Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls Recipe

If you’ve never had a strawberry cinnamon roll, you’re in for a treat. Imagine the classic soft, fluffy cinnamon roll, but with a fresh twist of juicy strawberries folded into the filling, along with that classic cinnamon sugar goodness. These rolls are sweet, tangy, and full of warm cinnamon flavor, all topped with a creamy vanilla glaze that drips into every swirl.

These Strawberry Cinnamon Rolls are the perfect treat for a weekend breakfast, brunch with friends, or even a special dessert. They’re surprisingly easy to make, and they’ll make your whole house smell absolutely amazing as they bake. Plus, who can resist that vibrant pop of red strawberries nestled inside the soft dough?

I first made these when I had a few extra strawberries on hand, and now they’ve become a staple in my recipe rotation. The fresh strawberries add a burst of fruity sweetness, and the cinnamon sugar filling gives that warm, comforting flavor that we all love. Whether you’re a cinnamon roll connoisseur or just looking to try something new, these are guaranteed to become a favorite!

Why You’ll Love This Recipe

1. Bursting with flavor: Fresh strawberries add a fruity twist to classic cinnamon rolls, perfectly complementing the sweet and spicy cinnamon filling.
2. Soft and fluffy dough: The rolls are light, airy, and perfect for absorbing all that strawberry-cinnamon filling and vanilla glaze.
3. Easy to make: Despite how impressive they look, these rolls are simple enough for even beginner bakers to tackle.
4. Perfect for any time of day: Whether you’re enjoying them for breakfast, brunch, or dessert, these rolls are always a hit.
5. Make ahead-friendly: You can prepare them the night before, pop them in the fridge, and bake them fresh in the morning—perfect for when you want a stress-free breakfast.

Preparation Time and Servings

• Total Time: 2 hours (includes rising time)
• Servings: 12 rolls
• Calories per serving: 350 kcal
• Protein: 6g
• Carbs: 58g
• Fat: 10g

Ingredients

For the dough:

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm milk (110°F)
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• ½ teaspoon salt

For the strawberry-cinnamon filling:

• 1 cup fresh strawberries, diced
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, softened

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Extra strawberries for garnish (optional)

Step-by-Step Instructions

Step 1: Make the Dough

Start by activating the yeast. In a small bowl, combine the warm milk (about 110°F, which is warm to the touch but not hot) and sugar. Stir in the active dry yeast and let it sit for about 5-10 minutes until it becomes foamy. This is a sign that your yeast is alive and ready to make your dough rise.

In a large mixing bowl (or the bowl of a stand mixer if you have one), combine the flour and salt. Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix until the dough comes together and begins to pull away from the sides of the bowl. If using a stand mixer, knead the dough with the dough hook attachment for about 5-7 minutes, or knead by hand on a floured surface for 8-10 minutes, until the dough is smooth and elastic.

Once the dough is kneaded, place it in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.

Step 2: Prepare the Filling

While the dough is rising, prepare the strawberry-cinnamon filling. In a small bowl, mix together the sugar and cinnamon. Dice the fresh strawberries into small pieces, then gently toss them with a tablespoon of the cinnamon-sugar mixture. Set aside.

In a separate bowl, soften the butter so it’s easily spreadable. You’ll use this to help the cinnamon sugar and strawberries stick to the dough.

Step 3: Roll Out the Dough

Once the dough has risen, punch it down gently to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangle, about 16×12 inches. The dough should be about ¼ inch thick.

Spread the softened butter evenly over the rolled-out dough. Next, sprinkle the cinnamon-sugar mixture evenly over the butter. Finally, scatter the diced strawberries over the top, making sure they are spread out so every roll gets a little bit of strawberry goodness.

Step 4: Roll and Cut the Cinnamon Rolls

Starting from one of the long edges, carefully roll the dough into a tight log. Pinch the seam to seal it. Using a sharp knife, cut the log into 12 equal rolls (about 1 ½ inches thick each).

Place the rolls cut-side up in a greased 9×13-inch baking dish. Cover the dish with a kitchen towel and let the rolls rise for an additional 30 minutes, or until they’ve puffed up.

