Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls are the perfect blend of fluffy, soft dough and sweet, jammy strawberry goodness. These rolls combine the warmth of a traditional cinnamon roll with a burst of fresh fruit flavor, making them ideal for brunch, special occasions, or even a sweet breakfast treat. With layers of homemade strawberry filling nestled inside pillowy rolls made from a soft, enriched dough, every bite is comforting and packed with flavor. The addition of a tangzhong—a cooked flour and water mixture—gives the dough an incredibly tender texture and helps it stay soft for days.

What sets these Strawberry Cinnamon Rolls apart is not just the juicy fruit filling, but also the strawberry-infused glaze that adds a fruity finish and beautiful color. The combination of cream cheese and strawberry filling in the glaze creates a rich, slightly tangy topping that complements the sweet and tart flavor of the berries. Whether you’re baking for a crowd or indulging on a cozy weekend morning, these rolls are sure to impress. With thoughtful details like the tangzhong and homemade strawberry compote, this recipe takes a bakery-style classic and gives it a deliciously seasonal twist.

Why You’ll Love This Recipe

• Fresh, fruity flavor: Bursting with real strawberries for a naturally sweet and tangy filling.
• Incredibly soft dough: Made with a tangzhong for a tender, fluffy texture that stays fresh.
• Strawberry glaze: A unique topping made with cream cheese and strawberry filling for added flavor and color.
• Perfect for any occasion: Great for brunch, holidays, or as a make-ahead breakfast treat.
• Homemade from scratch: A rewarding baking project with bakery-level results.

Ingredients

For the Strawberry Filling

• Strawberries (fresh or frozen)
• Brown sugar
• Lemon juice
• Cornstarch
• Water

For the Tangzhong

• All-purpose flour
• Water

For the Dough

• All-purpose flour
• Granulated sugar
• Instant yeast
• Fine sea salt
• Whole milk
• Egg
• Vanilla extract
• Tangzhong (from recipe)
• Unsalted butter

For the Glaze

• Cream cheese
• Unsalted butter
• Powdered sugar
• Reserved strawberry filling
• Whole milk

Variations

• Use freeze-dried strawberries: Add crushed freeze-dried strawberries to the filling or glaze for an extra punch of flavor.
• Make it dairy-free: Use plant-based milk, butter, and cream cheese alternatives.
• Add cinnamon: Mix a bit of cinnamon into the strawberry filling for a subtle warm spice note.
• Lemon twist: Add lemon zest to the dough or glaze to enhance the tartness of the berries.
• Mixed berry version: Combine strawberries with raspberries or blueberries for a unique filling.

How to Make the Recipe

Step 1

Prepare the strawberry filling by cooking strawberries, brown sugar, and lemon juice in a saucepan. Dissolve cornstarch in water, then stir it into the berries and cook until thickened. Set aside to cool.

Step 2

Make the tangzhong by whisking flour and water in a small saucepan over medium heat until thickened into a paste. Let it cool.

Step 3

In a large mixing bowl, combine flour, sugar, instant yeast, and salt. In another bowl, whisk together milk, egg, vanilla, and the prepared tangzhong.

Step 4

Add the wet ingredients to the dry and mix until combined. Knead in the softened butter until the dough is smooth and elastic.

Step 5

Cover the dough and let it rise until doubled in size.

Step 6

Roll the dough out into a rectangle. Spread the cooled strawberry filling evenly over the surface.

Step 7

Roll the dough into a log and cut into rolls. Place them in a greased baking pan.

Step 8

Cover and let rise again until puffy. Preheat the oven and bake until golden and cooked through.

Step 9

While the rolls cool slightly, make the glaze by beating cream cheese, butter, powdered sugar, strawberry filling, and milk until smooth.

Step 10

Spread the glaze over the warm rolls and serve.

Tips for Making the Recipe

• Use room temperature ingredients for the dough to help with rising.
• If using frozen strawberries, thaw and drain them first to reduce excess moisture.
• Don’t overfill the rolls or the filling may leak out during baking.
• Let the strawberry filling cool completely before spreading it onto the dough.
• Chill the dough slightly before slicing into rolls for cleaner cuts.

How to Serve

• Serve warm for the best texture and flavor.
• Pair with coffee, tea, or a glass of cold milk.
• Dust with extra powdered sugar for a bakery-style look.
• Add extra glaze just before serving for an indulgent finish.
• Serve as part of a brunch spread alongside eggs, fruit, and savory dishes.

Make Ahead and Storage

Storing Leftovers

Store cooled rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm before serving for best results.

Freezing

Freeze baked and unglazed rolls in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and warm before glazing.

Reheating

Reheat individual rolls in the microwave for 15–30 seconds, or warm a full pan in the oven at 300°F (150°C) until heated through.

FAQs

1. Can I make these rolls ahead of time?

Yes, assemble the rolls and refrigerate overnight before the second rise. Let them come to room temperature before baking.

2. Do I have to use tangzhong?

It’s highly recommended for the softest texture, but you can omit it if needed—just expect slightly firmer rolls.

3. Can I use store-bought strawberry jam instead of making the filling?

Yes, but the homemade filling adds a fresher, more vibrant flavor.

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

Yes, just activate it in the warm milk with a bit of sugar first and allow a slightly longer rise time.

5. How do I prevent the filling from leaking?

Don’t spread the filling too close to the edges and chill the dough before cutting.

6. Can I use gluten-free flour?

A gluten-free all-purpose blend may work, though texture and rise may differ.

7. How can I make the glaze thicker?

Add more powdered sugar or reduce the milk to thicken the glaze.

8. Can I use fresh strawberries?

Yes, they work beautifully. Dice them finely and cook as directed in the filling.

9. How long should the dough rise?

Each rise takes about 1 to 1.5 hours, depending on room temperature.

10. What size pan should I use?

A 9×13-inch pan or two 9-inch round pans work well for this recipe.

Conclusion

Strawberry Cinnamon Rolls take everything you love about traditional rolls and elevate them with a fruity, vibrant twist. With homemade strawberry filling, a soft, fluffy dough, and a cream cheese-strawberry glaze, they’re as impressive to serve as they are delicious to eat. Ideal for breakfast, brunch, or dessert, this recipe is a labor of love that delivers every time. Whether you’re baking for a special event or simply indulging on a quiet weekend, these rolls will leave everyone asking for seconds.

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