If you love a breakfast treat that’s equal parts cozy and bright, then Strawberry Cinnamon Rolls are about to become your new obsession. Imagine soft, pillowy dough wrapped around juicy bursts of fresh strawberry and swirls of warm cinnamon, all crowned with a dreamy vanilla glaze. Every bite is a swirl of nostalgia and fresh summer flavor, making this a perfect showstopper for brunches, holidays, or whenever you want to treat yourself to something truly special.
Ingredients You’ll Need
You’ll be amazed at how a handful of pantry staples transforms into such a luscious bake. Each ingredient in these Strawberry Cinnamon Rolls plays a starring role, contributing to their fluffy texture, fruity ribbons, and glossy finish.
- All-purpose flour: The foundation of the dough—go for unbleached for the best flavor and structure.
- Active dry yeast: Gives the dough that incredible rise and airy softness.
- Warm milk (110°F): Activates the yeast and adds richer flavor than water alone.
- Granulated sugar: Sweetens the dough and helps the yeast along.
- Unsalted butter, melted: Lends richness to both the dough and filling, while keeping the texture tender.
- Egg: Adds structure and a gentle golden hue to the rolls.
- Salt: Balances the sweetness and deepens every flavor.
- Fresh strawberries, finely chopped: Provide bright, juicy pops in every bite; opt for the ripest berries you can find.
- Brown sugar: Brings melt-in-your-mouth caramel notes to the filling.
- Ground cinnamon: That classic coziness that makes every cinnamon roll irresistible.
- Butter, softened: Helps the filling adhere and adds extra richness.
- Powdered sugar: The secret to a silky-smooth glaze.
- Milk (for glaze): Turns powdered sugar into a pourable, glossy finish.
- Vanilla extract: Ties together the glaze with a sweet, fragrant finish.
How to Make Strawberry Cinnamon Rolls
Step 1: Activate the Yeast
Begin your Strawberry Cinnamon Rolls adventure by pouring the warm milk into a large mixing bowl, then sprinkling the yeast on top. Let it stand for 5 to 10 minutes, until it’s frothy and alive. This tiny act ensures your rolls will rise beautifully, filling your kitchen with anticipation!
Step 2: Make the Dough
Now stir in the sugar, melted butter, egg, and salt until just combined. Gradually add the flour, mixing as you go, until a soft, slightly tacky dough forms. Knead it by hand or with a dough hook for about 6 to 8 minutes—it should feel smooth and wonderfully springy beneath your palms.
Step 3: First Rise
Transfer your dough to a greased bowl, cover it blissfully with a towel or plastic wrap, and let it rise in a warm spot for about an hour. It will magically double in size, getting light and airy, ready for its delicious filling.
Step 4: Roll Out and Add the Filling
Once your dough has risen, punch it down gently and roll it out on a floured surface to a large 10×15-inch rectangle. Spread a layer of softened butter right to the edges, then shower the dough with brown sugar and cinnamon. Sprinkling the chopped strawberries evenly over the surface ensures juicy bits in every bite.
Step 5: Roll, Slice, and Second Rise
Starting from the long edge, roll your dough into a tight, beautiful log. Use a sharp knife or unflavored dental floss to slice it into 12 even rolls, then nestle them into a greased 9×13-inch baking dish. Let them rise again, about 30 minutes, until they’re puffy and almost touching.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C), then slide your Strawberry Cinnamon Rolls into the center rack. Bake for 20 to 25 minutes, until they turn golden and irresistible—the scent alone will have everyone racing to the kitchen.
Step 7: Glaze and Serve
While the rolls are still warm, whisk together powdered sugar, milk, and vanilla until smooth and pourable. Drizzle generously over the rolls so the glaze melts into all the swirls and crevices. Now comes the best part: pulling apart that first gooey, berry-filled roll.
How to Serve Strawberry Cinnamon Rolls
Garnishes
For a fresh and fancy finish, scatter a handful of sliced strawberries over the warm rolls or add a little extra dusting of powdered sugar. A touch of lemon zest on top can also bring out the bright strawberry flavor and add visual flair.