Step 5: Bake the Rolls

While the rolls are rising, preheat your oven to 350°F. Once they’ve risen, bake the rolls for 25-30 minutes, or until they’re golden brown on top and cooked through. Your kitchen will smell amazing by this point!

Step 6: Make the Glaze

While the rolls are baking, prepare the vanilla glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk to reach your desired consistency.

Step 7: Glaze and Serve

Once the rolls are out of the oven, let them cool for about 10 minutes before drizzling the vanilla glaze over the top. If you want to get fancy, you can garnish with extra diced strawberries for a pop of color.

Serve the rolls warm and gooey, and enjoy the perfect balance of cinnamon spice, fresh strawberries, and sweet vanilla glaze!

How to Serve

• Serve these Strawberry Cinnamon Rolls warm, straight out of the oven, with a hot cup of coffee or tea for a comforting breakfast or brunch.
• You can also enjoy them as a dessert. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• If you’re serving these at a brunch or gathering, garnish with extra fresh strawberries on top for a beautiful presentation.

Additional Tips

1. Use fresh strawberries: Fresh, ripe strawberries will give you the best flavor and texture. Avoid frozen strawberries, as they tend to release too much water and can make the rolls soggy.
2. Make ahead: To save time in the morning, you can prepare the rolls the night before. Once the rolls are cut and placed in the baking dish, cover them and refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes before baking.
3. Perfect dough texture: Your dough should be soft and slightly sticky but manageable. If it’s too sticky to work with, add a little more flour, one tablespoon at a time.
4. Don’t overbake: Keep an eye on your rolls as they bake. You want them to be golden brown but still soft and fluffy inside, so start checking them at the 25-minute mark.
5. Customize your filling: Want to switch things up? Try adding a layer of cream cheese to the filling for an extra rich and creamy twist. Or, add some chopped nuts like pecans or almonds for a bit of crunch.

Recipe Variations

• Cream Cheese Frosting: If you prefer a richer topping, replace the vanilla glaze with a cream cheese frosting. Simply beat together 4 oz of cream cheese, 2 tablespoons butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
• Berry Mix: Don’t stop at strawberries! You can mix in other berries like raspberries or blueberries for a mixed berry cinnamon roll.
• Cinnamon Roll Loaf: Instead of making individual rolls, you can roll the dough and bake it as a loaf for easy slicing. Simply place the rolled dough into a loaf pan, let it rise, and bake as directed.

Freezing and Storage

• Storage: If you have leftovers (though that’s unlikely!), store the cinnamon rolls in an airtight container at room temperature for up to 2 days. You can also keep them in the fridge for up to 4 days, though they’re best enjoyed fresh.
• Freezing: To freeze, bake the rolls but skip the glaze. Once they’re completely cooled, wrap them tightly in plastic wrap and freeze for up to 3 months. When ready to serve, thaw them overnight in the fridge, then warm them in the oven and glaze just before serving.

Special Equipment

• Rolling pin: For rolling out the dough into an even rectangle.
• 9×13-inch baking dish: Perfect for fitting all 12 rolls snugly.
• Pastry brush: To easily spread the softened butter on the dough, though a spoon or knife works in a pinch.

FAQ

1. Can I use frozen strawberries?
   It’s best to use fresh strawberries for this recipe. Frozen strawberries contain too much moisture, which can make the dough soggy.
2. Can I make these rolls ahead of time?
   Yes! You can assemble the rolls and refrigerate them overnight. Just bring them to room temperature before baking in the morning.
3. Can I freeze the dough?
   Absolutely! After cutting the rolls and placing them in the baking dish, cover and freeze them. When you’re ready to bake, let them thaw overnight in the fridge, then bake as usual.

Conclusion

Strawberry Cinnamon Rolls are a delightful twist on a classic favorite, combining the juicy sweetness of fresh strawberries with the warm, comforting flavors of cinnamon and sugar. These rolls are perfect for any occasion and are sure to become a new family favorite. Give them a try, and don’t forget to share your creations! Whether you’re making them for brunch or a sweet treat, these cinnamon rolls are a guaranteed hit. Enjoy!

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