Strawberry Cinnamon Rolls Recipe

Strawberry cinnamon rolls are not just a breakfast item; they are an experience. Imagine waking up to the sweet, inviting aroma of freshly baked cinnamon rolls, but with a delightful summery twist. That’s precisely what these Strawberry Cinnamon Rolls deliver. My family, who are self-proclaimed cinnamon roll aficionados, absolutely devoured these. The vibrant strawberry filling, bursting with fruity goodness, paired perfectly with the soft, gooey dough and the tangy cream cheese icing. It’s a delightful departure from the classic cinnamon roll, and trust me, once you try these, you might just find yourself making them a regular treat. The combination of the warm cinnamon spice and the bright, fresh strawberry flavor is simply irresistible, making these rolls perfect for a weekend brunch, a special occasion, or even just a delightful way to brighten up a weekday morning. This recipe isn’t just about following steps; it’s about creating moments of joy and deliciousness in your kitchen.

Ingredients

To embark on this delightful baking journey, you’ll need to gather a few key ingredients. We’ve broken them down into sections to make it super easy to organize and ensure you have everything at hand before you begin. Using high-quality ingredients will truly elevate the final product, so don’t skimp on things like fresh, ripe strawberries if they are in season!

For the Strawberry Filling

The heart of these cinnamon rolls lies in the vibrant and flavorful strawberry filling. This is where the summery twist truly shines through. The combination of sweet strawberries, brown sugar, and a hint of lemon juice creates a jammy center that is both sweet and slightly tart, perfectly complementing the richness of the dough and icing.

• 3 cups frozen or fresh strawberries: You can use either frozen or fresh strawberries for this recipe. If using frozen, there’s no need to thaw them beforehand. Fresh strawberries, when in season, will bring an extra burst of fresh flavor. About 3 cups is roughly 367 grams.
• 3 tbsp brown sugar, packed: Packed brown sugar adds a depth of flavor that granulated sugar can’t quite match. The molasses in brown sugar enhances the caramelization of the strawberries and adds a lovely richness to the filling. 3 tablespoons is about 45 grams.
• 2 tsp lemon juice: A touch of acidity is crucial to balance the sweetness of the strawberries and brown sugar. Lemon juice brightens the flavors and prevents the filling from being overly sweet. 2 teaspoons is just the right amount to add a subtle tang without being overpowering.
• 1 tbsp + 1 tsp cornstarch: Cornstarch is the secret ingredient to achieving that perfect thick and jammy consistency for the filling. It helps to thicken the strawberry juices as they cook, creating a luscious center for your cinnamon rolls. 1 tablespoon plus 1 teaspoon is the ideal amount to get the texture just right.
• 2 tbsp water: Water is used to create a slurry with the cornstarch, which helps it to incorporate smoothly into the strawberry mixture and prevents clumping. 2 tablespoons of water is all you need to ensure a smooth, thick filling.

For the Tangzhong

The secret weapon to incredibly soft and gooey cinnamon rolls is the Tangzhong method. This simple technique, borrowed from Asian baking traditions, involves pre-cooking a portion of the flour with water to create a gel-like mixture. This pre-gelatinized flour allows the dough to absorb more liquid, resulting in a softer, more tender, and longer-lasting roll. Don’t skip this step – it makes a world of difference!

• ¼ cup all-purpose flour: Plain all-purpose flour is perfect for the Tangzhong. It’s the starch in the flour that creates the gel when cooked with water. ¼ cup is approximately 32 grams.
• ¾ cup water: Water is the liquid component of the Tangzhong. It hydrates the flour and allows the starch to gelatinize when heated. ¾ cup is about 155 grams.

For the Dough

This dough is specifically designed to be soft, pliable, and easy to work with, while still holding its shape beautifully during baking. The combination of ingredients ensures a tender crumb and that classic cinnamon roll chewiness that we all love.

