Imagine the aroma of freshly baked strawberry cinnamon rolls wafting through your kitchen—sweet, fruity, and just a little spicy from the cinnamon. You can almost taste the gooey center and the melt-in-your-mouth texture. This recipe takes the classic cinnamon roll to the next level with a vibrant strawberry twist. I first made these rolls for a Sunday brunch, and let me tell you, they were gone before I could even grab seconds! If you’re looking for an easy homemade dessert that feels bakery-worthy, you’re in for a treat.
These strawberry cinnamon rolls are perfect for special occasions or just when you need a little pick-me-up. With their soft, pillowy dough, luscious strawberry filling, and creamy glaze, they’ve become a staple in my home. Whether you’re a seasoned baker or just getting your feet wet, this recipe is approachable, forgiving, and guaranteed to impress.
Why You’ll Love This Recipe
- Unique Flavor Combination: Sweet strawberries paired with warm cinnamon create a delightful balance of fruity and spicy.
- Easy-to-Follow Steps: You don’t need professional baking skills to pull off these rolls—just a little patience and love.
- Perfect for Any Occasion: These rolls are a hit for brunch, dessert, or even as a thoughtful homemade gift.
- No Fancy Ingredients: Everything you need is likely already in your pantry or fridge.
- Customizable: You can swap the strawberries for other fruits or flavors to suit your preferences.
What sets this recipe apart is the fresh strawberry filling. Unlike traditional cinnamon rolls, which rely solely on cinnamon sugar, these rolls are bursting with real fruit flavor. Plus, the glaze has a hint of strawberry that ties everything together beautifully. It’s the kind of dessert that makes you close your eyes and savor every bite.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to create irresistible strawberry cinnamon rolls. Here’s what you’ll need:
- For the Dough:
- 3 1/2 cups (420g) all-purpose flour (plus extra for rolling)
- 1/4 cup (50g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 tsp salt
- 1 cup (240ml) warm milk (around 110°F/43°C)
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg, room temperature
- For the Strawberry Filling:
- 1 cup (150g) fresh strawberries, chopped
- 1/2 cup (100g) brown sugar
- 2 tsp ground cinnamon
- 2 tbsp (28g) unsalted butter, softened
- For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp (30ml) milk
- 1/4 cup (60ml) strawberry puree (from fresh or frozen strawberries)
- 1/2 tsp vanilla extract
If you’re out of fresh strawberries, frozen ones work just as well. You can also swap in raspberries or blueberries for a different flavor profile.
Equipment Needed
You don’t need a fancy setup to make these strawberry cinnamon rolls. Here’s what you’ll need:
- Large mixing bowl
- Rolling pin
- Stand mixer with a dough hook (optional, but highly recommended)
- 9×13-inch baking dish
- Pastry brush
- Sharp knife or bench scraper
- Small saucepan (for the glaze)
If you don’t have a stand mixer, don’t worry—you can knead the dough by hand. It just takes a little extra elbow grease!
Preparation Method
- Make the Dough: In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy. Add the melted butter, egg, salt, and flour. Mix until a dough forms. Knead for 8-10 minutes (or 5 minutes with a stand mixer) until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare the Filling: While the dough rises, mix the chopped strawberries, brown sugar, and cinnamon in a small bowl. Mash slightly to release juices.
- Roll Out the Dough: Once risen, turn the dough out onto a floured surface and roll it into a 12×16-inch rectangle.
- Add the Filling: Spread the softened butter evenly over the dough. Spoon the strawberry mixture on top, leaving a 1-inch border around the edges.
- Roll and Slice: Starting from the long side, roll the dough tightly into a log. Use a sharp knife to cut 12 even rolls.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
- Make the Glaze: In a small saucepan, whisk together powdered sugar, milk, strawberry puree, and vanilla extract until smooth.
- Glaze the Rolls: Drizzle the glaze over the warm rolls and serve immediately.
Pro tip: If your dough feels sticky, don’t panic! Add a tablespoon of flour at a time until it’s workable.
Cooking Tips & Techniques
- Temperature Matters: Make sure your milk is warm but not hot, around 110°F (43°C). Too hot, and it’ll kill the yeast!
- Don’t Overfill: Be mindful not to add too much filling, as it can leak out during baking.
- Keep It Tight: Roll the dough tightly to ensure a beautiful spiral and even baking.
- Test for Doneness: Check the rolls’ centers; they should be fluffy and fully cooked, not doughy.
- Plan Ahead: You can make the dough the night before and let it rise in the fridge for an easy morning bake.
Variations & Adaptations
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Vegan Version: Substitute dairy-free milk, vegan butter, and flax eggs.
- Seasonal Twist: Swap strawberries for peaches in summer or cranberries in winter.
- Flavor Boost: Add orange zest to the glaze for a citrusy kick.
- Nutty Addition: Sprinkle chopped pecans or almonds over the filling for added texture.
My personal favorite? Adding a hint of cardamom to the dough for an extra layer of warmth.
Serving & Storage Suggestions
These strawberry cinnamon rolls are best served warm—preferably fresh out of the oven—paired with a hot cup of coffee or tea. Arrange them on a pretty platter for an Instagram-worthy presentation.
To store leftovers, cover tightly and keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat rolls in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 10 minutes.
Tip: The glaze flavors deepen as they sit, so don’t be surprised if the rolls taste even better the next day!
Nutritional Information & Benefits
Each roll (based on 12 servings) contains approximately:
- Calories: 320
- Fat: 10g
- Carbohydrates: 53g
- Protein: 5g
The strawberries are packed with vitamin C and antioxidants, while cinnamon adds anti-inflammatory properties. Plus, making these from scratch means avoiding preservatives found in store-bought baked goods.
Conclusion
There’s something magical about homemade strawberry cinnamon rolls. They’re comforting, delicious, and just a little indulgent. Whether you’re baking for a special occasion or treating yourself on a quiet weekend, this recipe is sure to become a favorite in your home.
Give this recipe a try and let me know how it turned out! Do you have a special twist or flavor combo you’d love to add? Share your ideas in the comments below, and don’t forget to pin this recipe for later!
Happy baking, and remember—every roll you make is a little slice of joy.
FAQs
Can I use frozen strawberries?
Yes, frozen strawberries work perfectly. Just thaw and drain them before using.
Can I make these rolls ahead of time?
Absolutely! Prepare the rolls and refrigerate overnight. Bake them fresh in the morning.
How do I prevent the filling from leaking?
Roll the dough tightly and avoid overstuffing with filling.
Can I use cream cheese frosting instead of glaze?
Yes! Cream cheese frosting pairs wonderfully with the strawberry cinnamon rolls.
What’s the best way to reheat leftovers?
Reheat rolls in the microwave for about 20 seconds or in a 300°F (150°C) oven for 10 minutes.
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