New recipes

Strawberry cinnamon rolls recipe

Strawberry cinnamon rolls recipe

  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

Freshly baked cinnamon rolls are topped with a sweet strawberry glaze in this yummy breakfast pastry. A lovely idea for a weekend brunch, Mother's day treat or a Valentine's Day breakfast.

1 person made this

IngredientsServes: 12

  • Dough
  • 180ml warm water (about 41 C)
  • 50g caster sugar
  • 2 1/2 teaspoons dried active yeast
  • 345g plain flour
  • 2 tablespoons butter
  • 1 egg
  • 1 teaspoon salt
  • Filling
  • 120g butter, at room temperature
  • 145g soft brown sugar
  • 1 tablespoon ground cinnamon
  • Strawberry glaze
  • 200g icing sugar
  • 60g pureed strawberries
  • 1 teaspoon ( vanilla extract
  • 1 pinch salt

MethodPrep:25min ›Cook:15min ›Extra time:1hr30min resting › Ready in:2hr10min

  1. Combine water, sugar and yeast in the bowl of a stand mixer. Allow yeast to sit until foamy, about 10 minutes.
  2. Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the countertop and cover with cling film. Let rest until doubled in size, about 1 hour.
  3. Roll dough out to a 23cm x 40cm rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up the dough tightly. Slice into 12 pieces.
  4. Preheat the oven to 190 C / Gas 5. Lightly grease a large baking dish.
  5. Place cinnamon rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
  6. Uncover rolls and bake in the preheated oven until centres are lightly golden brown, 15 to 18 minutes.
  7. While the cinnamon rolls are cooling slightly, prepare the glaze. Combine icing sugar, strawberry puree, vanilla extract and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Strawberry Rolls with Cream Cheese Icing

This post may contain affiliate links. Please read my disclosure policy.

Strawberry Rolls with Cream Cheese Icing – perfect for a weekend breakfast or brunch. Delicious sweet rolls with scrumptious strawberry jam and rich cream cheese icing.


Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

Step 1
In a small saucepan over medium low heat, add the milk and butter. Stir until butter has melted and remove from heat. Let stand until it is lukewarm temperature.

Step 2
In large mixing bowl whisk together 2 1/4 cups flour, yeast, sugar and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all the ingredients are added).

Step 3
Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup flour until dough starts to form and become smooth.

Step 4
Let dough rest for 10 minutes.

Step 1
On a lightly floured surface, roll the dough into a large 9X15 square, about 1/4-1/2 inch thick.

Step 2
Spread strawberry fruit filling evenly on top of the dough.

Step 3
In small bowl, combine the cinnamon and sugar and sprinkle on top of the strawberry fruit topping.

Step 4
Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls.

Step 5
Place in a greased 9X13 inch pan, cover with a damp cloth and let rise for 30 minutes.

Step 6
Preheat oven to 375°.

Step 7
Bake for 30 minutes or until just golden brown on the top.

Make the glaze:

Step 1
Beat together the cream cheese, butter and powdered sugar until smooth. Add the half and half, vanilla, lemon juice and lemon zest until combined.


Strawberry Rolls with Lemon Glaze

A summery twist on cinnamon rolls, these glazed strawberry rolls can be made ahead to save time in the morning.

First, thank you for all your excitement over my new photography blog! I’ve been looking forward to sharing this new addition to Sally’s Baking Addiction for quite some time and am eager to see where it takes me. Do you have any questions on how to follow my photography blog? Let me know!

Second, I’m finally home. And it feels so, so good. From NYC –> Baltimore –> central PA, I’m finally home in Philly for a week before heading out to Seattle. I’m working on putting together some posts for my photography blog of all this travel! Stay tuned.

Make-ahead strawberry rolls are on the menu this week and there’s no breakfast more tempting. The rolls are soft and fluffy with a homemade strawberry filling, topped off with a sweet and tangy lemon glaze that seeps into every crevice.

Everyone’s had a cinnamon roll before but how many of you can say you’ve had a strawberry lemon roll?! Consider these summer’s version of a cinnamon roll!

You may have already spotted this recipe on People a couple months ago. I first made them when the weather began warming up and have made them almost a half dozen times since. (We do not take weekend breakfast lightly in this house. Go BIG or go back to bed.) Oh, the best part! You can easily freeze the rolls and wake up to warm, gooey, soft, and sweet strawberry rolls in the morning. For freezing directions, see the recipe below.

A Few Quick Tips.