• 3 ½ cups all-purpose flour, see notes for measuring below: Flour is the foundation of our cinnamon roll dough. It’s crucial to measure flour correctly. The best way to measure flour is using the “spoon and level” method. Spoon the flour into your measuring cup and then level it off with a straight edge. Avoid scooping directly from the bag as this can pack the flour and result in using too much. 3 ½ cups is roughly 460 grams.
• ⅓ cup granulated sugar: Granulated sugar adds sweetness to the dough and also helps to tenderize it. It also provides food for the yeast to help it rise. ⅓ cup is about 63 grams.
• 2 tsp instant yeast: Instant yeast, also known as rapid-rise yeast, is convenient because it doesn’t require proofing before being added to the dry ingredients. It provides the leavening power that makes our rolls light and fluffy. 2 teaspoons is the perfect amount for this recipe.
• ¾ tsp fine sea salt: Salt is essential in baking. It not only enhances the flavor of the dough but also controls the yeast activity and strengthens the gluten structure. Fine sea salt is preferred for its clean taste. ¾ teaspoon is the ideal balance.
• ½ cup whole milk, room temperature: Whole milk adds richness and moisture to the dough. Using room temperature milk is important because it won’t shock the yeast or cool down the dough too much, which can slow down the rising process. ½ cup is approximately 111 grams.
• 1 large egg, room temperature: Eggs add richness, moisture, and structure to the dough. Like milk, using a room temperature egg ensures it incorporates smoothly into the dough and doesn’t cool it down. One large egg is about 48 grams.
• 1 tsp vanilla extract: Vanilla extract enhances the overall flavor profile of the dough, adding a subtle warmth and sweetness. 1 teaspoon is just enough to complement the other flavors without being overpowering.
• Tangzhong, from recipe above: As mentioned earlier, the Tangzhong is a crucial ingredient for achieving incredibly soft rolls. Make sure to prepare it according to the instructions before starting the dough.
• 4 tbsp unsalted butter, softened: Butter adds richness, flavor, and tenderness to the dough. Using softened butter is essential for it to incorporate smoothly into the dough and create a smooth, elastic texture. 4 tablespoons is about 56 grams.

For the Glaze

The final touch of perfection is the strawberry cream cheese glaze. This tangy, sweet, and slightly fruity glaze complements the strawberry filling beautifully and adds a creamy finish to the rolls. Reserving some of the strawberry filling to incorporate into the glaze amplifies the strawberry flavor and creates a cohesive flavor profile throughout the entire roll.

• 1 ounce cream cheese, room temperature: Cream cheese provides the signature tang and creaminess to the glaze. Room temperature cream cheese is essential for a smooth, lump-free glaze. 1 ounce is about 28 grams.
• 4 tbsp unsalted butter, room temperature: Butter adds richness and helps to create a smooth and spreadable glaze. Room temperature butter ensures it blends seamlessly with the cream cheese and powdered sugar. 4 tablespoons is about 56 grams.
• 1 cup powdered sugar: Powdered sugar, also known as confectioners’ sugar, provides the sweetness and structure to the glaze. It dissolves easily and creates a smooth, glossy finish. 1 cup is approximately 100 grams.
• 1-2 tbsp reserved strawberry filling: This is the secret ingredient that takes the glaze to the next level! Reserving a couple of tablespoons of the strawberry filling and whisking it into the glaze intensifies the strawberry flavor and creates a beautiful pink hue. 1-2 tablespoons allows you to adjust the intensity of the strawberry flavor to your liking.
• 1 tbsp whole milk: Milk is used to adjust the consistency of the glaze. Start with 1 tablespoon and add a little more if needed to achieve your desired drizzling consistency.

Instructions

Now that you have all your ingredients ready, let’s move on to the step-by-step instructions for creating these delightful Strawberry Cinnamon Rolls. Don’t be intimidated by the multiple steps – each one is straightforward, and the result is well worth the effort.

Strawberry Filling

1. Combine Ingredients and Cook: In a medium saucepan, combine the 3 cups of frozen or fresh strawberries, 3 tablespoons of packed brown sugar, and 2 teaspoons of lemon juice. Place the saucepan over medium-high heat.
2. Mash and Simmer: Cook the mixture for about 20 minutes, stirring occasionally. As the strawberries cook and soften, use a potato masher or the back of a wooden spoon to mash them. This will break down the berries and release their juices, creating a jam-like consistency.
3. Thicken with Cornstarch Slurry: Once the berries are completely mashed and the mixture has started to thicken, it’s time to add the cornstarch slurry. In a small bowl, dissolve 1 tablespoon plus 1 teaspoon of cornstarch in 2 tablespoons of water. Stir until smooth and there are no lumps.
4. Incorporate Slurry and Finish Cooking: Pour the cornstarch slurry into the simmering strawberry mixture and stir it in thoroughly. Continue cooking, stirring frequently, for another 5 minutes. The mixture will thicken further and become very thick and paste-like as the cornstarch activates.
5. Reserve and Cool: Remove the saucepan from the heat. Set aside 1-2 tablespoons of the strawberry jam in a small container for the glaze later. Transfer the remaining strawberry filling to a bowl and place it in the refrigerator to cool completely. Cooling the filling is crucial before assembling the cinnamon rolls as it will prevent the dough from becoming soggy and easier to spread.

