Strawberry Cinnamon Rolls: A Sweet Twist on a Classic Favorite

If you’re like me, cinnamon rolls are a weekend breakfast staple—warm, gooey, and utterly comforting. But what if you could elevate this beloved treat with a touch of summer sweetness? That’s exactly what these Strawberry Cinnamon Rolls do. Picture the soft, fluffy layers of a traditional cinnamon roll, but with a vibrant twist of strawberry filling and a creamy strawberry glaze. The combination of cinnamon and strawberry is simply irresistible, and the best part? This recipe is perfect for beginner bakers!

Print

Baking these strawberry cinnamon rolls from scratch may sound intimidating, but with clear instructions and helpful tips, you’ll feel like a pro in no time. This recipe uses a few essential techniques, like making a tangzhong (a flour-water paste) to give the dough that soft, pillowy texture. The step-by-step breakdown will guide you through each part, ensuring that you get tender, delicious cinnamon rolls every time. Plus, this recipe can easily be adjusted to fit your personal taste, making it a versatile and rewarding baking experience.

Whether you’re hosting a brunch or craving a special breakfast treat, these strawberry cinnamon rolls are bound to impress. Let’s dive into the recipe and learn how to make this delicious, sweet twist on a breakfast classic.

Ingredients and Preparation

Before we get started, here’s a quick overview of the ingredients you’ll need to gather. I’ve included some alternative suggestions to make this recipe more flexible if needed.

For the Strawberry Filling:

• 3 cups fresh or frozen strawberries
  Frozen strawberries work well here, but fresh ones are also a great option. If fresh strawberries are in season, I highly recommend using them for an extra burst of flavor. Frozen strawberries are just as great and available year-round, making them a convenient option for any season. Either way, you’ll get the full strawberry experience.
• 3 tablespoons brown sugar, packed
  The brown sugar adds a nice depth of flavor, enhancing the sweetness of the strawberries while providing a slight caramelization. You can substitute with white sugar if you prefer a lighter sweetness.
• 2 teaspoons lemon juice
  The lemon juice provides a subtle tang that balances out the sweetness of the strawberries. It also helps prevent the fruit from becoming too runny as it cooks. If you don’t have fresh lemons on hand, a splash of bottled lemon juice will work just fine.
• 1 tablespoon + 1 teaspoon cornstarch
  Cornstarch is the key to achieving the jam-like consistency in the filling. If you don’t have cornstarch, you can substitute it with all-purpose flour, although cornstarch is more effective for thickening fruit mixtures without altering the flavor.
• 2 tablespoons water
  This helps dissolve the cornstarch and ensures the mixture thickens evenly.

For the Tangzhong (Flour-Water Paste):

• ¼ cup all-purpose flour
  Tangzhong is a special technique used to keep dough soft and moist. It involves cooking a small portion of the flour with water to create a paste. This method works wonders for cinnamon rolls, ensuring they stay fluffy and tender for days.
• ¾ cup water
  Water is the perfect medium for creating the tangzhong slurry, ensuring that the flour and water blend together smoothly.

For the Cinnamon Roll Dough:

• 3 ½ cups all-purpose flour
  Make sure to measure your flour properly—scoop the flour into the measuring cup with a spoon and level it off with a knife for the best results. Too much flour can make the dough dry, while too little can make it too sticky. Consistency is key!
• ⅓ cup granulated sugar
  Granulated sugar will sweeten the dough just the right amount without overpowering the strawberry filling. If you prefer a less sweet dough, you can reduce this slightly.
• 2 teaspoons instant yeast
  Instant yeast is perfect for this recipe because it doesn’t need to be proofed in water beforehand. It will bloom quickly and ensure the dough rises properly.
• ¾ teaspoon fine sea salt
  Salt is essential in balancing out the sweetness of the dough and enhancing the other flavors. Use fine sea salt for even distribution in the dough.
• ½ cup whole milk, room temperature
  Whole milk gives the dough a rich, soft texture. Make sure the milk is at room temperature to help the dough rise more effectively.
• 1 large egg, room temperature
  Room temperature eggs are easier to incorporate into the dough, creating a smoother consistency. If you forget to take the egg out beforehand, you can place it in warm water for a few minutes to bring it to room temperature.
• 1 teaspoon vanilla extract
  Vanilla extract adds a lovely fragrance and depth of flavor to the dough, complementing the strawberry filling.
• Tangzhong (from above)
  This pre-made paste will help retain moisture in the dough, giving your cinnamon rolls that soft, melt-in-your-mouth texture.
• 4 tablespoons unsalted butter, softened
  Softened butter helps incorporate easily into the dough, adding richness and flavor. Be sure the butter is soft but not melted—this will give you the best results.

For the Glaze:

• 1 ounce cream cheese, room temperature
  Cream cheese gives the glaze a smooth, tangy base that pairs perfectly with the sweetness of the strawberry filling. Let it come to room temperature before using to ensure it blends seamlessly.
• 4 tablespoons unsalted butter, room temperature
  Butter adds a creamy texture to the glaze. It should be softened but not too warm or melted.
• 1 cup powdered sugar
  Powdered sugar ensures that the glaze is smooth and sweet. You can adjust the amount to your liking, depending on how sweet you want the glaze to be.
• 1-2 tablespoons reserved strawberry filling
  Adding a bit of the reserved strawberry filling to the glaze infuses it with even more fruity flavor. If you have leftover filling, you can also serve it on the side as a topping.
• 1 tablespoon whole milk
  Milk helps thin out the glaze and makes it spreadable. Add a little at a time until you reach your desired consistency.