Side Dishes
Pair these Strawberry Cinnamon Rolls with a simple fruit salad, creamy yogurt parfaits, or crispy bacon for a dreamy brunch spread. A glass of cold milk or a hot cup of coffee makes every bite taste even sweeter.
Creative Ways to Present
Serve individual rolls in cupcake wrappers for an easy, grab-and-go treat at parties. For a special brunch, pile them high on a cake stand, or arrange them in a circle on a large platter for that wow-worthy bakery look. You can even drizzle extra glaze in a crisscross pattern at the table for a dramatic, delicious flourish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few leftover Strawberry Cinnamon Rolls (lucky you!), keep them in an airtight container at room temperature for up to 2 days. For longer freshness, store them in the refrigerator up to 5 days, but let them come to room temp before serving for the best texture.
Freezing
To freeze, let the rolls cool completely, then wrap them tightly in plastic wrap and foil. Store the Strawberry Cinnamon Rolls for up to 2 months in the freezer. For the freshest results, freeze them without the glaze and add it once they’re thawed and reheated.
Reheating
Warm up individual rolls in the microwave for about 15-20 seconds, or cover the whole pan with foil and reheat in a 325°F oven for 10 to 15 minutes. If you’ve saved the glaze for later, add it after reheating so it melts delectably over the rolls.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain the strawberries very well to avoid excess moisture that could make your rolls soggy. Chop them finely and use as directed for fresh bursts of berry flavor.
What if I don’t have active dry yeast?
You can substitute with instant yeast. There’s no need to proof it—just mix it in with the dry ingredients and carry on with the recipe. The rise times may be a little faster, so keep an eye on the dough’s volume.
Could I prepare Strawberry Cinnamon Rolls the night before?
Yes, you can! Prepare the rolls up to the point where they’re sliced and arranged in the baking dish, then cover and refrigerate overnight. In the morning, let them come to room temperature and rise a bit before baking as usual.
Is it possible to make these vegan?
With some substitutions, yes! Use a plant-based milk, vegan butter, and an egg replacer (like flaxseed meal and water). Be mindful to check that your sugar is vegan, and you’ll have a delicious plant-based version.
How do I keep the strawberry filling from leaking out?
Chop the strawberries finely and pat them dry with a paper towel before adding to the dough. Rolling the dough tightly also helps keep everything tucked inside. Even if some juice escapes, it caramelizes beautifully around the rolls!
Final Thoughts
If you’re searching for a bake that’s both fabulously cozy and refreshingly fruity, these Strawberry Cinnamon Rolls promise pure delight in every swirl. There’s something magical about baking them from scratch, sharing them warm from the oven, and seeing the smiles they bring to your table. Promise yourself you’ll try them soon—you absolutely deserve this treat!
Print
Strawberry Cinnamon Rolls Recipe
- Prep Time: 20 minutes (plus 1.5 hours rising time)
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the sweet and fruity goodness of Strawberry Cinnamon Rolls with a soft, fluffy dough filled with fresh strawberries and cinnamon, topped with a vanilla glaze.
Ingredients
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (110°F)
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 egg
- 1/2 teaspoon salt
For the Filling:
- 1 cup finely chopped fresh strawberries
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons softened butter
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Roll the dough out on a floured surface into a large rectangle (about 10×15 inches). Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon. Distribute chopped strawberries evenly across the surface.
- Starting from the long edge, tightly roll up the dough into a log. Slice into 12 equal rolls and place in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown.
Add sugar, melted butter, egg, and salt. Mix in flour gradually and knead the dough for 6–8 minutes until smooth.
While rolls are baking, whisk together the powdered sugar, milk, and vanilla to make the glaze. Drizzle the glaze over the warm rolls before serving.
Notes
- You can use strawberry jam instead of fresh strawberries for a sweeter, gooier filling.
- For a tangier glaze, substitute some of the milk with lemon juice.
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