Strawberry Cinnamon Rolls

The kitchen still smells like strawberries and warm yeast, reminding me of the morning my sister visited and we made these together. She kept dipping her finger into the cooling strawberry puree, insisting it was just for quality control. By the time the rolls came out of the oven, we had flour on our noses and glaze on our fingers and absolutely no regrets about starting this project at 6 AM on a Saturday.

I made these for my book club last spring, and honestly, I have never seen women abandon literary discussion so quickly. One bite and we were all just making happy sounds at each other, forgetting entirely about the novel we were supposed to discuss. Now every time I see strawberries on sale, I get a text from someone asking if its roll day yet.

Ingredients

• 260 ml (1 cup) warm milk: The warmth activates the yeast but keep it under 110°F or you will kill the yeast and have to start over
• 10 g (1 tbsp) instant dry yeast: Instant yeast saves you the step of proofing it first but you can use active dry if you give it time to bubble in the warm milk
• 540 g (4¼ cups) all-purpose flour: Bread flour would make them chewier but AP flour gives that tender cake-like texture you want in morning rolls
• 65 g (⅓ cup) granulated sugar: This feeds the yeast and adds just enough sweetness without competing with the filling
• 1 tsp salt: Do not skip this even in sweet dough because it balances all the sugar and keeps the flavor grounded
• 1 large egg, room temperature: Bring it to room temp first so it incorporates evenly into the dough structure
• 80 g (⅓ cup) unsalted butter, very soft: The butter needs to be practically melted soft so it does not tear the developing gluten strands
• 250 g (1¾ cups) fresh or frozen strawberries: Frozen work beautifully here and actually release more water for a thicker jam-like consistency
• 50 g (¼ cup) granulated sugar: This balances the tartness of berries without making cloyingly sweet filling
• Juice of half a lemon: The acid brightens the strawberry flavor and helps the filling thicken properly
• 100 g (½ cup) cream cheese, softened: Full fat cream cheese gives the best texture and flavor so do not try to substitute here
• 40 g (3 tbsp) unsalted butter, softened: Softened butter blends into the glaze without leaving lumps that would make it look curdled
• 60 g (½ cup) powdered sugar: Powdered sugar dissolves instantly into the glaze for that smooth glossy finish
• 1 tsp vanilla extract: Pure vanilla makes a noticeable difference in something as simple as a glaze
• 2 tbsp strawberry puree: This reserved cold puree transforms a basic cream cheese frosting into something special and pink

Instructions

Cook the strawberry filling first:

Combine strawberries, lemon juice, and 50 g sugar in a saucepan over medium heat, stirring occasionally for about 10 minutes until it thickens into a jam-like consistency. Blend it completely smooth, then chill until absolutely cold because warm filling will melt the butter in your dough and create a mess.

Mix and knead the dough:

In a stand mixer bowl, combine flour, 65 g sugar, salt, and yeast with a quick mix. Add the warm milk, very soft butter, and egg, then knead on medium speed for 5 to 7 minutes until the dough looks smooth and feels elastic when you pull it.

Let the dough rise:

Cover the bowl and place it somewhere warm for about 2 hours until the dough has doubled in size. This rise is non-negotiable because it develops the flavor and creates those airy pockets inside the finished rolls.

Roll and fill the dough:

On a floured surface, roll the dough into a 40 x 30 cm rectangle and spread the cooled strawberry filling evenly, leaving a border on one long edge. Roll it up tightly from the opposite edge and cut into 12 even rolls using a sharp knife or unflavored dental floss for clean cuts.

Second rise:

Arrange the rolls in a greased 9x13 inch baking dish with space between each one. Cover and let them rise for 30 to 60 minutes until they look puffy and have expanded into each other.

Bake until golden:

Preheat your oven to 180°C (350°F) and bake for 20 to 25 minutes until the tops are golden brown and the rolls feel set when you gently press the center. Let them cool slightly in the dish because the glaze will melt right off if they are too hot.

Make the strawberry cream cheese glaze:

Beat the cream cheese, softened butter, powdered sugar, vanilla extract, and the reserved cold strawberry puree until the mixture is completely smooth and creamy. If it seems too thick, add just a teaspoon of milk to loosen it up.

Glaze and serve:

Spread the glaze generously over the slightly warm rolls, letting it drip down into all those spiral layers. Serve them while they are still a bit warm because that contrast between hot fluffy dough and cool creamy glaze is absolute magic.

Save

My dad called me the day after I made these for the first time, asking what I had done to his kitchen because it still smelled like sweet strawberries and yeasted dough. He said he kept opening the refrigerator just to smell the leftover roll sitting on the shelf, which is possibly the best review a recipe has ever received in my family.

Making These Ahead

The most genius thing about these rolls is that you can do everything the night before and just bake them fresh in the morning. Shape the rolls after the first rise, arrange them in your baking dish, cover tightly, and refrigerate overnight. The cold slows down the second rise but does not stop it completely, so let them sit at room temperature for about 30 minutes while your oven preheats before baking.

Storage Secrets

Unglazed rolls keep better than glazed ones because moisture from the glaze eventually makes the tops soggy. Store them unglazed in the refrigerator for up to 5 days and warm individual rolls in the microwave for 20 seconds before glazing. You can freeze either unbaked rolls or baked unglazed rolls for up to a month, thawing overnight in the refrigerator before baking or reheating.

Ways to Switch It Up

Once you have the basic method down, these rolls adapt beautifully to whatever fruit is in season or whatever mood you are in. The dough is neutral enough that it plays nicely with almost any filling combination you can imagine.

• Add 1 to 2 tsp ground cinnamon over the strawberry filling before rolling if you want that classic cinnamon roll flavor with a fruity twist
• Try blueberries or raspberries in place of strawberries when they are at their peak and on sale at the farmers market
• Mix chopped nuts like pecans or walnuts into the filling for extra texture and a bit of protein to balance all that sugar

Save

There is something impossibly satisfying about pulling apart a warm, glazed roll and seeing those bright strawberry spirals inside. I hope these become the reason your friends show up at your door on weekend mornings.

Recipe Questions & Answers

→ Can I prepare these rolls the night before?

Yes, shape the rolls and refrigerate overnight before the final rise. In the morning, let them come to room temperature for about 30 minutes, then bake as directed. This makes them perfect for serving fresh breakfast.

→ How should I store leftover rolls?

Keep glazed rolls at room temperature for up to 2 days in an airtight container. For longer storage, freeze unglazed baked rolls or unbaked shaped rolls. Thaw overnight in the refrigerator before warming or baking.

→ Can I use frozen strawberries for the filling?

Frozen strawberries work perfectly fine for the jam filling. Simply cook them down as directed, allowing extra time for the liquid to evaporate and achieve the proper thickened consistency.

→ Why does my dough need to rise twice?

The first rise develops flavor and gluten structure, making the dough elastic and easy to shape. The second rise after shaping creates the fluffy, airy texture in the final baked rolls. Skipping either rise will result in dense, heavy rolls.

→ Can I add cinnamon to the filling?

Absolutely. Sprinkle 1-2 teaspoons ground cinnamon over the cooled strawberry filling before rolling the dough. This adds warmth and classic spiced flavor that complements the fruit beautifully.