Strawberry Cinnamon Rolls with Sweet Strawberry Filling

I make Strawberry Cinnamon Rolls when I want a fresh sweet treat. I cook them on slow weekends. I like the smell of warm berries and dough in my home. I first tried this recipe when I had extra strawberries. It was simple and it worked well. Now I make it when I want an easy dessert or a special breakfast.

This recipe came in handy when I needed a soft roll with a bright fruit taste. The strawberry keeps the rolls light. The cream cheese glaze makes them rich. I like to make a batch and share with friends or keep some for the week. These rolls are not hard to make. They fit into a busy home kitchen and use easy tools.

This recipe shows how to make soft rolls with a strawberry filling and a light pink cream cheese glaze. The dough is like a basic sweet roll dough. The filling is a cooked strawberry jam that is spread on the dough. The glaze mixes cream cheese and strawberry puree for a smooth finish. The taste is sweet and fruity with a hint of tang from the cream cheese. The rolls are soft and warm inside and slightly golden on top after baking.

People make these for weekend breakfast, brunch, or a casual dessert. They fit well for small gatherings or a cozy family meal. You can make them ahead and warm them up later. If you like classic rolls or fruit buns, you will enjoy these. For a different strawberry dessert idea, try a simple shortcake idea like the best classic strawberry shortcake which also uses fresh strawberries.

Why make this recipe

This recipe is worth making for clear reasons. First, it uses common ingredients you likely have at home. The dough is not tricky. You only need a stand mixer or some elbow grease to knead. Second, the time is fair. The main wait is for the dough to rise. Active time is mostly mixing, rolling, and baking. Third, the flavor is balanced. The strawberry filling gives real fruit taste. The cream cheese glaze adds a light tang that is not too sweet.

You can use fresh or frozen strawberries. The recipe works for small or larger batches. It fits daily use because you can make rolls, chill them, and warm them later. If you compare to other quick roll recipes, this one gives a bright fruity note that many guests like. For a simple bread idea you can try when you need fast rolls, look at a quick garlic roll recipe like 30-minute garlic parmesan dinner rolls to learn simple dough tricks that also help here.

How to make Strawberry Cinnamon Rolls

First, the process makes a soft sweet dough, then a strawberry filling, and then a cream cheese glaze. You start by making the strawberry filling. You cook fruit with sugar and lemon until thick. Then cool it so it does not melt the dough later. Next you mix the dough. You combine dry things and add milk, egg, and butter. Knead until smooth. Let the dough rise until doubled.

After the first rise, you roll the dough into a rectangle. Spread the cooled strawberry jam over the dough. Roll it into a log and cut into pieces. Arrange the pieces in a pan and let them puff up for a second rise. Bake until light gold. While they cool a bit, make the glaze. Mix cream cheese, butter, powdered sugar, vanilla, and strawberry puree. Spread the glaze on warm rolls so it sinks into the nooks. The steps link: each rise gives soft texture, the jam gives flavor, and the glaze adds cream and color. For a cool drink to pair later, a berry refresher is a light match like the hibiscus tea strawberry lemonade refresher.

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)

These are the items you need. The milk should be warm, not hot, to let the yeast work. Use instant yeast for a quick mix. The flour amount gives a soft dough that is easy to roll. The extra sugar in the filling helps the strawberries become jam-like. Lemon keeps the color bright and adds a small tart note. The cream cheese and butter must be soft for a smooth glaze. Save a bit of the cooled strawberry filling and blend it for the pink glaze. This list covers a full 12-roll batch that bakes in one 9×13 pan.

Directions

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.

This step turns the fruit into a thick jam. Cooking breaks the fruit down and activates the sugar. Blending makes the texture smooth so it spreads well. Cooling is important. Warm filling will make the dough soggy.

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.

This builds the dough structure. Kneading develops gluten that gives chew and shape. The first rise lets the yeast produce gas for a light crumb. Room warmth helps the yeast work. Watch for doubled size, not exact time.

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.

Rolling and cutting set the roll shape and layer the filling. Leave a border so the log seals at the end. Use floss or a sharp knife to cut clean rounds without squashing the roll.

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.

The second rise puffs the rolls and gives a soft inside. Preheating the oven at the right time keeps the rise steady. Baking until light gold prevents over-browning while still cooking through.

