Description

Soft, fluffy strawberry cinnamon rolls made with a yeasted dough filled with cinnamon sugar and fresh strawberries, baked to golden perfection and topped with a tangy cream cheese glaze. Perfect for breakfast or dessert, these rolls feature bright berry swirls and a rich, creamy finish.

Ingredients

Scale

Dough

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

Filling

⅔ cup brown sugar, packed
1 ½ tbsp ground cinnamon
⅓ cup unsalted butter, softened
1 ½ cups fresh strawberries, diced
2 tsp cornstarch

Cream Cheese Glaze

4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
2–3 tbsp milk

Instructions

Activate Yeast: Combine warm milk and active dry yeast in a large bowl. Let it stand for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
Prepare Dough: Add melted butter, granulated sugar, egg, and salt to the yeast mixture. Mix thoroughly. Gradually incorporate the all-purpose flour, stirring until a soft dough forms that pulls away from the sides of the bowl.
Knead and Rise: Knead the dough on a lightly floured surface for 6 to 8 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until it doubles in size.
Prepare Strawberry Filling: In a small bowl, toss the diced fresh strawberries with cornstarch until evenly coated. Set aside; this prevents excess moisture from making the dough soggy.
Mix Cinnamon Sugar: In a separate bowl, combine brown sugar and ground cinnamon, stirring until well blended.
Roll and Fill Dough: Roll the risen dough into a 16×12-inch rectangle on a floured surface. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture uniformly, then evenly distribute the cornstarch-coated strawberries across the surface.
Form Rolls: Carefully roll the dough tightly from the long edge into a log. Use a sharp knife or dough cutter to cut the log into 12 equal slices.
Second Rise: Arrange the rolls cut-side up in a greased 9×13-inch baking pan, leaving a little space to expand. Cover the pan and let the rolls rise for 30 to 45 minutes until they become puffy and start touching each other.
Preheat Oven: Preheat your oven to 350°F (175°C).
Bake Rolls: Bake the rolls in the preheated oven for 22 to 25 minutes until the tops turn golden brown and the filling is bubbling. Remove from oven and let cool slightly in the pan.
Prepare Glaze: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract and mix until combined. Add milk one tablespoon at a time, mixing after each addition, until glaze reaches desired pourable consistency.
Glaze and Serve: Spread the warm cream cheese glaze evenly over the slightly cooled rolls. Serve warm or at room temperature for the best flavor and texture.

Notes

Coating strawberries with cornstarch is essential to prevent the dough from becoming soggy due to the juice released during baking.
Allow rolls to cool about 10 minutes before glazing to prevent the glaze from melting off.
Unflavored dental floss can be used to cut the rolls cleanly without squashing the dough.
Use fragrant, slightly soft strawberries for optimal sweetness and juiciness; avoid underripe or overly soft berries.
Assemble the rolls a day ahead and refrigerate after the first rise; allow to come to room temperature before baking for enhanced flavor.
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheat rolls gently in the microwave for 15 seconds for best results.
The dough can be kneaded by hand, taking about 8 to 10 minutes, producing equally delicious rolls.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Keywords: Strawberry cinnamon rolls, cinnamon rolls with glaze, cream cheese glaze, breakfast pastries, sweet rolls, fresh strawberry filling, homemade cinnamon rolls