Imagine waking up to the sweet scent of freshly baked cinnamon rolls filling the air, but with a fun, summery twist. Strawberry cinnamon rolls bring the perfect balance of gooey cinnamon goodness combined with fresh strawberry filling and a tangy cream cheese glaze. If you’re a fan of cinnamon rolls, you’re about to meet their new best friend. This recipe is ideal for beginner cooks, offering a step-by-step guide to making the ultimate batch of fluffy, flavorful rolls without feeling overwhelmed.
Strawberry Cinnamon Rolls: A Sweet Twist on a Breakfast Classic
Waking up to the smell of fresh cinnamon rolls is a treat on its own, but when you add a sweet strawberry filling and a creamy glaze, it becomes something truly special. These strawberry cinnamon rolls are soft, gooey, and packed with flavor—a perfect twist on a classic breakfast favorite. The best part? They’re beginner-friendly, so even new bakers can enjoy the tasty results. Whether it’s for a special occasion or just a weekend treat, these rolls are sure to impress!
- Prep Time: 3 hours
- Cook Time: 23 minutes
- Total Time: 3 hours 23 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Strawberry Filling:
- 3 cups fresh or frozen strawberries – You can use fresh or frozen strawberries, depending on what you have available. If using frozen, thaw them first and drain excess liquid to prevent the filling from becoming too watery.
- 3 tbsp brown sugar (packed) – This gives the filling a rich sweetness. You can adjust the amount based on your personal preference.
- 2 tsp lemon juice – The acidity from the lemon juice helps to balance out the sweetness of the strawberries.
- 1 tbsp + 1 tsp cornstarch – This helps thicken the strawberry filling, making it the perfect consistency for spreading on the dough.
- 2 tbsp water – To dissolve the cornstarch and create a thick syrup-like consistency.
For the Tangzhong (a technique that ensures soft, pillowy dough):
- ¼ cup all-purpose flour – This creates a roux that adds moisture to the dough, helping it stay soft even after baking.
- ¾ cup water – Combined with the flour, this forms the tangzhong mixture.
For the Dough:
- 3 ½ cups all-purpose flour – Be sure to measure the flour accurately for the best results. Too much flour can make the dough dry.
- ⅓ cup granulated sugar – For sweetness in the dough.
- 2 tsp instant yeast – Instant yeast is ideal for this recipe as it doesn’t require activation and works quickly.
- ¾ tsp fine sea salt – Enhances the flavor of the dough.
- ½ cup whole milk (room temperature) – If the milk is too cold, it may slow down the yeast’s activation, so let it come to room temperature.
- 1 large egg (room temperature) – Eggs add richness and help with the dough’s structure.
- 1 tsp vanilla extract – A subtle touch of flavor that pairs wonderfully with the strawberries and cinnamon.
- Tangzhong (from the recipe above) – This will help the dough become extra soft and fluffy.
- 4 tbsp unsalted butter (softened) – Butter adds flavor and richness to the dough.
For the Glaze:
- 1 ounce cream cheese (room temperature) – Cream cheese provides a tangy flavor that complements the sweetness of the rolls.
- 4 tbsp unsalted butter (room temperature) – The butter helps to create a smooth, creamy glaze.
- 1 cup powdered sugar – For sweetness and smooth texture.
- 1–2 tbsp reserved strawberry filling – This adds a delicious hint of strawberry flavor to the glaze.
- 1 tbsp whole milk – To thin out the glaze to the desired consistency.
Instructions
Step 1: Make the Strawberry Filling
Begin by cooking the strawberries, brown sugar, and lemon juice in a medium-sized saucepan over medium-high heat. Stir occasionally and use a potato masher or the back of a wooden spoon to mash the strawberries as they cook. This process will take around 20 minutes, and you’ll notice the berries will break down into a chunky consistency.
Once the strawberries have cooked down and thickened, dissolve the cornstarch in the water and stir it into the mixture. Continue to cook for an additional 5 minutes, or until the filling becomes thick and paste-like. Set aside 1-2 tablespoons of the strawberry filling to use in the glaze, then transfer the rest of the filling to a bowl and refrigerate it to cool.
Step 2: Prepare the Tangzhong
In a small saucepan, whisk together the flour and water. Cook this mixture over medium heat for about 4-5 minutes, whisking constantly until it becomes a paste-like consistency. Once it has thickened, remove it from the heat and let it cool. This will be added to the dough, helping to create that soft, fluffy texture.
