Strawberry Cinnamon Rolls (Printable View)
Soft, fluffy rolls swirled with cinnamon sugar and fresh strawberries, topped with creamy glaze.
# Ingredient List:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ tsp active dry yeast (1 packet)
04 - ½ tsp salt
05 - ¾ cup warm milk
06 - ¼ cup unsalted butter, melted
07 - 1 large egg
→ Filling
08 - ⅔ cup brown sugar, packed
09 - 1 ½ tbsp ground cinnamon
10 - ⅓ cup unsalted butter, softened
11 - 1 ½ cups fresh strawberries, diced
12 - 2 tsp cornstarch
→ Cream Cheese Glaze
13 - 4 oz cream cheese, softened
14 - 2 tbsp unsalted butter, softened
15 - 1 cup powdered sugar
16 - ½ tsp vanilla extract
17 - 2–3 tbsp milk
# How to Prepare:
01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes frothy, indicating the yeast is active.
02 - Add melted butter, sugar, egg, and salt to the yeast mixture. Mix thoroughly to combine. Gradually incorporate flour, mixing until a soft, workable dough forms.
03 - Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap or a towel, and let rise for 1 hour until doubled in volume.
04 - Toss diced strawberries with cornstarch in a small bowl until evenly coated. Set aside to allow cornstarch to activate while preparing other components.
05 - Combine brown sugar and ground cinnamon in a separate bowl, stirring until thoroughly blended.
06 - Roll risen dough into a 16x12-inch rectangle. Spread softened butter evenly across the surface. Sprinkle cinnamon sugar mixture over butter, then distribute strawberries atop the filling.
07 - Starting from the long edge, roll dough tightly into a log. Cut into 12 equal portions using a sharp knife or dental floss for clean slices.
08 - Place rolls cut-side up in a greased 9x13-inch baking pan. Cover and let rise for 30-45 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F.
10 - Bake rolls for 22–25 minutes until tops are golden brown and filling is bubbly. Remove from oven and allow to cool slightly in pan.
11 - Beat cream cheese and softened butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined. Gradually add milk, 1 tablespoon at a time, until desired drizzling consistency is reached.
12 - Spread or drizzle glaze over warm rolls. Serve immediately while still slightly warm for the best texture and flavor.
# Expert Suggestions:
01 -
- The fresh strawberries keep the rolls incredibly moist without making them soggy
- That moment when you pull them from the oven and the whole kitchen smells like cinnamon and warm berries
02 -
- The cornstarch on the strawberries is absolutely crucial or you'll end up with a soggy bottom
- Letting the dough rise in a warm, draft-free spot makes all the difference between fluffy and dense
03 -
- If your kitchen runs cold, let the dough rise in the oven with just the light on
- Frozen strawberries work in a pinch, but thaw them completely and drain off the excess liquid first