Strawberry Cinnamon Rolls (Printable)
Soft, fluffy rolls 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. Whisk thoroughly until well combined. Gradually incorporate flour, mixing until a soft, pliable dough forms.
03 - Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap or cloth, and let rise in a warm area for 1 hour until doubled in volume.
04 - Toss diced strawberries with cornstarch in a small bowl until evenly coated. Set aside. In a separate bowl, combine brown sugar and ground cinnamon for the filling mixture.
05 - Roll risen dough into a 16x12-inch rectangle. Spread softened butter evenly across the surface. Sprinkle cinnamon sugar mixture over butter, then distribute cornstarch-coated strawberries atop the filling.
06 - Starting from the long edge, roll dough tightly into a log. Using a sharp knife or dough cutter, slice into 12 equal portions approximately 1 ½ inches thick.
07 - Arrange rolls in a greased 9x13-inch baking pan, leaving space between each for expansion. Cover loosely and let rise for 30-45 minutes until puffy and nearly doubled.
08 - Preheat oven to 350°F during the final 15 minutes of the second rise.
09 - Bake for 22-25 minutes until tops are golden brown and filling is bubbling visibly. Edges should be lightly caramelized.
10 - While rolls bake, beat cream cheese and softened butter 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 pourable consistency is achieved.
11 - Remove rolls from oven and let cool for 5-10 minutes. Spread or drizzle glaze generously over warm rolls. Serve immediately while still warm for optimal texture and flavor.
# Expert Suggestions:
01 -
- The strawberries create little pockets of jammy sweetness inside each roll
- That cream cheese glaze hits differently when it meets warm berry filling
02 -
- Hot milk will kill your yeast instantly, so test it on your wrist like baby formula
- Dont skip the cornstarch on the strawberries or your rolls might end up with a soggy center
03 -
- Use unflavored dental floss to slice rolls instead of a knife for clean cuts that dont compress the dough
- If using frozen strawberries, thaw them completely and pat them dry to prevent excess moisture