Tangzhong

1. Combine Flour and Water: In a small saucepan, whisk together ¼ cup of all-purpose flour and ¾ cup of water until smooth. Make sure there are no lumps of flour remaining.
2. Cook over Medium Heat: Place the saucepan over medium heat. Cook the mixture, whisking constantly, for about 4-5 minutes. It’s important to whisk continuously to prevent lumps from forming and to ensure even cooking.
3. Observe Consistency: As you cook, you’ll notice the mixture gradually thickening. It’s ready when it reaches a paste-like slurry consistency, similar to a thick pudding or gravy. It should be thick enough to coat the back of a spoon.
4. Cool Tangzhong: Once the Tangzhong is cooked, immediately scrape it into a small bowl. Set it aside to cool to room temperature. It’s important to let it cool before adding it to the dough, as hot Tangzhong can kill the yeast.

Cinnamon Roll Dough

1. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine 3 ½ cups of all-purpose flour, ⅓ cup of granulated sugar, 2 teaspoons of instant yeast, and ¾ teaspoon of fine sea salt. Mix on low speed until these dry ingredients are thoroughly combined. This ensures even distribution of yeast and salt throughout the dough.
2. Add Wet Ingredients and Tangzhong: Add ½ cup of room temperature whole milk, 1 room temperature large egg, 1 teaspoon of vanilla extract, and the cooled Tangzhong to the bowl with the dry ingredients.
3. Knead Initial Dough: Knead on low speed with the dough hook for about 2 minutes. At first, the mixture will look shaggy and uneven. Continue kneading until it starts to come together and form a shaggy dough ball.
4. Incorporate Softened Butter: With the mixer running on low speed, add 4 tablespoons of softened unsalted butter, ½ tablespoon at a time. Allow each piece of butter to fully incorporate into the dough before adding the next. This gradual incorporation of butter is key to creating a smooth and rich dough.
5. Continue Kneading: Once all the butter has been added, continue kneading the dough for another 8-10 minutes. During this time, the dough will transform from shaggy to smooth and elastic. It should pull away from the sides of the bowl and become slightly sticky at the bottom.
6. Adjust Consistency if Needed: The dough should be sticking to the bottom of the bowl. If it seems too wet and is sticking to the sides of the bowl, add all-purpose flour, 1 tablespoon at a time, kneading after each addition until the dough reaches the desired consistency. If the dough seems too dry, add whole milk, ½ tablespoon at a time, kneading after each addition.
7. Shape into a Ball: Lightly butter your hands. Remove the dough from the bowl and gently pull the sides down into the bottom center to create a smooth, round ball.
8. First Rise: Place the dough seam side down in a large, lightly buttered bowl. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm spot for about 45-60 minutes, or until it has doubled in size. A warm spot will help the yeast to activate and the dough to rise properly.
9. Roll Out Dough: Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Roll the dough out into a 14×18 inch rectangle, with the long (18-inch) side closest to you. Aim for an even thickness throughout the rectangle.
10. Spread Strawberry Filling: Use an offset spatula to spread the cooled strawberry jam evenly over the rolled-out dough, going all the way to the edges. Ensure an even layer of filling for consistent flavor in every roll.
11. Cut and Roll Strips: Use a pizza cutter or a sharp knife to cut the dough rectangle into 12 strips, each about 1 ½ inches wide. Starting from the long edge closest to you, roll each strip away from you to create a cinnamon roll.
12. Second Rise: Carefully transfer the rolled cinnamon rolls to a parchment-lined 9×13 inch baking pan. Arrange them evenly in the pan. Cover the pan loosely with plastic wrap and set it aside to rise for another 45-60 minutes, or until the rolls have doubled in size again and are puffy.
13. Preheat Oven and Bake: While the rolls are rising for the second time, preheat your oven to 325°F (162°C). Once the rolls have completed their second rise, bake them in the preheated oven for 23-26 minutes, or until the tops are lightly golden brown and the rolls are cooked through.
14. Cool Slightly: Remove the pan from the oven and let it cool on a wire cooling rack for a few minutes while you prepare the glaze. Slight cooling allows the rolls to firm up a bit before glazing.

Glaze

1. Cream Butter and Cream Cheese: In a medium bowl, combine 1 ounce of room temperature cream cheese and 4 tablespoons of room temperature unsalted butter. Beat with an electric mixer or whisk until smooth and creamy. Ensure there are no lumps of cream cheese remaining.
2. Add Powdered Sugar and Mix: Gradually add 1 cup of powdered sugar to the bowl, mixing on low speed until it is fully incorporated and the glaze is smooth.
3. Incorporate Strawberry Filling and Milk: Whisk in 1-2 tablespoons of the reserved strawberry filling and 1 tablespoon of whole milk. Whisk until the glaze is smooth, glossy, and has reached your desired drizzling consistency. Add a little more milk, if needed, to thin out the glaze.
4. Glaze and Serve: Spread the strawberry cream cheese glaze generously over the warm cinnamon rolls. Serve immediately and enjoy the gooey, strawberry-filled goodness!

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Servings: 12

Calories per serving: Approximately 350-400 calories

• Calories: 350-400 kcal
• Carbohydrates: 50-60g
• Protein: 5-7g
• Fat: 15-20g
• Sugar: 25-30g

This is a delightful treat, and like most baked goods, it’s best enjoyed in moderation as part of a balanced diet.

Preparation Time

• Prep Time: 3 hours
  • This includes time for making the strawberry filling, Tangzhong, dough preparation, first and second rise times. Actual hands-on time is less, but the dough needs time to rise.
• Cook Time: 23 minutes
  • This is the baking time in the oven.
• Total Time: 3 hours 23 minutes

While the total time might seem long, much of it is hands-off time while the dough is rising. The active preparation time is quite manageable, and the reward of fresh, homemade strawberry cinnamon rolls is absolutely worth it!

How to Serve

These Strawberry Cinnamon Rolls are delicious any time of day, but here are a few serving suggestions to elevate your experience:

• Warm and Fresh: The best way to enjoy these rolls is warm, straight from the oven, with the glaze still slightly melty.
• With Coffee or Tea: Pair them with a hot cup of coffee, tea, or a latte for a perfect breakfast or brunch combination. The warmth and slight bitterness of the coffee or tea complement the sweetness of the rolls beautifully.
• As a Dessert: These rolls also make a fantastic dessert. Serve them slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Brunch Centerpiece: Make a pan of these rolls the star of your weekend brunch spread. They are sure to impress your guests and become a crowd-pleaser.
• Potluck Delight: Bring a pan of these Strawberry Cinnamon Rolls to your next potluck or gathering. They travel well and are always a welcome treat.
• Garnished with Fresh Strawberries: For an extra touch of freshness and visual appeal, garnish the glazed rolls with sliced fresh strawberries before serving.

Additional Tips for Perfect Strawberry Cinnamon Rolls

1. Room Temperature Ingredients are Key: Using room temperature milk, eggs, butter, and cream cheese is crucial for proper dough development and glaze consistency. Room temperature ingredients emulsify better and create a smoother dough and glaze.
2. Don’t Overmeasure Flour: Overmeasuring flour is a common baking mistake that can lead to dry and dense cinnamon rolls. Always use the spoon and level method to measure flour accurately.
3. Warm Spot for Rising: Ensure your dough rises in a warm, draft-free spot. A slightly warm oven (turned off!), a sunny windowsill, or even the top of your refrigerator can provide the ideal environment for yeast to thrive.
4. Cool Filling Completely: Make sure the strawberry filling is completely cooled before spreading it on the dough. Warm filling can melt the butter in the dough and make it difficult to roll up and shape the rolls.
5. Don’t Overbake: Keep a close eye on the cinnamon rolls while they are baking and avoid overbaking them. Overbaked rolls can be dry. They are done when the tops are lightly golden brown and a toothpick inserted into the center comes out mostly clean.

FAQ Section

Q1: Can I use fresh strawberries instead of frozen?

A: Absolutely! Fresh strawberries work wonderfully in this recipe, especially when they are in season and at their peak ripeness. They will provide an even fresher and more vibrant strawberry flavor. Just make sure to hull and slice them before cooking.

Q2: Can I substitute the brown sugar in the filling?

A: While brown sugar adds a lovely depth of flavor, you can substitute it with granulated sugar or coconut sugar if needed. However, brown sugar does contribute to the jammy texture and caramel notes, so it’s recommended for the best flavor profile.

Q3: Can I make the dough ahead of time and refrigerate it overnight?

A: Yes, you can prepare the dough up to the first rise and then refrigerate it overnight. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate. The next day, let the dough come to room temperature for about 30-60 minutes before rolling it out and proceeding with the recipe.

Q4: Can I use a different type of flour for the Tangzhong or the dough?

A: All-purpose flour is recommended for this recipe to achieve the desired texture. While you could experiment with bread flour for a slightly chewier roll, all-purpose flour provides the perfect balance of tenderness and structure. For the Tangzhong, all-purpose flour is essential for creating the gel-like consistency.

Q5: What if I don’t have instant yeast? Can I use active dry yeast?

A: Yes, you can use active dry yeast. However, you will need to proof it before adding it to the dry ingredients. To proof active dry yeast, warm the milk to lukewarm (about 105-115°F), add the yeast and a teaspoon of sugar, and let it sit for 5-10 minutes until it becomes foamy. Then, proceed with the recipe, adding the proofed yeast mixture instead of instant yeast.

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