Step 3: Make the Dough
In a stand mixer bowl, combine the all-purpose flour, sugar, yeast, and salt. Mix them together until the dry ingredients are fully incorporated. Next, add the egg, milk, vanilla extract, and the cooled tangzhong. Mix everything together on low speed for 2 minutes until the dough begins to come together.
Once the ingredients are combined, add the softened butter in small increments, allowing each piece to incorporate fully into the dough before adding the next. Continue mixing for 8-10 minutes until the dough is smooth and elastic. The dough will be slightly sticky, but don’t worry—this is normal! If it’s too sticky, sprinkle a little more flour into the bowl, one tablespoon at a time, until it’s manageable.
Once the dough is ready, remove it from the bowl and shape it into a round ball. Place the dough seam side down in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until it doubles in size.
Step 4: Roll and Assemble the Rolls
Once the dough has risen, gently punch it down to release the air. On a lightly floured surface, roll the dough into a 14×18-inch rectangle, with the long side closest to you. Using an offset spatula, spread an even layer of the cooled strawberry filling across the entire surface of the dough.
Next, using a pizza cutter, cut the dough into 12 strips, each about 1 ½ inches wide. Starting from the bottom, roll each strip tightly away from you, creating a swirl. Carefully transfer each roll to a parchment-lined 9×13 baking pan.
Cover the pan with plastic wrap and let the rolls rise again for 45-60 minutes, or until they have doubled in size.
Step 5: Bake the Rolls
While the rolls are rising, preheat your oven to 325°F (162°C). Once the rolls have risen and filled the pan, bake them for 23-26 minutes, or until they are golden brown on top. Keep an eye on them toward the end to avoid overbaking. The rolls should be soft but not too dark.
Once baked, remove the pan from the oven and let the rolls cool slightly on a wire rack.
Step 6: Make the Glaze
While the rolls are cooling, make the glaze by whisking together the cream cheese, butter, and powdered sugar in a medium-sized bowl. Once smooth, whisk in the reserved strawberry filling and milk until the glaze reaches a spreadable consistency.
Spread the glaze over the warm rolls, allowing it to melt into the cracks and crevices of the cinnamon rolls for extra indulgence.
Notes
- Measuring Flour Accurately: Accurate measurements are key to the success of this recipe. Use the spoon-and-level method for measuring flour to avoid adding too much.
- Let the Dough Rise: The dough needs time to rise properly. Be patient and give it the full 45-60 minutes for each rise. This will ensure the rolls are light and fluffy.
- Adjusting the Strawberry Filling: If you want a stronger strawberry flavor, feel free to increase the amount of strawberry filling you use. Just be mindful that adding too much liquid may make the dough soggy.
- Freezing the Rolls: You can make the rolls ahead of time and freeze them before the final rise. After assembling the rolls, cover and freeze them for up to a month. When you’re ready to bake, let them thaw and rise for about 1-2 hours before baking as directed.
I first tried these strawberry cinnamon rolls on a lazy Saturday morning, when I was craving something special but didn’t want to spend hours in the kitchen. The combination of strawberry jam, soft dough, and creamy glaze felt like the perfect way to kick off the weekend. Since then, they’ve become a go-to recipe for brunches and holiday mornings. Best of all, they’re super easy to make—no baking experience needed!
This recipe is perfect for beginners, especially those looking for a delicious yet simple breakfast treat. The step-by-step instructions are easy to follow, and the dough itself is forgiving, which means even if you’re new to baking, you’ll have a great chance of success. Plus, the final product will look and taste so impressive that you’ll feel like a pro. Whether you’re serving these rolls for a family gathering, a weekend brunch, or just a sweet pick-me-up, strawberry cinnamon rolls will surely become a favorite.
Why Strawberry Cinnamon Rolls Are Perfect for Beginners
If you’re new to baking, starting with a recipe like strawberry cinnamon rolls is an excellent way to build your confidence. The process is simple, with clear instructions that break everything down into manageable steps. These rolls are an introduction to some useful baking techniques, like the tangzhong method, which will ensure your rolls are extra soft. The dough itself doesn’t require complicated techniques—just a bit of patience as it rises.
