Name: Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 3 ½ cups all-purpose flour; ¼ cup granulated sugar; 2 ¼ tsp active dry yeast (1 packet); ½ tsp salt; ¾ cup warm milk; ¼ cup unsalted butter, melted; 1 large egg; ⅔ cup brown sugar, packed; 1 ½ tbsp ground cinnamon; ⅓ cup unsalted butter, softened; 1 ½ cups fresh strawberries, diced; 2 tsp cornstarch; 4 oz cream cheese, softened; 2 tbsp unsalted butter, softened; 1 cup powdered sugar; ½ tsp vanilla extract; 2-3 tbsp milk

Introduction

These strawberry cinnamon rolls combine the warmth of traditional cinnamon rolls with the bright sweetness of fresh strawberries. Soft, yeasted dough is rolled with cinnamon sugar and juicy strawberries, then baked to golden perfection. Topped with a rich cream cheese glaze, they make a delightful treat for breakfast or dessert.

A single cinnamon roll sits on a white plate, showing about three visible layers spiraled tightly. The outer dough layer is golden-brown and soft, with swirls of darker cinnamon and bits of red fruit scattered inside the spiral. Thick, white icing is generously drizzled over the top and sides, some parts dripping slightly down the roll's curves. The background is a white marbled texture with soft natural light coming from the side, highlighting the roll’s glossy and moist texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups all-purpose flour

¼ cup granulated sugar

2 ¼ tsp active dry yeast (1 packet)

½ tsp salt

¾ cup warm milk

¼ cup unsalted butter, melted

1 large egg

⅔ cup brown sugar, packed

1 ½ tbsp ground cinnamon

⅓ cup unsalted butter, softened

1 ½ cups fresh strawberries, diced

2 tsp cornstarch

4 oz cream cheese, softened

2 tbsp unsalted butter, softened

1 cup powdered sugar

½ tsp vanilla extract

2-3 tbsp milk

Instructions

Step 1: Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until the mixture becomes frothy.

Step 2: Add melted butter, granulated sugar, egg, and salt to the yeast mixture. Mix thoroughly. Gradually add flour, mixing until a soft dough forms.

Step 3: Knead the dough on a lightly floured surface for 6-8 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.

Step 4: Toss diced strawberries with cornstarch in a small bowl until coated. Set aside.

Step 5: In a separate bowl, combine brown sugar and ground cinnamon. Mix until evenly blended.

Step 6: Roll the dough into a 16×12-inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the butter, then evenly distribute the coated strawberries on top.

Step 7: Roll the dough tightly from the long edge. Cut into 12 equal slices using a sharp knife or dough cutter.

Step 8: Arrange the rolls cut-side up in a greased 9×13-inch baking pan. Cover and let rise for 30-45 minutes until puffy.

Step 9: Preheat the oven to 350°F (175°C).

Step 10: Bake the rolls for 22-25 minutes until the tops are golden brown and the filling is bubbling. Let cool slightly in the pan.

Step 11: Beat cream cheese and softened butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined. Add milk one tablespoon at a time until the glaze reaches desired consistency.

Step 12: Spread the warm glaze evenly over the slightly cooled rolls. Serve warm or at room temperature.

Tips & Variations

Coating strawberries with cornstarch is essential to prevent the dough from becoming soggy.

Use unflavored dental floss to cut the rolls cleanly without squishing the dough.

To make ahead, assemble the rolls and refrigerate them before the second rise. Let sit at room temperature for 1 hour before baking.

Frozen strawberries can be used if thawed and drained well to remove excess moisture.

Room temperature ingredients help create a smooth dough and glaze.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well if you thaw them completely and drain excess liquid. Pat dry with paper towels and toss with cornstarch to prevent soggy dough.

Can I prepare the dough the night before?

Absolutely. After the first rise, punch down the dough, cover tightly, and refrigerate overnight. Bring to room temperature for about 30 minutes before rolling out and proceeding with filling and baking.