Strawberry and Cream Cinnamon Rolls with Strawberry Filling Recipe
Prepare to fall head over heels for Strawberry and Cream Cinnamon Rolls with Strawberry Filling! This irresistible twist on a classic cinnamon roll is bursting with juicy strawberries, swirls of sweet cinnamon, and a luscious cream cheese frosting—all rolled up in a pillowy-soft dough. Imagine biting into a warm, gooey roll, with ribbons of strawberry jam and fresh berries in every bite, topped with a dreamy blanket of creamy frosting. Whether for a special brunch or just because, this recipe turns any morning into a celebration.
Ingredients You’ll Need
The beauty of Strawberry and Cream Cinnamon Rolls with Strawberry Filling lies in the simple, everyday ingredients that create bakery-level results. Each component is carefully chosen to bring out the best flavors, textures, and colors, making every bite a delightful experience.
- Warm milk (1 cup, about 110°F): This activates the yeast and adds tenderness to the dough.
- Active dry yeast (2 ¼ teaspoons): Ensures your rolls rise to fluffy perfection.
- Granulated sugar (⅓ cup): Sweetens the dough and feeds the yeast for a light texture.
- Large eggs (2, room temperature): Provide richness and help bind everything together.
- Unsalted butter (6 tablespoons, melted): Makes the dough irresistibly soft and adds buttery flavor.
- Salt (1 teaspoon): Balances sweetness and enhances flavor depth.
- All-purpose flour (4 ½ cups, plus more for dusting): The backbone of your rolls, giving structure and softness.
- Fresh strawberries (1 cup, finely chopped): Add bursts of juicy, sweet fruit in every bite—choose slightly firm berries to avoid excess moisture.
- Strawberry jam (½ cup): Intensifies the strawberry flavor and creates a gooey, fruity swirl inside the rolls.
- Brown sugar (⅓ cup): Combines with cinnamon for a rich, caramel-like sweetness in the filling.
- Ground cinnamon (2 teaspoons): Brings that classic cinnamon roll warmth and aroma.
- Unsalted butter (5 tablespoons, softened): Perfect for spreading on the dough before the filling, ensuring extra gooeyness.
- Cream cheese (4 oz, softened): The star of the frosting, making it creamy and tangy.
- Unsalted butter (2 tablespoons, softened, for frosting): Adds richness and helps the frosting stay smooth.
- Powdered sugar (1 cup): Sweetens and thickens the frosting to the perfect spreadable consistency.
- Vanilla extract (½ teaspoon): Rounds out the frosting with warm, aromatic notes.
- Milk (1–2 tablespoons, as needed): Lets you adjust the frosting to your ideal creaminess.
How to Make Strawberry and Cream Cinnamon Rolls with Strawberry Filling
Step 1: Activate the Yeast
Start by whisking warm milk and active dry yeast together in a large mixing bowl. Let this sit for about 5 to 10 minutes until it becomes foamy—this means your yeast is alive and ready to work its magic. If you don’t see bubbles, check that your milk isn’t too hot or too cold, as that can affect the yeast’s power.
Step 2: Mix the Dough
Add the granulated sugar, eggs, melted butter, and salt to the yeast mixture. Mix until well combined. Gradually add flour, a cup at a time, stirring until a soft dough forms. Once the dough starts to pull away from the sides of the bowl, you’re ready to knead.
Step 3: Knead and First Rise
Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes, until it’s smooth and elastic (a stand mixer with a dough hook works, too!). Place the dough in a greased bowl, cover with a clean towel, and let it rise for about 1 hour, or until doubled in size. The wait is worth it—this is where the rolls get their signature fluffiness!
Step 4: Prepare the Filling
While your dough is rising, stir together the finely chopped strawberries and strawberry jam in a small bowl. In another bowl, mix the brown sugar and ground cinnamon. These two fillings will create those gorgeous, gooey layers that make Strawberry and Cream Cinnamon Rolls with Strawberry Filling so special.
Step 5: Roll Out and Fill
Once the dough has doubled, punch it down and roll it into a 16×12 inch rectangle on a floured surface. Spread the softened butter all over the dough, then sprinkle with the cinnamon-sugar mixture. Gently spread the strawberry mixture evenly on top—don’t worry if it looks a little messy, that’s part of the charm!
Step 6: Roll Up and Slice
Starting from the long edge, roll up the dough tightly into a log. Use a sharp knife or dental floss to slice the log into 12 even rolls. Place them, swirl-side up, in a greased 9×13 inch baking dish. Cover and let them rise for another 30 to 40 minutes until puffy.
Step 7: Bake
Preheat your oven to 350°F. Once your rolls have risen, bake for 25 to 30 minutes until golden brown and cooked through. The sweet scent of strawberry and cinnamon will fill your kitchen—resist the urge to sneak a roll (for now)!
Step 8: Make the Cream Cheese Frosting
While the rolls are cooling slightly, beat the softened cream cheese and butter together until smooth. Add powdered sugar, vanilla, and just enough milk to reach a creamy, spreadable consistency. This frosting is the crowning glory, adding tang and sweetness to the rolls.
Step 9: Frost and Serve
Spread the cream cheese frosting generously over the warm rolls. Serve immediately, while the Strawberry and Cream Cinnamon Rolls with Strawberry Filling are gooey, soft, and absolutely irresistible!
