There's just something magical about a strawberry cinnamon roll straight from the oven. Warm, soft, and filled with sweet strawberry goodness, these rolls are the kind of breakfast treat that makes everyone pause and smile at the table.
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I actually tested this recipe last weekend, and when Emily walked into the kitchen, she said, "It smells like a bakery in here!" Honestly? That was the best compliment I could've hoped for.
These rolls combine the coziness of classic cinnamon rolls with the brightness of fresh strawberries. They're easy enough for a Saturday bake but impressive enough to serve at brunch. If you love fruity twists on breakfast classics, you might also like strawberry shortcake biscuits.
Ingredients you'll need
FOR:
The Dough
- ¾ Cup milk
- ½ Cup butter (1 stick, or 4 oz.)
- 3 ¼ Cups all-purpose flour
- 1 (.25 ounce) Package instant yeast (or 2 ¼ teaspoons)
- ¼ Cup white sugar
- Zest of 1 lemon
- ½ Teaspoon salt
- 1 Egg
The Filling
- ½ Batch of strawberry compote
- ½ Teaspoon cinnamon (optional, adds a warm touch)
The Frosting
- 2 tablespoons softened butter
- 4 oz cream cheese
- 2 tablespoons strawberry compote
- 1 ½-2 cups powdered sugar (depending on how sweet you like it)
- Heavy cream or milk as needed to thin icing
Step-by-step instructions
Make the dough
- Heat the milk in a small saucepan until it just bubbles, then remove from heat. Stir in the butter until melted. Let cool until lukewarm.
- In a large bowl, whisk together 2 ¼ cups flour, yeast, sugar, salt, and lemon zest. Stir in the egg and milk mixture.
- Add the remaining flour, ½ cup at a time, mixing well after each addition.
- Once the dough comes together, turn it onto a floured surface and knead for 5 minutes until smooth and springy. (You can also use the dough hook in a stand mixer.)
- Cover with a damp cloth and let rest for 10 minutes.
Roll and fill
- On a lightly floured surface, roll the dough into a 12x9-inch rectangle (use your baking dish as a guide).
- Spread the strawberry compote all over, reaching the edges. Sprinkle with cinnamon if you like.
- Slice the dough into 12 strips using a pizza cutter or sharp knife. Roll each strip and place them in a greased 9x13 baking dish.
Rise and bake
- Cover and let the rolls rise in a warm spot until doubled, about 45 minutes.
- Preheat oven to 350°F (190°C).
- Bake for 23-25 minutes, until golden brown.
- Cool for 10 minutes, then top with frosting and fresh strawberry slices if desired.
Make the frosting
- Beat softened butter and cream cheese until smooth.
- Mix in the strawberry compote and powdered sugar, ½ cup at a time, until spreadable.
- Add cream or milk to thin if needed.
Tips for soft, bakery-style rolls
- Keep your dough slightly sticky for the best rise. Too much flour makes them dense.
- If using frozen strawberries for compote, make sure they're thawed and drained well.
- For extra flavor, try brushing the baked rolls with melted butter before frosting.
Storage and reheating
- Store at room temperature for 1-2 days in an airtight container.
- Refrigerate up to 5 days or freeze up to 2 months.
- To reheat, warm in a 350°F oven for 5-7 minutes or microwave for 15 seconds.
FAQ
How long do strawberry cinnamon rolls take to prepare?
About 2-3 hours, including prep, rising, and baking.
Can I make the dough ahead of time?
Yes! After the first rise, refrigerate overnight. Bring to room temperature before rolling.
Can I use frozen strawberries instead of fresh ones?
Absolutely. Just thaw and drain them before making the compote.
How do I keep the rolls from drying out?
Don't overbake, and cover with foil if they brown too quickly. Brushing with butter after baking also helps.
Recipes you may like
📖 Recipe
Strawberry Cinnamon Rolls
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
There's just something magical about a strawberry cinnamon roll straight from the oven. Warm, soft, and filled with sweet strawberry goodness, these rolls are the kind of breakfast treat that makes everyone pause and smile at the table.
Ingredients
Units
Scale
- ¾ cup milk
- ½ cup butter (1 stick, or 4 oz.)
- 3 ¼ cups all-purpose flour
- 1 (.25 ounce) package instant yeast (or 2 ¼ teaspoons)
- ¼ cup white sugar
- Zest of 1 lemon
- ½ teaspoon salt
- 1 egg
- ½ batch of strawberry compote
- ½ teaspoon cinnamon (optional)
- 2 tablespoons softened butter
- 4 oz cream cheese
- 2 tablespoons strawberry compote
- 1 ½-2 cups powdered sugar
- Heavy cream or milk as needed to thin icing
Instructions
- Heat the milk in a small saucepan until it just bubbles, then remove from heat. Stir in the butter until melted. Let cool until lukewarm.
- In a large bowl, whisk together 2 ¼ cups flour, yeast, sugar, salt, and lemon zest. Stir in the egg and milk mixture.
- Add the remaining flour, ½ cup at a time, mixing well after each addition.
- Once the dough comes together, turn it onto a floured surface and knead for 5 minutes until smooth and springy. (You can also use the dough hook in a stand mixer.)
- Cover with a damp cloth and let rest for 10 minutes.
- On a lightly floured surface, roll the dough into a 12x9-inch rectangle.
- Spread the strawberry compote all over, reaching the edges. Sprinkle with cinnamon if you like.
- Slice the dough into 12 strips using a pizza cutter or sharp knife. Roll each strip and place them in a greased 9x13 baking dish.
- Cover and let the rolls rise in a warm spot until doubled, about 45 minutes.
- Preheat oven to 350°F (190°C).
- Bake for 23-25 minutes, until golden brown.
- Cool for 10 minutes, then top with frosting and fresh strawberry slices if desired.
- Beat softened butter and cream cheese until smooth.
- Mix in the strawberry compote and powdered sugar, ½ cup at a time, until spreadable.
- Add cream or milk to thin if needed.
Notes
- Keep your dough slightly sticky for the best rise. Too much flour makes them dense.
- If using frozen strawberries for compote, make sure they're thawed and drained well.
- For extra flavor, try brushing the baked rolls with melted butter before frosting.
- Store at room temperature for 1-2 days in an airtight container.
- Refrigerate up to 5 days or freeze up to 2 months.
- To reheat, warm in a 350°F oven for 5-7 minutes or microwave for 15 seconds.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
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