Additionally, there’s a lot of flexibility within this recipe. You can easily swap ingredients if needed or make adjustments based on what you have on hand. For example, if you don’t have fresh strawberries, frozen ones will work just as well. Plus, you can make the rolls ahead of time and refrigerate them overnight, making this recipe a great option for meal prep or special occasions when you don’t want to be scrambling in the kitchen last minute.
Ingredients and Preparation
Before we dive into the step-by-step process, let’s take a look at the ingredients needed for these delicious strawberry cinnamon rolls.
For the Strawberry Filling:
- 3 cups fresh or frozen strawberries – You can use fresh or frozen strawberries, depending on what you have available. If using frozen, thaw them first and drain excess liquid to prevent the filling from becoming too watery.
- 3 tbsp brown sugar (packed) – This gives the filling a rich sweetness. You can adjust the amount based on your personal preference.
- 2 tsp lemon juice – The acidity from the lemon juice helps to balance out the sweetness of the strawberries.
- 1 tbsp + 1 tsp cornstarch – This helps thicken the strawberry filling, making it the perfect consistency for spreading on the dough.
- 2 tbsp water – To dissolve the cornstarch and create a thick syrup-like consistency.
For the Tangzhong (a technique that ensures soft, pillowy dough):
- ¼ cup all-purpose flour – This creates a roux that adds moisture to the dough, helping it stay soft even after baking.
- ¾ cup water – Combined with the flour, this forms the tangzhong mixture.
For the Dough:
- 3 ½ cups all-purpose flour – Be sure to measure the flour accurately for the best results. Too much flour can make the dough dry.
- ⅓ cup granulated sugar – For sweetness in the dough.
- 2 tsp instant yeast – Instant yeast is ideal for this recipe as it doesn’t require activation and works quickly.
- ¾ tsp fine sea salt – Enhances the flavor of the dough.
- ½ cup whole milk (room temperature) – If the milk is too cold, it may slow down the yeast’s activation, so let it come to room temperature.
- 1 large egg (room temperature) – Eggs add richness and help with the dough’s structure.
- 1 tsp vanilla extract – A subtle touch of flavor that pairs wonderfully with the strawberries and cinnamon.
- Tangzhong (from the recipe above) – This will help the dough become extra soft and fluffy.
- 4 tbsp unsalted butter (softened) – Butter adds flavor and richness to the dough.
For the Glaze:
- 1 ounce cream cheese (room temperature) – Cream cheese provides a tangy flavor that complements the sweetness of the rolls.
- 4 tbsp unsalted butter (room temperature) – The butter helps to create a smooth, creamy glaze.
- 1 cup powdered sugar – For sweetness and smooth texture.
- 1-2 tbsp reserved strawberry filling – This adds a delicious hint of strawberry flavor to the glaze.
- 1 tbsp whole milk – To thin out the glaze to the desired consistency.
Step-by-Step Instructions
Step 1: Make the Strawberry Filling
Begin by cooking the strawberries, brown sugar, and lemon juice in a medium-sized saucepan over medium-high heat. Stir occasionally and use a potato masher or the back of a wooden spoon to mash the strawberries as they cook. This process will take around 20 minutes, and you’ll notice the berries will break down into a chunky consistency.
Once the strawberries have cooked down and thickened, dissolve the cornstarch in the water and stir it into the mixture. Continue to cook for an additional 5 minutes, or until the filling becomes thick and paste-like. Set aside 1-2 tablespoons of the strawberry filling to use in the glaze, then transfer the rest of the filling to a bowl and refrigerate it to cool.
Step 2: Prepare the Tangzhong
In a small saucepan, whisk together the flour and water. Cook this mixture over medium heat for about 4-5 minutes, whisking constantly until it becomes a paste-like consistency. Once it has thickened, remove it from the heat and let it cool. This will be added to the dough, helping to create that soft, fluffy texture.
Step 3: Make the Dough
In a stand mixer bowl, combine the all-purpose flour, sugar, yeast, and salt. Mix them together until the dry ingredients are fully incorporated. Next, add the egg, milk, vanilla extract, and the cooled tangzhong. Mix everything together on low speed for 2 minutes until the dough begins to come together.
Once the ingredients are combined, add the softened butter in small increments, allowing each piece to incorporate fully into the dough before adding the next. Continue mixing for 8-10 minutes until the dough is smooth and elastic. The dough will be slightly sticky, but don’t worry—this is normal! If it’s too sticky, sprinkle a little more flour into the bowl, one tablespoon at a time, until it’s manageable.