How to Serve Strawberry and Cream Cinnamon Rolls with Strawberry Filling
Garnishes
For a show-stopping finish, top your Strawberry and Cream Cinnamon Rolls with Strawberry Filling with a few extra slices of fresh strawberries, a sprinkle of powdered sugar, or even a drizzle of extra strawberry jam. Edible flowers or a dusting of freeze-dried strawberry pieces make them brunch-party ready!
Side Dishes
Pair these rolls with a refreshing fruit salad, creamy Greek yogurt, or crispy bacon for a balanced brunch spread. A hot cup of coffee, matcha latte, or even a mimosa will round out the morning and highlight the sweet-tart flavors of the rolls.
Creative Ways to Present
Try serving Strawberry and Cream Cinnamon Rolls with Strawberry Filling in individual ramekins for a personalized touch, or arrange them in a circular pattern on a cake stand for a family-style centerpiece. For special occasions, tie a pretty ribbon around the baking dish and deliver them as a sweet homemade gift!
Make Ahead and Storage
Storing Leftovers
Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The rolls stay soft and flavorful, and a quick warm-up brings them right back to life.
Freezing
You can freeze Strawberry and Cream Cinnamon Rolls with Strawberry Filling before or after baking. For unbaked rolls, slice and arrange them in a pan, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge, let rise, and bake as usual. Baked rolls can be frozen (without frosting) and reheated when you’re ready for a treat.
Reheating
To reheat, simply pop a roll in the microwave for 15–20 seconds or warm in a 300°F oven for 10 minutes. Add a fresh swipe of frosting, and your Strawberry and Cream Cinnamon Rolls with Strawberry Filling will taste like they just came out of the oven!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries—just make sure to thaw and drain them well to prevent excess moisture in the filling. Pat them dry with paper towels before chopping and mixing with the jam.
Can I make these rolls ahead of time?
Absolutely! Prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30 minutes before baking as usual.
What if I don’t have cream cheese for the frosting?
If you’re out of cream cheese, you can make a simple glaze with powdered sugar, milk, and a splash of vanilla, or use mascarpone for a similar tangy flavor. Both options are delicious atop Strawberry and Cream Cinnamon Rolls with Strawberry Filling.
How do I keep the rolls from getting soggy?
Use slightly firm strawberries and avoid overloading with filling. Also, make sure your rolls are baked through and not undercooked in the middle—this will keep them soft but not soggy.
Can I add nuts or chocolate to the filling?
Definitely! Chopped pecans, walnuts, or even chocolate chips make a wonderful addition to the strawberry-cinnamon filling, adding crunch and an extra layer of flavor.
Final Thoughts
Strawberry and Cream Cinnamon Rolls with Strawberry Filling are pure joy in every bite—fluffy, fruity, and decadently frosted. If you love the magic of homemade baked goods, these rolls will quickly become a staple in your kitchen. Gather your favorite people, bake up a batch, and watch how quickly they disappear!
Print
Strawberry and Cream Cinnamon Rolls with Strawberry Filling Recipe
- Total Time: 2 hours
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delight in these Strawberry and Cream Cinnamon Rolls featuring a luscious strawberry filling and rich cream cheese frosting. Perfectly soft, sweet, and bursting with fruity flavor, they make an ideal treat for breakfast or dessert, especially during springtime brunches.
Ingredients
Dough
- 1 cup warm milk (about 110°F)
- 2 ¼ teaspoons active dry yeast
- ⅓ cup granulated sugar
- 2 large eggs (room temperature)
- 6 tablespoons unsalted butter (melted)
- 1 teaspoon salt
- 4 ½ cups all-purpose flour (plus more for dusting)
Filling
- 1 cup finely chopped fresh strawberries
- ½ cup strawberry jam
- ⅓ cup brown sugar
- 2 teaspoons ground cinnamon
- 5 tablespoons unsalted butter (softened)
Frosting
- 4 oz cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
- Activate Yeast: In a large mixing bowl, whisk together the warm milk and active dry yeast. Let it sit for 5–10 minutes until the mixture is foamy, indicating the yeast is active.
- Mix Dough: Add granulated sugar, eggs, melted butter, and salt to the yeast mixture. Mix well to combine all ingredients.
- Add Flour and Knead: Gradually add the all-purpose flour while mixing until a soft dough forms. Turn the dough onto a floured surface and knead for 6–8 minutes until smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare Filling: In a small bowl, combine the finely chopped fresh strawberries and strawberry jam. In a separate bowl, mix the brown sugar and ground cinnamon to create the cinnamon sugar.
- Roll Dough: On a floured surface, roll the risen dough into a 16×12 inch rectangle. Spread softened butter evenly over the surface, then sprinkle the cinnamon sugar mixture on top.
- Add Strawberry Filling: Spread the strawberry and jam mixture evenly over the cinnamon sugar layer on the dough.
- Form Rolls: Carefully roll the dough tightly from the long edge to form a log. Slice into 12 equal rolls using a sharp knife or dental floss.
- Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let rise again for 30–40 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they are golden brown and cooked through.
- Make Frosting: Beat the softened cream cheese and butter together until smooth. Add powdered sugar, vanilla extract, and 1–2 tablespoons of milk, mixing until creamy and spreadable.
- Frost and Serve: Spread the cream cheese frosting over the slightly cooled rolls. Serve warm and enjoy!
Notes
- Use slightly firm strawberries to prevent excess moisture in the filling, ensuring your rolls are not soggy.
- You can prepare the rolls ahead of time, refrigerate them overnight after the second rise, and bake them the next day for fresher taste.
- For enhanced strawberry flavor, consider drizzling the rolls with a strawberry glaze instead of the cream cheese frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 370
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
