Strawberries and Cream Cinnamon Rolls

These strawberry cinnamon rolls transform breakfast into a celebration with their perfect balance of sweet berries, warm cinnamon, and tangy cream cheese glaze. This recipe brings together classic cinnamon roll comfort with bright strawberry flavor for an irresistible twist that never fails to impress guests.

I created these rolls for my daughter's birthday brunch last spring, and they've become our most requested weekend treat. The recipe combines my grandmother's cinnamon roll technique with my family's love of fresh strawberries.

Ingredients

• All purpose flour: Provides the perfect structure for soft, fluffy rolls
• Instant yeast: Ensures a foolproof rise with no proofing required
• Fresh strawberries: Deliver bright flavor and beautiful color throughout the rolls
• Cream cheese: Creates an irresistibly tangy glaze that complements the sweet filling
• Cinnamon: Adds warm spice that pairs beautifully with strawberries
• Brown sugar: Caramelizes slightly during baking for depth of flavor

Step-by-Step Instructions

Mixing the dough:

Combine warm milk, melted butter, sugar, egg and vanilla in a large bowl until well blended. Add flour, yeast and salt, then mix until a soft dough forms. The dough should be slightly tacky but not sticky. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for about an hour until doubled in size.

Creating the strawberry filling:

While the dough rises, make your filling by combining diced strawberries, sugar, cornstarch and lemon juice in a medium saucepan. Cook over medium heat, stirring frequently to prevent scorching. The mixture will become thick and jammy after about 5-7 minutes. Remove from heat and allow to cool completely before using. This prevents the filling from making your dough soggy.

Rolling and filling the dough:

Punch down the risen dough and roll it out on a lightly floured surface into a 12x18 inch rectangle. Aim for even thickness throughout. Spread the softened butter over the entire surface, leaving a 1/2 inch border along one long edge. Mix brown sugar and cinnamon together and sprinkle evenly over the butter. Gently spread your cooled strawberry filling over the cinnamon layer.

Shaping and second rise:

Starting from the long edge with filling all the way to the edge, roll the dough tightly into a log shape, pinching the seam to seal. Use a sharp knife or unflavored dental floss to cut into 12 equal pieces. Arrange rolls in a greased 9x13 inch baking pan, allowing some space between each roll. Cover and let rise for 30 minutes until puffy.

Baking to golden perfection:

Preheat your oven to 350°F while the rolls undergo their second rise. Bake for 20-25 minutes until the tops are golden brown and the centers reach 190°F when tested with an instant read thermometer. The rolls should spring back when lightly touched.

Creating and applying the glaze:

Beat softened cream cheese and butter until completely smooth and free of lumps. Add powdered sugar gradually, then mix in vanilla and milk until you achieve a pourable consistency. Drizzle generously over the rolls while still warm so it melts slightly into all the crevices.

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The strawberry filling technique completely transformed my cinnamon roll game. I discovered that cooking the berries first concentrates their flavor and prevents the dreaded soggy bottom that can happen with fresh fruit fillings. My husband says the aroma of these baking reminds him of summer strawberry fields from his childhood.

Make Ahead Tips

These rolls can be prepared through the shaping step the night before. After cutting and arranging in the baking pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, remove from refrigerator and allow to come to room temperature for about 1 hour before baking. This slow rise actually develops even better flavor.

For longer storage, you can freeze the unbaked rolls after cutting. Place them on a baking sheet until frozen solid, then transfer to a freezer bag. When ready to bake, arrange in a baking dish and allow to thaw and rise overnight in the refrigerator, then bring to room temperature before baking.

Variations to Try

This versatile dough works beautifully with other fruit fillings. Try replacing strawberries with blueberries, peaches, or raspberries depending on what's in season. Each variation brings its own unique character to the rolls while maintaining that perfect sweet and tangy balance.

For a more decadent version, add 4 ounces of room temperature cream cheese to the strawberry filling before spreading it on the dough. This creates an almost cheesecake-like swirl throughout the rolls that's absolutely divine for special occasions.

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Serving Suggestions

These rolls make a stunning centerpiece for any brunch table. Serve them slightly warm with a side of fresh berries and a pitcher of cold milk or hot coffee. For an extra special touch, offer a bowl of additional glaze on the side for guests who appreciate extra sweetness.

For dessert, warm a roll slightly and top with a scoop of vanilla ice cream. The contrast of warm roll and cold ice cream creates a delightful temperature contrast, and the vanilla complements both the strawberry and cinnamon flavors perfectly.

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw them first and drain excess liquid before cooking the filling.

→ How do I know when the dough is kneaded enough?

The dough is ready when it becomes smooth, elastic, and slightly tacky but not sticky.

→ Can I make these rolls ahead of time?

Absolutely! Assemble the rolls and refrigerate them overnight before the second rise. Bake them fresh the next day.

→ What can I substitute for cream cheese in the glaze?

If you’re out of cream cheese, try mascarpone or a simple vanilla icing for a similar creamy texture.

→ Why does my strawberry filling seem too watery?

Be sure to cook the filling on medium heat until it thickens. Cornstarch helps it set properly. Allow it to cool before spreading.