Strawberry Cinnamon Rolls (Printable)

Fluffy rolls filled with cinnamon sugar and fresh strawberries, topped with creamy glaze.

# What You'll Need:

→ 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 Steps:

01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes frothy, indicating yeast activation.
02 - Add melted butter, granulated sugar, egg, and salt to the yeast mixture. Mix thoroughly until ingredients are well incorporated.
03 - Gradually add flour while mixing to form a soft, slightly sticky dough. Mix until all flour is absorbed and dough begins to pull away from sides of bowl.
04 - Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place dough in a greased bowl, cover with plastic wrap or towel, and let rise for 1 hour until doubled in size.
05 - Toss diced strawberries with cornstarch in a small bowl until evenly coated. Set aside to allow cornstarch to activate.
06 - Combine brown sugar and ground cinnamon in a separate bowl, mixing until uniform.
07 - Roll out risen dough into a 16x12-inch rectangle on a lightly floured surface. Spread softened butter evenly over the dough surface.
08 - Sprinkle cinnamon sugar mixture evenly over buttered dough, then distribute cornstarch-coated strawberries across the surface.
09 - Starting from the long edge, roll dough tightly into a log. Cut into 12 equal pieces using a sharp knife or dough cutter.
10 - Place rolls in a greased 9x13-inch baking pan, leaving space between each. Cover and let rise for 30-45 minutes until puffy.
11 - Preheat oven to 350°F during the final rise time.
12 - Bake rolls for 22-25 minutes until tops are golden brown and filling is bubbling. Remove from oven and let cool for 10 minutes.
13 - Beat softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined.
14 - Add milk 1 tablespoon at a time until glaze reaches desired pourable consistency.
15 - Spread or drizzle glaze over warm rolls. Serve immediately while still slightly warm.

# Expert Tips:

01 -
  • Fresh strawberries add bright pops of tart sweetness that cut through the rich cinnamon sugar
  • The cream cheese glaze transforms these into something that feels like bakery quality but tastes like home
  • They reheat beautifully so you can make them ahead and wake up to something incredible
02 -
  • The cornstarch coating on strawberries is crucial, otherwise the extra moisture can make the dough underneath gummy and undercooked
  • Let the rolls cool just slightly before glazing, because hot rolls will melt the glaze into a thin glaze that disappears into the cracks
03 -
  • Use unflavored dental floss to cut the rolls instead of a knife for perfectly clean slices that do not squish the dough
  • If the tops are browning too quickly, tent the pan loosely with aluminum foil for the last 5 to 10 minutes of baking

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