Strawberry Cinnamon Rolls (Printable)
Fluffy rolls swirled with cinnamon sugar and fresh strawberries, topped with creamy vanilla glaze.
# What You’ll Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ tsp active dry yeast (1 packet)
04 - ½ tsp salt
05 - ¾ cup warm milk
06 - ¼ cup unsalted butter, melted
07 - 1 large egg
→ Filling
08 - ⅔ cup brown sugar, packed
09 - 1 ½ tbsp ground cinnamon
10 - ⅓ cup unsalted butter, softened
11 - 1 ½ cups fresh strawberries, diced
12 - 2 tsp cornstarch
→ Cream Cheese Glaze
13 - 4 oz cream cheese, softened
14 - 2 tbsp unsalted butter, softened
15 - 1 cup powdered sugar
16 - ½ tsp vanilla extract
17 - 2–3 tbsp milk
# How To Make It:
01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes frothy, indicating the yeast is active.
02 - Add melted butter, granulated sugar, egg, and salt to the yeast mixture. Mix thoroughly to incorporate. Gradually add flour, mixing until a soft, workable dough forms.
03 - Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place for 1 hour until doubled in size.
04 - Toss diced strawberries with cornstarch in a small bowl until evenly coated. Set aside to allow the cornstarch to activate while you prepare the remaining filling components.
05 - In a separate bowl, combine brown sugar and ground cinnamon until uniformly blended.
06 - Punch down risen dough and roll out into a 16x12-inch rectangle. Spread softened butter evenly over the surface. Sprinkle cinnamon sugar mixture across the dough, then distribute the prepared strawberries over the top.
07 - Starting from the long side, roll dough tightly into a log. Use a sharp knife or dough cutter to slice into 12 equal rolls.
08 - Arrange rolls in a greased 9x13-inch baking pan, leaving space between each. Cover and let rise for 30-45 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F.
10 - Bake rolls for 22-25 minutes until tops are golden brown and filling is bubbling around the edges. Allow to cool slightly in pan before glazing.
11 - Beat softened cream cheese and butter until completely smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined. Drizzle in 2-3 tablespoons milk until glaze reaches desired pourable consistency.
12 - Spread or drizzle the cream cheese glaze over the warm rolls. Serve while still slightly warm for the best texture and flavor.
# Expert Advice:
01 -
- The fresh strawberries add a burst of juiciness that balances the rich cinnamon filling perfectly
- These freeze beautifully before baking, so you can have fresh rolls on busy weekday mornings
02 -
- If your kitchen runs cold, the dough might take longer to rise. I turn my oven on for just 30 seconds then turn it off and let the dough rise inside—it creates the perfect warm, draft-free environment.
- The strawberry filling can make the dough a bit slippery to roll. Keep your hands lightly floured and work confidently, rolling from the center outward for even pressure.
03 -
- Use unflavored dental floss to cut clean rolls without squishing the dough. Slide a piece of floss under the roll, cross the ends over the top, and pull firmly.
- If the tops brown too quickly, tent the pan loosely with foil for the last 5 to 10 minutes of baking.