a 300°F oven for about 8 minutes.
• Freezing: Freeze baked (unglazed) rolls individually wrapped, then store in a freezer bag for up to 2 months. Thaw overnight and warm before glazing and serving.
• Freezing Before Baking: You can freeze the cut, unbaked rolls on a tray. Once frozen, transfer to a freezer bag. To bake, thaw overnight in the fridge and allow to rise for 1 hour before baking.

---

Estimated Nutrition (Per Roll, Approximate)

• Calories: 310
• Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 48g
• Sugar: 23g
• Protein: 5g
• Fiber: 1g
• Sodium: 140mg

These values may vary depending on portion size, glaze thickness, and ingredient brands used.

---

Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh?

Yes, you can! Just make sure to thaw them completely and drain off any excess liquid to avoid a soggy filling.

2. How do I make these rolls ahead of time?

Prepare the rolls up to the point of baking, then cover and refrigerate overnight. Let them come to room temperature and rise for about 30–45 minutes before baking the next day.

3. Can I use instant yeast instead of active dry yeast?

Absolutely. Skip the blooming step and mix it directly with the dry ingredients. Keep the warm liquid and sugar to activate the dough.

4. My dough isn’t rising—what went wrong?

Check your yeast’s expiration date and ensure your milk wasn’t too hot. Also, give the dough a warm, draft-free place to rise.

5. Can I substitute other fruits?

Yes, raspberries, blueberries, or diced peaches make great alternatives. Just be sure to handle juicy fruits the same way—sugar and strain them.

6. What if I don’t have a stand mixer?

No problem! Knead the dough by hand on a floured surface for about 10–12 minutes until it becomes smooth and elastic.

7. Can I freeze these after baking?

Yes, but freeze them without the glaze. When ready to serve, thaw, warm in the oven, and drizzle with freshly made glaze.

8. How do I prevent the rolls from unraveling while baking?

Make sure the end of the rolled dough is pinched closed and placed seam-side down in the baking dish.

---

Conclusion

Strawberry Cinnamon Rolls are the perfect blend of comfort and elegance—a soft, fluffy dough filled with warm cinnamon and juicy strawberries, topped with a creamy vanilla glaze. Whether you’re baking for a holiday brunch, weekend treat, or simply to enjoy a sweet morning, these rolls promise a satisfying, flavorful experience. With the right techniques and a bit of patience, this recipe transforms simple ingredients into a bakery-quality delight that will have everyone asking for seconds.

---

Print

Save this recipe on: