Strawberry Cinnamon Rolls (Printable)
Soft rolls filled with cinnamon sugar and fresh strawberries, topped with creamy 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
# Directions:
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. Gradually incorporate flour, mixing until a soft, cohesive dough forms.
03 - Knead dough on a lightly floured surface for 6-8 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap or a towel, and let rise for 1 hour or until doubled in volume.
04 - Toss diced strawberries with cornstarch in a small bowl until evenly coated. Set aside to allow cornstarch to absorb moisture while preparing other components.
05 - Combine brown sugar and ground cinnamon in a separate bowl, stirring until thoroughly blended.
06 - Roll risen dough into a 16x12-inch rectangle on a lightly floured surface. Spread softened butter evenly over the dough surface. Sprinkle cinnamon sugar mixture across the buttered dough, then distribute the cornstarch-coated strawberries on top.
07 - Roll dough tightly from the long edge to form a log. Cut into 12 equal portions using a sharp knife or dough cutter.
08 - Arrange rolls in a greased 9x13-inch baking pan, leaving slight space between each. Cover and let rise for 30-45 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F while rolls complete their second rise.
10 - Bake rolls for 22–25 minutes until tops are golden brown and filling is bubbling around the edges. Cool in pan for 10 minutes before glazing.
11 - Beat softened cream cheese and butter together until completely smooth and no lumps remain. Add powdered sugar and vanilla extract, mixing until creamy. Drizzle in milk 1 tablespoon at a time until desired spreading consistency is reached.
12 - Spread cream cheese glaze generously over warm rolls. Serve immediately while still slightly warm for the best texture and flavor experience.
# Expert Tips:
01 -
- The strawberries create these little pockets of jammy sweetness that balance the rich cinnamon sugar perfectly
- That cream cheese glaze ties everything together into the kind of breakfast that makes Saturday mornings feel sacred
02 -
- Dont skip the cornstarch on the strawberries, it absorbs excess moisture so your rolls stay fluffy instead of getting soggy bottoms
- Let the rolls cool for about 10 minutes before glazing or the glaze will melt right off instead of coating them beautifully
03 -
- Use unflavored dental floss to slice your rolls instead of a knife, it cuts cleanly without squishing the dough
- Room temperature ingredients incorporate better, so take everything out of the fridge at least 30 minutes before starting