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Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls

Fluffy and soft Strawberry Cinnamon Rolls that perfectly combine sweet ripe strawberries with warm cinnamon spice. These delightful baked treats feature a tender, airy dough swirled with a juicy strawberry-cinnamon filling and topped with a luscious vanilla glaze. Ideal for breakfast, brunch, dessert, or a cozy snack, this recipe is easy to make and customizable.

  • Total Time: 2 to 2.5 hours
  • Yield: 12 rolls 1x

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 cup whole milk, warmed to lukewarm
  • 1/4 cup unsalted butter, melted (use vegan butter or coconut oil for vegan option)
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp salt
  • 1 tsp vanilla extract

Filling Ingredients

  • 1 1/2 cups fresh strawberries, finely chopped (or thawed and drained frozen strawberries)
  • 2 tbsp granulated sugar
  • 2 tsp ground cinnamon (or substitute cardamom or pumpkin pie spice)
  • 2 tbsp unsalted butter, melted (or vegan butter/coconut oil)

Glaze Ingredients

  • 1 cup powdered sugar
  • 2 tbsp unsalted butter, softened (or vegan butter/coconut oil)
  • 2 tbsp whole milk (or plant-based milk)
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Dough: Warm the milk until lukewarm. In a large bowl, combine the warm milk, yeast, and 1 tsp sugar. Let it sit for 5-10 minutes until bubbly. Add eggs, melted butter, remaining sugar, salt, and vanilla extract. Gradually mix in flour until the dough is soft but not sticky. Knead for 8-10 minutes until smooth and elastic. Cover and let rise until doubled, about 1 to 1.5 hours.
  2. Make the Strawberry Cinnamon Filling: While the dough rises, finely chop the strawberries. Mix strawberries with cinnamon and sugar, ensuring the mixture is juicy but not watery. Melt butter to spread over the dough later.
  3. Roll and Fill the Dough: Once dough has doubled, roll it out on a floured surface into a large rectangle. Brush entire dough surface with melted butter. Evenly sprinkle the strawberry cinnamon filling over dough. Roll tightly from the long edge into a log shape, being careful not to squeeze out filling.
  4. Slice and Proof the Rolls: Cut rolled dough into 1.5 to 2 inch thick pieces. Place rolls in greased baking dish with space to expand. Cover loosely and let proof for 30-45 minutes until puffy.
  5. Bake to Golden Perfection: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown and cooked through. The kitchen will fill with the aroma of cinnamon and strawberries.
  6. Prepare the Glaze: While baking, whisk together powdered sugar, softened butter, milk, and vanilla extract until smooth and creamy.
  7. Glaze and Serve: Drizzle the warm rolls with glaze immediately after baking for best absorption and gooey sweetness.

Notes

  • Keep liquids warm but not hot to protect yeast and encourage proper rising.
  • Do not overfill the rolls to avoid sogginess and filling leakage.
  • Roll the dough tightly to maintain shape and keep filling inside.
  • Use fresh strawberries for best flavor and texture in the filling.
  • Apply glaze while rolls are warm for best sweetness and absorption.
  • Author: Lina
  • Prep Time: 20 minutes (plus 1 to 1.5 hours rising and 30-45 minutes proofing)
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free option available

Nutrition

  • Serving Size: 1 roll
  • Calories: 280
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: Strawberry cinnamon rolls, sweet rolls, breakfast pastry, brunch recipe, cinnamon rolls with fruit, gluten-free cinnamon rolls, vegan cinnamon rolls option