I want everyone to make these rolls successfully because no one should be denied their sweeeeeet strawberry satisfaction! This recipe starts off as a regular yeasted roll. The importance of some dough ingredients:

Use whole milk for the best taste. Whole milk, with its creamy and thick texture, will produce the softest, fluffiest dough. Shocking, I know. 2% works, yes, but whole milk is best! I don’t recommend anything else.

Butter = flavor. You simply cannot create a buttery, tender dough like this without butter! Make sure it is softened. Not melted or cold. Softened to room temperature.

Eggs are everything in dough. Bread dough that is rich with eggs will rise very high because eggs aid in leavening. Not only this, the fat in the yolks help tenderize and lighten up the dough.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions!

The strawberry filling is homemade. Because, yes, I like to put you to work in the summer. Kidding! The filling’s actually really really easy. It’s the same filling I use for my strawberry shortcake cupcakes, only slightly scaled down. Nothing artificial or fake, just pure strawberry goodness. Shortcut tip: you can use your favorite strawberry jam or preserves if that’s more convenient. I’m not judging!

The glaze is all lemon, baby! These rolls are kind of like a big ol’ glass of strawberry lemonade. Only 1,000x better because it’s a doughy sweet roll. If lemon isn’t your fave, try my cream cheese icing instead. If lemon IS your fave, you need to try my blueberry version too! (–> Different dough recipe. Today’s dough, with two rises, is a little more tender!)

A few napkins are necessary. These rolls are as sticky as the balmy 100°F++ weather heating up my city. Am I weird?* I’m kind of digging this heatwave. Picnics, parks, outdoor folk concerts. S-U-M-M-E-R!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! ♥

heart solid heart solid icon


Healthy Strawberry Cinnamon Rolls

I highly recommend using a 9”-round springform pan! Springform pans have taller sides than most traditional cake pans, so this allows your cinnamon rolls to rise properly without touching the top of the towel in while rising in pan.

Any milk may be substituted in place of the nonfat milk.

For a vegan version, substitute your favorite non-dairy milk and stick-style vegan butter in place of the butter. (You may substitute coconut oil, but the cinnamon rolls will taste different, and the yeast won’t turn frothy when proofing.)

Brown sugar may be substituted in place of the coconut sugar.

I haven’t had good luck substituting gluten-free flours in this recipe. The cinnamon rolls don’t rise the way they do with wheat-based flour due to the lack of gluten.

I highly recommend using a silicone baking mat and a silicone rolling pin to roll out the dough. The dough doesn’t stick to those nearly as much!

It’s really important to finely dice your strawberries. They should be no larger than the size of miniature chocolate chips. This small size ensures (a) that they don’t poke holes through the dough while you roll it up and (b) they fully cook through while baking. I know it takes more time to cut them so small, but it’s completely worth it!

If your strawberries aren’t overly ripe and sweet, then add 1-2 tablespoons (12-24g) of coconut sugar or brown sugar to the filling.

Leftovers will keep for at least four days if stored in an airtight container in the refrigerator.


Helpful tips

These strawberry cinnamon rolls can be made pretty quickly, but following these tips below, they will be made successfully.

  • Instant yeast can be substituted for active dry yeast, you won’t need to dissolve it in milk first.
  • When warming up your milk, be sure it is luke warm. If it is too hot, once the yeast goes in, it will be killed off and your dough won’t rise properly. The ideal temp for proofing yeast is 110 degrees. The yeast will froth up after 5 minutes if it is good.
  • If you are running low on time, you can speed up the dough rising process. Turn oven on to 200 degrees. Turn the oven off, cover your dough, and set in the oven with the door closed for about 45 minutes.
  • The rolls can be made a day ahead of time, but be sure to leave in warm environment to rest and rise before baking.

Fresh Strawberry Cinnamon Rolls

Tender, flaky cinnamon rolls stuffed with fresh, homemade strawberry sauce and topped with tangy, cream cheese frosting. Yes, these cinnamon rolls quickly rose to the top of the list of our favorites! I’ve made cinnamon rolls with preserves in the filling, and they don’t come close to how good they taste using fresh berries.

And not just any berries, strawberries! One of my favorite fruits. They have been on sale a lot lately, and every time I walk past the display, I find myself grabbing a couple of cartons. Well, we soon ended up with more berries than we could eat fresh before they would start to go bad. When I was thinking of ideas, the cinnamon rolls with the preserve filling popped into my head. I knew right away that I wanted to try making cinnamon rolls with a fresh strawberry filling.