Once the dough is ready, remove it from the bowl and shape it into a round ball. Place the dough seam side down in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until it doubles in size.
Step 4: Roll and Assemble the Rolls
Once the dough has risen, gently punch it down to release the air. On a lightly floured surface, roll the dough into a 14×18-inch rectangle, with the long side closest to you. Using an offset spatula, spread an even layer of the cooled strawberry filling across the entire surface of the dough.
Next, using a pizza cutter, cut the dough into 12 strips, each about 1 ½ inches wide. Starting from the bottom, roll each strip tightly away from you, creating a swirl. Carefully transfer each roll to a parchment-lined 9×13 baking pan.
Cover the pan with plastic wrap and let the rolls rise again for 45-60 minutes, or until they have doubled in size.
Step 5: Bake the Rolls
While the rolls are rising, preheat your oven to 325°F (162°C). Once the rolls have risen and filled the pan, bake them for 23-26 minutes, or until they are golden brown on top. Keep an eye on them toward the end to avoid overbaking. The rolls should be soft but not too dark.
Once baked, remove the pan from the oven and let the rolls cool slightly on a wire rack.
Step 6: Make the Glaze
While the rolls are cooling, make the glaze by whisking together the cream cheese, butter, and powdered sugar in a medium-sized bowl. Once smooth, whisk in the reserved strawberry filling and milk until the glaze reaches a spreadable consistency.
Spread the glaze over the warm rolls, allowing it to melt into the cracks and crevices of the cinnamon rolls for extra indulgence.
Beginner Tips and Notes
- Measuring Flour Accurately: Accurate measurements are key to the success of this recipe. Use the spoon-and-level method for measuring flour to avoid adding too much.
- Let the Dough Rise: The dough needs time to rise properly. Be patient and give it the full 45-60 minutes for each rise. This will ensure the rolls are light and fluffy.
- Adjusting the Strawberry Filling: If you want a stronger strawberry flavor, feel free to increase the amount of strawberry filling you use. Just be mindful that adding too much liquid may make the dough soggy.
- Freezing the Rolls: You can make the rolls ahead of time and freeze them before the final rise. After assembling the rolls, cover and freeze them for up to a month. When you’re ready to bake, let them thaw and rise for about 1-2 hours before baking as directed.
Serving Suggestions
These strawberry cinnamon rolls are delicious on their own, but you can elevate them even further with a few simple sides or additions. Serve them with a side of fresh fruit, like sliced strawberries or berries mixed with whipped cream, for a refreshing contrast to the rich, gooey rolls.
For a heartier breakfast, pair the rolls with scrambled eggs or crispy bacon. You could also serve them with a side of yogurt or even a light salad if you’re aiming for a balanced meal.
If you’re feeling extra indulgent, drizzle some extra strawberry filling over the rolls before serving, or add a dollop of whipped cream for an extra layer of sweetness. These rolls are perfect for special occasions like Mother’s Day or a weekend brunch with friends.
Storage Tips for Leftovers
If you happen to have any leftover strawberry cinnamon rolls (although that’s unlikely!), store them in an airtight container at room temperature for up to 2 days. If you want them to last longer, freeze the rolls. Place them in a freezer-safe bag and freeze for up to a month. To reheat, microwave the rolls for a few seconds, or bake them in the oven for 5-7 minutes to restore their soft, fresh texture.
Conclusion
Strawberry cinnamon rolls are the perfect sweet treat to brighten any morning. With simple ingredients, easy-to-follow steps, and a soft, gooey texture, they are perfect for beginner bakers who want to impress their friends and family. The combination of strawberry filling, tender dough, and creamy glaze is irresistible, making these rolls the star of any breakfast or brunch table.
Try out this recipe for yourself—you won’t be disappointed. And don’t forget to share your results with me! Leave a comment below with your experience, any tips you have for other bakers, or any fun variations you’ve tried. I love hearing how everyone makes these rolls their own!
By following these easy steps and paying attention to the little details, you’ll be able to create soft, gooey strawberry cinnamon rolls that everyone will adore. So what are you waiting for? Get baking and enjoy a delicious, homemade breakfast treat that’s sure to be a hit.