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.

A smooth glaze spreads better and sinks a little into warm rolls. Use cold puree so the glaze keeps a good texture. Taste and adjust the sugar to match your berry sweetness.

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!

Spreading the glaze while rolls are warm helps it soften and settle. Letting them cool too much will keep the glaze very firm. Serve warm for best texture and flavor.

How to serve Strawberry Cinnamon Rolls

Serve the rolls warm for the best texture. A gentle reheat in the oven for 5–8 minutes will freshen them if they are cold. You can serve one or two per person with a cup of coffee or tea. The roll is rich, so small portions work well.

For a casual brunch, place the rolls on a serving plate and let people take what they like. You can warm them in the microwave for 10–15 seconds per roll if you need speed. If you want a cleaner look, pipe a small extra swirl of glaze on top. Add a few fresh strawberry slices for color if you like. The rolls also work as a simple dessert after a light meal. Serve with plain yogurt or a small fruit bowl on the side.

How to store Strawberry Cinnamon Rolls

Keep the rolls in an airtight container at room temperature for up to 2 days. If the room is warm, store them in the fridge to keep the glaze and cream cheese fresh. In the fridge they will stay for 4–5 days. Reheat before serving to bring back softness.

For longer storage, freeze the rolls. Freeze them after baking and cooling, with or without glaze. Wrap each roll in plastic wrap and place in a freezer bag. They keep well for up to 2 months. To reheat from frozen, thaw in the fridge overnight and warm in the oven at 160°C (320°F) for 8–12 minutes. If frozen with glaze, you may want to add a little fresh glaze after reheating.

If you want to store only the dough, you can freeze the rolled log before the second rise. Wrap it tightly and freeze for up to one month. Thaw overnight in the fridge, let it rise, then bake as directed.

Tips to make Strawberry Cinnamon Rolls

Use very soft butter for the dough. Hard butter will not mix well. If you do not have a stand mixer, knead by hand for about 10–12 minutes. Watch the dough; it should be smooth and elastic. If it feels too sticky, add a tablespoon of flour at a time.

Cool the strawberry filling fully before spreading. Warm filling will make the dough wet and hard to roll. Use a ruler to cut even rolls if you want uniform sizes. If your rolls spread in the pan, they rose too much before baking. Chill them for 10 minutes and then bake.

For the glaze, do not overmix the cream cheese or it may get too soft. Use cold puree from the filling to keep a nice color. If glaze is too thin, add more powdered sugar. If too thick, add a little milk or more strawberry puree. Check oven temperature with an oven thermometer for even baking.

Variation

You can change parts of the recipe in small ways. Swap the strawberry filling for raspberry or mixed berry jam for a different fruit note. Use brown sugar and cinnamon lightly in the filling if you want a classic cinnamon touch with fruit. You can also add chopped nuts like pecans on top before baking for a crunch.

If you want a smaller batch, make half the dough and cut into six rolls. For a dairy-free version, use a plant-based butter and cream cheese substitute for the glaze. If you prefer a glaze without cream cheese, mix powdered sugar with a bit of milk and strawberry puree for a simple icing. These swaps keep the main method and the soft texture while changing flavor.

FAQs

Q: Can I use frozen strawberries? A: Yes. Use frozen strawberries and thaw them before cooking. Drain extra liquid if very wet.

Q: Do I need a stand mixer? A: No. You can knead by hand. Knead longer until the dough is smooth and elastic.

Q: Can I make the rolls ahead? A: Yes. You can make them the day before. Keep them covered in the fridge and bake in the morning. Or bake and reheat later.

Q: How do I keep the glaze smooth? A: Use softened cream cheese and butter. Beat until smooth. Use cold strawberry puree so the glaze stays firm.

Q: Can I reduce sugar in the filling? A: Yes. You can lower sugar, but the jam may be less thick. Add a little cornstarch if you need thickness.

Conclusion

For more shortcut ideas and tips for this type of bake, check a quick guide like Strawberry Cinnamon Rolls Recipe – A Few Shortcuts that shows a faster approach. If you want another home-tested strawberry roll version, see a clear recipe example at Strawberry Cinnamon Rolls – Girl Versus Dough.

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