Strawberry Cinnamon Rolls

Name: Strawberry Cinnamon Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 2 h
Cuisine: American
Ingredients: 3 ½ cups all-purpose flour; ⅓ cup granulated sugar; 2 teaspoons instant yeast; ¾ teaspoon fine sea salt; ½ cup whole milk (room temperature); 1 large egg (room temperature); 1 teaspoon vanilla extract; Tangzhong mixture (see below); 4 tablespoons unsalted butter (softened); ¼ cup all-purpose flour; ¾ cup water; 3 cups fresh or frozen strawberries (chopped); 3 tablespoons brown sugar; 2 teaspoons lemon juice; 1 tablespoon + 1 teaspoon cornstarch; 2 tablespoons water

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I still remember the first time I made cinnamon rolls from scratch. The anticipation of the dough rising, the aroma of cinnamon filling the kitchen, and that first bite of warm, gooey sweetness—it was magical. But what if we took that classic comfort food and made it even more special? Enter strawberry cinnamon rolls, a fruity twist on the traditional favorite. These rolls are soft, fluffy, and bursting with fresh strawberry flavor, making them the perfect introduction for beginner bakers.

If you’re new to baking, don’t worry—this recipe is designed with simplicity in mind. Using straightforward techniques and easy-to-find ingredients, you’ll create a batch of delicious, homemade strawberry cinnamon rolls without any stress.

Why This Recipe is Special

Strawberry cinnamon rolls are not just your average cinnamon rolls. They bring together the richness of soft, buttery dough with the brightness of fresh strawberries, creating a balanced and irresistible treat. Here’s why you’ll love this recipe:

Beginner-friendly: Simple steps and easy-to-follow instructions make this perfect for first-time bakers.
No artificial flavors: Fresh strawberries create a natural sweetness that makes every bite delicious.
Stays soft for days: Thanks to a special technique called tangzhong, these rolls remain fluffy and moist longer.

Perfect for any occasion: Whether it’s a weekend brunch, a holiday breakfast, or a sweet treat for guests, these rolls will impress.

Ingredients and Preparation

Every ingredient in this recipe plays a key role in creating the perfect texture and flavor.

Dough

Flour: Provides structure and gives the rolls their soft, chewy texture.

Yeast: Helps the dough rise, making it fluffy and light. Use instant yeast for faster results or active dry yeast for a deeper flavor.
Milk: Adds richness and makes the dough tender. Whole milk works best, but you can use 2% as well.
Butter: Enhances the flavor and creates a soft, buttery dough.

Sugar: Feeds the yeast and gives a touch of sweetness to the dough.
Egg: Adds richness and helps with structure.

Strawberry Filling

Fresh or frozen strawberries: The star ingredient that adds a sweet, tangy twist to the rolls.

Brown sugar: Brings out the natural sweetness of the strawberries.
Lemon juice: Balances the sweetness and enhances the fruit’s natural flavor.
Cornstarch: Thickens the filling so it doesn’t leak out of the rolls.

Strawberry Cream Cheese Glaze

Cream cheese: Adds a creamy, tangy contrast to the sweet rolls.
Powdered sugar: Sweetens the glaze without making it too thick.
Reserved strawberry filling: Infuses the glaze with even more fruity goodness.

Milk: Helps create a smooth, pourable consistency.

Ingredient Substitutes:

No fresh strawberries? Use frozen ones without thawing.

Out of whole milk? Almond or oat milk can be used, but the texture may be slightly different.
Need a dairy-free option? Swap butter for coconut oil and use dairy-free cream cheese for the glaze.

Step-by-Step Instructions

Step 1: Make the strawberry filling. In a saucepan over medium heat, combine chopped strawberries, brown sugar, and lemon juice. Stir occasionally and let the strawberries release their juices. Once the mixture starts thickening, dissolve cornstarch in water and stir it in. Continue cooking until it becomes thick and jam-like. Remove from heat and let it cool completely.

Step 2: Prepare the tangzhong. In a small pan, whisk together flour and water over medium heat. Stir continuously until it forms a thick paste. Transfer to a bowl and let it cool.

Step 3: Make the dough. In a large mixing bowl, combine flour, sugar, yeast, and salt. Add the milk, egg, vanilla extract, and the cooled tangzhong. Stir until a shaggy dough forms.

Step 4: Knead and add butter. Knead the dough on a floured surface or in a stand mixer for a few minutes, then gradually add softened butter, one tablespoon at a time. Continue kneading until the dough is smooth and elastic.

Step 5: First rise. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place until doubled in size (about 1 hour).

Step 6: Roll and fill. On a floured surface, roll the dough into a large rectangle. Spread the cooled strawberry filling evenly over the surface, leaving a small border around the edges.

Step 7: Cut and roll. Use a sharp knife or pizza cutter to slice the dough into even strips. Roll each strip tightly from one end to the other and place them in a greased baking dish.

Step 8: Second rise. Cover the rolls with plastic wrap and let them rise for another 45-60 minutes until puffy.

Step 9: Bake. Preheat the oven to 325°F (163°C). Bake the rolls for 23-26 minutes or until golden brown on top. Remove from the oven and let them cool slightly.

Step 10: Make the glaze. In a bowl, whisk together softened cream cheese, powdered sugar, melted butter, reserved strawberry filling, and milk until smooth.

Step 11: Glaze and serve. Spread the strawberry cream cheese glaze over the warm rolls and enjoy!

Beginner Tips and Notes

How to tell if the dough is ready: When kneading, the dough should be slightly sticky but not wet. It should pass the “windowpane test”—if you stretch a small piece and it forms a thin, see-through membrane, it’s ready.
What if my dough isn’t rising? Ensure your yeast is fresh, and place the dough in a warm spot. If your kitchen is cold, place the covered bowl in the oven with just the oven light on.

Prevent overbaking: The rolls should be golden brown on top but still soft. Overbaking will make them dry.

Serving Suggestions

Strawberry cinnamon rolls pair perfectly with:

A cup of hot coffee or tea for a cozy breakfast.

A dollop of whipped cream for an extra indulgent treat.
A side of fresh fruit for a refreshing contrast.

Storing Leftovers

Room temperature: Keep in an airtight container for up to 2 days.

Refrigerator: Store for up to 5 days and reheat in the microwave for 10-15 seconds.
Freezer: Freeze unbaked rolls and thaw overnight before baking, or freeze fully baked rolls and warm them up before serving.

Baking should be fun and rewarding, and these strawberry cinnamon rolls are a great way to start your baking journey. Whether you’re making them for a family brunch or just treating yourself, they’re sure to be a hit.

I’d love to hear how your batch turns out! Leave a comment below and let me know if you tried any fun variations. Happy baking!

FAQ About Strawberry Cinnamon Rolls

Can I use store-bought strawberry jam instead of making my own?

Yes, you can substitute store-bought jam if you’re short on time. However, homemade strawberry filling adds a fresher, more vibrant flavor and a thicker texture that works better for these rolls.

What if my dough isn’t rising?

Make sure your yeast is fresh and that your kitchen is warm enough. If your space is cool, place the covered dough in an oven with just the light on, or near a warm stove.

How do I store and reheat these cinnamon rolls?

Store them in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. To reheat, warm them in a 300°F (150°C) oven for 10-15 minutes or microwave for 10-15 seconds.

Can I freeze these cinnamon rolls?

Yes! You can freeze them before the final rise and bake them fresh later, or freeze fully baked rolls and reheat when needed. Allow frozen dough to thaw and rise before baking.

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