Step-by-Step Instructions

Making strawberry cinnamon rolls involves several steps, but don’t worry! Each step is simple and beginner-friendly, so take your time and enjoy the process.

Step 1: Make the Strawberry Filling

Start by cooking the strawberries, brown sugar, and lemon juice over medium-high heat for about 20 minutes. Stir occasionally, and as the strawberries cook, mash them with a potato masher or the back of a wooden spoon. You want the berries to break down into a thick, jam-like consistency. Once the strawberries have cooked down, dissolve the cornstarch in the water and stir it into the mixture. Let it cook for an additional 5 minutes until it becomes thick and paste-like. Set aside a tablespoon or two for the glaze, and place the rest in the fridge to cool.

Step 2: Prepare the Tangzhong

To make the tangzhong, whisk together the flour and water in a small saucepan. Cook over medium heat for about 4-5 minutes, whisking constantly until the mixture turns into a smooth, paste-like slurry. Remove from heat and set aside to cool.

Step 3: Make the Dough

In a stand mixer bowl, combine the flour, sugar, yeast, and salt. Add the milk, egg, vanilla extract, and tangzhong. Using the dough hook, knead the dough on low speed for 2 minutes until it forms a shaggy dough ball. Gradually add the softened butter, one-half tablespoon at a time, letting it incorporate fully before adding more. Once all the butter is added, knead for another 8-10 minutes, until the dough is smooth and elastic. The dough will likely stick to the bottom of the bowl, but it should not stick to the sides. If it does, add a tablespoon of flour at a time. If the dough feels too dry, add half a tablespoon of milk.

Once the dough is ready, transfer it to a lightly buttered bowl, seam side down. Cover with plastic wrap and let it rise in a warm spot for 45-60 minutes or until it doubles in size.

Step 4: Shape the Rolls

After the dough has risen, roll it out on a lightly floured surface into a 14×18-inch rectangle. Spread the cooled strawberry filling evenly over the dough, making sure to reach all the edges. Then, using a pizza cutter, slice the dough into 12 equal strips, about 1 ½ inches wide. Starting from one end, roll each strip tightly into a spiral, and place each roll into a parchment-lined 9×13-inch baking pan.

Cover the pan with plastic wrap and let it rise for another 45-60 minutes, or until the rolls have doubled in size. While the rolls are rising, preheat the oven to 325°F (162°C).

Step 5: Bake the Rolls

Once the rolls have risen, bake them in the preheated oven for 23-26 minutes or until the tops are lightly golden brown. Let the rolls cool on a wire rack while you prepare the glaze.

Step 6: Make the Glaze

In a medium bowl, combine the cream cheese, butter, and powdered sugar. Mix until smooth. Add the reserved strawberry filling and milk to the mixture, whisking until it reaches a smooth, pourable consistency. Once the rolls have cooled slightly, spread the glaze generously over the top.

Beginner Tips and Notes

Baking cinnamon rolls from scratch can feel intimidating at first, but with a few helpful tips, you’ll feel more confident. Here are some beginner-friendly tips to make the process even easier:

• Measuring flour: It’s easy to overpack your flour when scooping it directly from the bag. Use a spoon to fluff the flour, then scoop it into the measuring cup and level it off with a knife for the most accurate measurement.
• Temperature matters: Ensure that your milk and egg are at room temperature. Cold ingredients can make the dough harder to work with and may prevent it from rising properly.
• Kneading: If you don’t have a stand mixer, you can knead the dough by hand. It might take a bit longer (about 10 minutes), but you’ll still achieve a smooth, elastic dough.
• Checking dough consistency: If the dough seems too sticky, add a little flour at a time until it comes together. Conversely, if the dough feels dry or tough, add a bit of milk, half a tablespoon at a time.
• What to do if rolls overbake: Keep an eye on the rolls in the final minutes of baking. If they seem to be browning too quickly, cover them loosely with aluminum foil to prevent burning.

Serving Suggestions

These strawberry cinnamon rolls are perfect on their own, but if you’re looking to elevate your breakfast or brunch spread, here are a few ideas:

• Pair the rolls with a fresh fruit salad for a light, refreshing side.
• Serve with scrambled eggs or a vegetable frittata to balance the sweetness.
• A cup of freshly brewed coffee or iced tea complements the strawberry flavor beautifully.

For leftovers, store the cinnamon rolls in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, refrigerate them and reheat before serving. These rolls also freeze well—just wrap them tightly in plastic wrap and foil, and they’ll stay fresh for up to 3 months. When you’re ready to enjoy, thaw them overnight and warm them in the oven for that just-baked taste.

Conclusion

These Strawberry Cinnamon Rolls are a delightful twist on a classic breakfast favorite. They’re soft, gooey, and full of vibrant strawberry flavor, making them the perfect treat for a special breakfast or brunch. The recipe may take a little time, but with the clear instructions and helpful tips, it’s totally manageable for beginner bakers. I encourage you to give this recipe a try—you’ll love the sweet, warm rolls fresh out of the oven, and they’re sure to impress anyone you share them with. Let me know how it goes in the comments below—I’d love to hear about your experience! Happy baking!