I added some nutmeg and ginger to the traditional cinnamon in the filling to make the flavor of the strawberries more prominent. The cream cheese frosting is less sweet and more tangy so as not to overpower the roll. The combination of flavors makes for a great breakfast treat!


Strawberry Cinnamon Rolls

Instructions:
Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm.

In a large bowl combine 2¼ cup flour, yeast, sugar, and salt. Mix well.Stir in egg and ¼ cup of water. Mix well. Now stir in the milk mixture until dough forms.

Stir in another cup of flour. When dough comes together flip onto a lightly floured surface and need until smooth.Return the dough ball to the bowl, cover with a damp towel, and let rest for 10 minutes.

Roll out dough into a 15×10 inch rectangle. Spread the strawberry jam all over the dough. Sprinkle with cinnamon. Then evenly cover with the chopped strawberries.

Roll up the dough and pinch the seam to seal. Cut into 12 equal size rolls.

Place rolls cut side up in a greased 11×13 baking dish. Cover and let rise until doubled (30 mins). While waiting preheat oven to 375 degrees F. Bake in the preheated oven for 30 minutes or until golden brown.

Mix the powdered sugar and cinnamon with 1 tbsp of milk. Stir until glaze forms. You may need to add up to another tablespoon of milk for desired consistency. Drizzle glaze over finished rolls


Strawberry Cinnamon Rolls

Looking for an amazing brunch for Valentine’s day? Give these Strawberry Cinnamon Rolls a try!

These rolls are very delicious. Perfect for all celebrations.

A VERY GOOD Strawberry Cinnamon Rolls RECIPE. My breakfast favorite and my hubby loves it too. Great win.

Prep Time: 30 minutes – Cook Time: 30 minutes – Servings: 12

Ingredients for Strawberry Cinnamon Rolls:

3 ¼ C. All purpose flour

2 tsp. Instant yeast

¼ C. Granulated sugar

1 Large egg

⅓ C. Butter unsalted

1 Can strawberry pie filling

2 tsp. Cinnamon

½ tsp. Sugar

4 oz. Cream cheese softened

3 Tbsp. Butter softened

1 C. Powdered sugar

¼ C. Half and half

2 tsp. Lemon juice

1 Tbsp. Lemon zest

1 tsp. Vanilla extract

How To Make Strawberry Cinnamon Rolls:

Step 1. In a microwave safe container, combine the milk and butter. Microwave for 1 minute or until the mixture has reached a temperature of 110 degrees and the butter has melted. If the mixture is too hot, let it cool to 110 degrees.

Step 2. In a mixing bowl, combine 2 ¼ cups of the flour, yeast, ¼ cup sugar and 1 tsp. ½ tsp. Salt.

Step 3. Mix the water and egg into the dry ingredients.

Step 4. Pour the milk mixture into the mixing bowl, and beat until just combined. Let sit for 10 minutes.

Step 5. Dust a counter well with flour and turn the dough out onto it. Be sure to use enough flour so that the dough does not stick to the counter. Dust the top of the dough with flour and roll out into a large 9吉 rectangle.

Step 6. Layer the strawberry filling on top of the dough, and then sprinkle with ½ tsp of the sugar and 2 tsp of cinnamon.

Then sprinkle with sugar and cinnamon

Step 7. Carefully roll the dough up, and then slice into 12 even sections.

Step 8. Place the sections flat side down in a well greased 9吉 baking dish. Bake for 30 minutes or until browned and cooked through.

Step 9. Let cool slightly.

Step 10. In a mixing bowl, combine the ingredients for the frosting until smooth and creamy.

Step 11. Layer the frosting on top of the rolls and serve.


How To Make these Easy Strawberry Cinnamon Rolls

Start off with a package of refrigerated crescent roll dough. Unroll it and then press the seams together.

Spread an even layer of melted butter, cinnamon sugar and some fresh diced strawberries. Roll the dough up into a log and cut into even slices.

Place the rolls in a baking pan or your slow cooker.

Bake at 375 degrees in the oven until golden brown.

If you’re making this in your crock-pot, set on HIGH and cook for 1 hour and then turn to LOW for the remaining 30 minutes to 1 HOUR to prevent it from burning. If your slow cooker runs hot, be sure to check on the rolls a little earlier.


While the cinnamon rolls are baking, you can make the glaze by combining the powdered sugar, milk (or lemon juice for a tangier glaze) and vanilla.

Drizzle over the rolls and you’ve got cinnamon rolls that are soft, gooey and melt in your mouth good!